"Recipes are meant to be shared"...Ann Thibeault

Tuesday, February 15, 2011

Pork Sirloin Roast

Because I was having a root canal done yesterday morning I hadn't made any special plans for our Valentine's Day dinner. 

I had presalted a pork sirloin roast on Sunday so I went ahead and slow roasted it for dinner.

The roast was rubbed with a mixture of garlic, sage and lots of black pepper.
Served with mashed potatoes, cauliflower and fresh steamed green beans. 
I would have been happy with just the mashed potatoes and pork gravy.


  1. This is the sort of thing my husband would worship me for@

  2. OH this looks heavenly!! Roast pork is my favourite!!

  3. Gorgeous dinner as always Ann....
    I just found out today that a root canal is in my near future too as well as a crown...whoopee!
    Hope you feel ok!

  4. Yikes on that root canal! Hope it went OK.

    I could eat just the potatoes and gravy too!

  5. What is your recipe for this great pork roast?

    1. Gail, no real recipe. As mentioned above, I presalted the roast in advance and then rubbed it with fresh garlic, sage and lots of black pepper and slow roasted it.

    2. I'm a novice here. What temperature is a "slow roast"? Thanks for your help.

    3. Gail, slow roast for me is 325°F to 375°F.
      Most of the time I'm a high heat roaster which is 500°F.


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