Mustard Peppercorn Roast Pork Sirloin

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Mustard Peppercorn Roast Pork Sirloin
Recipe Type: Main
Author: Grill Dome Admin
Cook time: 3 hours
Total time: 3 hours
Serves: 5
Although the roast could be prepared in an oven, smoking it over apple and cherry wood adds another dimension of flavor to compliment the peppercorn and mustard glaze. A boneless pork loin could also be substituted for the bone-in sirloin roast. (This menu does require some advance preparation, be sure to read all the recipes before proceeding as some of the steps are interrelated.)
Ingredients
  • 1 (5-lb) Pork Sirloin Roast
  • 4 – 5 cloves Garlic
  • 2 – 3 Tbsp Dijon mustard
  • 2 tsp brown Sugar
  • 2 tsp dried Thyme
  • 1 Tbsp black Peppercorn
  • 1 Tbsp green Peppercorns, drained
  • 1 Tbsp pink Peppercorns
  • 1 tsp yellow Mustard Seeds
  • 1 ½ tsp coarse Kosher Salt
  • 1 batch Cider Onion Gravy
Instructions
  1. Trim excess fat from roast, reserve. Peel garlic cloves and slice into slivers. Using a sharp paring knife, cut into the pork roast in several areas and insert slices of garlic at varying depths. (If desired, the roast may be tied between the bones to help retain its shape during cooking as the outer layer tends to separate from the rib-eye muscle.) Brush Dijon mustard onto the meat.
  2. Using the side of a chef’s knife, a rolling pin, or a small spice grinder coarsely crack peppercorns and mustard seeds. In a small mixing bowl, combine brown sugar, thyme, peppercorns, mustard seeds, and salt. Liberally apply rub to roast. (If desired roast could be prepared to this point one day ahead and held, wrapped in food film and refrigerated.) Allow the roast to come to room temperature before cooking.
  3. Prepare Grill Dome:
  4. Fill the Grill Dome firebox with hardwood lump charcoal. Using an electric igniter or three small pieces of SuperCedar fire starter, light the charcoal. Allow the temperature to stabilize at 360° F. to 370° F. (This will take about 30 to 45 minutes depending on the size of your Grill Dome and the amount and type of fuel. For my Grill Dome ET, the bottom vent should be open about 1/2 to 3/4 of an inch and the top vent about 10% to maintain the desired temperature.) Add two chunks of apple wood and 1/2 cup of BBQr’s Delight cherry pellets (in an aluminum foil pouch or smoker tray) to the charcoal.
  5. Chef’s note: I installed a BBQ Guru Competitor power draft on the Grill Dome to regulate the fire although the Grill Dome, once stabilized, will hold its temperature for quite some time without using a power draft unit. For my unit, I clipped the grate probe onto the cooking grate next to the roast and inserted the “meat set point” probe into the roast, being careful not to touch any bone. Set the “meat set point” temperature alarm to 150° F. and the “pit set point” regulator to 350° F.
  6. Place the pork on the cooking grate and roast 25 to 30 per pound (about 2 1/2 to 3 hours) or until the pork has an internal temperature of 155° F. Remove the roast from the grill, tent with aluminum foil and let stand for 10 to 15 minutes before carving.
  7. Plate Presentation
  8. Carve roast into individual ribs and arrange on service plate; garnish with sautéed onions. Scoop a large mound of mashed potatoes onto plate and garnish with sweet (or hot) paprika; dot with unsalted butter. Arrange peas onto plate. Drizzle cider onion gravy over pork and serve. Offer additional gravy on the side.
Notes

Recipe Submitted by: Mike Stines (Grill Dome Community)
Courtesy of: www.CapeCodBBQ.com

Roast the pork 25 to 30min per pound.

 

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