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Pork Sirloin Tip Roast

By Martha Smith

Gordon surprised me when he brought home a pork sirloin tip roast from Costco. I asked him what he had intended to do with it. And he’d thought we’d spin it on the rotisserie on the BBQ. After doing some research, I nixed that idea. This roast needed to be cooked low and slow in a liquid. The result was fantastic!!!

This is how I created a super succulent roast and vibrant sauce.

In a large roasting pan, salt and pepper the roast and sear it on all sides in olive oil. Add 1/2 cup of chopped onions, 1 cup of baby Portobella mushrooms, 8 red potatoes, about 2 cups of white wine, 2 cups of beef stock and about half a Hatch chili pepper, oregano, and 2 small apples, cored and quartered. Cover tightly and braise in a 225 degree F oven for about 4 hours.

The roast should be fully cooked at an internal temperature of 190 F. Strain the liquids from the solids and thicken the sauce, while you let the meat rest. I used 1 T of butter with 1 T of flour to make a roux, then added the warm liquids until it reached the desired sauce-like consistency. Slice the rested roast across the grain into thin slices, garnish with potatoes, apples and mushrooms and serve with steamed spinach. Nap the meat with the sauce.

A 2 pound roast will serve around four people.

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