Makes up to 4-5 servingsReady in Prep 30 min Cook 1 hour 30 min
Pork Sirloin - Fine HerbsPer: 800 g
Pork • Water • Vinegar (vinegar, sodium hydrate, potassium hydrate) • Salt • Spices • Sodium phosphates • Dehydrated garlic • Flavour.
|Per 100 g|
|% Daily Value (DV) *|
|Fat 11 g|
|Carbohydrate 1 g|
|Protein 21 g|
|Cholesterol 55 mg|
|Sodium 360 mg||16%|
|Potassium 400 mg||9%|
|Calcium 20 mg||2%|
|Iron 0.75 mg||4%|
|*5% or less is a little, 15% or more is a lot|
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.
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.
APPLIANCES VARY; THESE ARE GUIDELINES ONLY.
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