Savory Pork Loin

Savory Pork Loin created by Baby Kato

This is a great savory recipe to make those pork loins or pork chops pop with flavor!

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Marly Deschauer
Contributor
@Marly Deschauer
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"This is a great savory recipe to make those pork loins or pork chops pop with flavor!"
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  1. Baby Kato
    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.
    Reply
  2. Baby Kato
    Savory Pork Loin Created by Baby Kato
    Reply
  3. Baby Kato
    Savory Pork Loin Created by Baby Kato
    Reply
  4. Tinkerbell
    Savory Pork Loin Created by Tinkerbell
    Reply
  5. Tinkerbell
    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.
    Reply
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