Prep 20 mins
Cook 3 hrs
This roast is so tender and juicy and has a sweet tangy sauce that will melt in your mouth.I got this from another website and tweaked it to my likings. I roast this is a glass baking dish on top of an onion cut into 4 pieces. If you are preparing a larger roast just double the ingredients. The sauce is also good on rice if you'd like. Prep time does not include marinating time. I plate this with the onions that were in the bottom-oh so good!
- 1133.98 g pork loin roast
- 1 large onion (cut into 4 or 5 big pieces)
- 4.92 ml rubbed sage
- 1.23 ml pepper
- 2.46 ml salt
- 2-3 garlic cloves, crushed
- 14.79 ml Worcestershire sauce
- 118.29 ml brown sugar, packed
- 14.79 ml flour (don't worry about that lumping up-it won't)
- 59.14 ml vinegar
- 59.14 ml water
- 29.58 ml soy sauce
- Preheat oven to 325°F.
- In a bowl, combine sage, salt, pepper, and garlic.
- Rub roast with olive oil so rub will stick to the roast.
- Rub mix all over roast.
- Cover with plastic wrap tightly.
- Marinate for about 2 hours (if you don't have time for that it'll still be fine.
- Sprinkle the Worcestershire sauce on right before you put it in the oven.
- Place roast in either a roasting pan or glass dish on top of the onion.
- Pour 1/4 cup water in bottom.(don't pour it over the roast).
- Place in oven on middle rack.
- Cover for the first 2 hours then uncover for remaining time.
- Bake approximately 3 hours or until internal temperature is at least 150°F depending on your desired doneness.
- Meanwhile, place sugar, flour,vinegar, water and soy sauce in small saucepan. Heat, stirring occasionally until mixture begins to bubble and thicken slightly.
- Brush roast with glaze 3 or 4 times during last half hour of cooking.
- When roast is done (I use a meat thermometer to ensure that it's done). Take out of oven, pour remaining glaze on and let rest set about 10 minutes before carving.
The tenderloin turned out very tender. The sauce is delicious. I especially liked the onions that cooked in the bottom of the pan. I used apple cider vinegar. I recommend this recipe and I will use it again.
We really enjoyed this special recipe. It was very quick and easy to make with terrific results. The pork was perfectly cooked, tender, moist and juicy and the sauce was the bomb. So much flavor, it glazed the porkloin beautifully. Into my keeper box this goes, thank you so much for sharing.
This recipe is so simple and yummy. I can't tolerate sage, so I substituted thyme and marjoram. My family loved this dinner. Thank you for sharing!