Saturday, January 12, 2013

Slow Cooker Bavarian Pork Sirloin Tip Roast with Sour Cream Gravy

Slow Cooker Bavarian Pork Sirloin Tip Roast with Sour Cream Gravy
An ultra lean pork sirloin tip roast gets tender and flavorful in the slow cooker.

Even though I've been adding photos and re-doing posts on the blog for years now, there are still a few recipes hanging out in the archives without a photo, and when I spotted this Slow Cooker Bavarian Pork Sirloin Tip Roast with Sour Cream Gravy, I remembered how good it had been and added pork roast to my shopping list.  This would make a perfect dinner for A Month of Daily Phase One Recipes, maybe served with something like Twice-Baked Cauliflower and a nice green salad.  The ingredient that makes this "Bavarian" pork roast is the use of caraway seeds, and if you're not sure how much you like that flavor (or you're cooking for kids), you might want to reduce the amount of this strongly-flavored spice.

I'd been seeing these inexpensive and very lean pork sirloin tip roasts at Costco and I decided to try one of those for the recipe. Because this cut is so lean, I knew it would need extra time in the slow cooker to make the meat tender.

I used a mortar and pestle to grind the caraway seeds, dried marjoram, Pork Chop Seasoning, salt, and pepper to make a spice mix to rub on the meat.

Rub the pork roast all over with the spice mix.

Heat the olive oil in a heavy pan and brown the roast on all sides until it's well-browned.  (Don't rush this step; the browning adds a lot of flavor.)

Deglaze the frying pan with the water, mix in the vinegar and pour over the roast.

Cook on high for 4-5 hours or on low for 8-10 hours.   If you're home I would turn the meat a few times to keep the surface moist.  Test the meat with a fork to see if it's tender before you take it out of the slow cooker.

Remove the roast from the slow cooker, keeping it warm, and strain the liquid into a pan.  Simmer 10-15 minutes to reduce and make the flavor stronger.  Then mix the cornstarch with a little water and whisk in sour cream.  Whisk this into the barely bubbling liquid and simmer until it's slightly thickened.  (The sauce will be thin.)

Cut the roast against the grain into slices as thick as you'd like and serve hot, with the sauce drizzled over.


Bavarian Pork Sirloin Tip Roast with Sour Cream Gravy
(Makes about 6 servings; adapted slightly from Better Homes and Gardens. )

Ingredients:
2 to 2 1/2 pounds pork sirloin tip roast, visible fat trimmed
1-2 tsp. whole caraway seeds or 1/2-1 tsp. ground caraway (use less or omit if you don't like caraway that much)
1 tsp. dried marjoram
1 tsp. Penzeys Pork Chop Seasoning (optional, but recommended; pork chop seasoning has salt, hickory smoke, garlic, onion, white pepper and ginger)
1/2 tsp. salt or Vege-Sal
fresh ground black pepper to taste
1 T olive oil
1/2 cup water
2 T white wine vinegar
8 oz. low fat sour cream (do not use fat free)
2 tsp. cornstarch + 1 T water for thickening

Equipment:
I used a Crock-Pot 2.5-Quart Slow Cooker, but use the smallest size you can that will hold the pork roast.

Instructions:
Trim all visible fat from the roast. Put caraway seeds, marjoram, pork chop seasoning, salt, and pepper into mortar (or small ziploc bag) and pound with pestle (or flat side of meat mallet) until caraway seeds are crushed. Rub spice mixture all over both sides of meat. 

Heat olive oil in nonstick frying pan, add roast and brown very well on all sides. Don't rush this step; it will take at least 10 minutes to brown the roast thoroughly.

Place roast in crockpot, then deglaze pan with the water, scraping all brown bits from bottom of the frying pan. Add vinegar to water and pour over roast.

Cook roast in crock pot 4-5 hours on high or all day (8-10 hours) on low. If you're home, turn the roast a few times so the surface stays moist. When it pierces easily with a fork, remove roast from slow cooker and keep warm.

Strain liquid from the slow cooker into a small saucepan, bring to a low simmer, and cook 10-15 minutes to reduce and intensify the flavors. Turn heat to very low. Mix the cornstarch and water with the sour cream, whisk into the liquid and cook until gravy is slightly thickened and starting to bubble. (Gravy will be thin.) Slice meat and pour gravy over.


South Beach Suggestions:
I reduced the amount of cornstarch in this recipe so the amount per serving is very minimal, and I would eat this for any phase of the South Beach Diet.  Be sure to use low-fat sour cream for South Beach.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Phase One Ideas with Pork:
Pork with Paprika, Mushrooms, and Sour Cream
Pork Chops with Balsamic Glaze
Slow Cooker Pork Sirloin Roast with Spicy Peanut Sauce
Crockpot Salsa Pork Chops with Cumin, Garlic, and Lime
"Breaded" Pork Chops with Mustard Cream Sauce   

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8 comments:

  1. How is 1/2 cup of water supposed to survive 4 hours on high? I made this and the thing was dry as a bone by hour 1. Need more water to add to the crock pot!

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  2. Franco, when you cook in a crockpot you will have more liquid when you're done, not less. If that didn't happen then your crockpot lid must not be sealing properly. Sorry it did not work for you, but in a properly working crockpot 1/2 cup of liquid should have been plenty.

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  3. Thanks Becca. Jake and I loved it. Not sure how the kids would like the caraway seed though. Maybe switch for thyme for them?

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  4. Oh, yum, Kalyn! I love pork dishes made in the slow cooker. I also love that this dish is naturally gluten free. Thank you! :-)

    Shirley

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  5. Made this tonight and loved it! Why does it say do not use fat free? I accidentally bought that. Wonder if it changes results?

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  6. Megan, I don't recommend fat free sour cream because it usually has added sugar, but if it worked for you that's great.

    ReplyDelete

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