Boneless Pork Sirloin Roast
The Pyrex Casserole Dish
This dish has been with me through 3 marriages and since 1972...
Yes I could write a book and one day will.
Ok I'll tell you this much ~
The first time Chuck and I married in 1972 this was part of a set that was given to us as a wedding gift. Then Randy and I enjoyed it. He made the best pork roasts in it for quite a few years...
Randy, the girls' father is no longer with us... Thinking of him because it was the anniversary of his death this week. There is so much sadness in this life but oh think of all the blessings that God gives us ...he blesses us so richly everyone of us.
Chuck and I remarried and we are still enjoying it. You just can't beat a good cooking tool no matter how old it may be that is for sure.
I got off subject for a moment, excuse the trip down memory lane. All of that from a Pyrex Dish..Now for the recipe.
This is a small sirloin section of a loin that I cut in half and it only weighs 1 1/2 lbs.
Wash and pat dry
remove meat from refrigerator to room temp for 30 - 45 minutes
Preheat oven at 350 degrees
If you have fresh herbs and spices by all means always use them but if not available dry jarred spices & herbs will do fine just don't use as much as fresh.
I chopped finely a large clove of fresh garlic
1 tsp. rosemary (jar)
1 tsp. sage (jar)
3/4 tsp. thyme (jar)
1 tsp parsley (jar)
dash dried dill
I used the zest of a lemon but you could use an orange or cook with fresh cooking apples that would be good too.
I took about 2 tablespoons of olive oil and placed in a small bowl
added the garlic and herbs
mix well and then rub the roast top and bottom
Liberally salt and use cracked pepper on all sides
place on rack in baking dish
Add a cup of water or so to cover the bottom of the baking dish.**
We love veggies so I chose to make some potato, carrot and onion wedges along with the roast.
I hope you enjoy this recipe!
This dish has been with me through 3 marriages and since 1972...
Yes I could write a book and one day will.
Ok I'll tell you this much ~
The first time Chuck and I married in 1972 this was part of a set that was given to us as a wedding gift. Then Randy and I enjoyed it. He made the best pork roasts in it for quite a few years...
Randy, the girls' father is no longer with us... Thinking of him because it was the anniversary of his death this week. There is so much sadness in this life but oh think of all the blessings that God gives us ...he blesses us so richly everyone of us.
Chuck and I remarried and we are still enjoying it. You just can't beat a good cooking tool no matter how old it may be that is for sure.
I got off subject for a moment, excuse the trip down memory lane. All of that from a Pyrex Dish..Now for the recipe.
Wash and pat dry
remove meat from refrigerator to room temp for 30 - 45 minutes
Preheat oven at 350 degrees
If you have fresh herbs and spices by all means always use them but if not available dry jarred spices & herbs will do fine just don't use as much as fresh.
I chopped finely a large clove of fresh garlic
1 tsp. rosemary (jar)
1 tsp. sage (jar)
3/4 tsp. thyme (jar)
1 tsp parsley (jar)
dash dried dill
I used the zest of a lemon but you could use an orange or cook with fresh cooking apples that would be good too.
I took about 2 tablespoons of olive oil and placed in a small bowl
added the garlic and herbs
mix well and then rub the roast top and bottom
Liberally salt and use cracked pepper on all sides
place on rack in baking dish
Add a cup of water or so to cover the bottom of the baking dish.**
We love veggies so I chose to make some potato, carrot and onion wedges along with the roast.
Bake until meat thermometer registers 145 degrees then remove from oven tent with aluminum foil
Today I had to leave home so I chose to turn the oven off at 140 degrees and left it for 2 1/2 hrs and when I returned took it out for a short while covered and then sliced it was absolutely delicious and truthfully pork is not one of my favorite cuts of meat...but I enjoyed it very much.
The broth is so delicious and the roast was very lean.
The vegetables were delicious too.
I opened a jar of the fresh lima beans that I had canned last Summer and quickly heated them through
I added 1 chicken bouillion cube and 1 beef bouilion cube...ok I just slapped my forehead
I should have just used a little of the pork roast broth instead....crazy me
They tasted pretty good anyway.
Dolly
Sounds really good! And I enjoyed your trip down memory lane.
ReplyDeleteThanks Sharon!
DeleteDolly, I enjoyed the memory lane trip and the recipe. Hubby and I always buy a quarter of beef and a half of pork. I am going to try this. Anymore I always use the crockpot. Always yummy, but a change is nice.
ReplyDeletehugs,
Jann
The pork roast looks delicious! I love pork and could eat it a couple of times a week!
ReplyDeleteLove the story of your Pyrex dish. I have a few older dishes that I cherish too. I actually just picked up a Pyrex casserole dish with that exact pattern at a yard sale, sadly, it didn't have a lid.
Dolly, this pork roast looks so delicious. I have a question. Did you cover your roast while you cooked it?
ReplyDeleteBeautiful Pyrex. Mom used these dishes and she has a couple that are my very favorites. There is one that is a yellow/mustard color that she always put potato salad in. I'll always remember that one when I think of picnics.
ReplyDelete