Tangy Glazed Pork Loin (The Spirit of Food)

I am so excited to be able to post this recipe from the The Spirit of Food.
Wipf and Stock Publishers graciously allowed me to post five recipes from the book and this is one of them!

Meet Ann Voskamp. She is the daughter of a fifth-generation farmer, married to a seventh-generation farmer, and is raising six children of the next generation of farmers. A monthly columnist for DaySpring (Hallmark), a global advocate travelling for Compassion, and the author of One Thousand Gifts: A dare to Fully Live Right Where You Are (Zondervan 2011). Ann writes daily of her farming family's dirt-common lives at her award-winning Web site journal, www.aholyexperience.com

My kitchen ladies told me tonight that this is the best pork loin I have ever cooked in last three years in IPC Kitchen! Now THAT is a high, Southern compliment! Thank you, Ann, for sharing the recipe.

Rubbed sage, salt, pepper, and mined garlic is rubbed well on the pork loins. I needed 12 whole loins to feed my church family. Want to get in shape? Come work in the kitchen with me.

Glaze is made with vinegar, water, sugar, corn starch, and soy sauce for rich flavor.

Cook sauce mixture in low heat until slightly thick and bubbly.

Brush on the glaze and finish cooking.

For whole loin, cook until thermometer reaches the internal temperature of 145 degrees F. And let rest for 30 minutes before slicing. Brush on extra glaze and serve.
Tangy Glazed Pork
Recipe of Ann Voskamp

Serves 8


2 teaspoon rubbed sage
1 teaspoon salt
1/2 teaspoon pepper
2 cloves of garlic crushed (I used freshly minced garlic since 12 loins needed to be cooked)
1 (5 pound) boneless pork loin or pork roast of choice


1 cup sugar
2 tablespoon cornstarch
1/2 cup vinegar
1/2 cup water
4 tablespoons soy sauce

Preheat oven to 325 degrees F.

Bring your pork to almost room temperature before baking.

In a bowl, mix sage, salt, pepper, and garlic, thoroughly and then rub all over the pork roast. Cook in an uncovered roasting pan on the middle oven rack for approximately 3 hours or until a meat thermometer reads at least 150 degrees F.

For the sauce, combine sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan and place on low heat. Stir occasionally until the sauce begins to bubble and slightly thicken.

Then remove from heat and brush the roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining sauce over the roast and serve.

My Personal Note: For Pork loin or tenderloin, cook until internal temperature reaches 145 degrees F. (25 to 45 minutes depending on the size). Cover loosely with foil and let rest 30 minutes before slicing.

5 of 31 Recipes


  1. Kay, this sounds like you found the perfect recipe for the loin. The glaze would hang on and not slip off the sides. I wish I could help in your kitchen.

  2. My family loves pork tenderloin! We will definitely try this, thanks for sharing!

  3. Oh man . . . another mouth-watering post! Kay, you should really be a professional photographer as well as a professional cook. Your pictures are so good it's just ridiculous.

  4. This sound so good! Moist and flavorful. Great recipe! And thanks for the kudos! I really appreciate it (=

  5. Wow, I'm sure that is delicious and flavorful...

  6. This looks fantastic! I can't wait to try it...thanks for sharing!

  7. This pork sounds delicious...and looks amazing! It's so juicy! :D

  8. Wow! The pork loin looks DELICIOUS!! Your photos are beautiful!

  9. Kay, the pork loin looks great, so pretty the color of the crust...

  10. I am going to make this next week!!

  11. Tried this tonight and it was amazing! It was the best tenderloin I've ever tried. So good!

  12. I made this and it was absolutely delicious and so easy! Can I share the recipe and one of your pictures of the pork on my blog?

  13. When I make this the crowd goes wild! Really! Thank you for blessing us by sharing and making me look like a fabulous cook! Sharon R

  14. My family loves pork loin...I can't wait to try this! (It caught my eye over on Tasty Kitchen!)

  15. Kay, I made this roast today for just my husband and me,and it is amazing! My roast was just over 2 pounds, so cooking time was shorter, but it came out tender and juicy. Love that tangy glaze! Thanks for posting this recipe.
    I plan on putting this on my blog with a link to you. hope that is ok?

  16. Brandie over at Thecountrycook.net sent me when I asked her for a pork loin recipe. This looks and sound delicious! I will be cooking it in 2 days. Thanks!

  17. Hi! The Country Cook sent me over to you a few weeks ago when I needed to cook a pork loin and asked her for a recipe. I made it exactly as directed and took it to my mother and her friends at their senior independent apartment complex for a potluck they were having. This morning mother called and said she was dropping a pork loin by the house. I told her the ladies didn't have to repay me, I needed to cook it. She told me they weren't repaying me, they were asking me to make another! They loved it and ate every single bit in one sitting. There were 3 of them and it was a 5 lb. loin. I am posting this on Country Cook's Weekend potluck with a link to you blog!