A fragrant, herb-crusted pork roast cooking in the oven may be one of the most anticipated cool-weather comfort dinners. Moistened with chicken broth, sherry or cider, stuffed or unstuffed, rolled pork sirloin is lean enough to be healthy with just enough pork fat to imbue the roast with flavor. Slow, long cooking makes this roast fork-tender.
Remove the roast from the refrigerator and bring it to room temperature before cooking. Mince a clove of garlic, or more if you like garlicky foods. Preheat the oven to 325 degrees Fahrenheit
Slice the roast open and spread it flat on a cutting board. If you purchased the roast already rolled and want to stuff it, clip the strings and unroll the roast until it is open and flat.
In a small bowl, prepare a paste of olive oil combined with the garlic and your favorite seasonings, such as sage, thyme, marjoram, garlic or rosemary, along with salt and pepper. Spread half of the paste onto the inner surface of the open roast.
Roll the roast tightly. Secure it with kitchen twine at regular intervals along its length. Rub the outside of the pork roast with the remaining herb paste.
Sear the roast on all sides in a hot Dutch oven or skillet in oil or shortening. Remove it immediately to a rack in a covered roasting pan or Dutch oven.
Add a cup of apple cider, wine or chicken broth to the bottom of the pan. Place the covered pan or covered Dutch oven in the preheated oven.
Cook the roast pork for about two hours, or until it reaches an internal temperature of 145 degrees Fahrenheit. Allow the roast to rest, uncovered, on a cutting board for about 10 minutes before serving.
- You can stuff and roll your pork sirloin roast a day ahead of time to save time. Be sure it's tied securely and covered in the refrigerator. Allow it to reach room temperature before you put it into the oven.
- Avoid trichinosis, an illness associated with consuming undercooked pork, by making certain your roast's internal temperature reaches 145 degrees Fahrenheit. Sanitize all surfaces and implements touched by raw pork meat or juices.
Kate Sheridan is a freelance writer, researcher, blogger, reporter and photographer whose work has appeared in numerous newspapers, magazines and trade publications for over 35 years. She attended Oakland University and The University of Michigan, beginning her journalism career as an intern at the "Rochester Eccentric." She's received honors from the Michigan Press Association, American Marketing Association and the State of Michigan Department of Commerce.