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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 71.5
  • Total Fat: 4.8 g
  • Cholesterol: 8.0 mg
  • Sodium: 56.8 mg
  • Total Carbs: 2.8 g
  • Dietary Fiber: 0.6 g
  • Protein: 2.5 g

View full nutritional breakdown of Sirloin Pork Roast calories by ingredient
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Sirloin Pork Roast

Submitted by: CALIPIDGIOUS

Number of Servings: 10


    *Pork Shoulder (pork butt, picnic roast), 3 oz (remove)
    Celery, raw, 1 stalk, large (11"-12" long) (remove)
    Carrots, raw, 1 large (7-1/4" to 8-1/2" long) (remove)
    Onions, raw, 1 cup, chopped (remove)
    Red Wine, 4 fl oz (remove)
    Garlic, 3 cloves (remove)
    Olive Oil, 2 tbsp (remove)
    2 tbsp Ground Rosemary
    Salt and Pepper
    2 tbsp fresh thyme
    beef broth

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Rub pork with one smashed garlic clove. Sprinkle liberally with ground rosemary, salt and pepper. In oven proof skilley, heat 1/5 tbsp oil. Sear roast on all sides. Set aside. Add diced vegetables and remaining .5 tbsp oil if necessary. Cook until vegetables begin to brown. Deglaze with wine. Add thyme, cook for another minute or two. Place roast on top of vegetables and put in a 300 degree oven. Cook for 2 hours and then begin testing for doneness. When pork is cooked to your liking, remove and set pork aside. Tent with aluminum foil. In the meantime, put roasted vegetables in sauce pan and cover with broth. It may take more or less than the 1/2 cup. Bring to a boil and simmer for approximately 15 minutes. Puree and top sliced pork with the mixture.

Serving Size: 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user CALIPIDGIOUS.

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