Monday, December 31, 2018

Garlic-Herb Crusted Boneless Pork Sirloin Roast

We love to make pork roast for a company meal because it adapts beautifully to a wide variety of seasonings and sauces, and it always yields great results. This recipe features a simple, flavorful rub made with an ample quantity of garlic and an assortment of fresh herbs. It's fabulous on this boneless cut of pork.



Ingredients:
2-1/2 to 3-pound boneless pork roast (pork sirloin or Pork Loin)
For the rub:
3 tablespoons extra virgin olive oil
2 to 3 teaspoons fresh garlic, finely chopped
1-1/2 teaspoons kosher salt
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
2 teaspoons finely grated orange zest

Boneless Pork Roast Preparation:
Bring the roast to room temperature by removing it from the refrigerator 30 minutes before cooking.
Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme and orange zest in a small bowl.
Preheat the oven to 350°F.
Using your hands, coat the roast completely with the prepared rub. Place on a rack in a roasting pan and pour 1/2-inch of water into the bottom of the pan.
Roast the pork until a thermometer inserted into the center of the roast registers 145°F, 50 to 60 minutes.
Remove from the oven, tent loosely with foil and allow the roast to rest for 15 minutes before carving.
Slice and serve on a platter garnished with sprigs of fresh herbs.
Makes 6 servings




Boneless pork sirloin roasts generally weigh between 2-1/2 and 3 pounds, enough for about 6 servings. If you're having a larger group, simply cook two roasts side by side. This cut cooks fairly quickly, is easy to carve, and, when done to the proper internal temperature, turns out tender, juicy and full of flavor.
It's a great choice for smaller gatherings, or if you're short on time or oven space and you won't be sacrificing quality or flavor.

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