Garlic-Herb Crusted Boneless Pork Sirloin Roast

This recipe comes from  mygourmetconnection.

I've used this recipe and it is super simple and delicious!

Garlic-Herb Crusted Boneless Pork Sirloin Roast

This tender and juicy boneless pork roast is coated in a delicious rub made with extra virgin olive oil, garlic and fresh herbs.

• Author: Lynne Webb
• Prep Time: 5 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 5 minutes
• Yield: 6 servings

Ingredients

• 2-1/2 to 3-pound boneless pork roast (pork sirloin)

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

Instructions

1. Bring the roast to room temperature by removing it from the refrigerator 30 minutes before cooking.
2. Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme and orange zest in a small bowl.
3. Preheat the oven to 350°F.
4. 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.
5. Roast the pork until a thermometer inserted into the center of the roast registers 145°F, 50 to 60 minutes.
6. Remove from the oven, tent loosely with foil and allow the roast to rest for 15 minutes before carving.
7. Slice and serve on a platter garnished with sprigs of fresh herbs.

How to Smoke a Brisket

Along with ribs and pork shoulder, brisket is one of the Big Three of classic BBQ meats. “Low and slow” is the golden rule here — a low cooking temperature and a slow cooking speed. But have no fear: The art of smoking a brisket is as easy as painting by the numbers if you follow our simple steps using Kingsford^® Charcoal.

Prepping the brisket

Start with a brisket in the 10- to 12-pound range, which is just the right size to fit on the grill. Trim off the excess top fat or “fat cap,” but leave a ¼"-thick layer of fat to keep the meat moist during the long cooking process. Sprinkle on a few tablespoons of rub, spreading it evenly on both sides of the brisket. Cook immediately if you’d like, or let it sit for several hours in the refrigerator to allow the rub to penetrate the meat.

1. Prepping your cooker for smoking
2. Be sure to use a drip pan with water directly underneath the meat to stabilize the temperature. For backyard smokers, set it up for a long smoke.  Soak a few handfuls of Kingsford Wood Chips (hickory or mesquite) or large wood chunks for about 30 minutes in warm water before placing atop the coals.

Smoking the brisket

Place the brisket fat side up on the top rack, cover with the lid and bring the temperature up to 225°F, using the vents to regulate the temperature.   Knowing the temp in your grill is crucial, so if your grill doesn’t have a temperature gauge, purchase a digital BBQ thermometer.

Low and slow

Check the temperature of the grill every hour, staying as close to 225°F as possible. Resist the temptation to open the lid unless you need to add more charcoal or soaked wood chips to maintain temperature and smoke.

When the brisket’s internal temperature reaches about 150°F, the brisket’s surface evaporation causes the meat’s internal temperature to plateau. Pitmasters call this “the stall.” Don’t panic. Either wait out the stall, or wrap the brisket tightly in two sheets of heavy aluminum foil with 1/2 a cup of apple juice added (aka The Texas Crutch) and bring the grill temperature back up to 225°F.

Test for doneness.

The ideal temperature of a properly smoked brisket is 195°F, but keep in mind that the internal temp of the brisket can increase by 10 degrees even after it’s been removed from the grill. The last thing you want is to overcook your brisket, which results in dry, chewy meat. Another way of testing brisket for doneness is the “feel” method: Stick a small fork in the brisket, and if it twists easily in the meat, it’s done.

This info is provided by Kingsford charcoal.
Read more at https://www.kingsford.com/how-to/smoking/

 

Herb Lemon Pork Chops

While this may be a 30 Minute Meal, there are only about 5 minutes of hands-on prep time. That means that while the pork chops are practically cooking themselves, you can throw together a salad and a pot of rice. Or just sit back and relax, glass of wine in hand.

Bone-In or Boneless Pork Chops, either will work well.

Coat the pork chops with a mixture of oregano, thyme, rosemary, paprika and minced cloves, and toss it all with some fresh lemon juice. Let it all rest for 15 minutes while the broiler heats, then cook for about 10 minutes.



These chops are fantastic straight out of the oven, but also work really well served cold. The second time I made these, I did so first thing in the morning, then stored the pork chops in the fridge for the day. When dinner time rolled around, I thinly sliced the chops and served them on top of a green salad with some quinoa, crumbled feta cheese and a balsamic vinaigrette.

Easy Herb Lemon Pork Chops

 

Prep time - 20 mins

Cook time - 10 mins

 

These Easy Herb and Lemon Pork Chops will become a regular on your family’s menu.

Tender and absolutely delicious!

Serves: Serves 4

Ingredients

• 4 (5 oz. each) boneless pork chops
• 4 garlic cloves, minced
• ¾ tsp salt
• ½ tsp ground pepper
• ½ tsp paprika
• ½ tsp dried oregano
• ½ tsp dried thyme
• ½ tsp crushed (dried) rosemary
• Juice of ½ lemon
• 2 tbsp minced flat-leaf parsley

Instructions

1. Trim any fat from the pork chops. Place the pork chops and garlic in a large bowl. In a small bowl, stir together the salt, pepper, paprika, oregano, thyme and parsley. Sprinkle the salt mixture over the pork chops and garlic, and turn to coat.
2. Squeeze the lemon juice over the pork chops. Let rest for 15 minutes.
3. Preheat the broiler. Line a baking sheet with foil. Lightly coat with cooking spray. Place the pork chops on the baking sheet.
4. Broil the pork chops until just cooked through, about 4 to 5 minutes per side.
5. Sprinkle the pork chops with parsley. Serve.

Author: Dara Michalski | Cookin' Canuck