westopher,
You mentioned that you're a jaded cook.
So let me seek your advice as a professional.
I have 2 more packs of pork sirloin tip roast left. So far, I've put it in the oven on broil @ 325 for an hour. The first time around, I fucked up. Left it in there for 1.5 hours in fear I'll undercook it. It was a little overcooked but better safe than sorry. Second time around, came out nice and moist with a very light pink centre.
Each time I take it out, I wrap it in a tin foil immediately for about 3 - 5 mins. I've drizzled olive oil on it and rubbed spices over it prior to throwing it into the oven. Do you have any suggestions on how I can get it even more moist/tender and to get more flavour out of this roast?
So far I've used:
- garlic cloves (I stabbed it and shoved the cloves in)
- thyme
- rosemary
- salt
- pepper
I'm probably missing a few other things. Any suggestions on preparation/cooking method is appreciated!
(FYI - I am a terrible cook. I cannot cook for the life of me.)