Oh, the aroma of a slow-cooked meal wafting through the house—it’s like a warm hug after a long day, isn’t it? This crock pot pork sirloin roast is the kind of dish that, frankly, makes you want to curl up with a good book and forget the world exists for a while. The simplicity of throwing everything in one pot and letting it work its magic is pure bliss. And with the cooler weather setting in, it just feels right.
Steps
- Preheat the oven to 325ºF. In a small bowl, mix softened butter with minced garlic, chopped fresh herbs, salt, and pepper until well combined.
- Heat a large cast iron skillet over high heat until hot but not smoking. Add avocado oil and sear the pork sirloin roast on both sides until they turn golden brown, approximately 3-5 minutes per side.
- Turn off the heat and evenly spread the garlic herb butter over the top and slightly down the sides of the roast.
- Pour chicken broth into the skillet and place it in the oven. Roast the pork until it reaches an internal temperature of 145ºF, which will take about 50-60 minutes.
- Remove the skillet from the oven and transfer the roast to a plate. Cover it and allow it to rest for 5-10 minutes while you prepare the pan sauce.
- To make the sauce, combine cornstarch with a little water until smooth. Place the skillet on the stovetop over medium-high heat and add the cornstarch mixture to the pan juices, stirring constantly until the sauce thickens. Adjust seasoning with salt and pepper as needed.
- After resting, remove the ties from the roast. Slice the pork into 1/2″-1″ thick pieces and serve with the prepared gravy.
Ingredients
- 2 pounds pork sirloin roast, tied
- 1 tablespoon avocado oil or any preferred cooking oil
- 2 tablespoons butter, ghee, or 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 cup low sodium chicken broth
- 1 tablespoon cornstarch or tapioca starch, mixed with water (to thicken the gravy)
Nutritional Values
Calories: 1434kcal | Carbohydrates: 12g | Protein: 216g | Fat: 54g | Saturated Fat: 24g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 1.2g | Cholesterol: 624mg | Sodium: 3030mg | Potassium: 3882mg | Fiber: 0.6g | Sugar: 0.6g | Vitamin A: 762IU | Vitamin C: 2.4mg | Calcium: 84mg | Iron: 6mg
FAQ
- What is the difference between a pork sirloin roast and a regular pork roast?
- A pork sirloin roast is a lean cut that cooks quickly and is tender, similar to pork loin or tenderloin. In contrast, a regular pork roast, often from the shoulder, is more marbled and ideal for slow cooking.
- Is a pork sirloin roast a good choice for a meal?
- Yes, when cooked to the correct temperature, pork sirloin roast is a tasty and lean cut of meat. It’s important to use an instant-read thermometer to avoid overcooking it.
- Can I substitute pork tenderloin or pork loin for a pork sirloin roast in this recipe?
- It’s not recommended to substitute these cuts as they require different cooking times. Instead, try specific recipes for pork tenderloin or pork loin.
- How should I store leftover pork sirloin roast?
- Store any leftovers in an airtight container in the refrigerator for up to four days. For longer storage, you can freeze the slices in an airtight container for up to three months.
- What are some dietary adjustments for this recipe?
- For a dairy-free version, substitute the butter with dairy-free butter, avocado oil, or olive oil. For Paleo or Whole30 diets, use ghee or olive oil instead of butter.
Tips
- Use a meat thermometer to ensure the roast reaches an internal temperature of 145ºF, which helps prevent overcooking and ensures juicy, tender meat.
- Don’t skip the garlic herb butter; it not only adds flavor but also helps keep the relatively lean pork sirloin roast moist during cooking.
- Consider using dried herbs like Italian seasoning or Herbs de Provence for a cost-effective and flavorful alternative to fresh herbs.
- To make a simple pan sauce, mix cornstarch with water and add it to the simmering juices from the roast to thicken them, adding more chicken broth if needed for additional gravy.
Equipment
- Cast Iron Skillet (9″-10″): Essential for searing and roasting the pork sirloin roast.
- Instant-Read Thermometer: Important for ensuring the pork is cooked to the correct temperature.
- Garlic Press: Useful for quickly mincing fresh garlic.
- Kitchen Twine: If the pork sirloin roast doesn’t come tied, you might need this to tie it yourself.
