Marie’s Tender Sirloin Tip Roast

PREP TIME: 15 minutes
TOTAL TIME: 1 hr 15 minutes


    • 2 1/4 lbs sirloin tip roast
    • 1 tablespoon olive oil
    • 1/2 teaspoon salt
    • 1/2 teaspoon fresh coarse ground black pepper
    • 1 tablespoon fresh parsley, chopped fine
    • 1 large garlic clove, minced


  1. Remove roast from refrigerator one hour before to bring meat to room temperature for more even cooking.
  2. Mix together rest of ingredients and rub over roast.
  3. Let set for one half hour.
  4. Preheat oven to 325°, place roast in pan and place on upper oven rack.
  5. Cook for 25 minutes per lb for medium or approximately 50 to 60 minutes.
  6. Remove from oven, cover with foil to keep warm and let rest for 15 minutes before carving.
  7. Use a meat thermometer to check doneness – should read 140° for medium.



Oven – roasted Sardines

Prep Time: 10 minutes
Cooking Time: 20 minutes


3 fresh sardines per person, (gutted, washed and dried)
  • Extra virgin olive oil
  • Fresh herbs – parsley, bay leaves, thyme or sorrel
  • Maldon salt, black pepper and lemons


  • 1 garlic clove
  • Sea salt
  • Handful of basil leaves
  • Handful of pine nuts
  • Breadcrumbs


Preparing The Sardines:
  1. Pre-heat oven to 200/400/Gas mark 6.
  2. Wash the sardines under cold water and use a knife to scrape the scales away from the skin.
  3. Using a sharp boning knife, slice the top fillet away from the bone from the tail end to the head.
  4. Turn the sardine over and do the same on the other side.
  5. The fish will be opened so that you can pull out the central spine and discard that with the head at the top (your fishmonger will do this for you).

Herb Stuffing:

  1. Rub the sardines inside and out with plenty of extra virgin olive oil, Maldon salt and black pepper then stuff them with a mixture of herbs. Add some slices of lemon.
  2. Lay on an oven – proof dish side by side, drizzle with some more olive oil and bake in the oven for about 20 minutes, until well cooked.
  3. Serve with a mixed green salad, lots of lemon and toasted bruschetta.

Pesto Stuffing:

  1. Make a pesto stuffing by grinding a clove of garlic, some sea salt, basil leaves , pine nuts and breadcrumbs in a pestle and mortar,
  2. Add a few tablespoons of olive oil and a squeeze of lemon juice.
  3. Blend everything together and check seasoning.
  4. Stuff the sardines with the pesto, using a couple of toothpicks to hold the filling in the sardines.
  5. Lay side by side in a baking dish, drizzle with some olive oil and bake for 15-20 minutes until well-cooked and crispy.


Too hard to fillet, so I cooked them whole and pulled the meat off on my plate.
Very delicious!

Skillet Braised Pork Chops


  • 3 tablespoons olive oil, divided ( or as needed)
  • 4 bone-in pork chops
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons chopped, fresh thyme
  • 1 cup diced onions
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 tablespoon Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons light-brown sugar
  • 1 tablespoon Worcestershire sauce


  1. Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat, add the pork chops. Cook the chops for about 3 to 4 minutes on each side, or until nicely browned, seasoning both sides with salt, fresh ground pepper, and fresh thyme. Transfer browned chops to a plate and set aside.
  2. Drain grease from pan and add remaining tablespoon of olive oil. Reduce heat to medium and add onions to pan. Cook and stir for about a minute and then add garlic. Cook until onions are softened and lightly browned, being careful not to burn the garlic. Add the chicken broth, Dijon, balsamic vinegar, brown sugar, and Worcestershire sauce to the pan and cook, stirring for about a minute. Add the chops back to the pan, nestling them into the sauce. Increase heat and bring mixture to a boil. Cover the pan tightly, reduce heat, and cook over low heat for about 45 minutes to 1 hour, or until the pork chops are fork-tender.
  3. If you prefer to use the oven, cover the skillet (ovenproof) or transfer to a baking pan and cover tightly with foil. Braise the pork chops at 325 degrees for about 45 to 55 minutes, until tender

From Valerie’s Kitchen: