The Pork Sirloin Benedict

The Pork Sirloin Benedict
  • 1 Smithfield® Garlic & Herb Seasoned Pork Sirloin
  • 3 egg yolks
  • 1 tablespoon milk
  • 1 tablespoon lemon juice
  • 8 tablespoons butter
  • 8 large eggs
  • 4 English muffins


  1. Cook pork sirloin according to the directions on the package.
  2. For the hollandaise sauce: Whisk 3 egg yolks, 1 tablespoon milk and 1 tablespoon lemon juice in a pan over medium heat.
  3. Slowly add 8 tablespoons melted butter while stirring vigorously until combined.
  4. For the poached eggs: Fill a sauce pan with three inches of simmering water. Carefully crack eggs into water and cook for 3 minutes. Remove with a slotted spoon.
  5. An egg poacher can also be used in place of this method to simplify things.
  6. Toast English muffins and top each one with a slice of pork sirloin, an egg and hollandaise sauce.

05/24/2018
The Pork Sirloin Benedict, recipe PT15M PT1H 5 455 calories

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