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Main dishes Pork

Tender Pork Sirloin Tip Roast

Tender Pork Sirloin Tip Roast

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Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Course Main dishes, Pork
Servings 8 people

Ingredients
  

  • 1 2 lb pork sirloin tip roast
  • 1 tbs olive oil
  • 2 tsp rosemary leaves fresh, chopped or 1 tsp dried
  • 2 cloves garlic minced
  • 1/2 cup chicken stock white wine, or apple cider

alternative

  • 3 tbs olive oile
  • 3 tbs garlic chopped
  • salt and pepper freshly ground

alternative 2

  • 2 cans cream of mushroom soup
  • 1 pkg onion soup mix
  • 1/4 cup water

Instructions
 

  • Preheat oven to 450º F.
  • Add pork sirloin to a medium Dutch oven. Mix together olive oil, rosemary, and garlic and rub onto the pork sirloin.
  • Place the pork into the oven and cook uncovered for 30 minutes. Remove from oven, reduce temperature to 250º F, pour in chicken stock or other preferred liquid, cover and cook approximately 25 to 30 minutes per pound and until the internal temperature registers 145º F, basting with the pan liquids every 30 minutes.
  • Remove from the oven and allow to rest covered for 3 to 5 minutes. Baste again and then use tongs to remove from the Dutch oven and place on a serving platter. Slice and serve.

Notes

Tender Pork Sirloin Tip Roast

Pork sirloin is a very lean, tender piece of meat but will quickly turn dry and tough if overcooked. Learn how to make the most tender pork sirloin every time with these no-fail tips!
How to Cook Frozen Pork Roast
Pork roasts are relatively easy to make but are also an impressive main dish for dinner parties or guests. Sometimes you may not have enough time to completely thaw a roast before it is time to go in the oven. Fortunately, you can cook a pork roast while it is still frozen--it will just need a longer cooking time than a thawed roast. The following steps are recommended by the National Pork Board for cooking a frozen pork roast.
Things You'll Need
  • Preheat your oven to 325 degrees F.
  • Place your frozen pork roast in a roasting pan and rub the surface with 2 teaspoons of olive oil. Season the outside of the roast with salt, pepper and any seasonings you desire. Thyme, oregano or garlic are good choices for pork roasts.
  • Place the roast, uncovered, in the preheated oven.
  • Determine your cooking time by visiting the link provided under Resources. Find the cooking time for your type of roast and add 50 percent for a frozen roast. A frozen crown or leg roast will require 30 minutes per pound and a frozen shoulder roast will need 45 minutes per pound.
  • Baste the roast with the juices in the bottom of the pan at least two or three times while it cooks.
  • Check your roast after the cooking time has ended. Pierce the middle of the pork roast with a meat thermometer, making sure the thermometer is not near a bone. Remove the roast from the oven when the thermometer reads 155 degrees F.
  • Leave the roast in the pan until the meat thermometer reads 160 degrees F, which usually takes about 15 minutes.
  • Slice the roast thinly and serve while warm. Mashed potatoes, roasted vegetables, and dinner rolls are good accompaniments to pork roasts.
Tips & Warnings
  • Refrigerate your leftovers within two hours after the roast is removed from the oven. Leftover pork roast can be stored up to two days in the refrigerator and three months in the freezer, according to the National Pork Board.
  • Frozen pork roasts are well-suited to roasting in the oven. Avoid using a slow cooker, as roasts do better with dry heat.
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