Thanks bunches! And LOL SnF - it is just too fun!
Ok, these pics absolutely FAIL to do this roast any justice, so I'll have to narrate more than I'd like to at the moment. Voila, un pork SIRloin roast. Why does this belong in the sandbox? I've never purchased a pork sirloin roast before, and sure enough never cooked one. I've made pork sirloin steaks (or chops, if you prefer) but never a roast. You know what comes next - looking on ye olde Internet to find the best way to cook this bad little boy. Only.... only.... there are lots and lots of folks out there who don't know the difference between a pork sirloin and a pork loin. And there a folks who don't know the difference between pork sirloin and pork tenderloin. And then there are the rest of the folks who do know what a pork sirloin is, but they mightily disagree in how one should be cooked.
Let's complicate this by the huge disagreement amongst those who cook pork tenderloins. Oh, my word - I learned a long time ago that there really is only one way to cook pork tenderloin, and that's with high heat, 9 minutes on two sides or 4 minutes on 4 sides, depending on how often you want to turn it. That bad boy will be super-tender and juicy if you cook it that way. But cook it low and slow like some say? Don't bother. So how to cook a pork sirloin roast? Ok, I went with my gut and did 450F for an hour and five minutes - the internal temp was 148F when I removed it from the oven. Let it rest 20 minutes tented with foil.
Pre-oven, marinated in a mix of fatalii puree, lemongrass, ginger, rosemary and sea salt for at least an hour.
I will tell every last one of you that the really dark areas are bark. Oven bark, maybe, but bark is bark. Maillard don't care!
And here is where the FAIL comes in - this last pic utterly fails to show how those slabs o' meat GLISTENED with their juiciness. If I hadn't used my brand-new super-sharp to slice this, I would have utterly thrown safety to the wind and licked the blade. Have mercy!
I mixed the fatalii puree and lemongrass at a 1:1 ratio, threw in a generous amount of rosemary and a liberal sprinkling of ginger powder. You will never go wrong in using fatalii and rosemary on pork, but adding the lemongrass and ginger took it up a couple rungs on the flavor ladder.
When my son came into the kitchen to fix a plate for himself, I told him that if the fatalii was too much for him just slice around the edges, which is exactly what he did, especially since he hasn't learned to appreciate the slightest bit of fat in meat. Me? I scarfed those scraps down - those were the best part!
So as you can see REALLY WELL, sauteed onion and bell pepper plus pickled okra went on top of the meat. Pics aside, it was a really good combo! The seasonings on the meat include 4 different kinds of hot peppers, so I didn't add more on top. 
