My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, September 17, 2011

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
print recipe

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.


  1. I couldn't agree more, Bev! There's nothing like a great roast to start Fall!...:)JP

  2. now thats a fancy pork roaast,,

  3. oh yum! i am picking one of these up on my next grocery trip!


Note: Only a member of this blog may post a comment.