Roast Pork

This may be one of my favorite Sunday dinners. I love the way the kitchen smells while a pork roast is cooking.

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.

Roast Pork
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.

A 3-4 lb roast will serve 4-6 people generously with leftovers.

  1. wonderful photo….would expect nothing less, just had dinner and could eat firsts, seconds and thirds! nice job!

  2. Delicious. I could not resist that plate of goodness.

  3. OMG Kathy, that first pic makes me want to lick the screen… although it may be bad for you, all that delicious roasted and flavored fat is just begging for my attention… why, I bet the pork meat is pretty darn good too, huh?

    • LOL, Drick! I had the butcher cut this roast for me and was a little upset when he brought it out to me…he trimmed off too much fat, and that’s the best part of a pork roast! The meat was fine, but I would have liked more fat on top. Crispy, salty, tasty pork fat…yeah, it’ll kill us but so will walking off a curb and getting hit by a bus.

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