17 October 2012

So one day last month I was digging around in the chest freezer to see what was available for dinners that week. I came across a big hunk o'meat in a gallon-sized ziploc bag.  Even though it was my own handwriting on the outside saying, "Pork Sirloin Roast, bone-in, 3 lbs., March", I had no recollection of this thing.  I don't remember buying it (why would I buy a pork sirloin roast?), or repackaging it into the ziploc bag, or labeling it.  I must be getting old!  Furthermore, this big piece of meat was covered in ice crystals (but was not actually freezer-burnt), and I honestly didn't know if "March" referred to this year or last!  So what would a normal person do in this situation?  Right, throw it out.  What did I do in this situation?  Yep, you guessed it: made dinner out of it!  A pretty awesome dinner too, if I don't mind saying so!

I immediately googled pork sirloin roast recipes.  And came up with pretty much nothing.  All the recipes for pork roasts were tenderloins.  I did find a few sirloin roast recipes, but they called for boneless roasts and mine was definitely bone-in.  So I just treated it like any other big hunk o'meat and roasted it in the oven.  With it being fall and all, I threw on an apple cider-spicy mustard glaze for good measure.  Here's what I came up with.

Cider Mustard Glazed Pork Sirloin Roast with Gravy

3 lbs. bone-in pork sirloin roast
1 cup apple cider
1 tbsp spicy brown mustard
1½ tbsp flour
1 cup chicken broth

Preheat oven to 400°.  Line a baking sheet with foil and set a rack on top.  

Season roast on all sides salt.  Place on rack and put in oven.

Place apple cider in a small saucepan and bring to a boil.  Boil until reduced by half or until slightly thick and syrupy.  Add mustard and stir until combined.  Pour out half of the mixture into a small bowl.

Glaze pork with one half of the cider mustard mixture every half hour or so.  Roast pork until internal temperature reaches 165°; about 1 hour and 45 minutes.

To make the gravy, stir the flour into the chicken broth and add it to the remaining cider mixture in the saucepan.  Bring to a boil and heat until thickened.  Taste for seasoning, adding salt if necessary.

Makes about 6 servings.

This pork roast turned out amazing!  Despite being in the freezer for an undetermined amount of time, it came out surprisingly tender and moist.  I made the gravy thinking that it would be necessary to make the pork edible, but it was definitely not so!  It was seriously some of the best pork I've made for a long time.  Don't you just love it when you are pleasantly surprised in the kitchen?

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