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

Herb Roasted Pork

sage

salt

pepper

garlic, crushed

pork loin

sugar

cornstarch

vinegar

water

soy sauce

Preheat oven to 325 degrees F (165 degrees C).


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.


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.


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.


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 &amp; 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 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.

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 suggested.  I also jazzed up the rub a bit by adding onion powder and some garlic powder to the mix as well as the fresh garlic and rubbed sage.  We had a 3 lb pork loin and it took about 1 1/2 hours to cook.  I use an instant read themometer and it was reading 160 at the thickest part of the roast when I took it out. Don't forget to brush your glaze on during the last bit of cooking!  We made gravy from the pan drippings by adding about 1 cup water and corn starch as well as adjusting the flavor with salt and pepper.  You will not be disapointed!

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 roast. I didn't have soy sauce so I used teriyaki and I also used red wine vinegar instead of the white. I had to stop my husband from devouring the entire roast! **Note from my BH&amp;G Cookbook** Pork cooked with bacon, spinach, tomatoes or onion will sometimes remain pink even when well done so use the meat thermometer to ensure doneness. 

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:
- added some rosemary to the rub
- used 2 tbsp. of flour instead of the 1 tbsp. of cornstarch (Betty Crocker's suggested substitution!)

And I let the glaze boil a little longer so it was quite thick- I prefer a really thick glaze as opposed to a runny one!

I recommend this recipe to anyone- so easy and SOOOO delicious!

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 &amp; glaze:  chop up the pork, throw in a can of pineapple chunks and some chopped green pepper.  add the glaze when everything's warm and then serve that mixture over cooked jasmine rice-- so good!

This was super easy to make &amp; really tasted awesome.  My husband LOVED it.  I actually cooked it in the slow cooker.  We loved this dish.

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 sugar for white, plus a little honey until just the sweetness i liked, and some sesame seeds.  the BEST addition i made was to add some sriracha (asian chili sauce) to the sauce, and that seemed to balance it perfectly- sweet, sour, and spicy.  our 2 lb. roast was gone in about 15 minutes, with 2 adults and 2 kids.  i will make this over and over again!

Wow!!!  This takes the place of my former favorite pork tenderloin recipe "Maple-Garlic Marinated Pork Tenderloin".  I used balsamic vinegar but this is the only substitution I made for the glaze and I'm glad.  I also used 2 pork tenderloins (2.5 lbs. total) instead of a pork loin roast which significantly reduces the cooking time.  The glaze is absolutely delicious.  I cooked it in 9 x 13 pan lined with heavy duty foil.  At the end of the cooking time I poured the remainder of the glaze over the meat.  Once it was sliced, I returned it to the cooking pan with the glaze to serve.  I will make this one again and again.  UPDATE: I've made this MANY times and have found that the amount of sugar can be reduced to just a little over 1/4 cup and it is still wonderful.

The rub and sauce are delicious!!!  I doubled the rub (except for salt/pepper) and the sauce, and then followed all the recommendation of the most highly rated review. S/he has some good suggestions, like rolling the pork in the rub etc. Spooning instead of brushing the roast with the sauce so as not to rub off the spices... BUT!!! DO NOT put the roast on a rack!!! Pork loin tends to be dry and NEEDS to roast in it's own juices.  I have made this twice, the first time I baked it on a rack, and it so SO DRY! the second time I followed the recipe exactly in regard to cooking method and it was AWESOME. Everyone thinks they are a culinary wizard on this site, and many times the tips are great, but I have ruined to many a good recipe following others advice. I will make this again... but ignore what the reviewers have to say on this one!!!!

This was AMAZING! I used a 2lb roast, doubled the rub, added some onion powder, and minced garlic, and doubled the sauce as suggested. I also used a ladle to pour glaze generously over the roast 3-4 times during the last 1/2 hour of cooking, as opposed to brushing it on so as not to lose any of the rubbed seasoning, as suggested in a previous review. After taking the roast out I grabbed about 1/4 cup pf the drippings and added them to the remaining glaze mixture with a cup of water and heated on stove top for about 8-10 minutes for a delicious and light "gravy" to use on the potatoes I made as a side. This was SOOOO delicious that my husband and I couldn't stop picking at it the entire night - even when it was cold from the fridge! With the right knife to cut this thin, this meat would make EXCELLENT sandwich meat!!! Definitely a keeper for my family!

