Last week Bret came home with a four-pack of Costco Pork Sirloin Tip Roasts. They were so inexpensive – less than four dollars per 2 1/2 lb. roast – and looked so good. I’d never heard of this particular cut of pork, but found a ton of recipes for them on Pinterest. Most of the posts started out…”my husband brought home a four-pack of Costco Pork Sirloin Tip Roasts….”
I found this one by Barefeet in the Kitchen and thought it looked wonderful. Also, I had all the ingredients and that always spurs me on to greatness!
The combination of spices for this roast was perfect. The cayenne gave it a kick, so adjust that if you don’t particularly like that kick, and the oregano added such a nice layer of flavor. Definitely don’t forget to use the oregano.
The only change I made to her wonderful recipe below was to lower the salt from 1 tablespoon of kosher salt to 1 teaspoon of table salt. I used a tablespoon of table salt (wrong) and it made for a very salty crust. Kosher salt has bigger flakes, so wouldn’t have made it so salty, but use whichever you have. Just be sure and cut it down to 1 teaspoon if you’re using table salt.
I was searching for so long through the junk drawer for the meat thermometer (a must for any kitchen – the meat thermometer, not the junk drawer) that the roast temperature ended up at 155 degrees – a little beyond the recommended temperature. Still, after resting, it was perfectly cooked, juicy and tender.
Bret diced up some of the leftovers in the morning and made a scrambled egg, cheese and pork wrap. We’ve also had pork sandwiches and I plan on chopping up the remainder and adding it to a cream-based pasta dish. I love it when leftovers can be used like that!
- 1 1/2 to 2 lb sirloin tip pork roast
- 1 1/4 tbsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp table salt
- 2 tbsp olive oil
Preheat the oven to 350 degrees. Put all of the ingredients into a small bowl and whisk until blended. Let it sit for a few minutes for it to meld together the spices and become a bit thicker. It will be a paste-like consistency.
Rinse the roast and pat it dry. Rub the spice mixture all over the roast, completely covering all sides, nooks and crannies (easiest to use your hands for this). Line a roasting pan with aluminum foil and place the roast on a rack in the pan. Do not cover.
Roast for 1 to 1.5 hours and remove from the oven when the meat reaches an internal temperature of 145 to 150 degrees. Let rest for about 15 minutes before slicing and serving.