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Pork Sirloin - Fine Herbs

Per: 800 g


Pork • Water • Vinegar (vinegar, sodium hydrate, potassium hydrate) • Salt • Spices • Sodium phosphates • Dehydrated garlic • Flavour.

Nutrition facts:

Per 100 g
Calories 180
% Daily Value (DV) *
Fat 11 g
Saturated 3.5 g
+ Trans 0 g
Carbohydrate 1 g
Fibre 0 g0%
Sugars 0 g0%
Protein 21 g
Cholesterol 55 mg
Sodium 360 mg16%
Potassium 400 mg9%
Calcium 20 mg2%
Iron 0.75 mg4%
*5% or less is a little, 15% or more is a lot

Cooking Instructions

Conventional Oven

  • Remove roast from protective packaging.

  • Preheat oven to 400°F (204°C).

  • Place roast into roasting pan and cook for 1 hour 15 minutes to 1 hour 30 minutes or until pop up thermometer pops and the internal temperature of 160°F (71°C) is reached.

  • Remove roast from pan and let rest for 10 minutes.

  • Carefully remove elastic strings and pop up thermometer from roast, slice and serve.

FOR CONVECTION OVEN, cooking time is 1 hour  to 1 hour 10 minutes.

Pressure Cooker

  • Remove and discard green pop-up thermometer from roast.

  • Using the Sauté function, heat the pressure cooker. Add 1 tablespoon of olive oil.

  • Sear roast on all sides, approximately 4 minutes per side. Remove roast and set aside on a plate.

  • Add 1/2 cup of broth or water to the pressure cooker, scraping any bits from the bottom of the pot.

  • Place the trivet in the bottom of the pressure cooker and lay the roast on top of the trivet.

  • Cook for 20 minutes.

  • When the cooking cycle has finished, allow the pot to sit for 10 minutes, and then do a quick release by moving the valve to Venting.

  • Remove the pork roast and let rest for 5 minutes

  • Remove the netting from the roast, slice and serve.


Makes up to 4-5 servingsReady in Prep 30 min Cook 1 hour 30 min

Herb Seasoned Pork Sirloin with Cheesy Scalloped Potatoes

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