I have a confession to make: it’s not often that I invent a recipe out of thin air. Usually I tend to re-create tried-and-true traditional dishes using a wide array of sources. However, with today’s recipe – a roasted pork sirloin – I made the whole thing up, mostly out of necessity. Although there are a lot of recipes out there for how to cook pork sirloin, many of them looked less than great, and there didn’t seem to be a universal approach to cooking this cut of pig.
I chose to tackle this dish for another reason, as well: it’s a fairly affordable cut of pork. That seems like a tragedy – to have an affordable, readily-available selection of meat available but no tasty method of preparation – and I wanted to fill that vacuum. Luckily, US Wellness Meats agreed with me, and let me try out one of their 4-lb. Pork Sirloin Roasts.
You’ll Need:
1 U.S. Wellness Meats Pork Sirloin Roast (4 lbs)
4 cloves garlic, minced
1 tsp each kosher salt and black pepper
1/2 tsp each dried thyme and rosemary
For the sauce:
1 granny smith apple, peeled, cored and diced into small cubes
1/4 cup chicken stock/broth
1/2 cup applesauce (no sugar added)
1/2 cup honey
1 tbsp white wine
1/2 tsp black pepper
1/2 tsp cinnamon
It will take a day or two to thaw this roast in the fridge, so be sure to pull it out of the freezer at least two days before needing it.
Combine the salt, pepper, garlic, and herbs into a small bowl. The herb rub used on this roast is similar to my eye of round roast recipe, and for good reason: it works! This savory outside rub makes a crisp, salty outer shell around the roast which pairs beautifully with the honey/apple sauce we’ll create later.
Preheat your oven to 475 degrees. Rinse the roast and pat it dry with paper towels. Rub the roast with the herb mixture, and place the roast on a baking sheet that is lined with tin foil and a wire rack. Place the roast in the oven on a lower rack and cook for 30 minutes at 475 degrees, then reduce the heat to 350 and roast for another 60 minutes. Start checking it after 45 minutes with an instant-read thermometer. Once it’s reached an internal temperature of 145, remove the roast from the oven, put it onto a cutting board, tent it with tin foil and let it rest for ten minutes.
In a pan, add the chicken broth, applesauce, honey, white wine, black pepper, and cinnamon and heat on medium heat. Pour any of the roast’s leftover drippings from the cooking sheet into the sauce as well. Simmer on medium heat for five minutes, allowing the honey to thicken the sauce as it reduces.
Add the apple chunks and reduce the heat to low, and allow it to continue to simmer for a couple minutes as you prepare the roast.
Remove the tin foil and carefully cut away the kitchen twine holding the roast together.
Slice into thin slices and place them in a serving dish.
As you plate the pork slices, pour some of the sauce over the slices. You don’t need a ton of sauce, just enough to have a little with every bite. Enjoy!
The Domestic Man 
mouth watering! will you marry me? (;
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Sure! You’ll have to get my wife’s permission first though :)
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Simple, effective and damn gorgeous! Well done, pal!
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Thanks Paul!
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Oh, RUSS – this is absolutely beautiful! I have a lovely pork loin roast in my freezer, and I am SO going to make this.
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Thanks Jan! If you do end up making it I’d love to see some pictures! :)
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This looks fantastic! We use this cut at home sometimes, and this looks like a great way to liven it up a bit.
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Thanks Alex. I like how both you and Jan commented at the exact same minute!
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I absolutely love the applesauce and granny smith in this. Usually I only use apple cider vinegar for my pork tenderloin. Might as well just go with the real thing!
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Thanks Kaitlyn! It definitely adds a sweeter and fresher dynamic to the dish than ACV, and makes it a great springtime taste :)
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Wow, this looks so good! Pork and apple is a fabulous combo, but I love how tender and moist the pork looks. Delicious!
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This recipe is so simple yet so, so delicious! I made a few tweaks to the sauce to fit what I had on hand, and I added some caramelized onions and a side salad of spinach from my garden. Would you mind if I posted my adapted version of your recipe on my blog (of course giving credit to you as the original)?
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Glad you liked it! Those tweaks sound great. And of course feel free to post the recipe on your site, sounds like fun!
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Made this last night and it was AWESOME! I had a 2 lb roast so I cut the cooking time down a little and oh my gosh! So good! My hubby toook the leftovers to work and that is something he never does!
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Wow Laura, thanks for sharing!
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This looks absolutely fabulous!! I just made my first order from US Wellness Meats, and I can’t wait for it to arrive… I made sure I ordered one of these so I could make this recipe… probably this weekend!! Finding decent grass-fed beef and chicken… free of antibiotics and such isn’t hard around here, but pork is a tough find. Got this, a sugar free ham, and some of the sugar free bacon… my mouth is watering already!!
