There was a time when pork tasted like pork. It is now so mass-produced and fat-reduced that there is no taste at all. So why did I bother to buy this roast? I wish I could intelligently answer that question. One thing I can say: My hubby and I are among the silent minority when it comes to meat. We are very hard to please – which is why we age our own beef. We want flavor in our meats.
Now that we have that out of the way, I can tell you that this is a good recipe. I’ve said before that I don’t care for pork in the oven. It tastes better when it’s done on the grill (to me). But I did this in the oven. We did not enjoy our dinner with this roast, but it did make some really good sandwiches the next few days. I will not be buying another pork sirloin roast.
|Honey, Garlic and Sage Pork Sirloin Roast |
Adapted from Bakespace.com
Rating: 8 out of 10
|INGREDIENTS: 1 Tbsp. olive oil |
1 tsp. lemon juice
1 garlic clove, grated or minced
1-1/2 Tbsp. fresh sage, minced
1/4 tsp. black pepper
1 pork sirloin roast, about 1-1/2 lbs.
1 Tbsp. honey
Heat oven to 400F. Combine oil, juice, garlic, sage and pepper and rub all over meat.
Place meat in pie plate or foil-lined pan. (I surrounded the meat with veggies, making this a one-pot meal.) Roast for 30 minutes; remove meat from oven; brush meat with honey. Return to oven and roast another 10-15 minutes, or till a meat thermometer registers 155F. Let roast settle about 10-15 minutes before serving. Refrigerate leftovers. Yield: 4-6 servings
Slice cold pork thinly for sandwiches. For each sandwich, combine about 1 Tbsp. pesto, 2 tsp. mayonnaise and 3 Tbsp. avocado, mixing well with spoon or fork. Use as a thick sandwich spread. Top pork slices with roasted red peppers and shredded lettuce or spinach.