The oregano adds such a nice layer of flavor.

It really is a go-to for us and there are so many things you can do with the leftovers! Do NOT follow this link or you will be banned from the site. Seared without lid the first 30 minutes, then added the heavy lid to cook in liquid for an hour. I will definitely be making this again! Let rest for about 15 minutes before slicing and serving. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook! Sign me up for Amanda's newsletter, Foodie in the Craft Room for free recipe and craft ideas! Welcome! Hope you enjoy it. Thank you! I suppose the groceries all decided to cut back on the assortment of pork. And that’s saying something! The tips say to marinate the pork roast, but there is no mention of a marinade, other than the spice rub that goes on right before cooking. The cayenne gives it a kick, so adjust that if you don’t particularly like that much of a kick. Pre-heat oven to 350°F. Tips and Stuff: My roast was a little over 2 lb., so I cooked it the entire hour and a half. The confusion is understandable as there are several different types and in some areas of the country, they have different names. Not sure how long to cook it in the crock pot, but I would start on low for 4-5 hours, then check it to see how much longer it needs. I’ve made this sirloin pork roast for dinner numerous times and every single time it’s perfectly juicy and full of flavor.

Heavy dutch oven; Chefs knife; Cutting board; Measuring spoons; This recipe creates a mouth-watering delicious roast! It was however still tender and juicy. Please read the disclosure policy. I don’t use salt and pepper in this recipe, Trang. Meat is expensive so I always use a thermometer for everything from perfect pork tenderloin to baked ham and even roast chicken! Frances, Hi Frances, Please read my. Pat dry the beef with paper towels to remove excess moisture. Some simple seasonings and slow roasting to produce an easy dinner. Mine isn’t exactly like his, there were a few small tweaks, but it’s positively the best sirloin pork roast I’ve ever had. This is not the same as a sirloin roast. I’ve done it many times and no one notices the difference. (You may not need all of them, you need the onions covered by the roast or they will burn). Thank you!

I will try one of the Smithfield’s marinades when I do cook this. For some reason, none of my hundreds of cookbooks have a single recipe explaining how to prepare a boneless pork sirloin roast, so I was very happy to find this one.

Remove roast from oven and tent with foil. Unfortunately, both of the other roasts turned out very dry and flavorless. Last week Bret came home with a four-pack of Costco Pork Sirloin Tip Roasts.

It’s amazing. Craig, Usually that cut of meat is so dry! The only things I did differently from the recipe were that I used fresh herbs and pounded them down with a mortar and pestle before applying to the meat.