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 soy sauce
Directions
Preheat oven to 165°C.
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 63°C.
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.
