Garlic-Stuffed Pork Roast With Glaze |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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For even more flavor after seasoning the roast cover and refrigerate overnight - for best results use a meat thermometor for this, stuff the roast with as many cloves as desired, I say the more the better! - NOTE if you prefer lots of glaze, use 1 cup sugar, 2 tablespoons cornstarch, 1/2 cup vinegar, 1/2 cup water and 1/4 cup soy sauce, cook as directed. Ingredients:
1 (5 lb) boneless pork roast |
whole garlic clove (use as many as desired) |
2 tablespoons olive oil |
1 teaspoon garlic powder |
1 teaspoon sage |
1/2 teaspoon seasoning salt or 1/2 teaspoon white salt |
1/4-1/2 teaspoon ground black pepper |
1 pinch cayenne pepper (optional) |
3/4 cup sugar |
1 1/2 tablespoons cornstarch |
6 tablespoons vinegar |
6 tablespoons water |
2 tablespoons soy sauce |
Directions:
1. Make small slits all over in the roast then stuff whole or half garlic cloves into each slit.
2. Rub the roast with olive oil.
3. In a small bowl combine the sage with salt, pepper, garlic powder and cayenne pepper; rub the roast all over with the spice mixture.
4. Place the roast in a roasting pan, then let sit out on the counter for a few hours.
5. Preheat oven to 325 degrees F.
6. Set oven rack to middle position.
7. Roast for about 3 hours or until the internal temperature reaches 145 degrees F (the temperature will rise more after removing from the oven).
8. For the glaze: while the roast is cooking in a small saucepan combine the sugar with cornstarch, vinegar, water and soy sauce; bring to a simmer over medium heat stirring occasionally.
9. Cook until bubbly and thickened.
10. Brush the roast 3-4 times during cooking.
11. The last 30 minutes of cooking pour the remaining glaze over the roast.
12. Allow the roast to sit for about 10 minutes before slicing.
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