Brinner Roast: Pig With a Side of Pig (plus a GIVEAWAY!!)


As I mentioned earlier this week, The Motherhood has partnered with Costco and the National Pork Board to promote National Pork Month. I was assigned with the task of creating a pork recipe with Kirkland Signature Boneless Sirloin Tip Roast. And there is like a contest against other pork recipe creating bloggers. Don’t think I haven’t taken to talking smack on Twitter.

I don’t post recipes much for two reasons. One, I can’t take a decent food picture to save my life. And two, I don’t really create recipes. I follow recipes like nobody’s business. And if I do say so myself, I am an awesome cook. But although I am getting better, I pretty much believe recipes are made to be followed exactly. Creativity in the kitchen isn’t my strong suit.

But thankfully I married a man who never met a recipe he didn’t alter drastically. He is also one of those people who can open up our fridge, spot 3 seemingly unrelated ingredients and make something awesome. Well except when he attempts baking. Despite SEVERAL disasters he still does not believe me when I tell him baking requires a recipe.

So when I told him that we had this challenge and that I would look for some recipes for inspiration, he was appalled. WE WOULD NOT BE CONSULTING ANY RECIPES. He would come up with something all by himself. ALL BY HIMSELF!!!

I would be annoyed but MAN what he came up with was amazing.

First we need to get on the same page with terminology. One of our favorite things to have for dinner is breakfast food. This is know as brinner. Mmmmm…….brinner. So if you like brinner then you will love a roast that tastes like you are eating breakfast. You’ll see that he invented a dry rub that transforms the roast with flavors like that of breakfast sausage, and it’s paired with a sweet chutney that has apples, syrup, and bacon in it. BACON. It’s pig with a side of pig!

brinner pork collage

Brinner Roast with Apple Maple Chutney

  • 3 T. ground roasted fennel seeds
  • 1 T. salt
  • 1 t. black pepper
  • 1 t. dried rubbed sage
  • Boneless Sirloin Tip Roast
  • 12 redskin potatoes
  • 3 strips of bacon
  • 4 apples, peeled, cored and finely chopped
  • ½ t. cinnamon
  • 4 T. maple syrup
    Mix together the first four ingredients. Apply rub evenly to outside of pork roasts. Brown roasts in pan on all sides.
    Wash and halve the potatoes. Place in the bottom of the crockpot. Place roast on top of the potatoes.
    Cook on low for 8 hours.

30 minutes prior to dinner, cook bacon and chop it into small pieces. Simmer apples and bacon in approx. 3 T of bacon fat until apples begin to break down. Add cinnamon and maple syrup and simmer on very low heat for five minutes.

Slice pork and serve with chutney.

We served it to some guests and they loved it. I couldn’t get enough. This will DEFINITELY be made again. Brinner!!

Now would you like to win a $25 Costco gift card?

Simply leave a comment with your favorite way to serve pork. The winner will be drawn on Thurs. Oct. 20th. Good luck!!

Disclosure: This post was compensated by The Motherhood, Costco and the National Pork Board. But the recipe is mine all mine. Okay…..my hubby’s.


  1. Jennifer Butcher says:

    I love doing pork chops smothered in saurkraut with mashed potatoes on the side. YUM!

  2. Christie says:

    That looks amazing! I love to make a pork roast in the crock pot with all sorts of Mexican-y spices (cumin, chili powder, garlic, onion, lime, honey) and then shred it when it’s done for carnitas. Yum Yum YUM!!

  3. Kristen says:

    I like to do pork tenderloin on the grill w/ a soy sauce, garlic, honey, and ginger marinade.

  4. pulled pork. LOVE and crave pulled pork.
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  5. Melissa says:

    I made a balsamic glazed pork loin in the slow cooker last week. I was doing the happy dance for three days. It was mouthwatering! I’m totally going to try this recipe. We’re fennel fans over here!!

  6. That sounds AMAZING. You should post your hubbies recipes more often!
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  7. Eos Mom says:

    I have a super easy pork tenderloin recipe. Just throw the tenderloin in the oven (I throw on some pepper for good measure) for 3 hours. About 30 minutes before dinner, heat 1/3 cup of horseradish mustard (weird, I know) and 12 oz pineapple preserves on the stove to make a sauce, then dump the sauce on the roast for the last 15 minutes of cooking time. Voila.

  8. Sounds tasty! I love pork in Carnitas Soft Tacos, using Jessica (FishMama)’s recipe! Mmmm….

  9. Rachel says:

    North Carolina BBQ pulled pork – the easy prep and long, slow cooking in the crock pot makes it a breeze to feed a crowd. :) PS – lovin’ the “Brinner” concept!

  10. Jeannette says:

    My husband actually doesn’t like pork much (and he likes most things). Bacon is great, ham is fine, but just pork is on his list of “don’t bothers”. BUT… he does have to admit that I make a very palatable Chimmichurri Pork Roast. – Lots of garlic, lemon juice, parsley (and a few other things) and you sort of forget what the meat is. :)

  11. Mami2jcn says:

    I like barbecued pork ribs with barbecue sauce!

  12. Jennifer Young says:

    I bought these pork roasts the last time I was in Costco. They are very good with just some olive oil, salt, and pepper. Don’t cook as long as the packaging says, it will be too dry. My favorite way to do pork roast, though, is sprinkled with italian seasoning and then italian dressing poured over top. Yum. And, WHAT IS THIS MOCHA SLUSHIE YOU SPEAK OF?? Our Costco has no such thing:(

  13. love pork roast sandwiches with a side of noodles

  14. Love pulled pork as well.

  15. Two favorite ways –
    Grilled Pork Tenderloin. Marinate Tenderloin in 1/2 cup Extra Virgin Olive Oil Italian Vinagrette, 1/4 Cup Soy Sauce & 1 Tsp. Montreal Steak or chix Seasoning. (I like to marinate overnight or all day). Grill.

    Apple Dijon Pork Tenderloin in the crock pot. I don’t remember the exact proportions but you put the tenderloin in the crock pot with chicken broth, unsweetened apple juice & dijon mustard. (I know a weird combo but it is so good!). Cook on Low all day. 30 min to an hour before eating, take out some of the broth from the crockpot and thicken it w/ cornstarch, pour it back in and let the “gravy” thicken. Serve!