Most everyone has a plethera of information that I have been able to
avail so here is one more for this wonderful group of
gastro-architects. By the way, who here is a professional chef?

I have never cooked Pork Sirloin before. I have about a 3 lb Sirloin.
Would this cut bennifit from braising or roasting? What internal
temp would be recommended? What about on the BBQ low and slow? And
as always, I appreciate any information offered.

On 11/11/03 1:26 PM, in article
, "Vince Poroke"
> wrote:

> Most everyone has a plethera of information that I have been able to
> avail so here is one more for this wonderful group of
> gastro-architects. By the way, who here is a professional chef?
>
> I have never cooked Pork Sirloin before. I have about a 3 lb Sirloin.
> Would this cut bennifit from braising or roasting? What internal
> temp would be recommended? What about on the BBQ low and slow? And
> as always, I appreciate any information offered.

Vince-

Pop on over to alt.binaries.food and alt.food.barbecue and check out the
pork loin roast that Nick Cramer did last weekend. He has pictures and
recipes posted. Your family should be as lucky as his. It'll be tasty on
the BBQ, probably take 4-4.5 hours to get the temp to 150, and then let it
sit for 10 minutes.

Good luck!

Red Hook

On 11 Nov 2003 13:26:54 -0800,
(Vince Poroke) wrote:

>Most everyone has a plethera of information that I have been able to
>avail so here is one more for this wonderful group of
>gastro-architects. By the way, who here is a professional chef?
>
>I have never cooked Pork Sirloin before. I have about a 3 lb Sirloin.
> Would this cut bennifit from braising or roasting? What internal
>temp would be recommended? What about on the BBQ low and slow? And
>as always, I appreciate any information offered.

it would greatly benifit from brining...hag k



As a beauty Im not a star, there are
others more handsome by far, but my
face I dont mind it because Im behind
it, its the folks out front that I jar...

Pull a loraine Bobbit (cut off waynespenis) to reply

>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.

Ellen

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
````````````
"Life would be devoid of all meaning were it without tribulation."

Red Hook > wrote in message >...
> On 11/11/03 1:26 PM, in article
> , "Vince Poroke"
> > wrote:
>
> > Most everyone has a plethera of information that I have been able to
> > avail so here is one more for this wonderful group of
> > gastro-architects. By the way, who here is a professional chef?
> >
> > I have never cooked Pork Sirloin before. I have about a 3 lb Sirloin.
> > Would this cut bennifit from braising or roasting? What internal
> > temp would be recommended? What about on the BBQ low and slow? And
> > as always, I appreciate any information offered.
>
> Vince-
>
> Pop on over to alt.binaries.food and alt.food.barbecue and check out the
> pork loin roast that Nick Cramer did last weekend. He has pictures and
> recipes posted. Your family should be as lucky as his. It'll be tasty on
> the BBQ, probably take 4-4.5 hours to get the temp to 150, and then let it
> sit for 10 minutes.
>
> Good luck!
>
> Red Hook


Thank you, I will go check it out.

(Hag & Stenni) wrote in message >...
> On 11 Nov 2003 13:26:54 -0800,
> (Vince Poroke) wrote:
>
> >Most everyone has a plethera of information that I have been able to
> >avail so here is one more for this wonderful group of
> >gastro-architects. By the way, who here is a professional chef?
> >
> >I have never cooked Pork Sirloin before. I have about a 3 lb Sirloin.
> > Would this cut bennifit from braising or roasting? What internal
> >temp would be recommended? What about on the BBQ low and slow? And
> >as always, I appreciate any information offered.
>
> it would greatly benifit from brining...hag k
>
>
>
> As a beauty Im not a star, there are
> others more handsome by far, but my
> face I dont mind it because Im behind
> it, its the folks out front that I jar...
>
> Pull a loraine Bobbit (cut off waynespenis) to reply


I am realy in to brining: chicken, shrimp, ribs and pork. That is a
great idea. Anyone brine red meat?

(SportKite1) wrote in message >...
> >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.
>
> Ellen



Thank you Ellen for the wonderful recipe. I love Montreal steak
seasoning. I use it liberally when I bbq Tri Tip.

Vince Poroke wrote:

> Most everyone has a plethera of information that I have been able to
> avail so here is one more for this wonderful group of
> gastro-architects. By the way, who here is a professional chef?
>
> I have never cooked Pork Sirloin before. I have about a 3 lb Sirloin.
> Would this cut bennifit from braising or roasting? What internal
> temp would be recommended? What about on the BBQ low and slow? And
> as always, I appreciate any information offered.


Please bear in mind that pigs are bred to have as little fat as possible
in their meat, which makes a sirloin roast an ideal candidate for
braising, and a disappointing one for roasting (dry, dry, dry!), unless
you're going to brine it or bard it with fat. I'd go with brining or
braising.

Peg

"Hag & Stenni" > wrote in message
...
> On 11 Nov 2003 13:26:54 -0800,
> (Vince Poroke) wrote:
>
> >Most everyone has a plethera of information that I have been able to
> >avail so here is one more for this wonderful group of
> >gastro-architects. By the way, who here is a professional chef?
> >
> >I have never cooked Pork Sirloin before. I have about a 3 lb Sirloin.
> > Would this cut bennifit from braising or roasting? What internal
> >temp would be recommended? What about on the BBQ low and slow? And
> >as always, I appreciate any information offered.
>
> it would greatly benifit from brining...hag k

Well, I made a 2 1/2 lb pork sirloin last Sunday, and it was wonderful. I
roasted it in a 325 degree oven for a couple of hours or so, until it read
170 degrees. With mashed potatoes, pan gravy and glazed carrots, it was a
real treat. I had never made that cut of meat before, but will definitely
be doing it again....soon!

Peggy > wrote in message >...
> Vince Poroke wrote:
>
> > Most everyone has a plethera of information that I have been able to
> > avail so here is one more for this wonderful group of
> > gastro-architects. By the way, who here is a professional chef?
> >
> > I have never cooked Pork Sirloin before. I have about a 3 lb Sirloin.
> > Would this cut bennifit from braising or roasting? What internal
> > temp would be recommended? What about on the BBQ low and slow? And
> > as always, I appreciate any information offered.
>
>
> Please bear in mind that pigs are bred to have as little fat as possible
> in their meat, which makes a sirloin roast an ideal candidate for
> braising, and a disappointing one for roasting (dry, dry, dry!), unless
> you're going to brine it or bard it with fat. I'd go with brining or
> braising.
>
> Peg


Thanks Peggy. I think I will go with a brine and then slow roast on the BBQ.