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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
Cook Time 2 hours
Total Time 2 hours 40 minutes
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.