- Pork Sirloin roast
- 4 crushed garlic cloves
- 4 tsp chopped fresh rosemary / 2 tsp dried
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- Olive oil
- Optional: potatoes, carrots, zucchini etc. to roast.
Allergies: soy free, egg free, peanut free, dairy free, gluten free.
- Prepare any vegetables that you want to roast. Personally, I used potatoes, carrots, and zucchini. I was useless at cooking potatoes and avoided doing so (using kumara instead) until I learned the trick of parboiling them (or similar). I chop them up and put them in the steamer in the microwave for about 10 minutes to give them a bit of a head start before placing them in the roasting pan. You can brush the veggies lightly with olive oil before placing the pork on top – they just need a touch to keep from drying out before the fat from the pork starts to drip out.
- Mix the garlic, rosemary, salt, and pepper together. Moisten with a dash of olive oil. Rub it all over the pork. Optional: I’m told that if you like garlic, you can also cut small slits in the pork fat and stick whole garlic cloves in to get some yummy roast garlic.
- Place the fat side down. Place it on top of the potatoes etc. if you have any in the pan.
- NOTE: I was rather puzzled when I read the initial recipe I was using as my pork roast was rolled and tied with string – it had fat all over! I shrugged and just chose a side to face up. Turns out this was an error (check out the photos below). If your roast is rolled up, cut the string and lay it flat with the fat facing the bottom of the pan. One end will be thicker as this cut is basically pork sirloin chops + pork belly.
- Cook at 200’C for 30mins.
- Check on the veggies and turn the roast over so that the fat is now on top. Roast for 25 mins.
- Remove and stand for 10 minutes.
So… I’d never cooked one of these before and the rolled pork did seem to resemble the photo I saw on the internet. I didn’t realize that the string was supposed to be cut and the meat lay flat so the cooking (and learning) process took much longer than expected. My main concern was that the pork would dry out (a near thing!) so I was doing a lot of checking and basting towards the end. I also began to appreciate why some of my friends have a meat thermometer rather than needing to slice into the meat to check.
Oops – I put the pork in rolled up (as it came). The veggies cooked but the pork was still pink when I unrolled it. All I’d managed to do in an hour was to start cooking the fat on each side of the roll!
Rolling it out flat the meat and fat finally began to cook. After another 30 mins at 200’C there was definitely progress. By this point I was hungry and decided to speed things along.
I trimmed off the fat (just leaving a thin layer to provide moisture). I cooked it for about 20 mins at 180’C (basting regularly) and then grilled it to brown the thin layer of fat.
All turned out well in the end with a good collection of roast pork.
The fat I continued to cook to make crackling. The rendered fat and juices can be made into gravy or you can collect the fat as lard. Lard can be used for lots of things, for instance frying potatoes.
Excess roast pork can be frozen and kept for later meals such as pork fried rice or making pizza.