Recipe courtesy of Ann Voskamp, used by permission.

Preheat oven to 350 degrees F.

In a bowl, mix sage, salt, pepper, and garlic thoroughly and then rub all over the pork roast. Cook in an uncovered roasting pan on the middle oven rack until a meat thermometer reads at least 150 degrees F. For loin, about 40-45 minutes; for roast or shoulder cut, cook longer.

For the sauce, combine sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan and place on low heat. Stir occasionally until the sauce begins to bubble and slightly thicken. Then remove from heat and brush the roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining sauce over the roast and serve.

My personal note: For pork loin, cook until internal temperature reaches 145 degrees F (25 to 45 minutes depending on the size). Cover loosely with foil and let rest 30 minutes before slicing. For pork shoulder or other bone-in cut, leave in the oven for 2-3 hours.