In celebration of Smithfield’s recently introduced line of marinated fresh pork sirloin and as part of Grillocracy’s ongoing collaboration* with the leading purveyor of premium pork products, we’re firing up the grill for a flavor packed meal of Smoked Garlic Studded Pork Sirloin with Fire Roasted, Sriracha-Maple Glazed Sweet Potato Hash.
Perfectly seasoned and easy to prepare, the entire roster of Smithfield Marinated Fresh Pork products include pre-seasoned tenderloins, sirloins, and loin filets.
In addition to our latest mouth watering recipe below, you can also get into the flavor game with the “Smithfield Real Flavor, Real Fast” contest.
Between now and November, Smithfield will offer consumers three chances to win amazing prizes including a trip to wine country by simply submitting their tips and tricks for getting dinner ready in 30 minutes or less using Smithfield® Marinated Fresh Pork. Consumers also have the chance to win a $25 Visa gift card by voting for their favorite tips. To enter the contest and/or to place your vote, please visit http://www.smithfieldrealflavorrealfast.com/.
Also be sure to check out the video recipe for Filet Mignon Pork with Buttery Mushrooms here!
Smoked Garlic Studded Pork Sirloin with Sriracha-Maple Glazed Sweet Potato Hash
Makes. 4 to 6 servings
Takes. 15 minutes prep. Approximately 1 hour 10 minutes total cooking time.
6-8 medium garlic cloves, peeled
The Sriracha-Maple Glazed Sweet Potato Hash
2 tablespoon pure maple syrup
½ tablespoon Sriracha
4 medium sweet potatoes, peeled and diced into bite sized pieces
2 tablespoon canola oil
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
4 slices Smithfield thick cut bacon, cooked and roughly chopped
Vegetable grilling basket
1) Prepare a grill for 2-zone cooking. On a charcoal grill, place a chimney full of pre-heated charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 325°F. Add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 325°F on the indirect side.
2) As the grill comes to temperature, pat the pork sirloin dry with paper towels. Using a sharp paring knife, make a ¾-inch deep incision in the sirloin for each garlic clove. Use your fingers to insert the cloves as deeply as possible in the incisions.
3) Once the grill is ready, place the pork sirloin on the cooler side of the grill as far away from the heat source as possible. Set the lid on the grill with the fully opened top vent positioned directly above the pork sirloin in order to force the smoke over and around the meat. Allow the roast to smoke for approximately 1 hour until it reaches an internal temperature of 145°F.
4) While the sirloin smokes, combine the maple syrup and Sriracha in a small bowl and stir to combine. Set the Sriracha-maple glaze aside until ready to use. Place diced sweet potato in a mixing bowl. Add the canola oil, salt, and pepper and toss to fully coat the sweet potato.
5) Once the sirloin is done, remove it from the grill and cover loosely with foil.
6) Place a vegetable grilling basket on the hot side of the grill and add the diced sweet potato. Allow the sweet potato to lightly charred on all sides, turning frequently with tongs to ensure even cooking. Move the grilling basket to the cool side of the grill and cover the grill, allowing the sweet potato to continue cooking until fork tender (approximately 8-10 minutes total cooking time).
6) Place the charred sweet potato cubes in a mixing bowl and toss with the Sriracha-Maple glaze and bacon, ensuring the ingredients are completely coated with the glaze.
7) Slice the smoked pork sirloin and serve immediately with the Sriracha-maple glazed sweet potato hash.
* Disclosure: This post is sponsored by Smithfield as part of their 2017 Marinated Bloggers Network but the recipe, opinions, and love of pork are all mine.