Any suggestions for cooking a 3 pound Pork Sirloin Roast?

Question

I want to do it in the oven.. Just wondering if anyone has ideas for marinades, glazes etc. (and how long to bake it at what temp??? ) I rarely prepare pork because I worry about undercooking.

Thanks in advance!

Answer 1

I found this recipe online a year ago. I and everyone that I have given it to have raved about it. And it's ultra simple. Unfortunately, I don't know who to credit for the recipe.

Pineapple Cranberry Pork Roast

3 lb boneless pork loin roast
2 teaspoons seasoned salt
1 teaspoon ground black pepper
1 (20 oz) can pineapple chunks, undrained
1 (8 oz) bag of dried cranberries

Rub the pork roast on all sides with salt and pepper, and place in a slow cooker.
Pour in the pineapple chunks with juice and sprinkle in the cranberries.
Cover and cook 7 hours on Low.
Be sure to let the meat rest before slicing.

I like to serve this with rice.

Answer 2

Pork roast is delicious if done properly. First of all let me warn you that a 3 pound roast is not very big so you will have to watch it closely or you will end up with rubber.

I never do mine with a glaze. I would take 2 good size cloves of garlic, slice them in half or quarters and stick them into the roast it all around. I take a knife, stick the knife straight down and slip the garlic into the space. That's pretty much all you need. Do not add salt. You can put a little pepper if you want but I think its best to wait until its finished. Pork has its own flavor and can often be eaten without adding anything.

Place in roasting pan with nothing in it, and cover. Do not baste.

Start oven at 400 degrees and cook for 15 minutes (this helps seal the juices in) Reduce heat to 350 and cook 25 minutes for each pound + an additional 30 minutes so you need to roast for a total of 115 minutes or about 2 hours.

About 45 minutes before roast is finished you can throw in some quartered good size peeled potatoes if you want. They will be done beautifully when the roast is finished. I do not recommend putting carrots in with roasts because the flavor of the carrots goes through the meat and everything tastes the same.

With a roast so small it is really important that you not eat it as soon as you take it out of the oven. Let it sit in the pan (covered) for at least 20 minutes. It allows the juices and flavor to settle. Have with roasted potatoes and applesauce. It is the greatest comfort food in the world. Good luck. Geez, I'm hungry now.

Answer 3

3 Pound Pork Loin Roast

Answer 4

suggestions cooking 3 pound pork sirloin roast

Answer 5

I love to do a good pork roast in the crock-pot - it turns out perfect every time!! Take roast & rinse well, then place in bottom of crockpot. Add cut up potatos, carrots, onions, garlic and salt & pepper. In a bowl, mix together 1 pkg Lipton onion soup mix, 1 can cream of mushroom soup & 1 can of water. Pour over roast & add 1 stick of butter. Cook on low for at least 8 hours, adding mushrooms the last hour if you want.....I always serve with fresh coleslaw & homemade cornbread.........Yummy!

Answer 6

Here you go :
The Most Delicious Maple Glazed Pork Loin

1 (3 lb) boneless pork loin
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup barbecue sauce
1/4 cup maple syrup
2 teaspoons grated orange rind

Rub pork loin with mixture of ginger and salt.
Insert meat thermometer in the thickest part of the pork loin.
Arrange hot coals around drip pan in covered grill; place the pork loin fat side up on grill rack over drip pan.
Grill with the lid down for 2-2 1/2 hours or to 170 degrees on meat thermometer.
Baste frequently with mixture of barbeque sauce, maple syrup and orange rind during the last hour of cooking.
Remove to serving platter and cut into thin slices.
Garnish with red grapes, green grapes and parsley sprigs (optional).

Answer 7

Roast pork at 300-350 for 35-40 minutes per lb.
Use some pineapple juice to baste and add the pineapple rings to caramelise toward the end.

Answer 8

Like any other roasts, the secret is to cook it low and slow.

Be sure to call the locksmith to install deadbolt locks on all your doors, and security grills on all your windows, because three pounds is not nearly enough to feed all the neighbors who will turn up at your door, smelling this stuff cook.

(But call me before you start, so I can get inside before you lock all the doors.... This is actually Mario Batali's pork butt recipe, but it works for pork sirloin, too. )

4 pounds boneless pork shoulder
Salt and pepper
1/4 cup extra virgin olive oil
1 medium onion, thinly sliced
1 bulb fennel, fronds chopped and reserved, bulb thinly sliced
2 pounds ground pork shoulder (you can use already-made sausages if need be)
2 tablespoons fennel seeds
2 tablespoons freshly ground black pepper
2 tablespoons chopped fresh rosemary
6 cloves garlic, thinly sliced
2 eggs, beaten
4 red onions, halved

Preheat oven to 350 degrees F. Have your butcher butterfly pork shoulder to an even 1 inch thickness, you should have a flat piece of meat about 8 inches by 14 inches. Sprinkle with salt and pepper and set aside.

In a saute pan, heat olive oil until smoking. Add the onion and fennel bulb and saute until softened and lightly browned, about 10 minutes. Add ground pork, fennel seeds, pepper, rosemary and garlic and cook until the mixture assumes a light color, stirring constantly, about 10 minutes. Allow to cool. Add chopped fennel leaves and eggs and mix well.

Spread the mixture over pork loin and roll up like a jelly roll. Tie with butchers twine and place in roast pan on top of halved red onions. Place in oven and roast for 2 1/2 hours, until the internal temperature reaches 160 degrees F. Remove and allow to rest for 10 to 20 minutes. Slice into 1 inch thick pieces and serve.

Answer 9

1 2½-pound to 3-pound pork sirloin roast
1 teaspoon dried oregano, crushed
1/2 teaspoon ground ginger
1/2 teaspoon pepper
Nonstick spray coating
2 medium onions, cut into thin wedges
1 teaspoon finely shredded Florida Orange Peel (set aside)
1-1/4 cups Florida Orange Juice
1 tablespoon sugar
1 tablespoon Florida Grapefruit Juice
1 tablespoon steak sauce
1 tablespoon reduced-sodium soy sauce
3 tablespoons cornstarch
Hot cooked noodles (optional)


Trim fat from pork. If necessary, cut roast to fit into a 3½- to 4-quart crockery cooker. In a small bowl combine oregano, ginger, and pepper. Rub spice mixture over entire surface of meat.

Spray a large unheated, nonstick skillet with nonstick coating. Preheat over medium heat. Add roast and brown on all sides. Transfer meat to the crockery cooker; add onions. In a bowl combine 1 cup of the orange juice (chill remaining orange juice), the sugar, grapefruit juice, steak sauce, and soy sauce. Pour over meat in the crockery cooker.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Transfer roast to a serving platter; keep warm.

For sauce, measure pan juices into a glass measure. Skim off fat. Add additional orange juice, if necessary, to make 2-1/4 cups. In a medium saucepan combine cornstarch, remaining 1/4 cup orange juice, and the reserved orange peel; stir in reserved pan juices. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more

Answer 10

Oven roasted pork:

http://www.cooks.com/rec/doc/0,1827,147170-240207,00.html