HONEY, GARLIC AND SAGE PORK SIRLOIN ROAST

 
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 PRINTABLE RECIPE

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.