Got a small boneless pork sirloin roast...ideas??

17 years ago

What's your favorite way to prepare or flavor?

I'd prefer to grill it.

Usually I just rub it with my favorite rub and then baste with a honey/dijon blend or Maple BBQ sauce...but I'm interested in something else.

I have oregano, rosemary, parsley in the garden. Some fresh lemons. Bunch of vinegars, mustards, honey, maple syrup and Tamari, worchestershire. I've got shallots, garlic and onions in the garden too.

Toss out some ideas for me please.

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Comments (11)

ruthanna_gw
17 years ago
I'm having grilled pork loin tonight too. I'll be sprinkling it with only salt, pepper and granulated garlic before grilling.

After it rests a bit, I'll slice it and top each portion with a slice of the mango-mint butter I posted on joanm's Mango thread.

If you don't have a mango on hand, how about some orange-chive butter?

ORANGE-CHIVE BUTTER

1/2 cup sweet butter
1 to 2 tsp. grated orange zest (no white part)
2 Tbs. fresh orange juice
1/2 tsp. fresh lemon juice
2 Tbs. fresh chopped chives

Cream the butter and mix all the ingredients together until well blended. Roll into a log shape, wrap well, and refrigerate or freeze.
lindac
17 years ago
How about making a smoke packet with mesquite...or apple or whatever and as much rosemary twigs as you can spare.
Make slitsin the meat and stuff with bits of garlic....and serve with hot applesauce.
Just an idea...
Linda C
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Lindac- In my days it was called Parson's College and the students got high off of smoking plants and not by levitating. Roseanne had yet to make her debut with Tom and the couple in Grant Wood's picture had yet to find their pitch fork. Iowa is an amazing place to have spent several years hiding out from reality as a kid from Chicago. Are you familiar with the many fried chicken dinner taverns found in the tiny towns in SE Iowa? I remember one in a town named Mt. Hamil. For those uneducated about Iowa, it has no mountains just some very deep gullies and when a town is placed on the edge of a gully they give it a Mt.name. Mt. Hamil had a few homes perched on the side of a gully and a tavern which served pitchers of beer and fried chicken to anyone who sat down. There was no ordering you just sat, ate, and drank. I can still taste the chicken today, whether it was the close proximity of the hog lot across the street which insured the grease to be really fresh or the chickens which roamed the streets and you never saw twice, this place made the best fried chicken. Here is a link that might be useful: traveling and cooking with grandpa
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RE: Frying pork chops. clip this post email this post what is this? see most clipped and recent clippings * Posted by terri_pacnw (My Page) on Wed, Feb 6, 08 at 18:51 Depending on the thickness of the chops...they can be done in mere minutes. I'd bet you are over cooking. I cook pork chops two ways the most. 1) season with my favorite seasoning salt and let sit to nearly room temp.(meanwhile preheating oven to 400F) Add EVOO to hot frying pan. Sear side 1 until it's got a nice crust...2-3 minutes. Flip over and pop into the oven. Let cook about 5-6 minutes more or to desired doneness. (will also depend on the thickness.) I do this with center cut boneless loin or center cut bone in. (I don't like blade(sirloin) chops much myself.)~going for a hue of pink in the center. 2) Dip chops in seasoned flour. ~flour, garlic powder, paprika, salt, and pepper or whatever you like.~again let chops come to room temp or close to it. Again hot pan, EVOO. Fry until a crust forms. Flip over and continue until the crust is formed. Pour in some chicken broth to about half way up. Cover and let simmer on low about 20 minutes. Take chops out, set aside. Carefully mix in flour to avoid lumps. Thin with milk or more broth. Put chops back in cover and let simmer until you are ready to serve..sometimes for me this another hour. (This will not be over cooked because of simmering in the broth and then the "gravy". This is a method that I have never heard of. It really sounds unique and in the right direction for some great chops! It doesn't answer my question but it is something I am DEFINITELY going to give a go, thank you! To everyone else I understand not to overcook the chops as they will become hard! I also realize that a lot of people like those center cut chops and have a lot of ways to cook them, but I just don't care for them. However my love of pork chops is in the "end/blade chops" not the center cut chops! I realize that most ladies like the C cut because of the lower calorie content and I can understand that, but I don't have a problem in that area. It's the technique with the super crust and tender interior that I need to learn. I had a great instructor, but at the time I just didn't pay attention!
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Oh My Gawd. They are positively REVOLTING when you take them out of the package! I have them marinating right now and will cook them for dinner tonight (I'm making Chances Mom/Janet - Burnished Chicken Thighs with Sweet Potatoes, Parsnips and Shallots) but it is unlikely I will ever buy them again. I am even having trouble with the thought of ever making whole roast chicken again now that I know what those thighs look like...... THanks anyway for the ideas everyone - I will probably try them with breasts in the future since so many sound great. Alexa
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Pork is a wonderfully versatile meat. And, since so many of the cuts are less expensive than beef, I have experimented with using it in many different ways. We get pork "cushion" roasts here in a bulk bag for appx. 95 cents a pound. Under a buck a pound for solid meat is too good to pass up. Pork makes a lovely stew. Just follow your favorite recipe for beef stew, subbing pork and use half chicken stock and half beef stock for your liquid. I made some really terrific pork skewers the other night. A simple beer, brown sugar, soy, garlic and ginger marinade, and chunks of pork alternated with small onions on the sticks. Parmesan works well with pork...Pork Marsala, Pork Picatta, Pork Tacos, Pork "Chicken Fried Steak", Pork Bourguignon... This is not a good topic for me when I haven't had breakfast yet...mmmm.
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dgkritch
17 years ago
Salt, pepper, garlic, rosemary rub!
Serve with Honey mustard!

