For me a Pork Sirloin Roast is just about the poorest cut on the pig much like

[flamin lib]

Beef Bottom Round roast which is only good for making jerky. I usually just cut it into stew or grind it for sausage or burgers. Seasoned heavily with garlic powder, onion powder and a few other spices it makes pretty good burgers if not overcooked.

That said, at .99 a pound who can NOT buy this?

Any suggestions for other methods of preparation?

[CaliforniaPeggy]

1. We love ours roasted! As is.

Baked potato and salad=a great meal!

Maybe there are different grades? Ours comes from a meat market and is tender and juicy and very tasty. It's also not 99 cents a pound.

[flamin lib]

3. Yeah, it's factory pork from the local mega mart and usually $3 a pound but

now and then some cuts go on sale as a loss leader just to generate traffic.

I find it to be kind of lean and sometimes dry if the least bit overcooked. Of course I could cook it sous vide at 138f for a day or so for tenderness but it still seems a little bland to me. But hey, for .99 a pound . . . .

[Paper Roses]

2. This cut of beef is now $3.99 a pound here.

I have never seen it anywhere .99. This cut is not as good as a regular roast beef but cut up, it is great stew beef. I also cut it into small chunks, brown and add to spaghetti sauce or slice very thin and use for stir fry.

edited to correct current price. It is $3.99 not $3.00 as I first posted.
Even hamburg is now just below $5.00 a pound for the 80%, not the real lean stuff.
Beef is just about out off my menu. I think I'm going to start looking like a chicken.

[flamin lib]

4. Only the pork goes on sale for .99. Even the cheapest toughest cut of beef goes

for $4 even on super cheap lost leader. Beef has just become too expensive for my budget. I can afford it, but why when there are do many alternatives?

[Kali]

5. slow cook with liquid

makes for good shredded pork for BBQ sandwiches, green chile meat, tamale meat, refry for carnitas etc

if boneless cut it up for stir fry, soup, or stew (asian, posole, red or green chile etc)

[dem in texas]

6. Great for Mexican Cooking

Simmer the meat in water with garlic, onions, a little Mexican oregano and cook until tender. Reserve the cooking liquid, you can use with the meat, especially for posole and tinga stews.

You can carnitas to use for tacos or gorditas, use the cooked meat to make posole or Tinga, Add some chopped cooked potato and green chiiles, makes great enchilada filling and green chili stew. Many more great Mexican recipes start with some cooked pork.

[Major Nikon]

7. I posted my recipe just last week

http://www.democraticunderground.com/115757285

Other than adding smoke, my method is much like roast beef cold cuts in that you roast it at relatively low temperature(~225F) to a relatively low internal temp (145F), then chill and slice as thinly as possible for sandwiches.

You could certainly just roast it in the oven without smoke, but pork loin these days is a pretty tasteless piece of meat, so adding smoke helps considerably.

[Dalai_1]

8. I have prepared it this way and love it!(recipe below)

2 C apple cider vinegar
1/2 c brown sugar
3 Tblsp red pepper flakes-mix these three and pour over pork loin
In crockpot.

Cook 4 hrs. On high. Take out and shred, discarding vinegar mixture in which you cooked it. Return to crockpot and add bottle of your favorite barbecue sauce. (We like George's). Heat.

[Warpy]

9. Bottom round makes decent pot roast

and it's usually pretty cheap.

I agree that pork loin has little flavor. Maybe try mango salsa with it?

[Tab]

10. I really like it

I go in phases of getting it. But if I do I either do it on the grill with a rub, or in the oven in a pan in a more liquid-ish cover. Only trick is to not overcook it. If you can do that, then you get surprising results with little investment.

FYI: Same thing applies to London Broil. The bastard child of steak cooking, I've had it all my life and if you cook it right (don't overcook it, and season it reasonably) it's a good go-to steak for most any night of the week.