A pork loin roast is an excellent choice for an everyday meal, Sunday dinner, or holiday feast. A tangy mixture of brown sugar, ketchup, and vinegar serves as a marinade and then the glaze for this easy glazed roasted pork loin or tenderloins. The pork roast should marinate for about 6 hours, so start it the night before or early in the day.
To make this a complete meal, toss some potato wedges, carrot sticks, and onion wedges or small whole onions (e.g., cipollini or pearl onions) with olive oil, kosher salt, and pepper; scatter them around the roast.
If the pork loin (or tenderloins) are lean with very little visible fat, top them with several strips of bacon before they go into the oven. The bacon will help keep them moist. For a smoky flavor, add a small amount of instant smoke or smoked paprika to the marinade mixture.
- 2 pounds pork loin roast (boneless, or 2 pork tenderloins, about 1 pound each)
- 1/2 cup tomato ketchup
- 1/2 cup apple cider vinegar
- 1/2 cup light or dark brown sugar
- 1/2 cup dark corn syrup
- 1/2 cup water
- 1 clove garlic, finely minced
- 3 tablespoons cornstarch
Place pork in a large nonreactive bowl or container or a resealable food storage bag.
In a saucepan, combine the tomato ketchup, vinegar, brown sugar and corn syrup, water, and garlic. Cook over low heat, stirring occasionally, for 5 minutes.
Pour the sauce mixture over the pork. Cover the container or seal the bag and refrigerate for 4 to 6 hours, or overnight (up to 24 hours).
Heat the oven to 375 F.
Remove the pork to a lightly oiled baking or roasting pan.
Pour the marinade into the saucepan and bring to a full rolling boil. Reduce the heat to low. In a small bowl, blend the cornstarch with 1/4 cup of water and then add to the saucepan. Continue cooking, stirring occasionally, until the sauce thickens, about 10 to 15 minutes. Keep the sauce warm or bring it to a boil again before using it to baste the roast later.
Generously brush some of the sauce over the pork and place it in the preheated oven. Roast for about 1 hour, basting with the sauce mixture after about 30 minutes. A larger roast will take longer, and pork tenderloins will take less time. To be sure, check the roast with a food thermometer inserted into the thickest part. According to the USDA, the minimum safe temperature for pork is 145 F. (See Meat Temperature Chart and Safe Cooking Tips )
Tent the roast loosely with foil and let it rest for 10 minutes before slicing.
Slice the pork and serve it with roasted or baked potatoes or mashed potatoes, along with steamed vegetables or a tossed salad.