Monday, November 16, 2015

Sage Roasted Pork with Balsamic Dijon Glaze

The weather is chilly and we have our first big snow this
morning.  The cold weather always has us cooking
more hearty meals, and this succulent slow roasted
pork is perfect for this fall weather.

We just love roasted pork, and the Balsamic Dijon Glaze
with it's sweet/savory punch makes this a hearty dish
for home, but fancy enough for company.

Sage Roasted Pork

4 lb. pork shoulder or rump roast
(Don't use loin - it is too lean and dry for this recipe.)
2 T. fresh sage, minced finely
1 T. Montreal Steak Seasoning

Mix the finely minced sage and the Montreal 
Steak Seasoning until well blended.  Rub on the

Place the roast in a roasting pan and place in a 350 degree oven.
Bake uncovered for one hour, then cover with foil and turn
heat down to 250 and bake an additional four hours or until
it shreds easily with a fork.  Add additional water if needed,
but generally you don't need any water if you have covered
it tightly with foil.  

Remove from oven when cooked and shred into chunks.
Serve with glaze and garnish with fresh sage.

(You could cook this in a crockpot on high for 5-6 hours
rather than in the oven.)

Balsamic Dijon Glaze

1 C. brown sugar
3/8 C. Balsamic vinegar
1/4 C. soy sauce
2 tsp. Dijon mustard
3/4 tsp. black ground pepper
1 C. cold water
2 T. cornstarch

Mix the sugar, vinegar, soy, mustard and pepper in a medium
saucepan.  Bring to a boil, stirring to make sure the sugar
is all dissolved.  Mix the cold water and cornstarch.  Whisk
into the boiling sauce.  Heat until thickened.

Serve over the shredded pork.

You can see some of the sage rub in this shot on the pork.

Thanks for stopping by
Purple Chocolat Home.

This is such a great dish.  I hope you will give it a try.


Chocolat - French for Chocolate. I adored chocolate from a young age when I had to sneak in the cupboard to find where my mother had hidden the Nestle's Chocolate Chips. Having read about the famous chocolat shoppes in Paris, when I finally got there I was determined to try a chocolate from every Paris shoppe. I invite you to share my adventures in creating, in travel, and in life.


  1. I'll bet this smelled amazing while cooking, Montreal Steak Seasoning is always a great addition! Enjoy the first snow:@)

  2. The glaze will go on my next port roast which is something I fix frequently. It always turns out well and is a good menu choice for most people.

  3. Yuuuuuummmmy! I love pork "the other white meat". Pictures are great, I can almost taste it!

  4. We love pork dishes, so I shall give this a try. The glaze must be the icing on the pork...Yumm!

  5. That looks amazing! I'd much rather have that for Thanksgiving that a turkey!


Your comments are the highlight of my day! Leave a comment and then I can come and visit your blog. Have a wonderful day! Unfortunately I have had to block anonymous comments, hope you understand.

Follow me on Instagram