This was very very good, was a little dry, the glaze worked as a good dipping sauce

mmmm yummy! so awsome and easy!!

i put the rub on the roast adn poped it in the oven with a tiny bit of water in the pan just to insure moisture... then at 1 hour in... i put a bit of the glaze on it...shoved it back in... at 2 hours... i put more glaze on... and then about every 20 min for the last hour i put some on.... its was fantastic best yet!!! nice and juicy! i was kinda unsure about not covering it...but i gotta tell ya it doesnt need it... just a tiny tiny amount of water  in the bottom of the pan to start and it was fine!!!

Outstanding!  Super simple and the entire family, including two preschoolers, absolutely loved it.  The sauce is just delish and would be great on chicken or beef, too.  I poked holes all over my roast and really covered it in the rub before roasting, then followed the rest of the directions exactly.  Since I fixed it for a week night, I cooked it two hours the night before, then finished off the third hour with the sauce prep on the second night and served it.  Pretty enough and yummy enough for a company dish.  THANKS for a great recipe that will be a family favorite!! (Update - life intervened tonight and I had to serve the pork roast without making the sauce at all.  It was still delicious and moist with the meat juices drizzled on top when I plated.  This is a no-fail recipe!)

I just finished eating and it was delicious! The glaze is really amazing and it makes the pork not so dry; this is not a boring pork roast, very casual and versatile. I ate with potatoes and green beans, but this a recipe that would also be amazing with fried rice and egg rolls sice it has an teryaki taste to it. I recommend it; cheap and easy if you're a pork roast rookie like me.

made it in a crock pot by making extra glaze. used extra glaze as gravy over rice. it was excellent!

Amazing!!!  My hubby raved about this!  The whole family loved it.  The only thing I did different was cook it in a slow cooker for about 8 hours.  Put the glaze on with about 3 hours left.  Delish!!!

I give this 5 stars for two reasons: Ease of preparation and great flavor.  This recipe includes staple items and takes hardly any prep at all which is great for a busy mom with 2 toddlers tugging at my legs (literally :-).  Tip: I agree that you should double the sauce and pour over after slicing and I used honey instead of sugar per another reviewer-it was great. Oh and I used balsalmic vinegar instead of plain.

Everyone at the table gave this 5 stars! I had a 3 1/2 lb roast so I had to shorten the cooking time a little, I used the amount of sage/salt and pepper as per the recipe but I used 3 cloves of garlic in the rub--not sure if the spices would have been enough for a 5lb roast. I also used balsamic vinegar in the glaze and low sodium soy sauce--I doubled the sauce so we would have a little extra to dip in.

I made this for the second time tonight. The first time was for my in-laws. I ended up not having white sugar, so I used brown sugar. It was amazing. They raved about it and I reluctantly shared the recipe!! This time I didn't have plain vinegar, only malt vinegar. Used that, and it was still amazing! Both times I just threw the pork in the crock pot, rubbed seasonings on it, then drizzled the sauce to cover. Let it cook on high for about 6 hours, turning once half-way through.. fall-apart delicious! My picky daughter even loves it!! Don't think I'll ever try a different way to cook a pork roast. This is it!

This pork was GREAT!  Very tender and very tasty.  I followed the recipe exactly except I used brown sugar and balsamic vinegar.  I had a 4.5-lb roast and it took only 2 hours to get to 175 so take note!  I would definitely make this again.

Great recipe! I didn't have sage so I used oregano and I used red wine vinegar for the vinegar.  It was delicious.  Makes a lot though.

This recipe was a winner!! I had to alter some ingredients based on what I had on hand so I used poultry seasoning in place of sage and ponzu/teriyaki sauces in place of the soy sauce. I also only used a 3 pound roast. I doubled the glaze recipe and added quartered apples in with the pork. I also lined the bottom with sliced onion so the roast could sit on it and cook.  Oh, and I cooked it for about 2.5 hours and it was a perfect medium and so tender. It was delicious!!! My toddlers all asked for seconds and thirds and every plate at the table was empty. That NEVER happens! I will definitely be putting this one into the rotation.

This made an exceptionally good meal.  I prepared the recipe as-is.  I did find that it cooked much faster than anticipated, and seemed that it transitioned from approx 140F to 170F in a matter of minutes.  Suffice it to say that I did slightly over-cook the pork loin, but it made no difference in the flavor, and with the extra sauce, was plenty juicy enough.  Next time, I will monitor it more closely once it approaches the 140 mark.

