Sirloin Pork Roast

You're right, these were on sale at my grocery in the past couple of weeks. There is nothing like a good pork roast to say fall has arrived. A good pork loin roast will work just a well. I love any kind of roast that will yield left-overs.

Sirloin Pork Roast
8-10 servings
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3 pounds pork roast
2 large garlic cloves, smashed
Salt and Pepper
Ground rosemary, I use fresh because I have it
1 medium onion, diced
2 medium carrots, diced
2 stalks celery, diced
2 tablespoons olive oil, separated
2 tablespoons fresh thyme leaves
3/4 cup red wine, separated, use broth if you'd rather, and it may take more

Heat oven to 225 degrees F.

Rub pork with one of the smashed garlic cloves. Sprinkle lightly on all sides with ground rosemary then season generously with salt and pepper. Can be done the night before, but not necessary.

Heat 1 1/2 tablespoons of oil in a large, oven-proof skillet over medium-high heat. Brown roast on all sides then transfer to a plate.

Add onions, carrots, and celery to skillet along with additional oil if needed and coo, stirring occasionally, until vegetables begin to brown. Add garlic and thyme and cook a minute longer. Deglaze skillet with 1/2 cup wine or broth.

Place roast on top of vegetables and place skillet in center of oven. Cook until instant read thermometer show the internal temperature reaches 145 degrees F. Start checking after 2 hour. Remove from oven and tent roast with foil.

Add enough additional wine or broth to skillet to completely cover vegetables. Bring to a soft boil and cook about 15 minutes. Puree vegetables in a blender or food processor. Taste and adjust seasonings. Serve over sliced pork. This is some good stuff.


 

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