Pork loin sirloin cuts for roasting should be roasted in an uncovered, shallow pan at 350 degrees Fahrenheit for around 50 minutes (unless otherwise stated). The internal temperature should reach 150-160 degrees Fahrenheit.
An example recipe for a pork roast with gravy is provided below:
- Brown the pork sirloin roast on all sides in a Dutch oven.
- Pour over a mixture of white wine or chicken broth (3/4 cup), brown sugar (2 tablespoons), low-sodium soy sauce (2 tablespoons), minced ginger (1 teaspoon), minced garlic (1 clove) and chicken bouillon granules (1/2 teaspoon).
- Bring to a boil then reduce the heat, cover and cook for around 50 minutes (no more than 60), or until the pork is tender, basting occasionally with juices from the pan.
- Keep the roast warm on a serving platter and pour the contents of the pan into a 2-cup measuring cup. Skim off the fat, add enough water to measure 1 1/2 cups and return to the pan.
- Mix cornstarch (4 1/2 teaspoons) with water (4 1/2 teaspoons) to produce a smooth consistency and gradually stir into the pan.
- Bring to a boil and stir for between 1 and 2 minutes, or until thickened to the desired consistency.
Serve the gravy with the pork roast and vegetables of your choice. A recommended wine accompaniment for this dish is a full-bodied white, such as Chardonnay or Viognier.