Ingredients

• 3-3.5 pound boneless pork sirloin tip roast/boneless pork loin roast
• 2 tablespoons garlic powder, divided
• 4 tablespoons curry hot spices (Kashat)*
• 2 tablespoons poultry seasoning
• salt and white pepper
• 2-3 tablespoons olive oil
• 1 teaspoon cayenne red pepper*
• 1/2 diced large sweet white onion
• 12+ baby carrots, cut in half
• 1 jalapeño pepper cut to liking (I slice in 1/2, then cut up)*
• 2 stalks celery, cut in small chunks
• jar of beef gravy

HOW TO MAKE THIS PORK SIRLOIN ROAST

1. Preheat oven to 230 F.
2. Sprinkle pork with 1 tablespoon garlic. Combine the curry, poultry, and cayenne seasoning in a small bowl and mix. Sprinkle mixture onto all sides of the pork. Season with salt and white pepper. Pat meat to gently rub everything in. Wash hands.
3. Heat oil in a 9″-10″ cast iron (or oven-proof) skillet or Dutch oven over medium-high heat. Brown roast on all sides then remove to a plate and set aside.
4. Add onions, carrots, jalapeño, and celery to pan and sauté, stirring occasionally, until vegetables begin to brown. Add remaining 1 tablespoon garlic powder and the beef gravy. Deglaze pan by adding splash of water to empty beef gravy jar and pour into pan. Cook 2 more minutes.
5. Place roast on top of vegetable/gravy mixture. Insert an oven-safe instant read thermometer into the thickest part of the meat and place in center of oven. Or check temperature after 2 hours.
6. Cook until an instant read thermometer’s internal temperature reaches 145 F (about 2.5 hours). Bump up temperature to 260 F if not at 145 F after 2 hours for 10 min. and recheck temperature. Remove roast from oven when 145 F and tent with foil. Allow to rest for 10 minutes before slicing and serving with vegetables and gravy over top.

Notes:

• Don’t be afraid of the low temperature; it keeps the roast moist and tender…
• Adjust spice/heat to individual preference.
• Serve immediately with carrots and gravy.
• * = Hot spice