Slow-roasted pork sirloin over savory pinto beans. The beans are simmered in a smoky, sweet, and tangy sauce enriched with molasses, mustard, and Worcestershire, absorbing the delicious drippings from the pork as it cooks.

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Pork sirloin roast

Provides a robust, savory flavor and a succulent texture when slow-roasted. This cut is ideal for absorbing the surrounding aromatics while maintaining its structural integrity during the long cooking process.

Pinto beans

Offer a creamy, earthy base for the stew, soaking up the deep flavors of the broth and seasonings. As they simmer, they absorb the smoky, sweet, and tangy notes of the sauce along with the natural drippings from the pork.

Molasses

Adds a crucial dark sweetness and a sticky, rich texture to the bean sauce. This ingredient is essential for achieving the signature depth of flavor and comforting, thick consistency of the overall dish.

Cayenne pepper

Lends a subtle, warm heat to the seasoning rub and the bean mixture. It provides a balanced kick that complements the sweetness of the molasses and the savory profile of the roast.

Garlic

Infused directly into the pork through handmade pockets and mixed into the beans, it delivers a sharp, aromatic depth. During the extended roasting time, the garlic mellows and sweetens, enriching every bite of the dish.

TIPS & TRICKS FOR THE BEST PORK SIRLOIN AND PINTO BEANS

Sealing the flavor

Do not skip the step of stuffing the garlic cloves into the pork. This aromatics infusion is key to the overall flavor of the roast. As the roast cook and begins to restrict it gently infuses the softened garlic directly into the sirloin.

The perfect crust

Sear the pork for the full four minutes on each side in the cast-iron skillet. A dark crust forms a protective layer and builds a deep flavor base (fond) for the bean mixture.

Resting is mandatory

Allow the pork to rest for a full 15 minutes after removing it from the oven. This retains the juices, ensuring a tender and moist slice of sirloin.

Inclusive Adaptions

Gluten-free

Ensure the Worcestershire sauce is certified gluten-free, as some brands contain malt vinegar derived from barley.

Reduced sodium

Use low-sodium vegetable broth and reduce the amount of added salt in the seasoning mix and the final seasoning adjustment.

Texture modification

For those with difficulty chewing or swallowing, the pinto beans can be partially mashed into the sauce before serving to create a smoother, softer consistency.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Chef knife

Cast-iron skillet

Large mixing bowl

Measuring spoons and cups

SIMILAR INGREDIENTS TO

GRILLED RIBEYE & ALLEPO & SHALLOT CHIMICHURRI

GARLIC BEEF TIPS & ONIONS

CAST IRON RIBEYE + BLUE CHEESE BUTTER

ENJOY THIS RECIPE WITH

AVOCADO WASABI PASTA SALAD

SUPREME SALAD

SPRING SALAD + CARROT & SAFFLOWER

Recipe

Marissa Bolden

Slow-Roasted Pork Sirloin and Pinto Beans

Slow-roasted pork sirloin over a bed of savory pinto beans. The beans are simmered in a smoky, sweet, and tangy sauce enriched with molasses, mustard, and Worcestershire, absorbing the delicious drippings from the pork as it cooks.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 40 minutes mins

Servings: 6

Ingredients Equipment Method

Ingredients

  

• 2 lbs pork sirloin roast
• 32 oz canned pinto beans drained
• 1 1/2 to 2 cups vegetable broth
• 6 whole garlic cloves
• 2 garlic cloves minced
• 1 small yellow onion diced
• 1 jalapeno minced
• 2 tbsp molasses
• 1 tbsp yellow mustard
• 1 tbsp Worcestershire sauce
• 1 tbsp white sugar
• 2 tbsp salt
• 1 tbsp black pepper
• 1 tbsp cayenne pepper
• 1 tsp sea salt fine
• 1 tsp cayenne pepper
• 1 tsp olive oil
• 1 tsp thyme
• 2 bay leaves

Equipment

• Chef Knife
• Cast iron skillet
• Large mixing bowl
• Measuring spoons and cups

Method

 

1. Step 1: Prep the Pork
2. Set your oven to 375°.
3. Halve the peeled garlic cloves and coat them in olive oil, sea salt, and 1 tsp cayenne.
4. Stuff these seasoned garlic halves into small pockets cut into the roast.
5. Combine the sugar, black pepper, remaining cayenne, and salt to create a rub; season the pork thoroughly.
6. In a cast-iron skillet, brown all sides of the pork for about 4 minutes each until crusted.
7. Step 2: Combine and Roast
8. Briefly take the roast out of the pan. Mix in the beans, onion, minced garlic, broth, molasses, mustard, Worcestershire, thyme, and bay leaves.
9. Nestle the pork back into the skillet on top of the bean mixture.
10. Roast in the oven for 1 hour and 40 minutes or until the meat is tender.
11. Step 3: Serve
12. Let the pork rest for 15 minutes before carving.
13. Taste the beans and adjust salt if needed. Slice the roast and serve directly over the beans.

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