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

14 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
14 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
14 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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teresa_nc7, I posted this recipe in New Recipes - August 2012 thread. If you want to read the original recipes, the links are on that thread. Yes, it is a bit tedious to toast and grind rice, but it can be done way in advance, as can juicing the limes. After reading about fish sauce on the Cook's Thesaurus, I substituted low sodium soy sauce with a squirt of anchovy paste in it. It was not difficult to make. I was pleasantly surprised at how easy it was to grind pork in my food processor. Thai Pork Lettuce Wraps from Cooks Illustrated. Yield: 6 appetizers or 4 main courses INGREDIENTS 1 pork tenderloin (about 1 pound), trimmed of silver skin and fat, cut into 1-inch chunks 2 1/2 Tbsp. fish sauce 1 Tbsp. white rice 1/4 cup low-sodium chicken broth 2 medium shallots , peeled and sliced into thin rings (about 1/2 cup) 3 Tbsp. juice from 2 limes 2 tsp. sugar 1/4 tsp. red pepper flakes 3 tablespoons chopped mint leaves 3 Tbsp. chopped cilantro leaves 1 head Bibb lettuce , washed and dried, leaves separated and left whole DIRECTIONS 1. Place pork chunks on large plate in single layer. Freeze meat until firm and starting to harden around edges but still pliable, 15 to 20 minutes. 2. Place half of meat in food processor and pulse until coarsely chopped, 5 to six 1-second pulses. Transfer ground meat to medium bowl and repeat with remaining chunks. Stir 1 tablespoon fish sauce into ground meat and marinate, refrigerated, 15 minutes. 3. Heat rice in small skillet over medium-high heat; cook, stirring constantly, until deep golden brown, about 5 minutes. Transfer to small bowl and cool 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder). 4. Bring broth to simmer in 12-inch nonstick skillet over medium-high heat. Add pork and cook, stirring frequently, until about half of pork is no longer pink, about 2 minutes. Sprinkle 1 teaspoon rice powder over pork; continue to cook, stirring constantly, until remaining pork is no longer pink, 1 to 1 1/2 minutes longer. Transfer pork to large bowl; let cool 10 minutes. 5. Add remaining 1 1/2 tablespoons fish sauce, remaining 2 teaspoons rice powder, shallots, lime juice, sugar, red pepper flakes, mint, and cilantro to pork; toss to combine. Serve with lettuce leaves. I added a a peanut sauce from Chow Mix together (I used my immersion blender): 3/4 cup natural-style creamy peanut butter (used crunchy as directed by my Vietnamese friend) 1/3 cup water 3 tablespoons hoisin sauce 2 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes) 4 1/2 teaspoons soy sauce 1 tablespoon granulated sugar (omitted) 2 1/4 teaspoons chile-garlic paste 1 medium garlic clove, mashed to a paste 1/2 teaspoon toasted sesame oil Here is a link that might be useful: New Recipes Review - August 2012
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This is an incredible chili, I got it from a chili contest winner. It takes time to make this chili! Meat Lovers Red Death Chili . The secret is in the meat seasoning! A must for any chili lover! Prep Time: approx. 1 Hour . Cook Time: approx. 4 Hours . Ready in: approx. 5 Hours . Makes 10 servings. MEAT SEASONING 2 teaspoons ground sage 1 teaspoon dried thyme 1 teaspoon dried basil leaves 1 teaspoon dried marjoram 2 teaspoons ground cumin 1 tablespoon chili powder 1 teaspoon garlic powder 2 teaspoons salt 1 teaspoon ground black pepper 2 teaspoons cayenne pepper CHILI 3 pounds beef sirloin 3 pounds pork sirloin 2 (14.5 ounce) cans tomatoes, drained and chopped 2 (15 ounce) cans tomato sauce 1 (16 ounce) jar salsa 2 teaspoons chili powder 1 tablespoon bacon grease fresh jalapeno peppers, seeded and chopped 3 onions, chopped 7 cloves garlic, crushed salt to taste 2 scoops ice cream, any flavor(hee hee) Directions 1 To Marinate: The day before preparing the chili, in a large bowl mix together the sage, thyme, basil, marjoram, cumin, chili powder, garlic powder, salt, black pepper and cayenne pepper. Cut beef and pork into 1/2 inch cubes and add to bowl. Mix meat and seasoning together, cover bowl and refrigerate overnight. 2 To Make Chili: Begin to heat tomatoes, tomato sauce, salsa and 2 teaspoons chili powder in a large pot over medium low heat. Meanwhile, heat bacon grease in a large skillet over medium heat. Add jalapeno peppers and saute until soft, 1 to 2 minutes, then add them to large pot. 3 In same skillet fry beef and pork with onion and garlic, in small batches, about 15 to 20 minutes each. As each batch is done add to large pot. 4 When all ingredients are in the large pot, season with salt to taste. Bring to a boil. Cover, reduce heat to medium low and simmer for about 3 hours. 5 After eating chili, eat ice cream and say "Come on, ice cream!"
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dgkritch
14 years ago
Salt, pepper, garlic, rosemary rub!
Serve with Honey mustard!

When's dinner? :)

Deanna
trixietx
14 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
14 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
14 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
14 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
14 years ago
I used to make a raspberry-habanera jelly....I wonder if there is any left.....hmmmmm
Terri_PacNW
Original Author
14 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
14 years ago
Gotta be good!
Terri_PacNW
Original Author
14 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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