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

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.