Preheat oven to 350 ºF (180 ºC). Gather all the ingredients. Make sure to take the pork out of the refrigerator about 15 minutes before you plan to start cooking. Room temperature meat cook more evenly throughout.
Chop the celery and carrot into small pieces.
Dice the onion. Smash the garlic with the side of the knife.
Dry the pork with paper towel and season all sides with kosher salt and freshly ground black pepper.
Heat a large Dutch oven or cast iron skillet on medium heat. Add 2 Tbsp olive oil and sear the pork on all sides until a crust forms, about 2 minutes per side. Remove the pork from the pan and set it aside.
Then add the celery and carrot.
When the vegetables are well-coated with oil, add 4 Tbsp sake and scrape off the juicy brown bits stuck to the bottom of the pot.
Add 4 Tbsp mirin, 1 tsp brown sugar, and 3 Tbsp soy sauce.
Cover the pork with the oven-safe lid or aluminum foil and roast for 30-40 minutes (30 mins for 1 ½ lb and 40 mins for 2 lb), or until the pork interior temperature reaches about 145 ºF (63 ºC).
The Cook Time: Pork sirloins/loins can vary in size and thickness. The rule of thumb is to cook 20 minutes per pound. Cook the pork until it reaches an internal temperature of 145 ºF (63 ºC) in its thickest part. Remember that the higher the temperature, the drier the pork will be, so don’t overcook the pork. If you're working with a thinner/smaller cut, try reducing the cook time by a few minutes and test with a thermometer.
The Boneless Pork Sirloin: Recommend 6 to 8 oz (OR 1/3 to 1/2 lb OR 170 to 227 g) per person.
Brining the Pork: Brining meats can add a significant amount of water to them before you cook to make meats juicier and tenderer.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.