If the words, “pork roast” make you think of a dry, flavorless meal, then allow me to change your mind. A pork loin roast has great flavor, but it can also be very dry if cooked improperly. It’s a lean cut with the only fat being on the outside of the roast. To unlock the flavor of this cut and produce a meal that your family and friends will love, season it well and baste it while it roasts.
“Season it well” means using a good quality sea salt and being generous with it. It also requires using spices and herbs that pair well with pork–the options are almost endless. For this recipe I went with a simple seasoning that incorporates sage. I love sage and pork together and believe they are not only meant to be combined for breakfast sausage. Onion powder, garlic powder, and sea salt are the perfect base to build upon for any pork sirloin roast seasoning mix. Feel free to get creative with this part of the recipe. Now, on to the glaze…
When dreaming up the glaze for this recipe, I pulled from flavors that I love with pork: fig and mustard. I was thinking about a good charcutterie platter with a fig jam and a great strong mustard. Again, you can be creative here. If you like a little spice, try glazing your pork sirloin roast with pepper jelly. Another fruit forward glaze could be apple butter and stone ground mustard. The key to glazing a roast is cooking it until almost done, then adding the glaze and placing it back in the oven so that the glaze can reduce a bit on the meat.
Be sure to let your roast sit for at least 10 minutes before slicing. This will help it retain its moisture and allow the glaze to set. If you happen to have leftovers, they make an amazing ingredient for a sandwich the next day. Getting two meals out of the this cut of pork is an added bonus!