"Damsel" > wrote in message
...
> On Sun, 23 Jan 2005 06:45:15 -0600, "jmcquown" >
> wrote:
>
> >Jeanne Burton wrote:
> >>
> >> Doesn't HAVE to be oven...she just asked me how to bake it, so I
> >> assumed oven. I told her to buy a bigger roast, because this wasn't
> >> worth it. She didn't appreciate my advice <G>
> >>
> >Perhaps she can't afford a 5-6 lb. roast, ever think of that? Might have
> >behooved you to tell her to prepare it like a pot roast with liquid.
>
> Sometime within the past week (might have been Tuesday, might have been
> yesterday), I prepared a 1.19 pound pork sirloin roast. I felt almost
> embarrassed cooking such a tiny roast. I just rubbed salt and pepper into
> the meat, shoved it in the oven at 300, and checked on it when I thought
it
> might be done (could have been 45 minutes, could have been 2 hours). But
> it turned out great. Moist and flavorful. No liquids were harmed in the
> making of this roast.
>
> Carol, who's kind of cavalier about meat preparation

I'm not too sure how much my sirloin roast weighed. Perhaps about 2 lbs. I
let it sit out for about an hour and then put in the oven at 300, (salt,
pepper, thyme and rosemary) took it out about 1 and a half to 2 hrs later.

Moist - medium rare (maybe more rare; good gravey).. I'd cook it again this
way.

E.