Garlic-Stuffed Pork Roast With Glaze

Garlic-Stuffed Pork Roast With Glaze created by FrenchBunny

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.

Ready In:
3hrs 20mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

"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."
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  1. noway
    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!
    Reply
  2. FrenchBunny
    Garlic-Stuffed Pork Roast With Glaze Created by FrenchBunny
    Reply
  3. FrenchBunny
    Garlic-Stuffed Pork Roast With Glaze Created by FrenchBunny
    Reply
  4. FrenchBunny
    Garlic-Stuffed Pork Roast With Glaze Created by FrenchBunny
    Reply
  5. 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.....
    Reply
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