Search Results for: roasted pork sirloin

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.

Read Full Article

We’re just coming out of the stretch of what I like to call “roasting weather”, wherein I adore the comforting smells and radiating warmth of cranking on the oven. This week’s recipe capitalizes on those aromatic smells I like so much, what with its flavors of sauteed onion, roasted apple, and a sweet and tangy maple glaze. The pork isn’t bad, either!

This roast is an excellent opportunity to showcase the types of meats available through my friends at ButcherBox, who contributed the pork sirloin you see in this picture. Pork is one of those meats I have a hard time buying at my local grocery store, since the conditions in which conventional pigs are raised is usually far from ideal. Moreover, it is often difficult to find farmers who raise happy, healthy pigs, since the price of conventionally-raised pork is so cheap that it can discourage farmers from raising animals they know will cost much more at the market. ButcherBox does all that work for us, by sourcing responsibly-raised pork from heritage breeds who are free of antibiotics, ractopamine, and hormones; I also appreciate the fact that they curate their monthly meat boxes, combining familiar and new cuts, which keeps me in a creative mood while in the kitchen.

Today’s recipe looks (and sounds) fancy, but it’s not far from many of my other dry-roast recipes: bring the pork to temperature at a moderately low heat (225F), then add onions, apple, and glaze, and finally finish everything off in a very hot (500F) oven for that perfect external texture.

Read Full Article