Pork Sirloin Roast Food

PORK SIRLOIN ROAST RECIPE

Steps:

• Preheat the oven to 375 F. Place a roasting rack in a shallow roasting pan. Place the pork sirloin on the rack.
• Roast in the preheated oven for 27-32 minutes per pound (approximately 1 hour for a 2 pound pork sirloin roast).
• Remove from oven and check the internal temperature with a meat thermometer. It should reach 160 F.
• Let the roast rest for 10 minutes, then slice across the grain to serve. Garnish with chopped flat leaf parsley, fresh ground black pepper, and a few drops of fresh lemon juice.

THE BEST SIRLOIN PORK ROAST

Steps:

• Preheat oven to 225 F.
• Rub pork with one teaspoon of the garlic. Combine the rosemary and thyme in a small bowl and crumble together with your fingers. Sprinkle herb mixture onto all sides of the pork. Season with salt and fresh ground black pepper. Pat meat to gently rub everything in.
• Heat oil in a 9"-10" cast iron (or oven-proof) skillet over medium-high heat. Brown roast on all sides then remove to a plate and set aside.
• Add onions, carrot, and celery to skillet and saute, stirring occasionally, until vegetables begin to brown. Add remaining garlic and cook a minute longer. Deglaze skillet with beef broth.
• Place roast on top of vegetable/broth mixture and place skillet in center of oven. Cook until an instant read thermometer's internal temperature reaches 145 F (about 2 hours).
• Remove roast from oven and tent with foil. Allow to rest for 10 minutes before slicing and serving with pan juices.

ROAST PORK LOIN

Steps:

• Preheat the oven to 375 degrees. Heat the oil in a large ovenproof skillet over high heat. Season the pork with salt and pepper and sear on all sides until golden brown. Combine the mustard and vinegar and brush over the pork. Transfer to the oven and roast the pork until a thermometer inserted in the center reads 145 degrees, about 35 minutes.
• Transfer the pork to a cutting board and tent with foil for 10 minutes. Remove strings, slice and serve with Fall Vegetable Cobbler (recipe below)
• Preheat the oven to 375 degrees. Whisk the broth and 1/4 cup flour in a saucepan over medium heat. Add the mustard and vegetables; simmer until thickened, about 2 minutes. Whisk in 2 tablespoons butter and salt and pepper to taste; transfer to a 3-quart baking dish.
• Whisk the remaining 1 3/4 cups flour, the baking powder and a pinch of salt in a bowl. Rub in the cold cubed butter with your hands until the dough resembles coarse meal. Lightly stir in 3/4 cup cream with a fork. Place big spoonfuls of dough (about 6) on top of the vegetables and brush with the remaining 1/4 cup cream. Bake until golden brown and cooked through, about 45 minutes. Scatter parsley on top.
• Prep Time: 30 minutes
• Cook Time: 1 hour

ROAST PORK LOIN

Steps:

• Preheat the oven to 400 degrees F. Stir together the mustard and thyme in a small bowl. Season the pork roast all over with a generous amount of salt and pepper, then rub the top with the mustard-thyme mixture (leave the bottom and sides bare).
• Heat the oil in a large, ovenproof skillet over medium-high heat. Add the onions and cook, undisturbed, until dark golden brown in spots, about 2 minutes. Turn the onion wedges over and cook for 2 minutes more. Pour in the cider, stirring to scrape up any bits stuck to the bottom of the skillet. Scatter the dried fruit evenly in the skillet and remove from the heat.
• Put the roast in the skillet mustard-side up, then bake until an instant-read thermometer inserted in the middle of the roast reads 145 to 150 degrees F, about 1 hour (the roast will continue cooking once you remove it from the oven). Transfer the roast to a cutting board, tent with foil and let rest for 15 minutes.
• Cut the roast into 1/2-inch-thick slices. Season the pan sauce, onions and dried fruit with salt and pepper and serve with the pork.

PORK ROAST WITH THE WORLD'S BEST RUB

Steps:

• Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

SLOW COOKER PORK ROAST

Steps:

• Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
• Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
• Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.

ROASTED PORK LOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
• Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

PORK SIRLOIN TIP ROAST W/ROASTED VEGETABLES

Steps:

• Preheat the oven to 350.
• Cut all vegetables into one inch cubes/lengths and toss in large bowl with Olive oil, garlic powder, and basil.
• Put vegetables in a large roasting pan. Make a large enough void in the middle to place your roast.
• Sprinkle the outside of the roast with garlic powder and rosemary.
• Bake for 1 1/2 hours or until meat thermometer registers 160.

PORK SIRLOIN ROAST WITH THAI PEANUT SAUCE (SLOW COOKER)

Steps:

• Heat large skillet with oil. Season pork roast with salt and pepper and brown on all sides in skillet. (If you are using a boneless roast, be sure to tie at 1 inch intervals with kitchen twine). This will take about 20 minutes.
• While that is browning, combine all of the sauce ingredients except for the broth in a blender or bowl, and blend until smooth in the blender or with an immersion blender.
• Remove pork roast and place in slow cooker. Reduce skillet to low.
• Pour the broth into the skillet and deglaze. Pour into the sauce and buzz briefly to incorporate.
• Pour over the pork roast.
• Cover and cook on low for about 4 hours, or until roast reads 140-145 deg F. on an instant read thermometer.
• Remove roast to a platter, cover with foil and allow to rest about 10 minutes.
• Buzz the sauce briefly to smooth it out, if you need to. (Mine just needed stirring).
• Slice pork and serve with sauce, garnished with chopped scallions and peanuts. (As I look at the sauce, I think it might be enough for about 6 servings. It's enough for me, but you might want more).

HONEY GARLIC AND SAGE PORK SIRLOIN ROAST

Steps:

• Preheat oven to 400F.
• Mix together oil, lemon juice, garlic, sage and pepper in a bowl.
• Rub roast with oil mixture and then place in a foil lined shallow roasting pan.
• Roast pork 30-45 minutes
• Brush honey on over top and sides of pork.
• Roast 20-30 minutes more or until done (internal temp 155 degrees F).
• Great served with roasted potato wedges. Toss with olive oil salt and pepper and alongside pork 40-45 min or until nicely browned.