Pork Sirloin Tip Roast in Garlic Cream Sauce

It has been awhile since we participated in Kitchen Play, so we jumped at the chance to use the ingredient for this month – Pork! We took a shot at adapting the small plates course – Roasted Pork Loin prepared by Paula of Bell’Alimento. We used a pork sirloin tip roast that we picked up from Costco. It ended up being the main dish for the evening, served over pasta.

Kitchen Play - Pork Sirloin Tip Roast

Pork Sirloin Tip Roast with Garlic Cream Sauce

Ingredients:
2 pound pork sirloin tip roast
kosher salt
3 tablespoons butter
2 tablespoons extra virgin olive oil
1 tablespoon fresh rosemary, minced
pepper
3 cloves of garlic, minced
1 cup beer [we used Asahi Dry]
1/2 cup half and half

Kitchen Play - Pork Sirloin Tip Roast

Directions:
Brine sirloin tip roast in kosher salt brine solution [1/2 cup salt for 2 quarts water] for two hours. Dry off the roast and coat with olive oil, rosemary, garlic, salt [optional], and pepper. In a cast iron pan, melt butter and brown the pork on all sides over medium-high heat.

Kitchen Play

Once browned, roast in oven at 350 degrees for about 45 minutes until the pork is 145 degrees on the inside. Remove roast from pan.

Kitchen Play

In the same pan [with the drippings], saute garlic. Add beer, half and half, and reduce by half. Add salt/pepper to taste.

Slice pork into 1/2-inch pieces. Top with sauce.

Since we didn’t have cannellini beans as suggested by the original recipe, we used pasta. The sauce came out on the richer, saltier side, and the pasta helped to balance that out. We have a few more of those roasts to use, so we’ll definitely try this one again.

Each month, Kitchen Play hosts a sponsored Progressive Party with six food bloggers assigned to create a dish incorporating the same product into one of the following courses: cocktail, amuse bouche, salad, appetizer/soup, entrée (main course) and dessert. At the end of the month, a contest is held for blog posts and recipes inspired by the creations in each course. This month’s sponsor is the National Pork Board.

  • http://itsabbytime.com/ abby

    Belated Christmas Suki. Hope all is well and I also hope you have a fantastic New Years celebration. 

    This looks absolutely delicious! This is something I’d love to try soon.

    • http://superduperfantastic.com/ suki

      Thanks, Abby! Belated Christmas to you too. :) If you try this, let me know how it turns out.

  • http://twitter.com/SarcasticBitter Candace

    That looks delicious!

  • Jolene (Everydayfoodie)

    That pork looks fabulous and the photos are great!!!

  • Beadola

    The brine is more than enough salt for the whole recipe. I washed off the brine before I dried the roast, and it still had plenty of salt. Do not add any more to the roast or sauce, and it turns out delicious.

    • http://seafoodie.me/ Ryan

      I usually add salt to the outside anyways to help keep all those juices in. I never tested that against a non-salted version, though. Do you think it would make a difference?