When Grillin’ Fool Scott told me that the folks at Smithfield had asked us to try our foolishness on their line of marinated pork I wondered just what had those whippersnappers been up to. Sure, I marinated or brined pork all the time but these folks were doing it for this old dog. Well perhaps I could learn a new trick when new school meets old school out on the patio classroom. Besides, letting Smithfield marinate the pork saves me time buying ingredients for a marinade and remembering to put the meat in it the night before. I can buy one of these and put it on the grill as soon as I get home and know it will be loaded with flavor thanks to the marinade:
Rotisserie Pork Sirloin Roast Ingredients:
23 oz Smithfield Garlic and Herb Marinated Pork Sirloin Roast
2 cloves garlic
2 oz chicken broth
The first thing I did after opening the package was reserve any excess marinade to use as a basting liquid during the cooking process. The aroma was already pulling me in with grilling yet to begin:
Here it is, just a shade shy of a pound and a half (23 ounces). I’ve slivered some fresh garlic and sliced a shallot to be studded all around the surface of the pork sirloin roast. I chose to keep the slivers short as this is a smallish roast. I just couldn’t resist adding my own twist to this cook but then I think most backyard cooks have a tendency to tinker with recipes a bit, don’t you?
Now for the studdin’ ‘n pluggin’! First insert the blade of a sharp slender knife into the pork and then slide the sliver alongside the blade until hidden inside the meat. Hold the sliver in place with a finger and remove the knife. Repeat every inch or two all over the roast. I’ll show those whippersnappers!
Here’s a closer look. Some of the slivers will want to work themselves out of the roast so just give ‘em a gentle poke back in. This may also happen during the grilling process:
The roast has been stabbed and studded and now it’s been given the shaft, literally. Here comes old school again. I’m breaking out the rotisserie I inherited from my dear departed father-in-law, Russ:
New school meet old school! Speaking of Russ, this is a stainless steel grill he made circa 1975. I spent many sunny, summer, Sunday afternoons at his lakeside home smoking pork on this grill. This newfangled marinated pork will be cooked on old school equipment:
Rotisserie hooked up, foil drip pan in place, and the pork sirloin roast is being kissed by cherry wood smoke:
This old grill I appropriately dubbed The Russ doesn’t have a thermometer like that fancy Grill Dome ceramic kamado grill shown in the background so other means were used to control both temperature and air flow. There are several small holes in the bottom to provide air intake plus the ‘air and temperature regulator’:
Let’s take a closer look at that ‘air and temperature regulator.’ Notice the different notches where the lid rested while adjusting for fire control. When the cooking was over that same doorstop shaped piece of wood was wedged between the lid and the cutting board to keep the grill lid closed tightly while cutting off the draft so he could save charcoal. Russ would frequently state something was as ‘handy as a pocket on a shirt.’ He certainly was:
Now back to grilling. We’re at 130 degrees (I’m new school enough to use an instant read thermometer now) one hour into the cook and I’ve basted with the reserved liquid with the broth added. Olive or grape seed oil would work also in place of the broth. I’m expecting an hour and a half cooking time but always cook to temperature not time. When the pork is 145-150 it should be pulled to rest. Grill it much more than that will typically yield dry meat, particularly loin or sirloin. This cut is very different than the pork butt/shoulder roasts that can be cooked to 195-200. This is a much leaner cut, in fact, it generally is lower in calories and saturated fat than beef tenderloin:
I pulled the rotisserie pork sirloin roast when it reached 140. I realize it’s not quite done. How about a reverse sear after a rotisserie? Remember that blue Grill Dome in the background of an earlier photo? It was set up for direct grilling (we had 3 grills working that day) so it was suggested we sear at the end adding to the flavor profile by caramelizing those proteins on the outside:
Searing results look fine, dontcha’ think?
After searing the rotisserie pork sirloin roast was set aside to rest for about 10 minutes. I’m anxious to see how my tinkering has enhanced the newfangled pre-marinated pork:
Notice how the garlic and onion slivers penetrated the meat? That’s flavortown!
Did the added garlic and onion improve the flavor? I’m not sure about improve but intensify might be a better word choice. Did I need to add the garlic and shallots? Absolutely not, the pieces I tasted without the additions were moist and delicious and did not require additional salt or spices. Doing nothing extra to the marinated sirloin roast would result in delightful dining. Sliced thick would be fine for an entrée but with lean pork thinner slices provide maximum tenderness. Oh, and the follow up sandwiches would be divine. Maybe, just maybe, those whippersnappers from Smithfield have taken me back to school. And in the end, I saved a lot of time and feel good about serving this to my family because it was simply that good:
If you have any questions, feel free to leave them below or send me an email.
Full Disclosure ~ Smithfield provided the GrillinFools product and compensation to do this post. But as you know, we wouldn’t put anything on this site that isn’t really good and this pork roast was outstanding inside and out. Save yourself some time and add a bunch of flavor to your next barbecue and give one of these a try.
This is part of a series of posts we did for Smithfield. Check out the Hawaiian Pork Tenderloin Sliders Scott did with a couple Smithfield teriyaki pork tenderloins.
- 23 oz Smithfield Garlic and Herb Marinated Pork Sirloin Roast
- 1 shallot
- 2 cloves garlic
- 2 oz chicken broth
- Slice the corner off of the pork sirloin roast package and pour the excess liquid into a cup or bowl and reserve for later
- Slice the garlic and shallot into thin, short slivers
- Using a long, slender knife, cut slits in the roast
- While the knife is still imbedded in the meat, lean it back and slide a piece of shallot or garlic down the side of the blade and into the meat, holding it down with the tip of your finger while extracting the knife
- Run the spit for the rotisserie through the center of the roast
- Set up the grill for the flank grilling method with charcoal on either side and a drip pan in the middle
- Target temperature inside the grill is 300
- Place the spit on the grill and turn on the rotisserie motor
- Combine the remaining marinade and the chicken broth
- After about an hour on the grill, baste with the remaining marinade/broth a couple times
- Once the meat reaches and internal temperature of 140 degrees, pull it from the grill and sear (optional)
- If you choose not to sear, take the rotisserie pork sirloin roast up to 145 before removing from the spit
- Allow to rest for at least 10 minutes, slice and serve