Today is the first day since school let out that we have all been able to sleep in. No early morning doctor appointments, dentist appointments or getting my daughter to the school for her trip to Washington DC. Yes, I actually put my daughter on a plane with some of her 8th grade peers for a trip to Washington DC. I am sure they are having a great time but she is so far away. Just the first part of letting her go….
So, dinner was the last thing on my mind last night. I love that my other half actually put this together for me. That is also how I can tell how good a recipe really is. She does not cook so she needs step by step instructions. She is also not too good at substituting if an ingredient is missing. That is something that comes with repeated practice. You begin to remember what tasted good together and reading about what works together so you can substitute ingredients to make it your own.
We found this recipe for Herbed Pork Roast on Allrecipes.com. After looking through the reviews we doubled the rub and doubled the glaze. Recipe below reflects the changes we made.
This was YUMMY! The pork roast was perfectly cooked. (HINT: Buy a meat thermometer if you don’t have one. No more dried out chicken or pork! Well worth the investment.) The glaze was great over everything. We were scraping the pan to get the last little bit out.
The best part is that this recipe is so simple. The toughest part is waiting for it to cook. Next time I am going to try to cook the roast in the slow cooker. It should be just as simple. Cook on low 6 to 8 hours until the internal temperature reaches 145.
I served this with brown rice and broccoli.
- 2 tsp sage
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cloves garlic, crushed
- 3 lb. boneless pork loin
- 1 cup sugar
- 2 TBSP cornstarch
- 1/2 cup cider vinegar
- 1/2 cup water
- 1/4 cup soy sauce
- Preheat oven to 325 degrees.
- In a bowl, combine sage, salt, pepper, and garlic until well combined. Rub the mixture all over pork.
- Place pork in an uncovered roasting pan on the middle oven rack.
- Bake approximately 1 1/2 to 2 hours, or until the internal temperature reaches at least 145 degrees. Pork internal temperature will continue to rise when removed from oven.
- While pork is cooking place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast when served.