Tender and tasty herb-rubbed roasted pork loin with a sweet, tangy glaze.

Serves 8


1 teaspoon rubbed sage
1-teaspoon fresh rosemary
3/4-teaspoon salt
1/2 teaspoon freshly cracked black pepper
2 cloves garlic, crushed
2kgs (4 ½ pounds) boneless pork loin
1/2-cup brown sugar
1-tablespoon cornstarch
1/4-cup cider vinegar
1/4-cup water
2 tablespoons soy sauce


Preheat oven to 165º C (325º F). In a bowl, combine sage, rosemary salt, pepper, and garlic. Rub thoroughly all over pork. Let stand for 1 hour in fridge. Next, 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.

While roasting pork, 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.