Halloween is getting closer, and before I start sharing a few spooky recipes, I wanted to share one last Porktober recipe for the month. This recipe features the delicious sirloin tip roast, a juicy cut of meat from the upper back that is as versatile as it is flavorful. This particular cut does best when cooked slowly, so I roasted it at a lower temperature for a longer period of time. I also salted it and rubbed it down with maple the night before to allow time for the flavor of the two to soak deep into the tissue of the meat. When I was ready to begin cooking, I let the roast rest at room temperature for 40 minutes before placing it in the oven, since a cut of this size will cook more evenly if is has been allowed to come closer to room temperature than if you put it in the oven straightaway from the refrigerator. Of course, do not let it sit at room temperature for more than an hour after you take it out of the refrigerator as you will risk encouraging the development of bacteria. I also patted off any excess moisture that was on the meat with a paper towel, so that way when I applied the salt and maple it was able to stick to the surface of the roast more easily and create a nice sticky surface for the crushed hazelnuts to adhere to.
The result of all these small considerations was one of the juiciest, most flavorful pork roasts I’ve ever had. Jeremy and I had it with a side of mashed yams the first night and the second night we used the leftovers to make sandwiches, which were mind-blowing. Seriously, if you ever have leftover roast, put it between two thick slices of bread with some tasty condiments. The sweeteness of the maple had soaked deep into the pork, as did the salt, which created a wonderful sweet and salty duet of flavors. The hazelnut crust got wonderfully toasty and absorbed the juices that were slowly seeping out of the pork’s surface while it was cooking, creating a deliciously rich, nutty, and crunchy coating.
I was able to find this cut at Costco, where every week this month a different cut of pork will be discounted to a special price to celebrate national pork month, aka Porktober. You can see what’s next on the discount docket here. And if you’re more interested in a different cut of pork rather than a sirloin roast, there’s and abundance of delicious recipes atPorkBeInspired.com for you to choose from. Also, the kind folks at Costco and the National Pork Board are offering up a giveaway to one of you friends in celebration of all things Porktober, hurray!! The giveaway includes an apron, tumbler, digital meat thermometer, pig-shaped cutting board (as can be adorably seen in these photos), pig-shaped soup and sandwich set, a $100 Costco Cash Card and a Gift of Membership card to purchase or renew a Costco membership. So aprettttty great set of items. To enter, please use the rafflecopter widget below. The entry period ends at 11:59 pm November 1st, best of luck everyone!!!
Maple and Hazelnut Encrusted Pork Sirloin Tip Roast
- 1 2 1/2 - 3 pound pork sirloin tip roast
- 2 tablespoons maple syrup
- 1 3/4 teaspoons salt
- 1 tablespoon olive oil
- 1/2 teaspoon ground black pepper
- 3/4 cup chopped hazelnuts
- The night before you plan on roasting the pork, pat the roast dry with a paper towel, then rub it down with 1 teaspoon of the salt and 2 tablespoons of the maple syrup. Wrap it in plastic wrap and keep refrigerated overnight.
- The next day, remove the roast from the refrigerator and allow it to rest at room temperature for 40 minutes. Preheat the oven to 350 degrees Fahrenheit. Pat the roast down with a paper towel again, then rub the roast with the olive oil, black pepper, and remaining 3/4 teaspoon salt and 2 tablespoons maple syrup. Pat the hazelnuts onto all exposed areas of the roast to get them to adhere to the sticky coating.
- Transfer the roast to a roasting pan lined with tin foil and roast in the oven for 30 minutes, then bring the temperature down to 225 degrees Fahrenheit and roast for another 45 minutes to 1 hour, or until the internal temperature of the meat reaches 145 degrees Fahrenheit. Cooking time will vary depending on the weight of the meat.
- Remove from the oven and allow to rest for 30 minutes before carving and serving.
*Does require overnight seasoning