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

Bring the roast to room temperature 40 minutes before cooking.

For the rub, in small bowl mix together 1 tablespoon olive oil, garlic, salt, black pepper, ancho chili, sage, rosemary and thyme

Preheat the oven to 325 F.

Spread the rub all over the roast.

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.

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.

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.

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.

Heat drippings and add flour white wash to thicken into a gravy. Add white pepper to taste