Pork Sirloin Roast with Marsala and Mushroom Sauce

November 24, 2015

Pork Sirloin Roast with Marsala and Mushroom Sauce is the perfect alternative, impressive meal to make for Holiday dinners for your family and friends. It’s simple cooking process and easy to find ingredients will have you spending more time with your company instead of interrupting them in mid-conversation to run into your kitchen to baste a turkey or glaze a ham.

Happy Holidays from the McCallum Family to your lovely family; may your Holiday season be blessed and stress-free. One of the things I have learned over the years of hosting Holiday Dinner Parties is to make something that impresses my guest without me running to the kitchen like a nut several times.

Pork Sirloin Roast with Marsala and Mushrooms

Our family has such diverse eating habits; I used to want to tear my hair out at the holidays between the turkey lovers versus the ham lovers. It’s a struggle for most to get a holiday dinner done as planned without family members requesting 2-3 meats because they don’t like the other ones. So I decided to tone our Holiday struggles down by doing roasts that I knew everyone would enjoy;  to save a ton of time in the kitchen on the Holidays. My Pork Sirloin Roast with Marsala and Mushroom Sauce became one of them.

I love the fact that you can simply season the Pork Sirloin Roast and put it in the oven for about an hour and a half and not worry about basting or glazing. The sauce is as simple as 1-2-3 to make and really enhances the seasoned sirloin pork roast perfectly. Try it for yourself; be sure to come back and let me know how you enjoyed the extra time with your family and friends.


Pork Sirloin Roast with Marsala and Mushroom Sauce
  • 3-pound boneless pork sirloin roast
  • 3 tablespoons of authentic extra virgin olive oil
  • 4 cloves of fresh garlic, finely chopped
  • 2 teaspoons of fresh rosemary chopped
  • 2 teaspoons of fresh thyme, chopped
  • zest of one lemon
  • kosher salt to own taste
  • freshly ground black pepper to own taste
  • sprigs of fresh Rosemary for garnish
For the Marsala and Mushroom Sauce
  • 3  tablespoons of authentic olive oil
  • 2 shallots diced
  • 3 cloves of garlic  chopped
  • 1/2 pound cremini mushrooms, sliced
  • 4 tablespoons of all-purpose flour
  • 2/3 of a cup of Marsala wine
  • 1 and 1/2 cups vegetable stock
  • kosher salt to own taste
  • freshly ground black pepper to own taste
Directions for roasting pork
  1. Bring the sirloin pork roast to room temperature by removing it from the refrigerator  45 minutes prior to baking in the oven.
  2. Preheat the oven to 350° degrees F.
  3. Prepare the seasoning for pork roast by combining the authentic extra-virgin olive oil, finely chopped garlic, chopped rosemary, chopped fresh thyme, zest of one lemon, kosher salt, and freshly ground pepper in a bowl.
  4. Using your hands, coat the roast completely with the seasoning rub.
  5. Place the pork sirloin roast on a metal rack in a roasting pan large enough to hold the 3-pound pork roast, and pour 2 cups of water into the bottom of the roasting pan.
  6. Cook the Pork sirloin roast covered in a 350-degree oven for 1 hour and 30 minutes; or till the internal temperature of the pork sirloin roast reaches 145 degrees F.
  7. Remove the pork sirloin roast from the oven, tent the pork roast loosely with foil and allow the roast to rest for 20 minutes before slicing the roast.
  8. Carve the pork sirloin roast, ladle Marsala and Mushroom sauce over the pork roast.
  9. Garnish with fresh sprigs of rosemary.
Directions for Marsala and Mushroom Sauce
  1. Add the authentic olive oil to a heated metal saucepan.
  2. Add diced shallots, minced garlic, cremini mushrooms, and saute until mushrooms are softened; about 4 minutes.
  3. Add all-purpose flour and cook about 2 minutes; then add the  Marsala wine to deglaze the metal pan.
  4. Add the vegetable stock, kosher salt, and freshly ground pepper; cook until the Marsala and mushroom sauce becomes thickened.


© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018-2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

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