When's dinner? :)

Deanna
trixietx
17 years ago
Terri, I fixed one last week. I grilled it and brushed it with Roasted Raspberry Chipolte Sauce, with more on the side after slicing. It was really good.
Terri_PacNW
Original Author
17 years ago
Hmmm....maybe I should hold off until Monday. ~wink ~wink

Although leftovers would make a great salad topper!

Trixie, that sounds really good. Where did you get the sauce? What brand?
trixietx
17 years ago
Terri, I'm not sure where I bought the sauce, but it is very good. It's called Bronco Bob's Roasted Raspberry Chipotle Sauce, made by LWC Brands in Dallas.

I probably bought it at Walmart, United or World Market. When I go shopping I will see if I can find it.
doucanoe
17 years ago
That raspberry chipotle sounds awesome, Trixie! I am adding it to my list of things to look for/try!

Here ia just another idea that we enjoy.

Garlic Roast Pork Tenderloin

2-1/2 to 3-1/3 lb pork tenderloin
4 cloves garlic, peeld and cut into slivers
A few sprigs rosemary
Kosher salt to taste
Fresh ground black pepper to taste
1/2 c white wine for deglazing

Preheat oven to 500F. With the point of a sharp paring knife, make 1/2 inch slits toward the center all around the roast. Insert garlic slivers into the slits along with a sprig of rosemary. Rub roast with salt & pepper.

Place in roasting pan and roast for 45-50 minutes or until internal temp reaches 140F.

Removee roast to a plate, let rest while preparing the sauce. Place roasting pan on top of stove over high heat. Add wine and let come to a boil. Scrape pan with woodwen spoon to remove browned bits from bottom. Cook until reduced by half. Serve in a sauceboat along side roast.

Linda
lindac
17 years ago
I used to make a raspberry-habanera jelly....I wonder if there is any left.....hmmmmm
Terri_PacNW
Original Author
17 years ago
That would be good to LindaC.

Okay I pressed 6 or 7 cloves of garlic, zested a GIANT lemon, squeezed half the juice, a little EVOO, S&P..rubbed the roast..went out to the garden and got 5 or 6 big springs of oregano..brused them and placed on top(boys don't wanna see green on their food) and put it all in a Ziploc to "rest" until this evening.
lindac
17 years ago
Gotta be good!
Terri_PacNW
Original Author
17 years ago
I'll pre cook some red potatoes a bit, then halve, and toss them in some goodies and "grill" too.

Pick the last of the spinach from the garden...

Sound good Linda?

Got a small boneless pork sirloin roast...ideas??

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ruthanna_gw

lindac

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Got a small boneless pork sirloin roast...ideas??

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