Herb Roasted Pork

Herb Roasted Pork


"Herb-rubbed roasted pork loin with a sweet, tangy glaze."

Ingredients 3 h 20 m {{adjustedServings}} servings 472 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 472 kcal
  • 24%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 13.9g
  • 4%
  • Protein:
  • 45.8 g
  • 92%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 470 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
  3. Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness.
  4. Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.
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Reviews 863

  1. 1138 Ratings


Probably one of the best pork roast I've ever made. I took a glass baking dish about the size of my roast and spead the dry ingredients in there. I added way more than called for because I like my roast to be crusted on the outside, not burned. I also added garlic salt. Then I rolled my roast in the seasonings. No need to add oil to the roast before coating. I placed the roast in one of those large black roasting pans with a cake rack on the bottom so it would not sit in it's drippings. No need to cover it with foil. I cooked mine for 2 hours & 45 minutes at 325 degrees and it did not burn. I also used a meat thermometer. Definately double the sauce. I combined all my ingredients except for the cornstarch and got it warm first. Then I had a whisk on hand when I added the cornstarch slowly so it wouldn't clump up. If your sauce gets too thick just add a little more vinegar. At 2 1/2 hours I took the roast out and drizzled about 1/2 cup of sauce over the roast. I did not brush it because I didn't want to rub off my seasonings. I put it back in the oven for another 15 minutes and it was perfect. I will use this sauce with other meals. It reminded me of the Chinese BBQ sauce on hula beef.


This was an amazing dish!I used balsamic vinegar, and was a bit worried since the mix of soy sauce and the balsamic looked so dark on the roast, but the flavour was outstanding. I also doubled the spices and garlic, mincing the garlic; added a bit of olive oil to make the rub stick to the roast better. I cut slits in the top of the roast and inserted more garlic slivers, and I also put a tent of foil over the roast for the first 2 hours to keep it moist. The sauce has a bit of a teriyaki taste, and no one I serve this to can seem to get enough of it! Awesome! My husband said to make sure I put the recipe in a "safe place" for repeated use! :)


This is an excellent recipe. I normally use a 1 ½ to 2 pound pork tenderloin but I still DOUBLE the herb rub and TRIPLE the sauce. For best results do not substitute for the sage. It makes this recipe. I also use prepared minced garlic out of a jar. Much easier and I think the garlic flavor is better. Not sure were the 3 hour cooking time comes from, but it doesn’t matter. I bake in a convection oven which goes much faster. Simply use a good meat thermometer and take it out at 150 and rest covered with foil for 15 minutes. I cut into small medallions and serve over jasmine rice. Drizzle some extra sauce over the pork and rice before serving.