How to cook a pork sirloin roast?
I picked up a pork sirloin roast yesterday, it's a little over three pounds. I've never cooked one of these before and I am not sure what to do. My seasoning plan is salt, pepper, thyme, and rosemary, and I might poke a couple holes for cloves of garlic as well. My cooking plan is 8+ hours in the crock pot on low, with about an inch of water in there. Will this turn out OK? I'd like a tender and moist result, obviously. Any tips would be greatly appreciated.
For what it's worth, the roast I have is short and fat. As opposed to being long and thin, like some other "tenderloin" roasts I saw.
Some that posted replies to this are confusing pork LOIN and SIRLOIN. The LOIN has less fat than the SIRLOIN, and can dry out easily.
I don't think a pork sirloin roast will stand up to that kind of cooking very well. That is a very lean piece of meat, which does not lend itself to long cooking times at low temperatures. That type of cooking is best reserved for cuts of meat with lots of fat and/or connective tissue. If you put a pork sirloin roast in your cooker for 8 hours on low, you're going to have one tough, dry piece of meat when you are through.
You would be better served by cooking it in the oven at higher heat, for a relatively short period of time, like 400F for an hour or so. Bear in mind, you're not going to get to a fall-apart tender state with a sirloin roast. This isn't a pork butt with which you're dealing, which you'd take up to an internal temperature of 195F or more. Rather, you're going to want to target the safe temperature, and no higher. You want the meat to be juicy. Cut into thinner slices to achieve maximum tenderness.