Tuesday, March 2, 2010


 pork sirloin roast (4)
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. 
pork sirloin roast (2)

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.
pork sirloin roast


Katherine Aucoin said...

This sounds like one delectable tasting pork roast. you age your own beef? Have you posted about that, I would be so interested in the process.

Pam said...

This looks and sounds delicious! We like pork a lot and this is a great combination of ingredients. Bet it does make for a great pork sandwich leftover!

Barbara said...

Lots of interesting things in this post, Judy.
I like that you age your own beef for flavor...I notice Whole Foods does that, but I don't eat enough beef to bother.
And I'm sorry this pork roast didn't turn out to be more flavorful, because the recipe sure sounded good. But you rectified it by making sandwiches the next day. I've seen a lot of pork roast recipes lately. Did you see the one made in a loaf of French bread? Looked so interesting I saved the recipe.
We have been eating more pork than we used to, but grill it as you do.

My Little Space said...

Oh wow, the pork looks so inviting! Looks even more yummy with sandwiches. Such awesome flavour! Thanks for sharing. Btw, do you mind if I grab the piece below? haha....

My Little Space said...

Thank you so much for stopping by my blog earlier and nice to meet you, Judy. Have a wonderful day.

bella said...

Pork roasts are such a treat! I need to remember to prepare one more often than I do! Thanks for the nudge! Roz

Judy said...

Barbara, I haven't seen the recipe for pork roast in French bread. Sounds very interesting.

Judy said...

Katherine, Check the category lists on the right side of this blog uder "MEATS: Beef--Aging. It's quite easy, and the flavor and tenderness are superb.

Katy ~ said...

I'm headed over to check out the beef aging. If you had my beef, you'd know I need all the help I can get.

We don't eat a lot of pork here, but the recipe was worth a try, I think, if only to make delicious leftovers. Thanks for sharing your thoughts and experience.

Juliana said...

Pork roast! Looks delicious...what a gorgeous piece of meat :-)

Sophie said...

Hello Judy,

What a divine looking pork roast!! A truly amazing & very tasty meal!


Gera @ SweetsFoodsBlog said...

Drooling with this delight, specially the combo with honey and garlic :)

Have a great week,

teresa said...

i love the unique ingredients. i like pork, but i'm like you, it has to be done well. great recipe!