Herb Crusted & Brined Pork Sirloin Roast
Learn how to turn a cheap pork roast like a sirloin and turn it into a juicy, tender, herb-crusted roast.
Servings 0
Ingredients
For the brine
- 2 cups vegetable broth
- ¼ cup kosher salt
- ½ cup light brown sugar
- 2 tablespoons whole black peppercorns
For the herb crust
- 3 lb boneless pork sirloin roast
- 2-3 tbsp your choice of fresh or dried rosemary, thyme, or tarragon chopped
- cooking oil for coasting the roast
Instructions
To make the brine
- Combine all the brine ingredients into a saucepan over high heat.
- Cook until the salt and sugar are dissolved.
- Then remove from the heat and add about 1 pound of ice to cool the brine down. Give it a good stir and set it aside. If you make it the night before you can just chill it in the fridge and skip the ice.
- Now take your pork sirloin roast and place it in a gallon sized plastic bag and dump the brine into the bag. Seal the bag well, place it in a container just in case the bag leaks, and place it into the refrigerator for 2 hours, 3 hours max.
How to cook the roast
- Preheat your oven to 250 degrees
- Once the pork has finished it's soak, take it out of the bag, lightly rinse off the roast, and pat with a power towel to dry.
- Rub down the roast with a bit of cooking oil, just enough to make it a little shiny.
- Then add your chopped herbs to all sides of the roast.
- Place the roast on a roasting pan with the side with the most fat up (and this is a leaner cut so there won't be too much fat).
- Then insert a probe therometer on an angle through the center of the meat (this is really the only way to know for sure when your roast is done). Place into the oven.
- When the roast hits 125 degrees pull it from the oven..
- Then turn the oven up to 450 degrees (this will give it a nice flavorful crust).
- When the oven is ready, return the roast to the oven When it hits 145 pull the roast from the oven.
- Let it rest for about 10 mins. Slice and enjoy!