Thursday, January 24, 2013

Pork Sirloin Roast

Boneless Pork Sirloin Roast

The Pyrex Casserole Dish
This dish has been with me through 3 marriages and since 1972...Yes I could write a book and one day will.  Ok I'll tell you this much ~The first time Chuck and I married in 1972 this was part of a set that was given to us as a wedding gift.  Then Randy and I enjoyed it. He made the best pork roasts in it for quite a few years...
Randy, the girls' father is no longer with us... Thinking of him because it was the anniversary of his death this week.  There is so much sadness in this life but oh think of all the blessings that God gives us ...he blesses us so richly everyone of us.
Chuck and I remarried and we are still enjoying it. You just can't beat a good cooking tool no matter how old it may be that is for sure.
I got off subject for a moment, excuse the trip down memory lane.  All of that from a Pyrex Dish; Now for the recipe...


 This is a small sirloin section of a loin that I cut in half and it only weighs 1 1/2 lbs.

Instructions: 

Preheat oven at 350 degrees
Remove meat from refrigerator to room temp for 30 - 45 minutes
Wash and pat dry

Ingredients

Pork Sirloin Roast
Optional: Vegetables such as potatoes, carrots and onions

RUB

  • I  large clove of fresh garlic minced
  • 1 tsp. dried Rosemary
  • 1 tsp. dried Sage
  • 3/4 tsp. dried Thyme
  • 1 tsp parsley (jar)
  • 1 dash dried Dill
  • Zest of 1 lemon
  • 2 tablespoons of olive oil 
  1. Combine all of the above ingredients in a small bowl mixing well. Rub all over the roast. Liberally salt and use cracked pepper on all sides. Place on rack in baking dish.  Add a cup of water or so to cover the bottom of the baking dish. Cover with lid or Foil.
  2.  Bake until meat thermometer registers  145 degrees then remove from oven tent with aluminum foil
    Today I had to leave home so I chose to turn the oven off at 140 degrees and left it for 2 1/2 hrs and when I returned took it out for a short while covered and then sliced it was absolutely delicious and truthfully pork is not one of my favorite cuts of meat...but I enjoyed it very much.
We love veggies so I chose to make some potato, carrot and onion wedges along with the roast.

The broth is so delicious and the roast was very lean.
The vegetables were delicious too.
 

I opened a jar of the fresh lima beans that I had canned last Summer and quickly heated them through.  I added 1 chicken bouillion cube and 1 beef bouilion cube...ok I just slapped my forehead
I should have just used a little of the pork roast broth instead....crazy me.  They tasted pretty good anyway.

 
 Canning Beans  click to see

If you have fresh herbs and spices by all means always use them but if not available dry jarred spices & herbs will do fine just don't use as much as fresh.
I hope you enjoy this recipe!