Boneless pork loin roasts may be easier to carve but I believe a bone-in roast cut from the sirloin is a juicier and more flavorful cut for roasting. The cooking method is simple, I like to tie the roast in two or three places so the roast holds it’s shape while roasting and help the roast cook evenly. I season the outside with a simple paste that includes a touch of sugar and soy sauce. This is done to help the roast brown nicely and to create the drippings that guarantee outstanding gravy.
A room temperature bone-in sirloin pork roast will take about 25 minutes per pound at 350 degrees. I always use a meat thermometer when roasting meat and cook a pork roast to an internal temperature of about 150 degrees. The temperature will continue to rise after the roast is removed from the oven about another 10 degrees for a final internal temperature of around160 degrees.
Buy a roast larger than you may need. The leftover roast pork is very versatile. The next day I often simmer the leftover roast, bone and all, in a good BBQ sauce for shredded pork sandwiches or in a jar of salsa for enchilada and burrito filling.
1 3-4 lb bone-in sirloin roast
1 large clove garlic, mashed
1 tsp light brown sugar
1 tsp coarse salt
½ tsp soy sauce
½ tsp freshly ground black pepper
Pat the roast dry with paper towels. Tie the roast in 2 or 3 places with kitchen twine to help the roast hold it’s shape while cooking.
Make a paste of the remaining ingredients and rub it into the roast on all sides.
Place the meat in a roasting pan and roast in a 350 degree over about 25 minutes per pound until a meat thermometer registers 145-150 degrees.
Remove from the oven and tent loosely with aluminum foil to rest while making a gravy with the pan drippings. During this time (10-15 minutes) the temperature will rise about 10 more degrees and the internal juices will redistribute.