Roasted Pork Sirloin with Ham Gravy and Braised Collard Greens perfectly embodies the warmth and soul of Southern-inspired comfort food. This hearty, flavorful meal combines the richness of slow-roasted pork sirloin, the smoky depth of ham hock gravy, and the tender, tangy goodness of braised collard greens. It’s a classic dish that captures the essence of Southern cooking, where simple ingredients are transformed into something extraordinary.
Central to this dish is the slowly roasted pork sirloin, prepared to achieve a juicy and tender texture. Coated with a mix of spices, including paprika, garlic, and thyme, the pork develops a flavorful crust through searing, followed by slow roasting. Roasting it low and slow over an aromatic mixture of chicken broth, garlic, onion, a bay leaf, and lemon results in tender meat with subtle undertones of citrus and herbs. This approach elevates a simple cut into something refined yet approachable.
No Southern-inspired dish is complete with gravy. In this recipe, ham gravy brings a smoky richness, crafted from the broth used to braise smoked ham hocks. Butter and flour are combined to form a roux, creating a velvety base that’s enriched with heavy cream, shredded ham, and a touch of Dijon mustard. The gravy strikes a perfect balance—deeply savory yet brightened by the mustard’s tang—making it a natural pairing for the roasted pork.
Braised collard greens round out the dish, offering a bold contrast to the richness of the meat and gravy. Slowly braised with the broth from the ham hocks, the greens are infused with smoky, savory notes. Sautéed red bell pepper, garlic, and a touch of apple cider vinegar and brown sugar bring sweetness and acidity, while red pepper flakes add just enough heat to keep things lively. The greens serve as a flavorful and satisfying side, with a depth that complements the other elements on the plate.
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Charred lemon slices and fresh parsley tie everything together, providing a bright, fresh finish that cuts through the richness of the dish. The caramelized lemon adds visual appeal and subtle acidity, enhancing every bite.
This dish exemplifies how simple, high-quality ingredients and careful preparation can yield something remarkable. It’s a tribute to the resourcefulness and bold flavors of Southern cooking, while still feeling elevated and modern. Whether you’re cooking for family or preparing a special meal, Roasted Pork Sirloin with Ham Gravy and Braised Collard Greens strikes a perfect balance between comfort and sophistication.
Roasted Pork Sirloin with Ham Gravy and Braised Collard Greens
4
servings30
minutes3
hours30
minutes4
hoursRoasted 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.
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.