Pork Sirloin Roast
I bought a pork sirloin roast today and would like to roast it for Sunday dinner tomorrow. (I don't want to slow-cook/crockpot it.) I'ts probably around 4 lbs.
It has the "crackling" fat on the top so I thought I would score that to crisp it up. It looks more like the cuts of pork that I used to see when I lived in Europe.
Should I start out at a high temp? Stay low? What do you think?
Do you have a cast iron pot or skillet large enough to hold the roast?
If so, I would suggest the following.
- Cross hatch the skin and fat on your pork sirloin.
- Preheat your oven to about 350F
- On your stovetop, heat up some oil in your cast iron skillet or pot, and fry all sides of your pork on high heat, so that the meat caramelizes and the skin turns crispy and puffy.
- Then put your roast into the oven for about 1.5 hours, turning at around the halfway point.