Pork Roast

20 Jan


  • 3 pound Pork Boneless Sirloin Roast
  • 2 Tb Worcestershire Sauce
  • 1/4 cup Apple Cider Vinegar
  • Dewig Meats Seasoning, or salt, black pepper, garlic powder, onion powder
  • Jack Daniel’s Horseradish Mustard
  • 1/2 cup Flour
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 4 Tb bacon grease, or vegetable oil
  • 2 Tb unsalted butter
  • 1 onion sliced
  • 2 carrots, quartered
  • 2 cloves garlic, whole
  • 4 sprigs parsley
  • 1/4 tsp thyme
  • 1/4 tsp sage
  • 1/4 tsp rosemary
  • 3/4 cup white wine, or if you don’t use wine then double your chicken broth
  • 3/4 cup chicken broth

Set the Pork Roast in a large bowl. Work the Worcestershire Sauce and the Apple Cider Vinegar into the pork. Sprinkle the meat seasoning all over the meat. Apply the horseradish mustard and rub all over the roast. Put into a gallon zip lock bag and marinate for at least an hour.

Preheat oven to 325.

Combine the flour, 1 tsp salt, 1/4 tsp black pepper and sprinkle over the roast. You may need to pat it on so it stays.

Use a roasting pan with a lid, or a casserole dish with a lid that can be used on the stove and in the oven. Heat the bacon grease over medium high heat on the stove in your roasting pan. When the grease is good and hot add the pork roast and brown all sides, then remove and set aside. Turn the heat down to medium and add the onion, carrots and garlic. Saute for about 4 minutes. Now turn the heat down to low and add the parsley, thyme, sage, rosemary, white wine and chicken broth. Stir until well mixed, then add the pork roast back into the pan. Cover with the lid, turn the heat back up to medium and cook for approximately 7 minutes. Remove roasting pan from the stove and put into the oven. Cook 2 1/2 hours, basting 3 times during this cooking time. Remove from oven, let stand with cover on for at least 10 minutes before slicing.

Suggestions: I served this over a bed of my sautéed Spinach Supreme, the cranberries go really well with the Pork Roast. I also serve “Julia Child’s Saute Mushrooms” over the top of the slice of the Pork Roast. All three of these recipes work very well together and make for a delightful dinner.

Tips: Freeze the leftovers in a freezer zip lock bag and serve over pasta or rice, or better yet add a little cumin and cilantro and make taquitos with it. Hey I think I am going to do that.

1 Comment

Posted by on January 20, 2012 in Pork


Tags: ,

One response to “Pork Roast

  1. flyfishbrat

    January 27, 2012 at 12:00 PM

    Thank you, think about following along by clicking on the follow by email button found on my blog. Happy Eating.


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