This recipe offers a delightful twist on a classic roasted pork loin, featuring a flavorful herb crust and a tangy glaze that enhances the dish.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking from the start.
In a bowl, mix together the sage, pepper, salt, and minced garlic.
Mix the herbs thoroughly to ensure an even distribution of flavors.
Rub the pork loin with olive oil, then coat it evenly with the herb mixture.
Using olive oil helps the herb rub adhere better to the meat.
Place the sliced onion in the roasting pan and position the pork loin on top.
The onion acts as a natural rack, allowing heat to circulate under the pork.
Pour 1/4 cup of water into the bottom of the pan, avoiding pouring it over the pork.
Adding water prevents the drippings from burning and keeps the pork moist.
Cover the pan with foil and roast for 2 hours.
Covering the pan traps steam, helping to tenderize the meat.
Meanwhile, combine Worcestershire sauce, brown sugar, flour, vinegar, water, and soy sauce in a small saucepan. Heat until the mixture thickens slightly.
Stir continuously to prevent lumps and ensure a smooth glaze.
After 2 hours, remove the foil and brush the pork with the glaze. Continue roasting uncovered for another hour, basting every 20 minutes.
Basting frequently builds up layers of flavor on the pork.
Check the internal temperature of the pork; it should reach at least 150°F (65°C). Remove from the oven and let it rest for 10 minutes.
Resting allows the juices to redistribute, making the pork juicier.
Slice the pork loin and serve with the remaining glaze drizzled on top.
Serve with your favorite sides for a complete meal.
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