Monday, February 22, 2010

Herb Roasted Pork

Today's recipe comes from allrecipes. We had just had our pig butchered and so I had LOTS of pork in my freezer and I wanted to try something new. So I hopped on their trusty website and found this recipe. We tried it out and fell in love! It makes a soooooooooo delicious, juicy, flavorful pork roast with an incredible sauce to boot. I LOVE it!!!! And it's nice enough to serve for company too.

Here's what you'll need:

2 tsp. rubbed sage
1 tsp. salt
1/2 tsp. pepper
2 cloves garlic, crushed OR 1/2 tsp. garlic powder
1 (5 lb) pork roast

1 C. brown sugar
2 T. cornstarch
1/2 C. vinegar
1/2 C. water
1/4 C. soy sauce

Preheat the oven to 325 degrees. In a small bowl, combine first 4 ingredients. Rub all over the roast. Place roast in a roasting pan. Cover loosely and bake for 2 1/2 - 3 hours or until your roast reaches and internal temperature of 150 degrees.

For the sauce: Combine sauce ingredients in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with the glaze 3-4 times during the last 30 minutes of cooking time. Pour remaining glaze over roast and serve. Or reserve the remaining glaze to drizzle over the sliced roast, like I did here. And drizzle a little more over some mashed potatoes or rice. Then keep some glaze to dunk everything in while you're eating. It's SOOOOOOOOOOOOOOOO good!!!!

This recipe freezes beautifully!  To freeze, place cooked, cut up pork roast in a gallon freezer bag and pour cooled sauce over all.  Shake and turn the bag until the pork is well coated with the sauce.  Freeze.

To serve:  Thaw and heat through.


Robinson Roost said...

Our piggy is nearly ready for us to be in our freezer so I am anxious to try this recipe. It looks delish.

Robinson Roost said...

That didn't come out right. We do not plan to be in our freezer but that pig will be!

Hannah said...

That was pretty funny, Kathy! Thanks for commenting!!

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