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.
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
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, and pepper. In a cast iron pan, melt butter and brown the pork on all sides over medium-high heat.
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.
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.
