Saturday, November 13, 2010

Tangy Glazed Pork = True Love

This recipe is by Ann Voskamp who's blog I absolutely love and read daily. Her recipe and other great recipes are found in The Spirit of Food cook book.

I made this the other night and it was the most delicious pork loin I have ever tasted...and it was easy! I only used a 1.5 lb. Hormel pork tenderloin so I cut the recipe in half and only cooked it for about an hour. Trust me, it's goooood.

There's a printable version of the recipe over at The Church Cook.

Tangy Glazed Pork
Recipe of Ann Voskamp

Serves 8


2 teaspoon rubbed sage
1 teaspoon salt
1/2 teaspoon pepper
2 cloves of garlic crushed (I used freshly minced garlic since 12 loins needed to be cooked)
1 (5 pound) boneless pork loin or pork roast of choice


1 cup sugar
2 tablespoon cornstarch
1/2 cup vinegar
1/2 cup water
4 tablespoons soy sauce

Preheat oven to 325 degrees F.

Bring your pork to almost room temperature before baking.

In a bowl, mix sage, salt, pepper, and garlic, thoroughly and then rub all over the pork roast. Cook in an uncovered roasting pan on the middle oven rack for approximately 3 hours or until a meat thermometer reads at least 150 degrees F.

For the sauce, combine sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan and place on low heat. Stir occasionally until the sauce begins to bubble and slightly thicken.

Then remove from heat and brush the roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining sauce over the roast and serve.

My Personal Note: For Pork loin or tenderloin, cook until internal temperature reaches 145 degrees F. (25 to 45 depending on the size). Cover loosely with foil and let rest 30 minutes before slicing.

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