Prep 15 mins
Cook 40 mins
This is a great savory recipe to make those pork loins or pork chops pop with flavor!
- 1 teaspoon sage
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon garlic powder
- 1⁄2 cup sugar
- 1 tablespoon cornstarch
- 1⁄4 cup vinegar
- 1⁄4 cup water
- 2 tablespoons soy sauce
- 2 lbs pork loin (approx)
- Preheat oven to 325 degrees.
- Mix together the first 4 ingredients (sage, salt, pepper garlic powder) and rub on pork loin or pork chops.
- Roast uncovered for approximately 20 minutes per pound of Pork Loin(cooking time will vary depending on the cut of pork that you use).
- Next, mix the remaining ingredients in a sauce pan and bring to a boil until thickened. (Note: You may also choose to make extra sauce as this sauce is VERY good!).
- Baste the pork with some of the glaze and let cook until the glaze has coated the surface nicely.
- Finally, plate the cut pork loin/pork chops and use remaining glaze to pour over the top and serve.
This was pretty good. I don't usually read previous reviews before I make a recipe but in this case I really wish I had. I roasted my pork tenderloin at 325 per step 1 in the Directions, for 50 minutes & it just was not enough. I roasted it another 10 & then let it sit out of the oven, tented with foil, for 10 minutes more. If I had read Carrol's review first I would have roasted this at 375 instead. I felt the sauce (which I did double) tasted more like a sweet & sour than a savory sauce, but was good anyway. Thanks for sharing, Marly! Made for Fall 2009 Pick A Chef.
I spoke to the chef because I was concerned about the weight of the meat used compared to the correct cooking times since they weren't listed. She told me she usually used 2 lb pork tenderloin roasts and bakes them at 375 degrees for approximately 40 to 50 minutes or the equivalent of 20 minutes per pound. I followed her instructions and was extremely pleased. This recipe produces a wonderful tasting Pork loin. My husband loved it and wished there would have been more sauce. He loved the sauce so much that next time I will double it. Thanks Marty...this was wonderful! Made for PAC Fall 2009. http://www.recipezaar.com/bb/viewtopic.zsp?t=310505&postdays=0&postorder=asc&start=0
We really enjoyed the pork prepared this way. My dh likes his pork well done, so the delicious sauce was a must. The sage and garlic rub is a nice base for the sweet and tangy sauce. Thank you for sharing a recipe that we will enjoy again and again. Made for Spring Pac 2014.