Southern Comfort Food at its Best
This delicious Southern pork sirloin recipe combines juicy roasted meat, smoky ham gravy, and tender braised collard greens for the ultimate comfort food dinner. Learn how to create this restaurant-quality meal that’s perfect for Sunday suppers and special occasions!
How to Make Perfect Roasted Pork Sirloin
The star of this Southern dinner is the slow-roasted pork sirloin that stays incredibly juicy and flavorful. We start by coating the pork with a savory spice blend featuring paprika, garlic, and thyme before searing it to lock in moisture and create a flavorful crust.
This recipe uses a foolproof low-and-slow roasting technique over aromatic ingredients – chicken broth, garlic, onion, bay leaf, and lemon – resulting in fork-tender meat with subtle citrus and herb undertones. This simple approach transforms an affordable cut into something truly special without complicated techniques.
Smoky Ham Gravy: The Perfect Southern Sauce
The rich ham gravy truly elevates this dish to restaurant quality. Made from the flavorful broth used to braise smoked ham hocks, this gravy delivers deep, smoky flavor in every spoonful. We create a velvety texture by whisking butter and flour into a smooth roux, then enriching it with heavy cream, shredded ham, and Dijon mustard.
The mustard provides just enough tanginess to cut through the richness, creating the perfect balance of flavors. This gravy complements the roasted pork beautifully, adding moisture and enhancing the meat’s natural flavors rather than overwhelming them.
Braised Collard Greens: Traditional Southern Side Dish
No Southern pork dinner would be complete without braised collard greens. Our version simmers low and slow in the same ham hock broth used for the gravy, infusing the greens with incredible savory depth. We enhance their flavor with sautéed red bell pepper, garlic, apple cider vinegar, and a touch of brown sugar for the perfect balance of acidity and sweetness.
A sprinkle of red pepper flakes adds gentle heat that complements the smoky notes without overwhelming the dish. These collards aren’t just a side – they’re an essential component that balances the rich pork and gravy while adding nutritional value to your plate.
Bringing It All Together: The Perfect Southern Plate
We finish this Southern comfort meal with charred lemon slices and fresh parsley, adding brightness that cuts through the richness while creating a visually stunning presentation. The caramelized lemon adds a subtle acidity that enhances all the flavors on your plate.
This dish perfectly exemplifies Southern cooking traditions while feeling modern and sophisticated. Using simple, high-quality ingredients and time-honored cooking techniques results in a memorable meal that’s equally suitable for Sunday family dinners or special occasions.
Whether you’re new to Southern cuisine or looking to perfect your pork sirloin recipe, this dish delivers exceptional flavor in every bite. The combination of tender roasted pork, rich ham gravy, and tangy collard greens creates a balanced plate that highlights the best of comfort food cooking.
Try this Roasted Pork Sirloin with Ham Gravy and Braised Collard Greens recipe for your next dinner gathering and discover why Southern comfort food has endured as one of America’s most beloved culinary traditions.
Roasted Pork Sirloin with Ham Gravy and Braised Collard Greens
Roasted Pork Sirloin with Ham Gravy and Braised Collard Greens is a Southern-inspired dish that combines tender, slow-roasted pork with a smoky, creamy gravy and tangy, flavorful collards. This hearty recipe is perfect for gatherings or comforting weeknight dinners.
