Best Pork Loin Sirloin Roast Recipes??

Updated on August 16, 2012
S.S. asks from Allen, TX
4 answers

Hi Moms,

I have this beautiful pork loin sirloin roast and I am not exactly sure what to do with it?
I thought about using my crockpot or putting it in my oven.

( I don't want to make a roast like you would with a beef version )

Does anyone have their favorite Receipe they would like to share?

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A.C.

answers from Savannah on

I agree with the post that says pork butt or shoulder are better served in a crockpot; be nicer to the nicer cuts of meat. :)
One thing my whole family LOVES, I actually got off a free recipe card at Publix grocery, funnily enough. It was REALLY good though. I'll give you that recipe:
Pork tenderloin with fresh peach salsa
1 tenderloin
1/2 tsp kosher salt (I used the coarse sea salt and LOVED that texture)
1/4 tsp black pepper
3 Tbs olive oil, divided (1 for browning pork, 2 for the salsa)
2 Tbs fresh cilantro, chopped
1 jalapeno pepper
2 peaches or nectarines
2 medium tomatoes
3/4 C fresh, diced onions
1 tsp WHITE balsamic vinegar

1) Preheat the oven to 400. Preheat 1 Tbs olive oil in a large saute pan on medium-high, season pork with sea salt and black pepper, cook pork 4-5 minutes and then turn (until well browned). Transfer pork to a shallow baking dish and bake 15-22 minutes or until pork is 145 degrees. Let it stand 5-10 minutes before slicing.
2) Prepare the salsa. Chop cilantro and place in a medium bowl. Cut a jalapeno pepper in half, remove seeds (more seeds=more heat), chop the pepper finely and add to the cilantro. Cut peaches (or nectarines) and tomatoes into small pieces and add. Add the onions, gently stir in vinegar and remaining 2 Tbs oil.
3) Slice pork, serve with the salsa.

Serve this with wine scented rice and steamed green beans or steamed asparagus...
Wine-scented rice:
3 Tbs fresh cilantro, finely chopped (I did 4 Tbs)
1 Tbs olive oil
1 1/2 C basmati or jasmine rice (I used basmati b/c that's what we had)
3/4 C fresh diced onions
2 3/4 C of white whine / herb chicken broth (I think I used 1 C wine, 1 3/4 C of broth)

1) Preheat medium saucepan on medium-high for 2-3 minutes. Place oil in the pan, then add rice and onions, cook and stir 1-2 minutes until rice is toasted and onions begin to soften.
2) Stir in wine/broth, bring to a boil, cover and set to lowest setting, cook 22 minutes (do not stir or remove lid during cooking).
3) Fluff rice with a fork, stir in cilantro, and serve.
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If it's on the small side, you could season it on the outside a little (I use Tony Cacheres), cut it down the middle and stuff it with sliced some fresh jalapeno peppers and put those and some cream cheese in it, wrap it with some bacon, and grill it. It's different, and tasty. (That was what someone else served me and I loved it; when I make it myself though, I cook/crumble the bacon and stuff it with the cream cheese and peppers to make it LESS bacon, lol). It's tasty, different than what I normally cook so it's a treat, but I personally prefer the one with peach salsa.

2 moms found this helpful

C.W.

answers from Lynchburg on

Hi sooner mom-

For a pork loin...I prefer to 'butterfly' it open (and pound it kinda flat)...and then rub it down with a dry rub...

One rub we like is Chinese 5 spice (with sea salt and fresh ground pepper mixed in to taste).

The other rub we like with pork is turmeric...smoked paprika...a dash of mild curry...sea salt and fresh ground pepper to taste.

I mix either rub up very well...then "SCHMEER" (sp?) it all over the butterflied loin...and wrap in plastic wrap...and put in frig.

Then...I grill it...like a steak...only a bit longer.

Yum.

A crockpot...IMO...would do an UN holy disservice to this cut of meat.

Save pork BUTTS and shoulders for your crock pot...PLEASE!!
lol

Best Luck!!

michele/cat

2 moms found this helpful
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K.B.

answers from Detroit on

It is good cooked just like beef with carrots, onions and potatoes. My family loves it when I fix it with a can of cheddar cheese and mushroom soup each it creates a wonderful sauce too. I usually put onions and a can of milk or water too. Just put it all in the pan cover and bake it for about 3-4 hours it will just fall apart. I also do this with roasts. I love pork loin just about any way can you tell?

1 mom found this helpful

L.L.

answers from Rochester on

This is my husbands recipe, so I can't be exact because he's not here to ask, but I know he roasts it in the oven. However, instead of your "carrots and potatoes" roast, he does apples, onions, vinegar, and whatever seasonings he feels like...always different...it's delicious with lemon pepper, garlic, and a number of other seasonings. I love pork with apples, and the vinegar just kind of gives it a cut that's very good (and I'm not a huge fan of vinegar.)

I like it in the oven better than the crock pot because in the oven, it stays moist yet firm, and it tends to get mushy in the crockpot.

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