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.

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Tangy Glazed Pork

Recipe of Ann Voskamp

Serves 8

Meat

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

Sauce

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