I would advise preparing extra sauce for the table as it, alone, is a big hit.  I added approx 1/4C drippings to the sauce before serving.

Fabulous flavor! Cooks way faster than 3 hours so keep that in mind and use a meat thermometer. 

My husband, son (2 1/2yrs) and I loved this recipe.  The only change I did was used a 2lb roast -since their are only 2.5 of us.  I made the full amount of rub and sauce.  I loved the sauce and the leftovers was GREAT over rice.

Incredible....very good! Cooked to 160 deg F and it was very moist and thoroughly cooked. Smells wonderful while roasting. Used brown sugar in my glaze/basting and it was excellent.
Got rave reviews from our guests! Will do again soon.

Oh yeah, this is fabulous!  My roast was small - only 2 pounds - so it was ready in 1 1/2 hours.  I used others suggestion of using brown sugar instead of white, and balsamic vinegar.  I made the full amount of glaze even with the smaller roast and we used it to dip.  Absolutely delicious!

I made this Pork Loin for Christmas Day at my In-laws. I was a little intimidated because my Mother In Law is a WONDERFUL cook but this pork loin was gobbled up. I will definitely use this again. I did tweak the recipe a little bit, I used apple cider vinegar and brown sugar in the place of white vinegar and white sugar for the glaze that I doubled.

Nice and easy, but looks impressive when served.  The vinegar gives it an interesting flavor you don't get every day.  I used a white wine vinegar, which seemed to work well.  I also used a much smaller piece of pork (1.5lb), as I'm only cooking for two.  It was ready in about 2 hours.  I used the same amount of the other ingredients though, so it was nice and flavorful.  I almost think the herbs wouldn't have been enough for the suggested 5lb roast.

This was fantastic.  Per reviews, I doubled herbs and rubbed over a 4.4 lb. tenderloin.  Then I browned it, cut it in two crosswise, and put it in the fridge overnight.  I woke up at 5 a.m. so put it into my slow cooker on low.  I also doubled the sauce but it was not necessary.  By noon, it was cooked to perfection and sliced nicely.  I filled a pitcher and served the sauce as au jus.  Company raved about it.  Thank you so much for sharing this wonderful recipe with us.

I gave it four stars because the herb rub and sauce were awesome and I will totally make it again, but the cook time is way off.  I followed the recipe exactly (my loin was 5 1/3 lbs.)  and it reached 145 degrees after 1 hour!  It put me in a bind as I had company coming and it was done WAY too early.  I turned the oven way down to 'warm' and hoped it wouldn't over cook.  It did, but not by much.  Still edible, but dry.  Beware if you have company coming.  Use a meat thermometer and keep an eye on it.

Very good! Don't bother marinading it! I have made this several times and I now just cook the pork with the seasonings and make the sauce as stated-minus the marinade step.  Instead, I use the sauce as a dip for the meat.  Had leftover pork and sauce.  Used it to make sandwiches by thinly slicing the meat and topping with provolone/swiss cheese.  Heated until cheese was melted.  Used the reheated sauce to dip the sandwich. Will make again (and will double the sauce for the leftovers).  

I used the ingredients of a recipe for 8, but used a 2 1/4 pound roast instead.  I doubled the spices, rubbed it, then let it marinate in the spices for 5 hours.  I made 2 batches of the sauce, both with only half the sugar, but the first without the cornstarch.  I would soak the herb-crusted roast every 1/2 hour it cooked.  The thickened batch was set aside, and each sliced piece of meat was dipped before being placed on the plate.  AWESOME!!!!!

This recipe was fabulous!  The sage/garlic mixture gave a very nice flavour - but not at all overpowering.  The sauce was good, but I added a bit of ground ginger to it for a bit of an extra kick - it was delicious.

I made this for dinner tonight and my family loved it. I decided to try it in a slow cooker instead of the oven. I also made a few changes to the recipe after reading the other reviews.  I used balsamic vinegar, minced garlic, and 1/4 cup white sugar - 1/4 cup brown sugar. I browned the roast first, mixed all the ingredients together and poured it over the pork.  I also sliced a medium onion and added baby carrots as well. It cooked all day and the house smelled great, the taste was wonderful and the pork was sooooo tender!! Great recipe - it is a keeper!

I didn't care much for the glaze,and the pork by itself had no flavor at all so just not a winner for me. Thanks anyway.

