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Friday, January 2, 2015

Pork Sirloin Roast with Lentils

A tender pork roast is cooked to perfection atop a lovely mix of lentils and carrots.

New Years Pork Sirloin Roast with Lentils


HaPpY NeW YeAr!!! We have officially entered 2015! What are your hopes and dreams for this upcoming year? I would like to try and make everyday a little more fun for the kids and try new things with them. We'll see how it goes, LOL.

Did you eat any of the so called "New Years" food? I know that many people like to eat greens or black eyed peas, for luck (at least I think it's for luck). Growing up, Mom would either roast another turkey (if we weren't already sick of it from Christmas), or make a roast for dinner. I decided to look up typical New Years food and found that many people eat pork, which is suppose to bring good luck for the year and lentils, or black eyed peas, because they symbolize coins/money. I had planned on making pork chops and lentils for dinner, but while shopping Queenie saw this little pork sirloin roast and stated that she'd rather have that, then pork chops. So I went ahead and bought it.

For the lentils, I was going to make a recipe that I made years and years ago, for my Mom and I. I think Mr.B wasn't even eating table food yet, which is why I made lentils. The kids hate any legume (except navy beans), so I never find myself making lentils. Anyway, I found the recipe from years ago and it originally called for chicken and cooked sausage, to be added to the lentils, while they baked in the oven. I decided to omit the sausage and use the pork roast, rather than chicken.

The lentils were much better than I remembered them. Soft, creamy and so flavourful. The roast was tender and juicy, due to the nice sear I put on it, before roasting it. Queenie didn't like the lentils, but Mr.B ate a serving. I'm just happy that there is leftover lentils for my lunch today; it means more luck in the $$ department right?

New Years Pork Sirloin Roast with Lentils


Pork Sirloin with Lentils

1- 1lb pork sirloin roast
salt and pepper
1 Tbs tarragon and chive seasoning (or 2 tsp dried tarragon & 2 tsp dried chives)
2 Tbs olive oil
1 Tbs butter
1 C dried lentils
1 chicken bouillon cube
3 green onions, white parts only (save the greens for garnish)
2 C sliced carrots
3/4 tsp thyme
2 bay leaves
fresh ground pepper
1 1/2 C hot water

Preheat oven to 375 degrees F.

In a deep baking dish with a lid, combine the lentils, onions, carrots, bouillon cube, thyme and pepper. Pour hot water over lentil mixture and stir until bouillon cube has dissolved. Add in bay leaves, cover and bake 15 minutes.

While lentils begin to cook, preheat a heavy skillet over medium heat heat. Season the pork roast with salt, pepper, and tarragon chive seasoning. Add olive oil and butter to the skillet. Once butter begins to foam, place roast into the skillet and cook for 2-3 minutes, until a nice brown crust forms. Repeat on all sides of the roast. Once roast is seared, place it atop of the lentils, in the baking dish. Cover and cook for 30-40 minutes; until internal temperature of the roast reaches 160 degrees F.

Remove roast from lentils, loosely cover with foil and let rest 10 minutes. Slice roast on an angle and place over lentils and garnish with chopped green onion tops, before serving.


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4 comments:

Moore or Less Cooking Food Blog said...

Happy New Year Loo Hoo!! This is a very lucky and delicious meal. I haven't had lentils in a long time, now I have a hankering for them! Best to you and your family! Nettie XXOO

Cindy @ Hun What's Dinner? said...

Happy New Year to you too, Nettie. I haven't had lentils in forever, but plan on adding note of them to my diet. They are SO yummy!!

Patty Anderson said...

This is so spectacular. Great start to the New Year Cindy.

April J Harris said...

Your Pork Roast looks delicious, Cindy! I love how healthy it is too. We always have a special dinner on New Year's Day but I vary what I serve from year to year. Happy New Year to you and yours!