Sunday, January 22, 2012

Smothered Pork Roast

2 1/2 lb. pork sirloin
1 Tbsp. olive oil
2 tsp. garlic, minced
1 can (18.5oz.) Progresso French onion soup
2 Tbsp. corn starch

In an electric frying pan, heat oil.  Add sirloin and slightly brown on all sides.  Add water, starting with 1 cup, adding more water as needed to keep meat from cooking dry.  Cover pan and cook 45 - 60 minutes depending on the thickness of mean or until a meat thermometer reaches 160 degrees.  When meat is done, in a bowl mix soup and corn starch.  Pour over meat and heat for 10-15 minutes or until soup is hot.

Comments - the original recipe called for pork chops.  I've adjusted it to work with a pork sirloin or tenderloin.  I cooked mine in an electric frying pan on high for browning and then reduced the heat to 300 for cooking.  But, this can be cooked in a Dutch oven on top of the stove. For changes, use a pre-seasoned cut of pork.  One that's already seasoned with garlic and maybe even a few herbs would be tasty.  This will also come out great by using a thick beef roast instead of pork.
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