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pork roast

Herb-Rubbed Sirloin Tip Pork Roast

November 2, 2015 by sblades 16 Comments

 
Last week Bret came home with a four-pack of Costco Pork Sirloin Tip Roasts.  They’re so inexpensive – less than four dollars per 2 1/2 lb. roast – and look so good.  

I’d never heard of this particular cut of pork, but found a ton of recipes for them on Pinterest, including this Herb-Rubbed Sirloin Tip Pork Roast. Most of the Pinterest posts started out…”my husband brought home a four-pack of Costco Pork Sirloin Tip Roasts….”

This one is by Barefeet in the Kitchen and the photo looks wonderful.  Also, I have all the ingredients and that always spurs me on to greatness!

Pork Sirloin Tip Roast Whole

The combination of spices for this roast is perfect.  The cayenne gives it a kick, so adjust that if you don’t particularly like that much of a kick. Oregano adds such a nice layer of flavor. Definitely don’t forget to use the oregano.

The only change I made to her wonderful recipe below is to lower the salt from 1 tablespoon of kosher salt to 1 teaspoon of table salt.  I used a tablespoon of table salt (wrong, wrong, wrong) and it made for a very salty crust.  

Kosher salt has bigger flakes, so wouldn’t have made it as salty, but use whichever you have.  Just be sure and cut it down to 1 teaspoon if you’re using table salt.

Pork Sirloin Tip Roast Sliced

I was searching for so long through the junk drawer for the meat thermometer (a must for any kitchen – a meat thermometer and a junk drawer) that the roast temperature ended up at 155 degrees – a little beyond the recommended temperature. Still, after resting, it’s 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!

I’ve had a lot of positive feedback from readers and I know you’ll enjoy this Herb-Rubbed Sirloin Tip Pork Roast. It’s amazing.

Pork Sirloin Tip Roast

Herb-Rubbed Sirloin Tip Pork Roast

Yield: 10
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Inactive Time: 15 minutes
Total Time: 1 hour 55 minutes

Excellent rub for any kind of pork roast.  Makes a superb crust and it gets even better with leftovers!

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350 degrees.  
  2. Put all of the ingredients except the pork 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.
  3. 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).  
  4. Line a roasting pan with aluminum foil and place the roast on a rack in the pan. Do not cover.
  5. 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.

Notes

Tips and Stuff:

My roast was a little over 2 lb., so I cooked it the entire hour and a half.  It was perfect.

Be sure and use smoked paprika.  It adds a great flavor.

Nutrition Information:
Yield: 10 slices Serving Size: 1 slice
Amount Per Serving: Calories: 384Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 133mgSodium: 316mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 39g

Nutrition Values are Approximate

© adapted from Bare Feet in the Kitchen
Category: Pork

Filed Under: All Recipes, Pork Tagged With: Costco pork roast, Costco sirloin tip roast, Kirkland, pork, pork roast, pork sirloin tip roast, spicy pork roast

Oven-Roasted Rack of Pork

December 13, 2013 by sblades 3 Comments

 
Bret saw a rack of pork at Costco several weeks ago and brought it home to see what we could do with it.  It looks awfully fancy to me, what with the row of exposed ribs just waiting for those little toque blanche (little white chef hat thingies). 

Since we only had one rack we really couldn’t make the “crown” as it needs a much larger rack for that. I began scouring the internet for a recipe that sounds good and is do-able in a home kitchen and stumbled across askchefdennis.com.

I found this fantastic recipe for Oven-Roasted Rack of Pork and the good part is – it calls for ingredients we always have on hand.   Great!  Here we go with our first rack of anything adventure.

We found the appropriate pan along with a rack and scrounged through our vegetables to see what we could roast along with it. The pan was oiled and rubbed, and the rack and popped it in the oven according to instructions.  The rub makes a delicious crust!

Except for a few of the ingredients (fresh garlic, no onion on Bret’s request and no celery), we went strictly by the cooking instructions. 

