Tender, tasty and easy to prepare!
servings: 8 / preparation time: 2 hours
1 pork sirloin roast (about 4 lbs)
2 tbs oil (olive or vegetable)
salt and Tabasco pepper to taste
5 mashed garlic cloves
juice of 1 lemon
thyme and rosemary to taste (about 1 tbs)
a pinch of paprika
1 cup red wine
2 lbs baby potatoes, washed
1 – In a bowl with lid, season the meat with oil, salt, pepper, garlic, lemon, thyme, rosemary and paprika. Mix well, using your hands.
2 – Add the wine and mix again. Cover and refrigerate for at least 3 hours.
3 – Preheat the oven to 425°F. Place meat, potatoes and the broth from the bowl in a baking sheet and bake for 30 minutes.
4 – Turn the potatoes and bake for about 1 hour at 350°F. Depending on the size and how you like the meat cooked, more time may be required.
5 – Remove from the oven and cover lightly with foil, so that the meat rest for 15-20 minutes. Slice and serve.
Tips and Options:
- To get even tastier, season the meat 1 day before and refrigerate.
- If the baking sheet starts to dry during cooking, add a little water.
- As side dishes, serve white rice, mashed potatoes, green salad and/or garlic bread.
- Freeze the leftovers, chopped or shredded. That will make a delicious sandwich. For that, sauté the meat in the onion, garlic, tomato, lemon and olive oil.