Pork Sirloin Roast
User Reviews
5
Pork Sirloin Roast
Description
This recipe begins by patting a boneless pork sirloin roast dry and generously seasoning it with a custom blend of kosher salt, garlic powder, parsley flakes, minced onion, and dried basil. After seasoning, the pork is wrapped and refrigerated to allow flavors to penetrate. The roast is then seared on all sides in a hot cast iron skillet with vegetable oil to form a browned crust, which enhances flavor and texture.
Orange marmalade is spread atop the seared pork before transferring it to a 300°F oven to roast until the internal temperature reaches 140-145°F. The moderate oven temperature helps cook the pork evenly and preserves juiciness. After roasting, the pork rests uncovered for 10-15 minutes, a critical step that allows the juices to redistribute within the meat, resulting in moist slices.
This roast pairs well with fresh herbs used as garnish, like parsley or thyme, which add a fresh herbal touch to the sweet and savory pork. The recipe provides flexibility for seasoning and cooking methods, ensuring consistent results through monitoring meat temperature.
Ingredients
- 1 (3 lb.) pork sirloin roast boneless
- 3-4 tablespoons all-purpose seasoning (a blend of equal parts kosher salt, garlic powder, dried parsley flakes, minced onion, and dried basil)
- 2 tablespoons vegetable oil
- ¼ cup orange marmalade or more, as needed, sweet
- parsley or thyme; chopped; optional garnish
Instructions
- Pat pork dry with paper towels. Liberally season pork on all sides with all-purpose seasoning. Wrap pork in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
- Adjust oven rack to middle position and heat oven to 300°F. Heat oil in a large cast iron skillet over medium-high heat until just smoking. Unwrap pork and place in skillet. Cook until browned on all sides, about 7 minutes. Spread orange marmalade on top of the pork.
- Transfer to the oven and roast until pork registers 140-145°F on an instant-read thermometer, about 50 minutes – 1 hour.
- Transfer pork to a cutting board and let rest for at least 10-15 minutes. Thinly-slice the pork and garnish with fresh herbs, if desired.
Notes
- If the pork is tied with butcher’s string, keep it on during cooking and remove before slicing.
- You can sear the pork in a non-ovenproof skillet and then transfer to a roasting pan if needed.
- Cooking time varies by roast size and starting temperature; use a meat thermometer to ensure proper doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Serving | 1/6 of the roast | |
| Calories | 329kcal | 16% |
| Carbohydrates | 9g | 3% |
| Protein | 52g | 104% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 141mg | 47% |
| Sodium | 508mg | 21% |
| Potassium | 905mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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