Inexpensive pork sirloin tip roast gets tender and delicious when it's cooked in the slow cooker with balsamic vinegar, rosemary, and red onions.
(Here's this week's Phase One Friday and also the daily pick for our month of Daily Phase One Recipes. You can see all the recipes from the month by clicking that link. Cook this delicious pork roast over the weekend and then use leftovers over salad or inside lettuce wraps during the week. Check after the recipe for Phase One Flashbacks from this day in 2012 and 2013.)
Food blogging can be pretty frustrating at times, but especially when you've made a recipe that tasted great, but the photos didn't really make the food look good. I made this Slow Cooker Pork Sirloin Tip Roast with Balsamic Vinegar, Rosemary, and Red Onions for the second time and the final photos still weren't anything I was happy with, when I noticed this photo of the pork roast in the slow cooker. I decided that although it's a pretty casual photo it did show how tasty the pork roast looked when it was done. And since I still have a broken arm (two more weeks, fingers crossed) I decided to share this delicious slow cooker pork roast with the photo I had. No worries, right?
This was another recipe where I used one of those very inexpensive and lean pork sirloin tip roasts that come in a four-pack at Costco.
We started by grinding up a mixture of black pepper, Penzey's Pork Chop Seasoning, and Rosemary and Garlic Herb Rub and rubbed it all over the pork roast. If you don't have those exact spice and herb blends, any seasonings with similar ingredients can work.
Then we heated some olive oil in a large frying pan and browned the roast well on all sides. Put the roast in the slow cooker.
Deglaze the pan with the beef stock, simmer to reduce by half, then strain to remove any big pieces of spices or congealed juice from the meat.
At this point you can remove the roast and put the onions in the bottom if you want them really well done.
We just turned the roast over, piled the onions in on top of the meat, and cooked it for about 90 minutes more on high.
We turned off the slow cooker but kept the meat in there to stay warm while we simmered the liquid for about 20 minutes so it was a little more concentrated.
(Makes about 6 servings; recipe created by Kalyn and Jake.
pork sirloin tip roast, 2-3 lbs. before trimming
2 tsp. Rosemary and Garlic Herb Rub (or any blend with similar flavors will work)
1 tsp. Penzey's Pork Chop Seasoning (or any blend with similar flavors will work)
1/2 tsp. fresh ground black pepper
1 T olive oil
1 cup beef stock
1/2 cup balsamic vinegar
3-4 small red onions, cut into thick slices and separated into rings
I used a Crock-Pot 2.5-Quart Slow Cooker for this recipe, but a slightly larger size will work.
Trim visible fat from the pork sirloin tip roast. (There will not be much fat.) Use a spice grinder or mortar and pestle to grind together the spices; then rub the meat all over with the spice mix, using it all. Heat the oil in a large frying pan over medium-high heat and brown the pork roast well on all sides. (This will take 8-10 minutes; don't rush the browning step.) Put the browned roast in the slow cooker.
Add the beef stock to the frying pan, turn the heat to high, and simmer until the stock is reduced by half, scraping any browned bits from the bottom. When it's reduced to 1/2 cup, strain the mixture, put it back in the frying pan, add the balsamic vinegar, reduce heat to medium, and cook about 5 minutes more. Pour the liquid over the meat and cook on high for about 2 hours (or on low for 4-5 hours.)
When the meat has cooked on high for about 2 hours (or on low for 4-5 hours), peel the red onions, cut into thick slices, and separate them into rings. You can either remove the roast and put the onions in the bottom (for more well-done and more vinegar-flavored onions or turn the meat over and pile the onions around it (for less well done and less vinegar-flavored onions.)
Turn slow cooker to high if you had been cooking on low and cook with the onions added for about 60-90 minutes more. Taste the sauce and see if you'd like it a little more concentrated, and if so, remove the meat, pour the sauce into a pan, and simmer for about 20 minutes on medium-high heat (or until it is as concentrated as you'd like it.) I turned off the slow cooker but put the roast back inside it to stay warm while I reduced the liquid.
Slice roast across the grain into slices about 3/4 inch thick, arrange on a plate with the onions, and serve with the sauce poured over or in a bowl on the side.
South Beach Suggestions:
These extra lean pork roasts are perfect for the South Beach Diet, which recommends meat with less than 10% fat. This recipe is a great choice for any phase of the diet.
Phase One Flashbacks for January 3:
January 3, 2012: Slow Cooker Spicy Ground Beef and Bean Soup
January 3, 2013: Chicken and Shredded Cabbage Salad with Mustard and Celery Seed
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 Tasty Ideas with Pork Roast:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Cuban-Style Roast Pork ~ The Kitchn
Slow Cooker Bavarian Pork Sirloin Tip Roast with Sour Cream Gravy ~ Kalyn's Kitchen
Slow Roasted Spice Rubbed Pork Shoulder ~ Sass and Veracity
Slow Cooker Pork Sirloin Roast with Spicy Peanut Sauce ~ Kalyn's Kitchen
Apple-Cranberry Stuffed Pork Roast ~ Simply Recipes
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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