Sirloin pork roasts were on sale the other day, so I picked one up to fix in my slow cooker. This recipe is big, big, big in flavor and so easy to prepare with just a handful of ingredients – throw everything in the crockpot and let it do the work for you! Use the leftovers for yummy sandwiches.
- 2-3 lb. boneless sirloin pork roast
- 4 to 5 garlic cloves, peeled
- 2 to 3 sprigs fresh rosemary
- 2 bay leaves
- Penzeys 4S salt, to taste
- Fresh ground black pepper, to taste
- 1 medium sweet onion, quartered
- 1 package dry onion soup mix (Lipton’s works fine)
- 1 cup good red wine (don’t use wine you wouldn’t drink)
Turn crockpot to its “high” setting. Rub the pork roast with the garlic, salt and pepper to taste.
Cover the roast with garlic cloves, bay leaves and rosemary. Place each onion quarter around the roast.
Whisk the dry soup mix with the wine, and pour over the roast.
Slow cook on high for 4-5 hours, depending on your crockpot. Pork should reach an internal temperature of 145 degrees. I spoon the soup/wine mixture over the roast several times while it’s cooking.
Serve with garlic mashed potatoes and some of the “gravy” from the crockpot and green peas or other veggie of your choice. Applesauce makes a great side as well.
Eat, drink and be merry!