Reverse Seared Pork Sirloin Roast
March 17, 2026 • 0 comments
- Servings: 4
Ingredients
- (1 x 2-3 lb.) Pork sirloin roast
- (2 TBSP) Cooking oil
- (4 C) Shredded cabbage
- (1) Large onion, sliced
- (3) Carrots, cut in bite sized pieces
- (to taste) Salt and pepper
- (1/2 C) Cooking liquid (water, apple cider, white wine, beer or stock)
- (2 TBSP) Dijon mustard
- (1 TBSP) Apple cider vinegar
- (1 clove) Garlic, crushed
- (1 tsp.) Dried thyme
- (1 tsp.) Dried rosemary
- (1 large pinch) Black pepper
Directions
Take the chill off of the roast by leaving it at room temperature an hour before cooking it. Heat the oven to 225 degrees.
Saute the vegetables in the cooking oil in a cast iron skillet until they soften and begin to turn brown. Season with salt and pepper to taste.
While the veggies are cooking, remove the netting from the roast, score the fat cap in a cross hatch pattern (only cutting the fat — not cutting through to the meat).
In a small bowl, mix together the seasoning paste ingredients (Dijon mustard through black pepper). Evenly coat the roast with all of the seasoning paste.
Once the veggies are soft and brown, push them towards the edges of the cast iron skillet and place the roast, fat side up, in the center of the pan.
Pour the cooking liquid over the vegetables. Place the skillet with roast and veggies in the oven, and roast until the meat reaches 145 degrees at the thickest part (start testing at 1 hour 45 minutes).
Once the meat reaches 145 degrees, remove the roast from the skillet, tent with foil on a cutting board, and increase the oven heat to 450 degrees. Allow the roast to rest for 15 minutes, and return the skillet with veggies to the oven so they can caramelize.
After the 15 minute rest period, turn on the oven's broiler, return the roast to the pan with the veggies, and pass the roast under the broiler just until the fat browns and becomes crispy.
Allow the meat to rest for another 10 minutes, then carve and serve!
