Ingredients
½ tsp rubbed sage
½ tsp SIDS CRAZY SALT
¼ tsp ground black pepper
1 clove garlic, minced
2-3 kg boneless pork loin
GLAZE:--
1 cup brown sugar
2 tbsp cornflour
½ cup SIDS LOW SUGAR RASPBERRY VINEGAR
½ cup chicken stock
4 tbsp GF soy sauce
Directions
Preheat oven to 165oC.
Combine sage, SIDS CRAZY SALT, pepper and garlic then rub thoroughly all over the pork. Place in an uncovered roasting pan on the middle oven rack. Bake for 2½ hours until internal temperature reaches 63oC.
Meanwhile, place sugar, cornflour, SIDS LOW SUGAR RASPBERRY VINEGAR, stock and soy sauce in a small pan and heat. Stirring often, simmer until mixture thickens slightly. Brush roast with glaze 3-4 times during the last ½ hour of cooking.
Serve carved on a platter with the remaining glaze poured over.
