Name: Pork Sirloin Tip Roast Mexican
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lbs pork sirloin tip roast; 2 tbsp olive oil; 3 cloves garlic, minced; 1 small onion, finely chopped; 1 red bell pepper, sliced; 1 jalapeño, diced (seeds removed for milder heat); 1 tbsp chili powder; 1 tsp cumin; 1 tsp paprika; 1/2 tsp oregano; Salt and pepper to taste; 1 cup chicken broth; Fresh cilantro, for garnish; Lime wedges, for serving

Instructions

Preheat your oven to 350°F (175°C).
Season the pork sirloin tip roast generously with salt and pepper, ensuring it is evenly coated on all sides.
In a large oven-safe skillet or roasting pan, heat olive oil over medium-high heat.
Sear the pork roast on all sides until golden brown, approximately 4-5 minutes per side.
Remove the pork from the skillet and set aside.
In the same skillet, add the minced garlic, chopped onion, red bell pepper, and jalapeño. Sauté until the vegetables are softened, about 5-6 minutes.
Stir in the chili powder, cumin, paprika, and oregano, cooking for an additional minute to bloom the spices.
Place the seared pork back into the skillet, nestling it among the vegetables.
Pour the chicken broth around the pork roast.
Cover the skillet with foil or a lid and transfer it to the preheated oven.
Roast the pork for 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium doneness.
Remove the skillet from the oven and allow the roast to rest for 10-15 minutes before slicing.
Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.

Ingredients

Instructions

Nutrition Facts