Roast Pork Sirloin

Sirloin is a very very lean cut of pork so it is easy to come out of the oven like a door stop.  The only way is to slow roast it.  Here I browned the salted meat on top the stove before smearing the top with a paste of garlic, rosemary, oregano, black pepper and olive oil and roasting in a 170℉ oven until it reaches 140℉ internally.  I then turn the oven up to 400℉ convected until the top browns and the internally temperature reaches 160℉.  The meat is still slightly pink and very tender and juice.  Not only is it good eating soon out of the oven, it is even better as sandwich meat.