RECIPE: Pork Sirloin Tip Roast

It is a cold, beautiful time here in West Michigan!  One of those types of days that makes you want something hot from the oven!

We started the meal about 2 hours before sit-down time.  We purchased a beautiful meat from Costco.

What: Pork Sirloin Tip Roast
Cook Temp:  325 degrees F
Cook Time:  1 hour 40 minutes

Pre-heat your oven to 325 degrees F.


I start off by cutting the end of the package of meat and draining the juice.  Once drained, place in a non-stick foil lined pan.  I have found the Non-Stick foil to be a huge key to making this really perfect.

Get out your seasonings, next.  I start off with a dry-rub of Italian Herbs (in a grinder), Garlic Sea Salt (grinder), salt, Kirkland brand Organic no-salt seasoning, salt-free garlic and herb, and the a basil and garlic mix, lastly, brown sugar!  If you want to do this without touching it much, than put the sirloin top-down on the pan and season the bottom first.  Do all of your spices, then add about 2 tablespoons of brown sugar to the roast.  FLIP.  Season the other side the same way.

The last seasoning you should add is that delicious brown sugar.  A little goes a long way.  I use about 1-2 tablespoons on each side.  Once you do that, place it in your preheated oven.  For this size roast, instructions called for cooking at 325 for 1 hour and 40 minutes.

There are a couple keys to good meat.  One special trick is do not open the oven door.  Just let it do its thing.  Another secret is that when the cook time is up, poke it with a meat thermometer once.  Only check the thickest part of the meat.  Once you know it is up to temp (160 degrees for pork), then let it rest for about 5-8 minutes.  This lets the juice settle into the meat instead of draining out when you slice it.

While you are letting it set, add a tablespoon or two of water to the foil in the still hot pan.  Use a rubber spatula and see if you can deglaze any of the delicious stuff stuck on the bottom of the pan.  Use this to pour a little on the meat once you have cut it up, right before you serve it.

When it is slicing time, remove from pan and place on a cut-safe plate or surface.  Slice the meat in 3/4" sections.  Right before serving, throw on a little of the juice you just made from the pan.