Honey Garlic and Sage Pork Sirloin Roast
Elevate your dinner table with this succulent Honey Garlic and Sage Pork Sirloin Roast, a perfect symphony of sweet, savory, and herbaceous flavors. This show-stopping dish features a tender pork sirloin roast infused with a bold marinade of honey, minced garlic, fresh sage, soy sauce, and apple cider vinegar for an irresistibly aromatic profile. Expertly seared to lock in juices and oven-roasted with chicken stock for extra moisture, this roast is basted to golden perfection and finished with a luscious honey garlic sage glaze. Ready in under two hours and serving up to six, this roast is ideal for family gatherings, holiday celebrations, or an impressive weeknight dinner. Pair with creamy mashed potatoes or roasted vegetables for a hearty, flavor-packed meal your guests won't forget!
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Recipe Information
Ingredients
- 3 lbs Pork sirloin roast
- 3 tbsp Honey
- 4 Garlic cloves (minced)
- 2 tbsp Fresh sage leaves (finely chopped)
- 2 tbsp Olive oil
- 2 tbsp Soy sauce
- 2 tsp Apple cider vinegar
- 1 tsp Salt
- 1 tsp Ground black pepper
- 1 cup Chicken stock
- 1 tbsp Cornstarch
- 2 tbsp Water
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix honey, minced garlic, chopped sage, olive oil, soy sauce, apple cider vinegar, salt, and ground black pepper to create a marinade.
Place the pork sirloin roast in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it coats the entire roast evenly. Let it marinate for at least 30 minutes (or up to overnight in the refrigerator for more flavor).
Heat a large oven-safe skillet or roasting pan over medium-high heat. Sear the pork roast on all sides until lightly browned (about 2-3 minutes per side). This will help lock in the juices and create a flavorful crust.
Pour the chicken stock into the skillet or roasting pan around the pork roast. Cover the pan with a lid or aluminum foil and transfer it to the preheated oven.
Roast the pork for 70-80 minutes, or until the internal temperature reaches 145°F (63°C). Baste the pork with the pan juices every 20 minutes to keep it moist.
Once cooked, remove the pork roast from the oven and transfer it to a cutting board. Tent it with foil and let it rest for 10 minutes before slicing.
While the pork rests, make the glaze: Pour the pan juices into a small saucepan and bring to a simmer over medium heat. In a small bowl, mix the cornstarch and water until smooth, then stir it into the saucepan. Cook for 1-2 minutes until the glaze thickens.
Slice the pork roast into 1/2-inch thick slices, drizzle with the honey garlic sage glaze, and serve warm.
Nutrition Facts
Calories |
2967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.6 g | 184% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 974 mg | 325% | |
| Sodium | 4450 mg | 193% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 52.8 g | ||
| Protein | 345.5 g | 691% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 5280 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
