Recipe by Kittencal@recipezazz
For even more flavor after seasoning the roast cover and refrigerate overnight -- for best results use a meat thermometor for this, stuff the roast with as many cloves as desired, I say the more the better! --- NOTE if you prefer lots of glaze, use 1 cup sugar, 2 tablespoons cornstarch, 1/2 cup vinegar, 1/2 cup water and 1/4 cup soy sauce, cook as directed.
Top Review by FrenchBunny
Oh My !!!! What can I say other than superlicious !!!! I had bought a smaller roast because it was just me and I wanted some leftovers for other recipes. I love garlic like you do Kitten and made many slits in the roast and put cloves of garlic in them....I had prepared it and put it in the fridge for a few hours. I didn't need to cook it obviously for 3 hours because it was smaller. The flavor was oh my gawd so yummy!!! The flavor of garlic and the delicious flavor of the glaze..The pork was just falling apart. I will be making this recipe many times. I just loved it. Thanks for sharing another wonderful recipe Kitten.....
- 1 (5 lb) boneless pork roast
- whole garlic clove (use as many as desired)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon sage
- 1⁄2 teaspoon seasoning salt or 1⁄2 teaspoon white salt
- 1⁄4-1⁄2 teaspoon ground black pepper
- 1 pinch cayenne pepper (optional)
- 3⁄4 cup sugar
- 1 1⁄2 tablespoons cornstarch
- 6 tablespoons vinegar
- 6 tablespoons water
- 2 tablespoons soy sauce
Directions See How It's Made
- Make small slits all over in the roast then stuff whole or half garlic cloves into each slit.
- Rub the roast with olive oil.
- In a small bowl combine the sage with salt, pepper, garlic powder and cayenne pepper; rub the roast all over with the spice mixture.
- Place the roast in a roasting pan, then let sit out on the counter for a few hours.
- Preheat oven to 325 degrees F.
- Set oven rack to middle position.
- Roast for about 3 hours or until the internal temperature reaches 145 degrees F (the temperature will rise more after removing from the oven).
- For the glaze: while the roast is cooking in a small saucepan combine the sugar with cornstarch, vinegar, water and soy sauce; bring to a simmer over medium heat stirring occasionally.
- Cook until bubbly and thickened.
- Brush the roast 3-4 times during cooking.
- The last 30 minutes of cooking pour the remaining glaze over the roast.
- Allow the roast to sit for about 10 minutes before slicing.