This pork sirloin recipe is perfect for a family meal. It’s seasoned with garlic, cooked alongside carrots and potatoes, and topped with a roasted garlic gravy. Big thanks to Smithfield for sponsoring this post!
Oh, hi there.
Can we just chat for a quick minute about the weird things that happen after I make gravy?
I mean, maybe this is a secret that I should just keep to myself, but I’m really feeling the need to share it with y’all. Maybe we could all form some sort of support group, because I’ll bet at least a few of you have been where I am.
The thing is, I make gravy. And, I don’t want to brag because that’s not very ladylike, but guys, I make some GOOD gravy. I know what I’m doing, k?
So, the gravy. I make it and then I pour it over whatever it is that I’m serving with gravy, just like any normal person would do.
And then comes clean up time. Gravy doesn’t reheat very well and we’re not much of a leftovers type of family anyway (it’s hard to be, considering how many recipes I develop for this blog and other websites!), so I’m faced with this terrible decision.
Toss the gravy? The really good, quite excellent gravy that perfectly complimented whatever I served it with.
Or, you know…eat the gravy. With a spoon. Like soup. Because, why not?
I usually eat the gravy, y’all. Tell me I’m not alone? I mean, it really is quite like soup! I have a cream of chicken soup substitute recipe and it’s basically chicken gravy.
So, what I’m trying to tell you guys is that I made some garlic gravy and poured it over this tender and juicy garlic and herb pork sirloin and some carrots and potatoes that were also tossed in garlic and then, after I ate all of that, I finished off the rest of the garlic gravy with a spoon. My husband is a lucky man, right?
I used Smithfield’s Garlic and Herb Pork Sirloin for this recipe. I love how quick they are to prepare. The seasoning of the pork is already done for you, so you just cut the package open, pop it in a baking dish and arrange some veggies around it. It makes a delicious dinner and my whole family loves it. I like how simple it is and the fact that it doesn’t take too terribly long to cook! Ten minutes of prep and an hour and 15 minutes in the oven.
Honestly, this pork sirloin was already juicy and flavorful, so the gravy could be left out, but then again, it’s gravy. Never skip the gravy.
Garlic Roast Pork with Vegetables and Garlic Gravy
- 1 1/2 pounds Smithfield Garlic and Herb Pork Sirloin
- 1 1/2 pounds baby potatoes
- 1 pound baby carrots
- 2 tablespoons olive oil
- 1 teaspoon garlic salt
- 6 tablespoons butter divided
- 2 cloves roasted garlic
- 1/4 cup flour
- 1 1/2 cups chicken stock
- Preheat the oven to 350 degrees. Place the pork sirloin in the center of a large, deep baking dish.
- Toss the potatoes and carrots with the olive oil and garlic salt. Spread around the pork.
- Cover the pan and roast for 30 minutes. Remove the cover and continue roasting for 45 minutes or until the pork has reached 160 degrees and the vegetables are tender.
- Remove from the oven, cut up two tablespoons of butter into small chunks and dot the roast and vegetables. Cover and let sit for 10 minutes.
- Meanwhile, melt the remaining 4 tablespoons of butter in a small sauce pan. Once melted, whisk in the flour and garlic and cook for 1 minute, stirring constantly.
- Slowly add the chicken stock to the flour mixture, whisking constantly over medium heat. Continue whisking until the gravy has thickened to your liking.
- Serve the gravy over the pork and vegetables.