AMAZING!  I followed the advice to use brown sugar and balsamic vinegar in the glaze and used a meat thermometer to determine when the loin was done.  The result was fabulous-tender, flavorful and it looked nice on the platter as well.  I will be making this again for sure.

This is delicious! Will definitely make these again and again.  I substituted brown sugar for the whit sugar and I added ginger....still turned out wonderful!

Sooooo good, and easy too! I used a 1 1/2 pound pork butt, changed the corn startch to flour and went with brown sugar over white. Kept the sauce and seasoning amounts the same. 

The combination of sage and that sauce is just magicical. YUM! I'm eating the leftovers as we speak.

This was the best pork loin I have made to date.  The sauce was awesome.  You could even shred the pork and use the sauce as more of a pulled pork sandwich...it was great.  Thanks for the recipe.

Yum! I used a 3 lb. loin and it took about 1-1/2 hrs to bake. I added extra garlic because we love it and cider vinegar because I was out of the regular. So easy and delicious!

I followed this recipe, using a 6 lb roast and it was wonderful fixed this way.  It was ready in a little less than 3 hours.  The sauce is so good, I'm glad I followed the advice of some other reviewers and tripled it.   I will definitely be making this again. Next time, though, I will line my baking pan with foil because that sauce really sticks!

soo easy, i couldn't believe how yummy it turned out.  i used the crock pot and it made the sauce reduce down to a yummy glaze.

There was no redeeming features to this recipe.  I deleted and will never fix it again.  

AWESOME!!!!!!! but it does not take 3 hours...more like 1 1/2 hours. But OMG incredible!!!!

Delicious!! I doubled the rub and tripled the glaze per suggestion. Highly recommended to all levels of cooks!

Yum!  I only had a 1# pork loin, &amp; it only took about 45 minutes.  Everything was delish!

Made this last night and couldn't believe how well the flavors worked together.  It was delicious!

I used a 4.5# pork loin and only cooked it for 2 hours, then added the glaze and cooked for an additional 30 min.  It was completely done but still tender.

I also took the advice of others and doubled the spices &amp; the glaze (I'm glad I did because it's excellent over rice!) and substituted brown sugar and balsalmic vinegar.

Extremely good!  Thank you!

This is good. I did a 1.15 pound tenderloin. Ended up being in the oven for exactly an hour, temping out at 155. I am not an experienced chef and this one was really delicious and fairly simple for me to do. I can't wait to make it for my mother to impress her. :-D

The best pork roast I have made yet! I tried it in our crock pot, adding a watered down version of the glaze (minus the corn starch), and it worked very well. 

I tried the balsamic vinegar substition suggested by another reviewer and we did not like the sauce that way at all.  We did really enjoy the spices on the meat though (I served the sauce separately).  The kids each had several servings!

Simply delicious! You can't mess this one up! I used a pork shoulder roast. I also seared the roast on all sides before baking. I seasoned the roast after searing. I did not use the sauce in the recipe, I had a spicy orange glaze that I wanted to use instead. The temp was 160 when I removed. The roast was very juicy and tender.

Fabulous dish!! The pork was very tender and delicious! The whole house smelled great while this was cooking! I did double the glaze and it was just enough! Everyone wanted extra sauce!! Will make again and again!

This was FANTASTIC! I would double the sauce recipe, I have a daughter who likes to "Dip" things and I myself am a sauce person. This was a quick throw together meal for me after work. Keep in mind you have to cook your meat for 3 hours though. I served this with sauteed green beans with mushrooms and parmesan cheese and rice. Great combo! Will make this again! Thanks for the AWESOME recipe!

Omg! Amazing!!! Used a 3lb pork roast, took about an hour and forty-five minutes. Cooked perfectly :) used balsamic vinegar and brown sugar as others suggested......out of this world! Not one piece of pork left. Yum, yum, yum.

wow-nice pork roast-hubby and I really liked the glaze. Will make this again and also try it on chicken. I doubled the glaze-used brown sugar instead of white, a bit of honey,325* for 1 hr and 20 min-2 1/2 lb roast.Let it rest for 15 min covered in warm oven-200* while I waited for hubby to get home. I rolled the roast in the herb mixture,but next time will use the same casserole pan.It came out moist,and that was uncovered the whole time-nice- crusty a bit. I even sprinkled a drizzle of olive oil on the herb mix. very good meal.