4
servings30
minutes3
hours30
minutes4
hoursKeeps the screen of your device on while you cook
Ingredients
- For the Roasted Pork Sirloin
2-3 pound pork sirloin roast
2 tablespoons extra virgin olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon ground black pepper
4 cups chicken broth
1 bay leaf
3 cloves of garlic, smashed
1 large onion, quartered
1 lemon, halved
- For the Braised Collard Greens
1 pound collard greens, stems removed and roughly chopped
3 smoked ham hocks
6 cups chicken broth
1 large onion, quartered
1 bay leaf
1 teaspoon black peppercorns
1 large red bell pepper, thinly sliced
3 cloves of garlic, minced
1/4 cup apple cider vinegar
1 tablespoon brown sugar
1 teaspoon red pepper flakes
1 tablespoon extra virgin olive oil
to taste, salt and ground black pepper
- For the Ham Gravy
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups reserved braising liquid
1/2 cup heavy cream
1/2 cup shredded ham
1 tablespoon Dijon mustard
to taste, salt and ground black pepper
- For Garnish
1 lemon, sliced and charred
freshly chopped parsley
Directions
- Braise the Ham Hocks:
In a large pot or Dutch oven, combine the ham hocks, chicken broth, onion, bay leaf, and whole black peppercorns. Bring to a boil, then reduce the heat to a simmer. Cover and cook the ham hocks for 2-3 hours, or until the meat is tender and falling off the bone.
Remove the ham hocks from the pot. Once cool enough to handle, shred the meat, discarding the skin and bones. Strain and reserve the broth for both the collards and the ham gravy. - Roast the Pork Sirloin:
Preheat your oven to 300°F (150°C). In a small bowl, combine the paprika, garlic powder, onion powder, dried thyme, salt, and ground black pepper. Rub the pork sirloin with extra virgin olive oil and season with the spice mixture. Heat a large skillet over medium-high heat. Sear the pork sirloin on all sides until golden brown, 2–3 minutes per side.
In a roasting pan, combine the chicken broth, bay leaf, smashed garlic, onion quarters, and lemon halves to create an aromatic bath. Place a roasting rack above the pan and set the seared pork sirloin fat side up on the rack. Roast the pork for 2 1/2–3 hours, basting occasionally with the liquid from the aromatic bath, until it reaches an internal temperature of 145°F (63°C). Remove from the oven and let rest for 10–15 minutes before slicing. - Make the Braised Collard Greens:
Heat the extra virgin olive oil in a large pot over medium heat. Add the sliced red bell pepper and minced garlic, and sauté until soften and fragrant, 3-4 minutes. Add the chopped collard greens to the pot and toss until slightly wilted, 1-2 minutes. Pour in 4 cups of the reserved ham hock broth and bring the mixture to a gentle simmer. Stir in apple cider vinegar, brown sugar, and red pepper flakes. Cover and cook for 45 minutes, stirring occasionally, until the greens are tender. Season with salt and ground black pepper to taste. - Make the Ham Gravy:
Melt the butter over medium heat in a small saucepan. Whisk in the flour and cook for 1-2 minutes until lightly golden, being careful not to burn it. Gradually add 2 cups of the reserved ham hock broth, whisking constantly to avoid lumps. Simmer until the gravy thickens, 5-6 minutes. Stir in the heavy cream, Dijon mustard, and shredded ham hock meat. Simmer for another 2-3 minutes. Season with salt and ground black pepper to taste. - Assemble and Serve:
Slice the slow-roasted pork sirloin and arrange it on a plate. Ladle the ham gravy over the pork. Serve with a generous portion of braised collard greens on the side. Garnish with a charred lemon slice and freshly chopped parsley.
Notes
- Char the Lemon: Heat a skillet or grill pan over medium-high heat. Slice the lemon in half and place the cut sides down in the pan. Press gently with a spatula and cook for 2-3 minutes or until deeply caramelized and slightly charred. Remove and let cool slightly before serving.
Did you make this recipe?
Tag @hecooksco on Instagram
Like this recipe?
Follow @hecooksco on Pinterest
SUGGESTED RECIPE: Smothered Pork Butt Steaks with Beer-Braised Collard Greens
These Smothered Pork Butt Steaks are Southern comfort on a plate. Slow-cooked until fork-tender and bathed in a rich onion gravy, they’re served over hearty beer-braised collard greens that soak up every drop of flavor. It’s a soulful, stick-to-your-ribs kind of dish that brings bold, home-cooked flavor to the table.
