LET'S MAKE...

Pork Sirloin Roast

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What you need:

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Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and fit a rack inside a roasting pan just large enough to accommodate the roast. Coat the rack with nonstick spray or oil to prevent the pork sirloin tip roast from sticking.

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To make the rub, combine the olive oil, chopped garlic, kosher salt, freshly ground black pepper, sage, rosemary, thyme, and orange zest in a small bowl.

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Thoroughly rub the mixture all over the pork with your hands.

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Insert the meat thermometer into the thickest part of the pork and place the pan in the preheated oven, cooking for 35-45 minutes until the thermometer reaches 140 degrees Fahrenheit.

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Once the meat has reached the temperature, remove it from the oven and loosely cover it with aluminum foil for 15 minutes to allow the meat to rest before carving.

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Use a sharp knife to thinly slice the pork. Serve on a platter with sprigs of rosemary and a jug of gravy.

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Cooking Tips

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www.730sagestreet.com

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LET'S MAKE...

Pork Sirloin Roast

www.730sagestreet.com

Pork Sirloin Roast

What you need:

Boneless pork roast

✓✓✓✓✓ ✓ ✓

Virgin olive oil

Fresh garlic

Kosher salt

Black pepper

Fresh sage leaves

and more...

Fresh rosemary

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and fit a rack inside a roasting pan just large enough to accommodate the roast. Coat the rack with nonstick spray or oil to prevent the pork sirloin tip roast from sticking.

1

To make the rub, combine the olive oil, chopped garlic, kosher salt, freshly ground black pepper, sage, rosemary, thyme, and orange zest in a small bowl.

2

Thoroughly rub the mixture all over the pork with your hands.

3

Insert the meat thermometer into the thickest part of the pork and place the pan in the preheated oven, cooking for 35-45 minutes until the thermometer reaches 140 degrees Fahrenheit.

4

Once the meat has reached the temperature, remove it from the oven and loosely cover it with aluminum foil for 15 minutes to allow the meat to rest before carving.

5

Use a sharp knife to thinly slice the pork. Serve on a platter with sprigs of rosemary and a jug of gravy.

Cooking Tips

www.730sagestreet.com

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