Serves 4 to 6 people depending on their sizes and how hungry they are.
- 1 chunk of sirloin (of course you can use regular pork. Not everyone is a good hunter)
- 3 cloves of garlic crushed and minced
- ½ onion minced
- 2 T. basil pesto
- 1 T. olive oil
- 2 T. stone ground mustard
- 2 T. birch syrup
- 1 oz. whiskey
- bacon grease for frying
- Small handful of parsley. If you already have small hands don’t overthink this.
- salt & pepper
- Cut out your sirloin roast to splay it out, butterfly style. This is the base you will be adding to then rolling up. A friggen artist’s canvas of sorts.
- Season splayed out meat with salt, pepper and extra herbs you think might fit.
- Just like a finger painting, smear the mustard, pesto, olive oil over the meat facing up then sprinkle on the onions and garlic and drizzle the birch syrup.
- Roll the meat up tightly from one end to the other and tie together with butcher’s string. Do not use binder twine or rubber bands for this.
- Sear the meat on all sides in a preheated skillet, cooking it in the bacon grease. If the grease is not melted, maybe your burner is not on.
- Transfer to an oven safe dish and roast at 370 for 20 minutes to ensure browning then reduce heat to 300 and roast for another 40 to 50 minutes.
- Remove from oven and check for doneness. If you feel it needs a bit more cooking at this stage, feel free to cut the loin into 1-inch-thick slices and give it a quick fry, adding a bit of your favorite whisky or bourbon. If you want to impress your friends, you can even flambe.
- Place on a clean plate and drizzle whatever sauce has gathered in your pans over top the loin slices the garnish with parsley. Serve hot!