Pork Sirloin Roast Recipe

A pork sirloin roast recipe is not the same as a pork roast recipe from the shoulder. The pork sirloin is from the rear of the hog and doesn't have the fat and connective tissue of cuts from the shoulder.

Pork Sirloin Roast Recipe

3 lb. pork roast
3 lg. garlic clove - smashed
Salt and pepper
Ground dried rosemary
1 small onion - diced
1 carrot - diced
1 stalk celery - diced
2 Tbsp. olive oil, separated
2 Tbsp. fresh thyme leaves
3/4 cup red wine, separated

Preheat your oven to 225 F. That's right! That's what I said. 225 degrees F.

Now rub the pork sirloin roast with one of the smashed garlic cloves. Sprinkle it lightly all around with the ground rosemary and then season it generously with salt and freshly ground black pepper.

Heat up 1 1/2 tablespoons of the oil in a large oven going skillet (Cast iron is best!) over medium high heat. Sear the roast on all sides and then transfer to a platter.

Add the 1/2 tablespoon of reserved oil to the skillet and then add the onions, celery and carrot to the skillet. Cook the vegetables, stirring often, until they begin to take on some brown color. Add the thyme and garlic and continue to cook for about another minute.

Deglaze the skillet with 1/2 cup of wine.

Place the pork sirloin roast on top of the vegetables and place the skillet in the center of the oven. Roast the meat and vegetables until the meat reaches an internal temperature of 145 degrees F. This will probably take about 2 hours at the 225 degree oven temperature.

Remove the sirloin pork roast to the platter and tent with aluminum foil. The roast should rest 15 to 20 minutes before slicing.

Pork Sirloin Roast Sauce

While the roast is resting remove 1 1/2 cups of the vegetables and any juice from the skillet and place in a saucepan. Add additional wine to completely cover the vegetables. Bring to a slow boil and cook for about 15 minutes.

Transfer the vegetables to a blender or food processor and puree. Taste and adjust the seasonings if necessary.

Slice the pork roast and serve the sauce over the slices.

This low and slow cooking method works extremely well with cuts of meat that have little fat and connective tissue. I've done cuts of meat in this manner that the experts say should only be braised or pot roasted and they come out perfectly tender and delicious every time.

Give the method a try with this deliciously tender Pork Sirloin Roast Recipe.