Garlic-Stuffed Pork Roast With Glaze
photo by FrenchBunny
- Ready In:
- 3hrs 20mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 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)
-
GLAZE
- 3⁄4 cup sugar
- 1 1⁄2 tablespoons cornstarch
- 6 tablespoons vinegar
- 6 tablespoons water
- 2 tablespoons soy sauce
directions
- 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.
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Reviews
-
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.....
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Wow, this is a keeper! I couldn't quite picture what the glaze would taste like, but I'm glad I took a chance on it! The sweetness of the glaze compliments the spicier flavor of the rub perfectly. I omitted the salt, otherwise made as stated. I will keep this spice rub/glaze combo in mind for pork chops too :) Thanks for posting!