Gluten-Free Pork Sirloin Pot Roast
There are many easy ways to cook a pork roast.
One of the most basic is also quite easy… and a perennial favorite of mine… a pot roast!
It takes just a few minutes to get it started, then it cooks on its own for a couple of hours.
I think that a pot roast must be one of the original one-pot meals… Paleo in the extreme!
And, there’s good news for those of us who have to watch what’s in the food we eat – this pork loin recipe is free of the top 8 allergens, and more. It has no gluten, no refined sugar, and, as I’ve set this recipe up, it can be low carb or paleo… Depending upon what you want to do about gravy.
Gluten-Free Pork Sirloin Pot Roast
- 3 to 4 Pounds Boneless Pork Sirloin Roast (or Pork Butt Roast), well-trimmed so there’s not much fat on it
- 1 Tablespoon Oil
- 1-1/2 Cup Water
- 1/2 Cup Cooking Wine, Stock or more Water
- 1 Teaspoon Salt, or to taste
- 1/4 Teaspoon Ground Pepper
- 1 Whole Bay Leaf
- 1 Cup of Onion, Cut in 1/2-inch Pieces
- 2 Cups of Carrots, Cut in Bite-size Pieces
- 2 Cups of Celery, Cut in Bite-size Pieces
Optional Thickened Gravy (Omit for Low-Carb Diet):
- 1/3 Cup Sweet Rice Flour, Potato Starch or Arrowroot Powder (do not use rice flour for a Paleo Diet)
- 1/2 to 1 Cup Juices from cooking the roast
1. Heat the oil in a Dutch oven over medium high heat.
Then, place a boneless pork sirloin roast (or you can use a boneless pork butt or pork loin roast) in the pan.
Sear it well on all sides by turning with a wide metal or wooden spatula every couple of minutes so that it is well-browned all over.
It will stick a little, but the trick is to turn it before it actually burns. Do not let it smoke.
In between turning it every couple of minutes you can place a lid at angle over the pot, but do not cover tightly.
Also, do not leave it unattended. It will burn.
This should take between 5-10 minutes total. Browning is what will make the best flavor for the roast and the gravy, and it will also seal in the juices for a more tender result.
It seems like trouble, but it is SO worth it!
2. The roast is ready to begin braising in the same Dutch oven where it was browned. Turn the heat down to medium low.
Have the Dutch oven lid ready to cover the pan quickly because the liquid will steam up if the pan is too hot – it may burn you!
When the pan has cooled down a little, add the water or cooking wine and cover immediately.
3. Add the seasonings and vegetables. You can add more or less, of course – cabbage wedges, broccoli and cauliflower florets, winter squash cubes, sweet potato or white potato cubes are a few suggestions.
Cover and let it cook. The total braising time will probably be 2 to 2-1/2 hours (see these guidelines from the USDA’s Fresh Pork: Safe Cooking Chart ). The minimum internal temperature should be at least 145 °F, and you should allow the meat to rest for at least 3 minutes before carving.
4. Cover and keep warm for a few minutes before carving. Remove the bay leaf from the cooking juices. Then, carve the roast and serve.
For the optional Thickened Gravy (omit for Low-Carb Diet):
Ladle a little of the juices from the Dutch oven into a measuring pitcher or small bowl. With a small whisk or a fork, slowly stir the sweet rice flour, potato starch or arrowroot powder into the juices. When the mixture is smooth, stir it back into the rest of the juices in the pan. Cook and stir for 3-5 minutes or until thickened.
This is a gluten-free recipe that is dairy-free, egg-free, nut-free and refined sugar-free. In fact, it’s top 8 allergen-free and also acceptable for a low-carb or a paleo diet.
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