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In article >,
(SportKite1) writes:

>>From:
>
>>I have never cooked Pork Sirloin before. I have about a 3 lb Sirloin.
>> Would this cut bennifit from braising or roasting?
>
>About once a month or so I'll pick up a similar sized Pork roast. It's a
>perfect size for dinner for two plus some leftovers for sandwiches the next
>day.
>
>I prefer braising, but that's a personal preference. You can go fast, lazy
>and
>loose like I do Heat up some good olive oil in a saute pan. Season the roast
>allover with Montreal Steak seasoning...then brown it well on all sides over
>medium high heat. Remove the roast to a cassarole (I use a two quart enameled
>with a good fitting lid).
>
>Saute three-four finely diced shallots or one small sweet onion in the pan
>drippings until carmelized - over medium heat - about four minutes - then hit
>the pan with a half cup red wine - I usually have some leftover jug Merlot,
>Shiraz or Cabernet Sauvignon sitting next to the stove - let simmer for a few
>minutes, then add one cup of beef broth (made from a T of Better than
>Boullion
>Beef to one cup hot water). Simmer for a few minutes.
>
>Add this mixture to the cassarole with a bay leaf, cover and place in a
>preheated 350 oven for about one hour - fifteen minutes.
>
>When done....remove the roast from the cassarole. Let it rest for a few
>minutes
>while you prepare the rest of the meal. Thicken the juices if you like. I
>don't
>usually bother, just spooning it over brown jasmine rice and sauteed vegies
>for
>dinnert. The leftover juice usually thickens up on it's own after
>refrigeration
>and is yum smeared on whole grain sourdough bread, with some whole grain
>mustard and thin slices of the leftover roast. Good lunch.

Just curious, how do you fit a three pound roast and all the rest into a 2qt
casserole... I guess it must be true that females can accomodate any size meat.
hehe

---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
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"Life would be devoid of all meaning were it without tribulation."