Order a delicious Sirloin Tip Roast or some Heritage Pork Liver for our December 3rd drop. Only 12 roasts available so order soon!
How to cook a Sirloin Tip Roast:
- The secret to the best Sirloin Tip Roast is to go low and slow while also carefully watching the internal temperature of the roast.
- Using a meat thermometer is key to roasting a perfect cut of beef. Do not try to wing it and go by the time given in the recipe. If you use a meat thermometer you can expect to eat the best sirloin tip roast you have ever eaten.
1 tsp black pepper
2 tsp dried oregano
2 tsp dried basil
1 tsp ground chile powder
1 tsp tumeric
1 tsp cumin
1 tbsp garlic powder
1 tbsp onion powder
2 tsp salt
1 2-3 lb sirloin tip roast, tied (1.1-1.4 kg)
2 Tbsp Extra Virgin Olive Oil, divided
Place the oven rack in the middle position and preheat the oven to 250°F.
Combine all spices and seasonings together in a small bowl.
Rub the roast all over with a Tbsp of oil before rubbing in the spice mixture.
Heat the remaining spices in a large cast iron skillet over medium-high heat. Add the roast and sear until browned on all sides, about 3 minutes per side.
Transfer the roast to a wire rack set inside a roasting pan.
Cook for 1 hour and 20 minutes, or until the meat reaches 115°F on a meat thermometer.
Turn the oven off, leaving the roast in the oven for another 40 minutes, or until the roast reaches an internal temperature of 130°F for medium-rare or 140° for medium.
Remove the roast from the oven to a carving board, and cover loosely with aluminum foil and allow to rest for at least 15 minutes before carving.
Slice the meat to desired thickness and serve.
YUM!! Time to order a roast!
DID YOU KNOW? (pork liver) Liver is one of the most nutritionally dense foods on the planet. It contains significant amounts of folate, iron, vitamin B and copper. Eating a single serving of liver can help you meet your daily recommended amount of all of these vitamins and minerals, reducing your risk of nutrient deficiency.
Order some liver for December 3rd!