Excellent recipe!  I too used balsamic vinegar and brown sugar.  I also added 1/4 cup of ruby port wine.  My wife, who normally does not like sweet sauces with meat, thought this was a "keeper".  Next time I will probably cover the roast to keep it more moist.

This was absolutely wonderful!! I actually ate half of it myself before I even served dinner (my husband wasn't home yet...shhhh). I used rice wine vinegar and it melded perfectly with the other flavors. My tenderloins totaled a little over 2 pounds, but I used the rub and sauce quantities as listed for the 5 pounder and it seemed perfect to me. My cooking time was between 1 and 1.5 hours for mine. I checked it a little late and it was already over "done" temp, yet it was still moist, juicy and delicious! Would not hesitate to make again, serve to company or recommend to a friend!

Amazingly good.  I waited until my pork reached 170, and it was so moist.

This was SO good! My husband said I could make it every night if I wanted to!

Even the kids loved the glaze! Per other reviews, I doubled the glaze ingredients &amp; used brown sugar...will make again!!

This was wonderful! My husband and children loved it. I've made it twice now and last time I substituted teriyaki sauce for the soy since I was out and it was just as good, gave it a little asian flair. I will definately make this one for years to come.

This is an AWESOME recipe - probably the best thing I have cooked in a long time!!  I did make a few changes.  I let the roast sit in the fridge with the rub for about 6 hours.  I doubled all of the spices and used Garlic Garlic by Tastefully Simple instead of a garlic clove.  I cooked the roast with foil until about the last 45 minutes and then basted with the glaze every 15 minutes.  I think the total cooking time was about 2 hours &amp; 20 minutes (the roast was just under 3 lbs).  I doubled the glaze and used apple cider vinegar vs regular vinegar.  This was the most juiciest/moist piece of meat I have ever made!!  The whole family raved - thanks for sharing!

My family enjoyed this for dinner last night.  I changed the vinegar to apple cider vinegar, and I didn't have any sage so I used poultry seasoning instead.  It was amazing.  I was so tired of pork before this,  you see my husband is allergic to chicken.  So it is pork night around here a lot.  lol.

yummy!! i used brown sugar in place of white, and balsamic vinegar in place of regular, and doubled the garlic.....whole family liked this recipe, even my picky three year old. thankyou for sharing!

This is a fantastic recipe. I read MANY MANY comments before I started and this is what I did: I had a smaller (2lb) pork top loin roast and I doubled both the rub and the glaze. For the glaze I used balsamic vinegar instead of regular white. I had dark brown sugar so I did half and half with the white sugar. I also took a little (maybe 1/4 c of the water and added the cornstartch to that to make a slurry. Then I added the slurry to the mix in the saucepan to avoid clumps. My roasting time was about 1.5 hours total, due to the smaller cut of meat. That's it. Oh, and I covered the pan with foil until I was ready to start glazing, in order to ensure that the meat stayed moist. I then finished the rest of the time in the oven uncovered. SUPER YUMMY!!!

We had this for dinner last night and it was wonderful.  I used balsamic vinegar and brown sugar.  I also used fresh sage and an extra clove of garlic.  I loved the sauce!  It has a similar taste to the sesame chicken sauce that I order from our local chinese delivery.  Next time I may add a little ginger and some sesame seeds to make it a little more chinese.  I bet this sauce would be good on chicken dipped in tempura and fried as well.  Mmmm...Thanks a bunch for the recipe!

This was a very moist and tasty pork roast.  I used Raspberry Balsamic Vinegar instead of plain vinegar and it added a great flavor.  I didn't have a rack to put under the roast so I wadded up some foil to set it on.  I couldn't stand the dry pan so I put a can of beef broth into it and covered the roast during the first 2 hours of cooking.  I then turned up the heat to 375 and did several basting's with the glaze during the last hour.  Great flavor...WILL make this again=D

This was great - I had 2 small pork loins and it was perfect for that.  I would double it for a 5lb. and watch the time.  Thanks! Will totally make again.

I used a 2# roast, doubled the pepper (personal pref.).  Didn't have fresh garlic so used 1 t. garlic powder.  For a 5# roast, I might double all the spices.  As another suggested, rolled the roast in the mixture right in the glass dish I used.  I did double the sauce using brown sugar and cider vinegar.  I only had 3 T. soy sauce so used 1 T. fish sauce (I know that maybe doesn't sound good but it was!)  We just kept going back for more.  Had to stop so we'd get a second meal out of it!  The sauce is to die for!!!  I was afraid it would be too sweet but it was slightly, perfectly sweet with a great tang to it.  Served over rice.  A very easy, fantastic keeper!  Thank you!

