Pork Sirloin Roast

Ever notice that pork tenderloins can get pretty dried out?  A pork sirloin is larger and tastier and holds up better in the cooking process so you actually get a juicier product at the end.

Ingredients:

2 pound pork sirloin roast

1 tablespoon whole black peppercorns

1 tablespoon dried rosemary

3 large large garlic cloves, crushed

Method:

Using a mortar and pestle, grind the peppercorns and rosemary together.  Crush garlic cloves and spread over all surfaces of the roast.  Sprinkle and rub in the pepper and rosemary.  Place roast fat side down in a 9x13x2 inch roasting pan and place in a preheated 350 degree oven for 40 minutes (20 minutes/pound).

Remove and let rest for 15 minutes before carving.

We served ours with rice, green beans and gravy made from the drippings in the roasting pan (that’s a roux with butter and flour in equal parts combined with the grease and crumblies right in the pan).  If you want to add salt, do it to the gravy and not on the roast.  Pork has a bit of natural salt so if you sprinkle salt on the pork before roasting, be very careful and go easy with it.  Taste the gravy before you salt that too.