Herb Glazed Pork Loin

Pork Loin is one of the least expensive ways you can serve a nice meal. When seasoned just right it can be a big hit. This is one of those great recipes - so simple, yet so satisfying! We had my parents over

for dinner when I served this and everyone enjoyed it. I had just enough left over to use it in stir-fry later in the week. The stir fry was amazing! Served the first time as the main course and then served again in the stir-fry - we were able to get two meals out of one 4 pound pork loin that I got on sale for less than $2 per pound. It was great tasting and great for our food budget. If you use some in a stir-fry, be sure to save any leftover glaze to stir in with your veggies and meat. The glaze is what makes this dish! We hope you enjoy it as much as we did. Perhaps it can be your Easter Dinner main course.


Herb Glazed Pork Loin

1 pork loin 3-5 lbs

Herb Rub:

1 tsp sage

1 tsp parsley

½ tsp salt

¼ tsp pepper

1 tsp garlic powder

1 tsp onion powder

Glaze:

3 Tbsp brown sugar

¼ cup balsamic vinegar

¼ cup water

2 Tbsp soy sauce

1-2 Tbsp Ultra Sperse

Instructions:
Line an open roasting pan with foil. (This will make the pan much easier to clean.) Place the pork loin in the pan. Combine the ingredients for the herb rub in a small bowl. Rub the spices over the pork loin, turning to cover all sides. Place in the oven and bake at 350° for 1½-2 hours until the meat measures at least 145° when tested with a meat thermometer. Meanwhile prepare the glaze by combining ingredients and mixing well. The Ultra Sperse will thicken the glaze immediately so start with 1 Tbsp and decide if you need more to achieve the desired thickness. If you do not have any Ultra Sperse you can use 1 Tbsp cornstarch. You will need to combine the glaze ingredients in a small saucepan and then heat until the mixture begins to boil and thicken. Pour Glaze over the roast and cook an additional 15 minutes. Remove from the oven and allow to rest for 5 minutes before serving.

To cook in a crockpot: Cook on high for 3-4 hours or on low for 6-8. Pour the glaze over the pork loin during the last 30 minutes of cooking. To use as a freezer to crockpot meal: Rub the pork loin down with the spices and freeze in a ziplock bag. Combine the glaze ingredients in a smaller ziplock and tuck this down inside your larger bag. The Ultra Sperse will hold up well in the freezer and will allow your glaze to be ready to use once it thaws out. If using cornstarch, wait to add the cornstarch to the glaze until you are heating it for best results. Thaw and cook as above.