Asian inspired herb roasted pork

The was good, and is likely on our make again list. But I’ll probably tweek it further next time. I couldn’t really taste the sage over the glaze, though I LOVED the glaze. In fact, the glaze is pretty damn close to the recipe we use for our sesame chicken (which I still need to get the ManBeast to dictate to me so it can be documented). So you might want to either up the sage, or try some other herb combination.

Asian inspired herb roasted pork
1. Set a 3 lb pork sirloin roast, bone in, in a appropriate sized glass baking dish. Ideally yours should be thawed fully.
2. Preheat oven to 350F.
3. Combine: 1 tsp dried sage, 2 cloves garlic, 1/2 t salt, 1/4 t pepper, and mash together. Add 2 T grapeseed oil and combine.
4. With the roast fat side down, slather some of the herb/oil mix onto the roast and rub it in. Turn the roast over and rub in the rest of the herb mix.
5. Bake for 1/2 an hour.
6. Meanwhile, in a small pan combine: 1/2 c brown sugar, 2 T cornstarch, 1/2 c balsamic vinegar, 1/2 c water
1/4 c soy sauce, 1 clove garlic minced, 1/4 tsp cayenne, 1 T sesame oil. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. If yours in anything like mine, it will look like nothing is happening, until all of a sudden it does. If you don’t like spicy hot of any kind, omit the cayenne, if you love it and can tolerate it, you might want to double the cayenne.
7. After the first half hour of roasting, brush some glaze over the roast every 10-15 min, to finish up a full hour of roasting.
8. At an hour, you should start checking the roast for doneness with a meat thermometer. Some will tell you to take it out at 145, others will insist upon 170. Use your discretion.
9. Slice the roast. I left the extra glaze separate so that we could flavor to our liking.

I’d probably just sit and eat the meat and glaze if left to my own devices. I served this with brussel sprouts.

If you’re using a different size roast, the suggestion I saw was that you should give it 20 min for every pound of meat. Ours was right on 3lb, hence an hour cooking time. In hindsight, this timing likely doesn’t include a bone, nor the roast not being fully thawed. It ended up taking closer to 1.5 hours. Glazing should be done in the last half hour, adjusted for how big your roast is.


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