allrecipes.com

mmm...have i mentioned that i love this site? allrecipes.com is my "go to" reference for anything i can think to cook, bake, or whatever...or even if i have something that i need to use and i have no recipes that include it...

i got this fantastic herb roasted pork recipe a couple years ago and Mr. D (who hates pork) loves it! everyone who has tried it thinks it has such a delicious flavor, and my grandma (who is from the mid-west) said she loves pork and that was the most beautiful piece of meat she has ever seen! hahaha

well, let me share this gem with you:

Herb Roasted Pork

Prep Time: 20 Minutes                         Ready In: 3 Hours 20 Minutes
Submitted By: WENDEE_H Cook       Time: 3 Hours       Servings: 8
"Herb-rubbed roasted pork loin with a sweet, tangy glaze."

Ingredients:
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed  (as suggested I stab the meat and insert garlic slivers instead)
1 (5 pound) boneless pork loin
1/2 cup sugar  (as suggested I use brown sugar)
1 tablespoon cornstarch
1/4 cup vinegar  (as suggested I use balsamic vinegar)
1/4 cup water 2 tablespoons soy sauce

Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
3. Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 150 degrees F (65 degrees C), depending upon your desired doneness. (I prefer well done meat, and for this pork recipe I find that 150 is too rare and chewy...I typically wait until 170, and everyone has liked it that way).
4. Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly.
5. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.
(It's a good idea to double the rub ingredients, and double or triple the sauce ingredients if you like to drizzle over meat when served.)

such a great recipe! and the sauce is the type that you're happy if it gets on everything on the plate...it surprisingly tastes good on potatoes too (i have served with mashed, but typically do oven baked potato chunks with onion soup mix and olive oil). 

allrecipes.com is a fantastic place to go for any recipe, and the interesting thing is that people leave comments on the recipes, so (as you can see above) you can try other peoples alterations to the recipe and see how you like it. try it next time you have something in the fridge you can't seem to figure out what to do with...you can even look up recipes based on ingredients!

now, i need to finish making dinner...ENJOY!