1 3 1/2 to 4 pound Boneless Sirloin Roast
2 Tbls olive oil
Sage leaves and Rosemary Sprigs
Salt and Pepper to taste
1 cup white wine, apple cider or water (More liquid as needed during baking)
Chicken broth for finishing sauce
Preheat oven to 375 degrees. Dry netted roast. Heat olive oil in deep roasting pan over medium high heat. When hot, add roast to pan and brown on all sides. Sprinkle with seasonings when brown and add liquid to pan. Place in oven and roast for one hour.
Remove the netting and separate into two pieces. Baste meat with pan juices and add more liquid if needed. Return to oven and roast until meat thermometer registers 150 degrees. Remove pork and let rest. Add chicken broth to pan juices and scrape up brown bits and cook until sauce is heated through.