Pork Sirloin in a Blend of 21 Spices

When you want something tasty with minimal effort this is the dish to go for. I have seen this way of “stuffing” the pork sirloin with vegetables on the web and one day I decided that it was time to try it “my way” out and boy am I glad I did.
Because I prepare the sirloin in a pressure cooker, the meat is very tender and preserves most of it’s taste and nutritional qualities.
Also, you can eat it hot with any kind of side dish or use it cold/hot for sandwiches. Both are great.


Pork Sirloin in a Blend of 21 Spices

Author: Marina | Let the Baking Begin!
Course: Main Entree


  • Pork sirloin
  • Blend of 21 herbs and spices
  • Garlic
  • Salt
  • Onion
  • Marsala Wine


  1. Place the clean and dry piece of pork sirloin on a cutting board and with a long thin knife make about 5 horizontal cuts through the meat from both sides.
  2. Peal the garlic and slip it into the holes in the meat.
  3. Brown the sirloin with a little oil all around.
  4. Mix the salt and herbs in a bowl.
  5. Roll the meat in the spices, so that it's totally covered from all sides.
  6. Cut the onions in half rings.
  7. Place the onions on the bottom of the pressure cooker and put the herbed sirloin on top.
  8. Add the Marsala wine.
  9. Cover with lid, close properly and set it on high.
  10. When the pressure cooker starts to "sing" and emit steam, lower the temperature to the lowest temp. available.
  11. Cook for 20 to 30 minutes.
  12. Then, take the pot off the stove and put it in your sink.
  13. Let the cold water run over the lid. After about 30 seconds all the steam will escape, the pressure will be released and you will be able to open the lid without any injuries (*sarcasm*). Be very careful as the steam in the pressure cooker is at great pressure.
  14. Let the meat rest for at least 15 minutes.
  15. You can serve it right away or let it cool and then cut it and serve it cold.
  16. To serve hot, cut into slices and pour a couple of tablespoons of the liquid that was left over from cooking. The onions can be put on top of the slices of meat if desired.

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Ето одно из блюд которое я делаю в своей самой любимой кастрюле – скороварке 🙂
Время приготовления уменьшаеться в двое, при чем так как готовиться еда на оочень маленьком огне, все витамины сохраняються в еде.
Мне ето блюдо нравиться легкостью приготовления и универсальностью употребления.
Его можно кушать холодным в сендвиче или горячим с каким нибудь гарниром.



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