I had some yellow squash and added it to the vegetables the last hour of cooking. (Squash cooks more quickly than the other vegetables.)   The result is an awesome pork rack and great roasted vegetables.  Each chop is thick and juicy and the rack provides eight chops. We had the leftover chops for four different, delicious meals. 

OvenRoasted Pork with Vegetables

We looked at each other after several bites of these pork chops and agreed that this is the best homemade meal we’ve ever made!  I’d pay big bucks at a restaurant for this. 

Oven-Roasted Rack of Pork is much easier than I ever thought and we’ll definitely keep this in our menu rotation.  If you can’t find the  pork racks at Costco (sometimes they’re seasonal), ask your butcher to special order or try Central Market.

Oven Roasted Rack of Pork

Oven Roasted Rack of Pork

Yield: 8 -10
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Inactive Time: 10 minutes
Total Time: 2 hours 50 minutes

Outstanding pork that would make a beautiful dish for a special occasion, as well as an every day meal!

Ingredients

  • 1, 8-bone center cut rack of pork
  • Olive Oil
  • Sea Salt
  • Black Pepper
  • Montreal Steak Seasoning
  • 2 carrots, rough cut
  • 1 small onion, rough cut and include skins
  • 2 stalks of celery, rough cut
  • 6 cloves garlic, peeled

Instructions

  1. Preheat oven to 450 degrees.
  2. In a roasting pan, add your rough cut vegetables.
  3. Rinse the rack of pork well and pat dry.
  4. Place rack fat side up, on top of cut veggies
  5. Apply liberal amount of olive oil, rubbing it into the meat.
  6. Sprinkle entire rack with sea salt, pepper and then with an extra coating of Montreal Steak Seasoning (use a good amount of Montreal seasoning, forming a light crust).
  7. Place pan in preheated oven at 450 degrees for 15 minutes.
  8. After 15 minutes reduce heat to 325 and continue to roast for approximately 2 hours or until internal temperature on the outside of the racks has reached 160 degrees.  This will ensure the outside cuts of the pork are done while the center cuts are not cooked quite as much.
  9. Remove the rack from the oven, placing on a cutting board and allow to rest for 10 minutes before slicing the meat.  This will allow all the juices to remain in the rack, rather than have them run all over the plate, making the meat dry.
  10. While the rack is resting, place 2 cups of water in the roasting pan and place on the oven and with a spoon loosen all the baked-in meat scraps from the pan, making your pan gravy.
  11. Strain out all of the vegetable pieces and any residue.
  12. Cut the rack along the bones, making even portions of the pork; serve with your pan gravy and your favorite sides.

Notes

Tips and Stuff:  

Notes from Chef Dennis: When you remove a larger cut of meat from the oven it will continue to cook and the temperature of the meat will rise 10 more degrees.  Pork can be eaten at lower temperatures than 165 degrees, but if your entire party would like the meat very well done, you can continue to roast the rack until the center cuts are 155 degrees.

My Notes: After the roasting was finished, I lifted the rack out in order to let it rest, and instead of adding water to the vegetables and straining, I put a pat or two of butter with the vegetables and mixed them along with the small amount of juice the pork had generated while cooking.  It made perfect vegetables to serve with the pork.

We only ate two chops at a time, so I wrapped the rest of the rack in foil and when we were ready to eat the next two chops, I cut them away from the rack, put them in foil in a preheated oven at 325 degrees for 25-30 minutes (check after 20 minutes).  They didn't dry out, as the inside chops were less cooked than the outside chops from the original roasting.

Toques off to Chef Dennis for this recipe!

Nutrition Information:
Yield: 8 Serving Size: 1 chop
Amount Per Serving: Calories: 154Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 155mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 3g

Nutrition Values are Approximate

© sblades
Category: Pork

Filed Under: All Recipes, Holiday Recipes, Pork Tagged With: Chef Dennis, Costco rack of pork, Easter dinner, holiday dinner, oven-roasted rack of pork, pork roast, pork roast and vegetables, rack of pork

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Welcome!  I’m Susan and I love finding wonderful new recipes.  I hope you’ll find a few new ones here that you and your family will love. Browse around and stay a while!Save

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