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Lori, sounds like quite a bounty! You’ll really enjoy this sirloin :)
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Tried this tonight! Used a pear instead of the apple because that is what I had on hand. Every one loved it!
A great way to use a cheap cut of pork:)
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Cassandra, sounds like a great substitution to me :)
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HOLY MOSES!!! Made this today… I think I have died and gone to heaven!!! Your hit it out of the park with this recipe!!! I used a locally produced orange blossom honey that I think gave it a good flavor. My mother (who was skeptical of things I would make that were dairy free, and is now even more wary of this whole organic/paleo “thing”, as she calls it) tried a bite and pronounced it “Oh my God, THAT”S GOOD!”… high praise coming from her! This recipe is a definite keeper. I parceled the leftovers into containers for myself, and I’ve got a bunch more meals to come. Paired this with a sweet potato and some paleo slaw (courtesy of Virginia is for Hunter/Gatherers) and I had a really good dinner!!
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I was also out of thyme (don’t ask me how we had no thyme in the house) so I substituted Bell’s Seasoning (a poultry seasoning that has thyme in it… it’s good stuff!!) and I think it worked nicely! The whole house now smells of pork loin roast… mmmmm…
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Lori, that sounds like a great meal! :) Thanks for sharing.
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How long would I cook this with a 1.7lb roast, rather than 4lb?
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Iva, I would roast it for 12 mins at 475, reduce the heat to 350 and roast for another 30 mins, and use a thermometer at that point to gauge the internal temp.
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If you have the equipment, a simpler way to roast this would be to do it directly in a cast iron or stainless steel pan. Then you can remove the roast and make the sauce directly I the pan, saving a step and some dishes!
I’ve got the roast in the oven right now, and it smells great!
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Is there a difference between a Pork Loin and a Pork Sirloin Roast? I have a 5 lbs Pork Loin but I do not know if I use this recipe.
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Sirloin is the rump-end of the cut. It’s a little fattier. If you use your loin end, you may want to rub it with fat or oil to help ensure it doesn’t dry out.
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I made slight modifications to the rub and made a creamy paste in the bullet using fresh sage and rosemary, garlic, sea salt, pepper corns along with about 1/3 of a pink lady apple and a wee bit of apple cider vinegar then coated all visible areas of the roast. I gave it 10 minutes on broil then turned the oven down to 350 … I’m going to make roasted baby rosemary potatoes to accompany and the sauce of course! The green (from the herbs) paste doesn’t look real appetizing but my house smells SO good right now and my mouth is watering ~ can’t wait for dinner!
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Amazing…..juicy and flavorful…..Thank you for your recipe…..It is now going to be a staple in my home. I also made a paste out of the seasoning with a little olive oil and rubbed it on…….my home smelled amazing while it was cooking…….OMG……….mmmmmmm!!!!!
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Made it today …It came out excellent.
Thank you for the simplicity but mouthing.
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Dawn, happy to hear you liked it!
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My husband suggested that I roast the pork in the oven rather than my typical crockpot recipe. I am very glad I found this recipe! LOVE the crispy outer crust of the pork, and the apple- gravy sauce on top of the pork really gave this meal a wonderful twist of sweet to this meat. Thank you for posting this recipe!
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I do not own a roasting rack. Can I use a baking dish instead?
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Hi Amiee, it’s good to have a rack to elevate the roast and allow air to circulate, but it’s not necessary.
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Made this tonight for my family and it was a huge hit! My 4 yr old typically won’t eat pork, but she gobbled this right up. She kept saying, “mommy, this is delicious!” Thank you for sharing!
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Awesome, glad you liked it!
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Just made it. A big hit with my family which includes a growing 12 year old who had seconds and so did hid dad, so no leftovers from my 2lb sirloin. Delicious, the sweet sauce was a great foil for the crunchy, seasoned outer crust of he sirloin and which kept the inside meat really tender! Thanks.
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Ola
Good share.
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I would like to see more posts like this
Thanks
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Ola
Nice share.
I think the most stable iptv servers are those from Fishbone IPTV cloud
I would like to see more posts like this
Thanks
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I have been all over talking to butchers at my local grocery stores and meat markets…. none carry a pork sirloin roast…. they all look at me funny when I ask. Besides using a pork loin (which is too small) could I use a pork shoulder and would it come out like this recipe?
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New Years Pork….thank you! Excellent in every flavorful sense! I subbed raw sugar – 1/4 cup- as I had no honey and it was superb!
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