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May 6, 2012 06:18 AM

Bone-in PORK Sirloin Roast

I've been scouring the boards trying to figure out the best way to cook this 3-lb roast, which we got from our meat CSA. Just put it into brine, and now trying to figure out how to season and roast it. Seems like high heat is the way to go. Can't do anything from the allium family (onion or garlic), so I'm relying on spices/herbs to provide flavor. I know to let the roast sit at room temp for an hour before roasting. But what else would make this taste wonderful? Make a rub? Sear? (It has a nice layer of fat on it.) I plan to roast until 137 internal temp or so, and then let it sit for 15 minutes. What do you think — 400 degrees, check at 45 minutes/hour?


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  1. I would season it with nothing but black pepper and let the pork flavor shine through. I assume it is more flavorful pork than what is typical at the grocery store since you got it from a CSA operation.

    1 Reply
    1. re: kengk

      Seriously. Not the black pepper for me, but otherwise - easier than making toast in some respects.

    2. I would cook it for 60-75 minutes [and reach 145 degree internal temp.] at 350 degrees then pull it out and tent it in tin foil for 20-30 minutes to aid carving.

      1. Since you have it in a brine, I assume you are looking for moist tender meat., and not dry and over-cooked.....I suggest you pull the roast between 140 and 145*, and allow 30 minutes to rest. I just turn the oven down to 140* and hold for a minimum of 30 minutes (uncovered) , or until I am ready to serve.. How you get there is now the question. If time is a factor, then use a moderate temperature of 325-350. I would not recommend 400.....however my best recommendation is for you to slow roast at 225-250...You may ask what the difference would be with the different methods.....and it comes down to the texture .....Low and slow roasting mimics the dry aging process which naturally breaks down the meat. and the meat is moist and tender, consistently throughout. Moderate heat roasting tightens the meat fibers so there is a little chew. The meat in the middle of the roast will not be cooked as much as the outer portion of the roast when your roast hits its target temperature.

        With regards to seasoning...I prefer a simple Kosher Salt and Fresh Cracked Black Pepper....but on occasion I will use a Pork Spice Rub....the problem though is most spice rubs will contain onion or garlic. In the herb category, I find Rosemary or Sage go well with pork.

        At 225*, I would check at the 1 hour 45 minute mark....expecting as long as 2.5 hours. If you have never tried low temperature roasting, I suggest you give it a try with this particular roast or one in the's the only way you will find out what is best for you.

        1 Reply
        1. re: fourunder

          I sure wouldn't expect the roast to be cooked through at 225 degrees for 2.5 hours. 325 - yes. How many minutes per pound are you using at 225 degrees?

        2. You've already mentioned the number one thing you can do to make it wonderful: not overcook it. You are absolutely right on the money: pork is perfectly safe to eat at an internal temperature of 137 degrees F.

          Concerning how long to cook it for, it's impossible to know as there are too many variables involved. A probe thermometer will tell you exactly when to pull your roast. You could pull it as early as about 129 - 132 degrees F depending on the shape and size of the roast and the temperature at which you will roast it (as well as other factors).

          How thick is the fat cap? If it's more than 1/4 inch, you'll want to trim it to at least that, if not less.

          9 Replies
          1. re: 1POINT21GW

            Wow, well this was a really tricky roast to cook. I slow-roasted it as fourunder suggested, and I took it out at about 137 or so after 2 1/2 hours. I didn't wait quite long enough to cut into it because I was SO hungry, and it turned out that it was way too pink and bloody. It was also very tricky to figure out how to cut the meat between the ribs. I did manage to slice it up, but I put the pieces back into the oven since it was too rare too eat. Even when the pink had left, the parts close to the bone were still quite raw. This is not a cut of meat I'll go for again. It was way too fussy, and the end results weren't that great. I'll eat it for lunch tomorrow, but my husband asked me to make him something different for his lunch. And he usually loves anything I make. I wonder if I would have been happier just sticking this into the crock pot on low for half a day. If I ever get this kind of meat again, I might try that.

            1. re: makinitgreen

              So, you tried cooking it at 225 degrees for 2.5 hours?

                1. re: makinitgreen

                  Don't give up on the cut. Either cook it low and slow for longer [and I generally use a cooking bag when doing so] or turn the temp up to 325-375 for 25-30 minutes a pound and try to get a slightly higher internal temp [and I recommend at least 145 degrees to get past rare].

              1. re: makinitgreen

                I'm sorry to hear you had less than perfect results...and it's true, cooking bone-in roasts can be tricky and the placement of the probe becomes very important. Although pork can be eaten with less worry these days, the best temperature is different for different cuts. I have provided information in the past noting tenderloins are often cooked to 135* in commercial kitchens...served medium rare.....In the case of a rib roast or sirloin roast, the meat near the bone does not cook as reason why i recommend pulling at the higher 140-145 and allowing the carryover to bring the roast closer to 150*. Also, depending on the particular animal....the meat is often darker and does not cook to a white color....light pink maybe, but less than done for most and a darker pink or red like beef. Pork may be safe to eat at 137, but it's not the best temperature for all.

                Many consider the sirloin the best best part of the I would not give up on it just yet.....what I do after the meat is sliced off is to use the bone for soup or for my Sunday Gravy.

                1. re: fourunder

                  Thanks, fourunder. Next time I'm going to cook it for longer — not because of safety concerns; just because I really don't like my pork that rare. But now I know!

                  1. re: makinitgreen

                    As a couple folks have pointed out, there is a learning curve cooking bone in roasts. Don't give up. You could try experimenting with a pork rib "end" roast. Probably about 1/2 the price.

                    These do not slice as well because they have a section of bone running horizontal so to speak but with a little patience it can be done. (Not a presentation piece) On the plus side they are loaded with fat and very forgiving in terms of drying out which would allow you to tweak your times/temps and get a feel for it.

                    As others have stated, the finish temps for pork have dropped considerably. Pink will be a whole lot more juicy and tender that white & some areas may appear under cooked when they are in fact not.

                    You can also bone out a roast after cooking leaving a little meat on the bones and toss them back in for a little extra cooking. Makes a tasty treat.

                    1. re: makinitgreen


                      Take a look at the following thread I posted on a recent Boston Butt / Boneless Pork Roast I made. It has pictures and simple directions. If you make a Rib Roast, not to be confused with a Rack of Pork, my suggestion is still to cook to 140-145, possibly 150, but make sure you check the temperature in the middle of the roast......then again at the bone. If the temp is cooler near the bone, then you may risk seeing the blood near the bone. The carry over temperature during the resting period should be 5-7 degrees only at 225* roasting temperature.. If you can, I suggest you try holding the roast for an hour+ inside the oven uncovered @ 140*. You'll be surprised at the difference in texture and tenderness.


                  2. re: makinitgreen

                    It's easier than toast. (See above). Such angst cannot be fun.

                2. It couldn't be more simple. Fat side up. I rub with garlic, perhaps rosemary - but neither should be necessary if the pork is good.

                  The pork you had was from a CSA. Why would anyone brine what should be perfection?

                  325 degree oven at 25-30 minutes per pound. Done.

                  1 Reply
                  1. re: Savorytart

                    I used to be a big 325 / 350 degree guy but found 225 / 250 degrees produces a more tender, juicer roast.

                    For thin sliced roast beef or pork loin sandwiches I brown up the outside of a roast in a cast iron pan & then finish at 225 in the oven. Comes out perfect every time.