The Pork Sirloin Benedict Recipes

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THE PORK SIRLOIN BENEDICT



The Pork Sirloin Benedict image

Slices of garlic- and herb-seasoned pork sirloin fill in for ham in this delicious variation on a classic, special-occasion breakfast with poached eggs and hollandaise sauce on English muffins.

Provided by Smithfield(R)

Categories     Smithfield®

Time 30m

Yield 4

Number Of Ingredients 7

1 Smithfield® Garlic & Herb Seasoned Pork Sirloin
3 egg yolks
1 tablespoon milk
1 tablespoon lemon juice
8 tablespoons butter
8 large eggs
4 English muffins

Steps:

  • Cook pork sirloin according to the directions on the package.
  • For the hollandaise sauce: Whisk 3 egg yolks, 1 tablespoon milk and 1 tablespoon lemon juice in a pan over medium heat.
  • Slowly add 8 tablespoons melted butter while stirring vigorously until combined.
  • For the poached eggs: Fill a sauce pan with three inches of simmering water. Carefully crack eggs into water and cook for 3 minutes. Remove with a slotted spoon.
  • An egg poacher can also be used in place of this method to simplify things.
  • Toast English muffins and top each one with a slice of pork sirloin, an egg and hollandaise sauce.

Nutrition Facts : Calories 978.5 calories, Carbohydrate 27.5 g, Cholesterol 719 mg, Fat 75.8 g, Protein 45.7 g, SaturatedFat 33.3 g, Sodium 626.6 mg, Sugar 1.1 g

HERB-CRUSTED PORK SIRLOIN ROAST



Herb-Crusted Pork Sirloin Roast image

No store-bought spice rub here. An easy-to-make, homemade rub adds great flavor to the pork!

Provided by VMB

Time 1h5m

Yield 8

Number Of Ingredients 9

1 (2 1/2 pound) Pork, fresh, loin, sirloin (chops or roasts), boneless, separable lean and fat, raw
3 tablespoons olive oil
2 teaspoons minced garlic
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh sage
2 teaspoons finely grated lemon zest
1 ½ teaspoons chopped fresh rosemary
1 teaspoon sea salt
1 teaspoon coarsely ground black pepper

Steps:

  • Bring roast to room temperature by removing from the refrigerator 30 minutes before cooking.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine olive oil, garlic, thyme, sage, lemon zest, rosemary, salt, and pepper in a small bowl. Spread rub over roast until completely coated. Place on a rack in a roasting pan.
  • Roast in the preheated oven until slightly pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 150 degrees F (66 degrees C).
  • Remove from the oven and tent loosely with foil. Allow to rest for 10 to 15 minutes before carving.

Nutrition Facts : Calories 199.1 calories, Carbohydrate 0.6 g, Cholesterol 50.8 mg, Fat 14.5 g, Fiber 0.2 g, Protein 15.8 g, SaturatedFat 4.2 g, Sodium 252 mg

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