While this pork roast could be prepared in an oven, smoking it over apple and cherry wood adds another dimension of flavor to compliment the peppercorn and mustard glaze. A boneless pork loin could also be substituted for the bone-in sirloin roast. (This entrée does require some advance preparation; be sure to read all the recipes before proceeding as some of the steps are interrelated).
Roasted Pork Sirloin Ingredients
- 1 5-lb bone-in pork sirloin roast
- 4-5 cloves garlic
- 2-3 tbsp Dijon mustard
- 2 tsp brown sugar
- 2 tsp dried thyme
- 1 tbsp black peppercorn
- 1 tbsp green peppercorns, drained
- 1 tbsp pink peppercorns
- 1 tsp yellow mustard seeds
- 1 1/2 tsp coarse kosher salt
For the gravy:
- 4 tbsp pork fat, divided
- 2 medium yellow onions, thinly sliced
- 2 tbsp flour
- 2 1/2 cups apple cider
- Trim excess fat from roast, reserve. Peel garlic cloves and slice into slivers. Using a sharp paring knife, cut into the pork roast in several areas and insert slices of garlic at varying depths. (If desired, the roast may be tied between the bones to help retain its shape during cooking as the outer layer tends to separate from the rib-eye muscle.) Brush Dijon mustard onto the meat.
- Using the side of a chef’s knife, a rolling pin, or a small spice grinder coarsely crack peppercorns and mustard seeds. In a small mixing bowl, combine brown sugar, thyme, peppercorns, mustard seeds and salt. Liberally apply rub to roast. (If desired, the roast could be prepared to this point one day ahead and held, wrapped in food film and refrigerated.) Allow the roast to come to room temperature before cooking.
- In a small saucepan, melt pork fat over medium low heat until fat renders, about 10 to 15 minutes, being careful not to allow the fat to burn. Remove cracklings, reserve if desired. Strain fat and reserve. (Depending on the amount of fat, it should render to about 1/3 to 1/2 cup.)
- Heat your charcoal grill to 360 degrees F. to 370 degrees F. Add two pieces of apple wood and two pieces of cherry wood to the charcoal.
- Place the pork on the cooking grate and roast until the pork has an internal temperature of 145 degrees F. Remove the roast from the grill and bring it into the kitchen. Tent with aluminum foil and let stand for 10 to 15 minutes before slicing.
- In a partially covered saucepan over medium heat, reduce 2 1/2 cups of apple cider to 1 1/2 cups, about 15 to 20 minutes. In a medium sauté pan over medium heat, heat two tablespoons of pork fat and cook onions until caramelized, about eight to 10 minutes (a pinch of granulated sugar will help caramelize the onions). Remove from heat, remove onions and reserve (do not clean pan, it will be used later to prepare the gravy).
- Using the same sauté pan as for the onions, melt two tablespoons of pork fat (or unsalted butter) over medium high heat; add flour and cook, stirring constantly, to a blonde roux. Add reduced cider, reduce heat and simmer for three to four minutes Add two-thirds of the sautéed onions (reserve remaining onions for garnish). Return gravy to a simmer and cook for two to three minutes. (The gravy may be prepared ahead and held, refrigerated, for up to two hours. If the gravy is too thick, thin it with some apple cider or chicken stock).
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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