This is one of my favourite cuts of pork. It is very versatile and easy to cook. Normally I roast or barbecue this cut of meat, but today I did it in a pot roast. About 10 years ago a friend loaned me a fabulous cookbook (which I cannot for the life of me remember the name). I was hosting a party with Italian themed food. I remember in that book an Italian pot roast. I cooked it for the party and it was absolutely divine. I have not make it again nor did I write it down and the friend lives a million miles away now. This was pretty much what I remembered from that recipe. I do remember that recipe using tenderloin cut, but this isn't too dissimilar. Anyway, this sirloin works just as well. In fact I would say probably better.
We served this pork with Mushroom Sauce and Potato and Leek Cakes. A wonderful combination of flavours. A dinner that could easily be served to guests or a weekend dinner when you have a little more time. Despite having a rushed Wednesday, still we managed a nice dinner.
Simmered Pork Sirloin Pot Roast
1 Pork Sirloin roast, approximately 16 oz/400 grams
1/2 onion, or leek, roughly chopped
3-4 Garlic cloves, crushed
2 Tablespoons of olive oil
1 Cup/240 ml of white cooking wine
2-3 Bay leaves
Salt and pepper
Small bunch of fresh chopped parsley
Rub the garlic all over the pork, season with salt and set aside. Make sure the meat is at room temperature before cooking.
In a large skillet set over medium heat add the olive oil and onions. Cook for about 3-4 minutes and then turn the heat to high and add the pork. Sear the meat by cooking it on each side for just about a minute. By searing the meat you help seal in the juices. Pour the wine over the pork and add the bay leaves. Bring to a simmer and reduce heat to low, cover and let cook for about 20 minutes. Check the pork while it is cooking and spoon over the pan juices and wine. Repeat this several times through the cooking process.
When the pork is cooked, let it rest a few minutes. Transfer it to a cutting board and cut it into thin slices, top with parsley and serve with your favourite side dishes.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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