Recipe By NicoleMcmom
Rating
Published Dec 13th
Prep 20m Cook 1h 5m Additional 10m Ready In 1h 35m
Servings 12 servings Calories 392

Topped with an herby, glazed crust, this pork is tender, juicy, and bursting with flavor. It’s as impressive as a more expensive cut of beef, but easier on the wallet. Try this the next time you’re planning a fancy dinner at home. Serve with mashed potatoes and green beans.

Recipe Ingredients

  • cooking spray
  • 5 cloves garlic, minced
  • 1 tablespoon dried sage
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 (5 pound) pork loin
  • ¼ cup apple cider vinegar
  • 3 tablespoons water
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cornstarch

Cooking Directions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil and spray with cooking spray.
  2. 2 Combine garlic, sage, salt, and pepper in a small bowl and mix well. Rub mixture over all surfaces of the pork. Place pork on the prepared baking sheet.
  3. 3 Roast in the preheated oven until browned on top, 20 to 25 minutes.
  4. 4 While the pork is cooking, whisk together vinegar, water, soy sauce, brown sugar, mustard, and cornstarch in a small bowl.
  5. 5 When pork is browned on top, remove from the oven and reduce oven temperature to 325 degrees F (165 degrees C).
  6. 6 Lightly coat the top of the pork with 1/2 of the glaze mixture. Return to the oven and cook until the internal temperature reaches 145 to 150 degrees F (63 to 65 degrees C), about 45 minutes. Pour the remaining glaze over the pork during the last 5 to 10 minutes of cooking.
  7. 7 Remove from the oven and lightly tent with foil. Allow to rest for 10 to 15 minutes.
  8. 8 Slice pork and serve with pan drippings and juices.

Nutrition Facts

  • Calories 392
  • Carbohydrate 4 g
  • Cholesterol 119.1 mg
  • Fat 23.8 g
  • Fiber 0.2 g
  • Protein 37.6 g
  • Saturated Fat 8.3 g
  • Sodium 757.4 mg

Chef's Notes

If your pork loin is larger than 5 or 6 pounds, trim off the ends and slice them into boneless pork chops. Pork freezes well, so it works great for budget-friendly cooking down the road; You can use whole grain mustard instead of Dijon.
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