This was my first attempt at cooking any type of pork, and it turned out great! In my past experiences, pork has been dry and flavorless- not this recipe! I had a little over a 2 pound pork loin, so I doubled the recipe. I followed everything exactly with the exception of sneaking some extra garlic in there. My roast was done after about 1hr 45min. I also didn't have a roasting pan, but my glass casserole dish seemed to do the trick. Picky husband loved this too! Can't wait to make it again.

I did really like this recipe. The garlic was really good. I was worried because it looked like the seasonings and garlic were getting really burnt. But it all came together nicely. This was also my first time making a glaze and I was really surprised by how nice it looked and how simple it was to make.

We loved this recipe.  The glaze would also be great on ribs or chicken.

I made this for Christmas dinner.  It was fantastic!  I have never tasted better pork.  It was so moist and tender!  I served it with the Creamy Twice Baked potatoes from this website.  I followed the advice of previous users and put a small amount of water in the bottom of the roasting pan.  I used brown sugar instead of regular sugar and balsamic vinegar instead of regular vinegar.  I covered the roast for the first hour and then uncovered it and started basting it with the glaze during the second hour.  I knew I did a good job when my mother-in-law complimented me on the recipe and even asked to take home leftovers!  This recipe is a real keeper and I know one that my family will ask for again.  

In my 22 years of marriage, I have never prepared a pork loin because we just don't care for any we have tried.  I was surprised when my wife brought this one home and asked me to find a recipe and cook it for her.  It is the best we've had and we will make it again.  Next time I will double the rub just because I didn't get the coverage I wanted to, but it was still great as written.  Perfect!!!

Delicious!  The sage gave the pork a very nice flavor.  I used balsamic vinegar and the sauce got very syrup like after cooking for a few minutes.  My roast was 2 1/2 lbs and I ended up throwing away a little more than half the sauce.  I cooked it for about 1 1/2 hours using a meat thermometer to avoid under or over cooking.  The glaze stayed on the roast nicely and it didn't really need basting more than 2 or 3 times.  I added a little white wine just prior to basting for the first time so my pan wasn't too much of a mess.  The wine, along with the glaze and juices from the meat, made a nice gravy.  My picky husband even liked it, so this one is a keeper!  Thanks for the great recipe!

I love this recipe!!! I triple the sauce because my family loves it so much!! This is a regular on our menu :)

This is a wonderful recipe. The ingredients list are things I keep in my pantry and pork is always a favorite. Will make this again!

I doubled the seasoning (personal preference) and baked @ 350 until meat therometer read 145.  I also doubled the sauce for basting and to drizzle on top for serving.  Let the meat rest for about 30 mins, sliced and served with rice.  This was simply delicious.  Thank you for sharing the recipe.  This is definitely going into our dinner rotation.  My husband wants me to try the sauce with chicken as well.

my wife loved this dish, I would definitely triple the rub next time. I wouldn't use olive oil in the rub next time though because the glaze didn't stick as well. I cooked it until the temp was 150F which took about 1hr 10 min for a 2.75 lb roast. I also used balsamic vinegar

My three year old dumped in an entire cup of dried sage, but the recipe still turned out great.  I'm looking fwd to trying again with a more reasonable amount of sage.

It only took 1 and 1/2 hours to cook, glad I kept checking the temp, in the last ten minutes it jumped from 135 to 175... delighted it still turned out juicy and tasty after all my mistakes.

This was super simple to put together. Used brown sugar and balsamic vinegar to make 2x the sauce. The pork was put in a slow cooker for 6 hrs but think I'd like to try the oven next time. I like the leftover suggestion of adding pepper and pineapples.

My jaw fell open when my 2 1/2 yr old asked for 2nds, then 3rds!!!  This is coming from the kid who's extent of meat eating is only chicken nuggets.  She told me and I quote, "Mommy, this is delicious!"
Def making this again and again!

Fabulous! I got nothing but raves with this dish. Only changes for me were, I used balsalmic vinegar (it is what I had on hand). I doubled the sauce (smart move as the sauce was devoured). I also used my rotisserie on my gas grill and cooked about 20 minutes per pound. Thanks for a great recipe.

