Glazed Roasted Pork with Tender Interior: A Perfectly Roasted Pork with a Sweet and Savory Glaze

Serving: This glazed pork is perfect for a holiday meal, family dinner, or even as leftovers for sandwiches the next day. Pair with roasted potatoes, greens, or a fresh salad.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat the pork in the oven at 325°F (163°C), covered with foil to retain moisture, for about 15-20 minutes, or until heated through.
Variations
Add Heat: For a spicy kick, add some crushed red pepper flakes or a dash of hot sauce to the glaze.
Fruit-Infused Glaze: Add a tablespoon of orange juice or a bit of grated apple to the glaze for a fruity touch.
Slow Cooker Version: For a hands-off approach, cook the pork in a slow cooker on low for 6-8 hours, then finish it off in the oven for 20 minutes with the glaze to crisp up the exterior.
Herb Variations: Feel free to experiment with other fresh herbs like sage or parsley for a different flavor profile.
FAQ
Q: Can I use a different cut of pork for this recipe?
A: Yes! While pork shoulder or ham works best for a tender result, you can use other cuts like pork loin or tenderloin, though the cooking time will be shorter. Make sure to adjust based on the thickness and size of the cut.

Q: Can I make the glaze ahead of time?
A: Absolutely! The glaze can be made in advance and stored in the refrigerator for up to 1 week. Reheat it before using to glaze the pork.

Q: What temperature should the pork reach for a tender result?
A: For the best tender texture, the internal temperature should reach 190°F (88°C) for pork shoulder. If you’re cooking a leaner cut like pork loin, aim for 145°F (63°C), which will result in a slightly less tender, but juicy roast.

Q: Can I use a sugar substitute for the glaze?
A: You can use a sugar substitute like Stevia, Monk Fruit, or erythritol for a lower-carb version, but be mindful that the texture and flavor may differ slightly.