Sirloin Pork Roast w/Gravy recipe image
Main Course

Sirloin Pork Roast w/Gravy

Serves 4
5/5(0 reviews)

Sirloin Pork Roast w/Gravy

Category: Main CourseServes: 4Rating: 5/5
Sirloin Pork Roast w/Gravy recipe image

Sirloin Pork Roast w/Gravy

Ingredients
  • 1 3-pound boneless pork sirloin roast
  • 2 1/2 tablespoons olive oil
  • 1 tablespoon finely chopped fresh garlic
  • 1 teaspoon kosher salt
  • 1 teaspoon Ancho Chili Spice
  • 3/4 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons fresh sage, chopped
  • 1 1/2 teaspoons fresh rosemary, chopped
  • 2 teaspoons fresh thyme, chopped
  • 1/2 cup Turkey Stock
  • 1/3 cup dry sherry
Instructions
  1. Bring the roast to room temperature 40 minutes before cooking.
  2. For the rub, in small bowl mix together 1 tablespoon olive oil, garlic, salt, black pepper, ancho chili, sage, rosemary and thyme
  3. Preheat the oven to 325 F.
  4. Spread the rub all over the roast.
  5. In a Dutch oven or large oven-proof skillet, heat the remaining 11/2 tablespoons olive oil over medium to high heat. Add the roast, sear and brown on all sides until you have a crispy crust.
  6. Add stock and sherry to the bottom of the pot or skillet. Cover and place in the oven. Alternatively, place on a rack in a roasting pan, pour broth in bottom of pan, cover and place in the oven.
  7. Roast the pork until internal temperature is 150 F (the temperature will continue to rise while the roast rests), about 11/2 to 2 hours.
  8. Remove from the oven and transfer the roast to a platter. Tent with foil and allow the roast to rest for 15 minutes before carving.
  9. Heat drippings and add flour white wash to thicken into a gravy. Add white pepper to taste

Cooking Tips

  • • Read through all instructions before starting
  • • Prep all ingredients before cooking
  • • Adjust seasonings to taste
  • • Let rest for best results

Storage

  • • Store leftovers in refrigerator
  • • Best consumed within 2-3 days
  • • Can be frozen for up to 3 months
  • • Reheat gently before serving
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