Well worth the 3 hours! I had run out of sage, so instead used mediterranean spiced sea salt instead. Also did not have cornstarch for the glaze, but used your standard 2 table spoons to 1/4 cup cold water, and all turned great! My guy defiantly loved it.

I made this as a dish to take to a family where the Mom was going through Chemo and I made it for our family as well and it was a HUGE hit with both families.

This is the BEST pork roast i have EVER made! I made a few changes suggested by others, i doubled the rub and tripled the sauce (i had a 3lb roast). I used balsamic vinegar and ,splenda instead of sugar (to make this South Beach Diet Friendly!). Im a little leary of roasting pork because i do not have a meat thermometer and i often overcook it because i'm paranoid about under cooking it :) So, i decided id try it in a slow cooker instead. I rubbed the roast and then seared it well in olive oil. i placed aluminum foil balls, halved onions and some whole garlic cloves in the bottom and placed to roast on top. I then drizzled it with the leftover oil from the pan, and put just enough chicken broth in to cover the bottom of the crock pot then glazed with about 1/4c sauce. Every couple of hours i glazed with another 1/4c sauce. I just cut off a tiny piece to try it and it is SOOO good i ended up eating 2 slices! i dipped it in the extra sauce..mmmmm...i cant say enough about this roast. I was a little worried about using balsamic vinegar (i'm not normally a huge fan) but its amazing! I made some sticky rice to go with it for my kids and hubby, i can only imagine how good it would be over rice. I'm definitely gong to add this to my dinner rotation!

I made this for my family for my fiancé's and brother's birthday dinner, served it with apple sauce, scalloped potatoes and garden salad, and everyone loved it. The plate was empty! People were fighting over the scraps on the plate!!

I made the recipe as is the first time, but I used 2 tbsp of flour instead of cornstarch, and I kept the cover on until I started basting it in the sauce. It was nice and moist, even after 3 hours in the oven.

I am making this again today, but I rubbed all the spices on the roast, and then put it in the fridge for the day while I went to work. Also, this time I am going to use brown sugar instead of white, and use some dripping in place of the water in the sauce.

Very good recipe, that is definitely a keeper!

Really good.  Took the advice of a few others here and doubled the sauce and used it over rice.  My roast was about 2.5lbs, and it took about an hour and a half to cook from start to finish.  The sauce is REALLY sweet, so next time I make this, I will probably cut it by half, but all 4 of my kids ate this, and the hubby raved.  Thanks Wendee!

This was really really good!  I've never done any kind of pork roast but got one for a good price and had to do something with it.  The glaze and the rub combined wonderfully and the results were so good!  I used a 3.5 pound bone-in pork roast and cooked it for about 2 hours.  The result was tender and very flavorful.  Will definitely make this again.

This is the best pork roast recipe I've tried. I followed the other reviews and used brown sugar and chicken broth instead of water. I added carrots and would have added potatoes but I was in the mood to give this an asian flair so I made fried rice. It was juicy on the inside and crispy on the outside. I will make it again.

This recipe has been the best pork roast recipe that I have come across yet!! Thanks so much, it was a total hit with the entire family. The only change I made was instead of using regular salt, I used sea salt, only because that is my husbands favorite spice. I will definitely use this one more often and even pass it on. It is also one of the easiest I have encountered as well! KUDO'S to you!!

This is very good. I didn't use the glaze for it though.

I loved this pork roast. It was tender and tasty and easy to make.  I doubled the sauce but other than that I made it exactly as the recipe stated.

This was sooooo good.  I was afraid we would not like the sauce - but I was wrong.  We loved it.  I made the brazilian rice recipe to go with it and the sauce was wonderful on the rice too.  Make sure to make extra sauce.

Yum!Yum!Yum! If I could give it more than 5 stars, I would! An abosolute keeper and great find! Here are a couple of changes that I made. Dbl. dry rub,  4 twist fresh pepper, scant 1/2 tsp. garlic pepper, brown sugar in place of white, flour in place of cornstarch, and balsamic vinegar.  

See how to make sage-rubbed roasted pork with a tangy glaze.

herb roasted pork

Prep Time: 20 minutes

Cook Time: 3 hours

Total: 3 hours, 20 minutes

Servings: 8

Author : WENDEE_H

Ingredients

Instructions

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