Boneless Pork Sirloin Roast with Pork Gravy

August 2, 2021 • 0 comments

Boneless Pork Sirloin Roast with Pork Gravy
A perfect roast for a special Sunday dinner. Easy to make but will taste like you worked all day.


  • (2 Cups) Apple Cider Vinegsr
  • (1 Cup) Kosher Salt
  • (1 Cup) Brown Sugar
  • (1 TSBP) Mustard Powder
  • (1 TBSP) Whole Peppercorns
  • (2.5 lbs) Boneless Pork Sirloin Roast
  • (1 tsp) Salt
  • (1 1/2 tsp) Black Pepper
  • (1 1/2 tsp) Garlic Powder
  • (1/4 Cup) Lard - 1 quart
  • (1/4 Cup) Flour
  • (2 Cups) Pork Stock - 1 quart
  • (to taste) Salt
  • (to taste) Pepper



  1. Mix the apple cider vinegar, kosher salt, brown sugar, mustard powder and whole peppercorns.
  2. Place in Ziploc bag.
  3. Add pork roast and squeeze out the air.
  4. Seal the Ziploc bag.
  5. Place in refrigerator for 2-4 hours.

Pork Sirloin Roast

  1. Remove the pork roast from the refrigerator.
  2. Remove from brine and rinse roast off with water. Pat roast dry.
  3. Preheat oven to 350 degrees.
  4. Apply salt, black pepper and garlic powder to roast.
  5. Place roast on a rack in roasting pan with fat side up. Cook roast until internal temperature is 145. This should take about 30 minutes per pound.
  6. Remove roast from oven.
  7. Place on cutting board and put a foil tent over it to keep it warm.


1. Heat the pork stock in a small pan.

2. In saute' pan melt fat (you can use lard, tallow or butter; we sell pasture based clean rendered lard and tallow) on medium heat. Each has their own flavor but none will overpower a well made pork stock.

3. Whisk flour into the fat and stir constantly as you cook on medium high heat for 1-2 minutes.

4, Slowly add warm broth to pan whisking constantly, make sure each bit of broth is incorporated before adding more to maintain a smooth consistency.

5. Cook gravy for 5-7 minutes on medium to medium low heat after it reaches a simmer.

6. Add any drippings from the pork roasting pan and whisk in.

7. Remove pan from heat and add Salt and Pepper to taste.

8. Enjoy.

Gravy can be made up to 3 days a head of time and stored in the refrigerator; or frozen and stored up to 3 months.

If frozen transfer to refrigerator the night before you want to serve to thaw.

To reheat: Pour gravy in sauce pan and warm over medium heat, stir or whisk until warmed through. Add water or stock as necessary if gravy is too thick.

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