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Straight from the Butcher: How to Cook a Pork Sirloin Roast

Posted by Jess Landing on

It's officially fall, the rain has come to stay, and chances are, the grill has been put away for the season. And that means roasts are in full swing here at the Beasty Shop! While most are familiar with shoulder roasts, the ones you can throw in a slow cooker and nearly forget about until it's time to pull them apart and smother in your favourite sauce, we're here to introduce you to a hidden gem: the Sirloin Pork Roast.

Comprised of all four sections of the sirloin muscle (top, baby, center, and bottom), these boneless roasts have incredible marbling and are extremely tender and flavourful. Easily cooked to perfection and true to their namesake, these cuts are great for roasting and can be cut into the most delectable of steaks or cut thin.

Straight from our butcher Filipe, here's a quick recipe that will leave you ready to cook a sirloin pork roast like a pro.   

Directions
1. Thinly score fat cap of roast and rub with salt & pepper, leaving in refrigerator for one hour  
3. Remove from fridge, let sit until roast reaches room temperature
5. Preheat oven to 350F
4. Heat a cast iron pan with lard, and sear roast on all sides until golden brown
5. Place in oven until meat thermometer reads 135F (about one hour)
6. Let roast sit for 30-45 minutes
7. Slice very thinly, against the grain with a sharp knife

 

Filipe suggests pairing potatoes, onions, and choice root vegetables with your roast. Parboil the vegetables and easily throw them in the pan when placing your roast into the oven. Voila!  

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