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
roast.
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.
