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
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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.
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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.
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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.