Quote:
Originally Posted by bcrdukes
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.) |
Give the meat a GOOD BROWN (very important) sear to seal it completely to prevent juices from exiting the meat. Try to make your garlic inserting slots as small as possible to reduce fluid loss! Try to roast it for a shorter period of time and extend your resting period for the meat. Also, making a simple bed of mirepoix of carrots/celery/and onion for your meat to sit on while cooking allows you to utilize lost juices and make a sauce out of it in the end.
Just my 2 cents.
Really surprised that your meat didn't turn out awkwardly cooked due to broiling!