If you live in the States or Canada, you know this place for sure. The key word is Bulk!
The running joke at my work… “Does anyone need anything, I’m swinging by Costco later for a 16 pound bottle of paprika”. Okay… so it was funny in my head 😉
If you happen to live in a country with no Costco, I’ll describe it for you. It’s a membership-only warehouse store that offers a wide variety of products like food, clothing, books, furniture, electronics, jewelry, and the list goes on – at normally cheaper than typical pricing. Even though we have to pay an annual membership fee, it pays for itself quickly and we enjoy savings throughout the year.
Where’s the meat?
So…with food items being sold in bulk, it was no surprise that I found a large package of boneless pork sirloin chops at a fantastic price. I wasn’t at Costco for meat during this visit, but the price and freshness convinced me!
I haven’t cooked much with this cut of meat, so when I arrived home I proceeded to do a little research. I found out that this cut is typically a bit dryer because of the lack of fat. Not a problem – I used a chicken stock mixture to help keep the meat moist. Also, I seared the meat first so less of the juice escaped while cooking.
Ya can’t go wrong!
A meal like this is perfect.. it’s easy on the wallet, it’s great for next day lunches, and most importantly, it tastes great! The next time you’re out shopping, be spontaneous, try a new recipe, and always eat well, friends!
Inexpensive, Incredible tasty, very moist an easy to make. A touch of cinnamon and sage make this roast pork sirloin with apples a perfect family dinner.
- 3 1/2 Lbs pork sirloin chops boneless (about 1.6 kg)
- 2 1/2 tsp coarse sea salt
- 1 tsp freshly ground black pepper
- 1 tsp ground sage
- 1/4 tsp crushed red pepper flakes
- 2 cloves garlic minced
- 1 cooking onion thinly sliced
- 1 large crispy apple (we used ambrosia) sliced
- 3 tbsp duck fat
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 1 cup chicken stock
Cut the pork into large pieces and place them in a large bowl.
Add the salt, black pepper, ground sage, red pepper flakes and garlic.
Massage the spices into the meat until completely coated and place the bowl in the fridge.
Preheat the stove to 350 ºF.
Place a large oven proof pan on the stove and heat the duck fat on medium high.
Once the duck fat is hot, carefully place the pieces of meat in the pan (you made need to do this step in two batches depending on the size of your pan).
Sear/brown the meat on one side for about 4 to 5 minutes. Then turn over the meat pieces to sear the other side for another 4 to 5 minutes or until the edges are brown.
Place the seared meat in a bowl and set aside.
Without reducing the temperature, add in the remaining 1 tbsp of duck fat in the hot pan.
Add the sliced onions and apples and stir them around the pot. This will deglaze the pan.
Add the brown sugar and cinnamon and stir until coated.
Continue to sauté the onions and apples until they're soft, about 10 minutes.
Add the chicken stock and mix well.
Continue to cook until the liquid reduced by about half, about 6 minutes.
Add the pork back into the pan and coat the meat with the apple/onion mixture.
Place the pan in the oven and cook for 1 hour.