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Herb Roasted Pork

WENDEE_H

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

3 h 20 m servings 472 cals
Original recipe yields 8 servings

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 325 degrees F (165 degrees C). Watch Now
  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. Watch Now
  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. Watch Now
  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. Watch Now

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 472 calories; 24.6 g fat; 13.9 g carbohydrates; 45.8 g protein; 138 mg cholesterol; 470 mg sodium. Full nutrition

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Reviews

Read all reviews 1031
  1. 1363 Ratings

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Most helpful positive review

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 lik...

Most helpful critical review

This recipe is a good template, but has a lot more depth and flavor if you use brown sugar and balsamic vinegar. Also double the water in the sauce. With those adjustments 5 stars

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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 lik...

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 t...

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 ...

Can you rate this higher than 5 stars was the question my brother asked when I served this to his family last night. we did double the glaze and used brown sugar and balsamic vinagar as suggest...

This roast literally fell apart before the 3 hours were up!!! So tender. I used a roaster with a lid. I didn't have a rack to fit so I just cut up an onion in big chunks and placed under the roa...

delicious! my roast was 2 lb. and took about 1 hr. 45 min. to cook. i used the same amount of seasoning for my small roast, doubled the garlic, and doubled the sauce. i also substituted brown...

This was by far the best roast I have ever had! It was soooo juicy and the flavours fit perfectly! I did make some changes though just for my personal taste and for what I had onhand: - adde...

i'll admit that i was skeptical at first, but it actually turned out great! even my pork-hating husband enjoyed it. a tip for using up the leftover pork & glaze: chop up the pork, throw in a ...

I've cooked this as a roast and as tenderloin. Tenderloin is much better! I used 1lb tenderloin, kept the sauce and herb measurements the same. Changed with brown sugar and balsamic vineger. ...