Here’s a simple but impressive roast recipe that yields tender juicy pork with a delicious sauce to boot.
Dry the pork sirloin. For a 2kg (4 – 5lb) roast combine 1 tablespoon of oil with 2 teaspoons of sweet paprika, 1 teaspoon of brown sugar, ½ -1 teaspoon of chilli powder, 1 teaspoon each of garlic and onion powder, 2 teaspoons of salt and ½ a teaspoon of freshly ground black pepper. Season the roast by rubbing this mixture all over it. Preheat your oven to 180ºC (350ºF). Heat some oil in a frypan and sear the meat briefly on all sides before placing it into a roasting dish. Slice 1 large onion and mince 6 cloves of garlic. In the same pan melt ½ a cup of butter and add a little oil to prevent it from burning. Add the onion and garlic and cook over low to medium heat until the onion is translucent and wilted. Add 2 tablespoons of light soy sauce, 2 tablespoons of rice wine vinegar, ½ a cup of honey and a little more salt and pepper. Pour ½ a cup each of stock and water around the pork and pour some of the onion sauce onto the pork. Roast covered for 20 minutes and uncovered for a further 15 minutes. Baste with more sauce and roast for another 10 – 15 minutes or until the internal temperature of the meat reaches 62.5ºC (145ºF). Remove the pork from the oven, cover loosely with foil and allow it to rest for 10 – 15 minutes. Meanwhile, pour the pan juices back into the frypan. Add a slurry of 4 teaspoons of cornflour (cornstarch) mixed into cold water and simmer until the sauce thickens. Add more liquid or more cornflour to bring the sauce to your preferred consistency. To serve, slice the pork, arrange it on a platter and pour the sauce over the top.
*Adapted from this recipe by Karina from Cafe Delights
michelle picker cooks 