Pork sirloins require a longer cooking method than other, more tender cuts.
Pork sirloin is a large roast, taken from the back of the pig. This cut includes parts of the spine and the hipbone. This relatively lean cut of pork cooks best by roasting. Use a meat thermometer when roasting the pork to avoid overcooking it, which toughens the meat.
Instructions
1. Preheat the oven to 350 degrees Fahrenheit. Fit a roasting rack in the bottom of a shallow baking pan.
2. Place the frozen pork sirloin in a shallow baking pan on a roasting rack with the fat facing up.
3. Cook the pork sirloin, uncovered, for 25 to 30 minutes per pound. Insert a meat thermometer at the earliest cooking time. For instance if you have a 3 lb. frozen sirloin roast, it will cook in 75 to 90 minutes. Test the meat after 75 minutes of cooking.
4. Remove the sirloin from the oven when the internal temperature reaches 150 degrees Fahrenheit.
5. Cover the roast with a piece of aluminum foil and allow it to rest for 30 minutes. The pork sirloin meat will reabsorb juices and finish cooking, increasing by 5 degrees Fahrenheit during this time.
6. Remove the foil, slice against the grain and serve.
Tags: , meat thermometer, pork sirloin, roasting rack, shallow baking