On a recent trip to the local grocery store I noticed the pork shoulder was on sale. Now, typically I've been playing it fairly safe and only buying cuts of meat that I'm used to ie: chicken breast, ground beef, pork cutlets - we're talking basic, basic stuff here. So I thought I'd give something new a try - and it paid off! Not only was the pork juicy and tender it was packed with flavour. For a first attempt at pork roast I'm calling this one an exceptional success!
*Note* My camera is currently out of order and both pictures featured were taken on an iPhone.
Hubby Approval Rating: 5/5
Why? "It was well cooked, very tender and juicy. The sauce wasn't over powering but complimented the meat well. It was just really good."
Herb Roasted Pork
1 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, crushed
1 (5 pound) boneless pork loin
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup vinegar
1/4 cup water
2 tablespoons 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.
I think you'll enjoy the unexpected tanginess of this fabulous pork roast. I encourage you to try something new, outside of your comfort zone - it just might be worth it :)
Garlic and Soy Sauce,
Dani
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