Sirloin Pork Roast: The Best Recipe

There’s nothing more nostalgic for me than a good Sunday roast. Beef or pork sirloin, I’m not picky, I love either one. I’ve made this sirloin pork roast for dinner numerous times and every single time it’s perfectly juicy and full of flavor. It’s probably one of the only “grown up” meals I loved as a child and I still remember sitting impatiently at the table as the aroma made me nuts.

For a dump-and-go roast option, try our Mississippi Pot Roast in the slow cooker. Tender and juicy with a gravy that’s packed with ranch and pepperoncini peppers!

 

Pork Sirloin Roast

And, the tradition has continued as my kids love this meal too. Pork is a succulent meat, one that many tend to overcook and dry out for fear of not cooking it long enough. This makes it inedible without mounds of gravy. Not this pork loin roast recipe, this one is the best!

I originally found this recipe on the blog, Seriously Good by Kevin Weeks. The blog is gone now and sadly Kevin passed away. While I didn’t know Kevin I did have the opportunity to enjoy this delicious recipe of his. I am sure he is sorely missed.

I’m so glad I saved this recipe. I would have been seriously bummed out to go there and find it had disappeared. Mine isn’t exactly like his, there were a few small tweaks, but it’s positively the best sirloin pork roast I’ve ever had.

This recipe is for a BONELESS roast. Bone-in roasts will cook faster!

This is my go-to sirloin pork roast recipe now. I love it, it’s perfect. So thank you, Kevin Weeks, for the great recipe!

What Type of Pork Roast to Use

Over the years there have been raving reviews for this recipe and others have had difficulty. The culprit is usually the type of pork roast used. The confusion is understandable as there are several different types and in some areas of the country, they have different names.

Therefore I am offering this photo guide to the type of pork roast this recipe calls for.

Pork Sirloin Roast, Sirloin Tip Roast, or Pork Loin Roast

• You can use either a boneless pork sirloin tip roast (arrow #1 and my choice) or boneless pork sirloin roast (arrow #2). I have also successfully used a boneless center cut pork loin (pictured at the top of the photo above), which is what boneless pork chops are cut from.
• A boneless pork sirloin roast is usually much smaller than a sirloin tip, weighing a little over a pound. Some butcher shops will tie two boneless pork sirloin roasts together to make a 3 pound roast. That’s what you see in the finished photos of the cooked roast here.
• I prefer to use a boneless pork sirloin tip roast as those are larger than a sirloin roast and I only need one.

What Roasts Not to Use

• The instructions and cook time in this recipe will NOT work for a bone-in pork roast. Bone-in roasts cook faster.
• I do not recommend using this recipe for a pork tenderloin as they are much smaller and will cook faster. Please be sure you use the correct cut of pork.
• Use the photos here as a guide just in case your butcher calls it something different. In fact, take your phone with you and pull up this post and show him/her.

YOU CAN FIND THE FULL PRINTABLE RECIPE AND INSTRUCTIONS AT THE END OF THIS POST

Ingredients for Pork Sirloin Roast

• 3 lb boneless pork sirloin tip roast, boneless pork loin roast or boneless center-cut pork loin
• 3 teaspoons minced garlic
• Salt and freshly ground pepper
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme leaves
• 1 cup diced onion
• 2 medium carrots
• 1 stalk celery
• 2 tablespoons olive oil
• 3/4 cup beef broth

Helpful Kitchen Tools

• Cast iron skillet
• Instant read thermometer
• Mixing bowls
• Chefs knife

How to make this Pork Sirloin Roast

1. Preheat oven to 225 F.
2. Rub pork with one teaspoon of the garlic. Combine the rosemary and thyme in a small bowl and crumble together with your fingers. Sprinkle herb mixture onto all sides of the pork. Season with salt and fresh ground black pepper. Pat meat to gently rub everything in.
3. Heat oil in a 9″-10″ cast iron (or oven-proof) skillet or Dutch oven over medium-high heat. Brown roast on all sides then remove to a plate and set aside.

4. Add onions, carrot, and celery to pan and saute, stirring occasionally, until vegetables begin to brown. Add remaining garlic and cook a minute longer. Deglaze pan with beef broth.

5. Place roast on top of vegetable/broth mixture. Insert an oven safe instant read thermometer into the thickest part of the meat and place in center of oven.

6. Cook until an instant read thermometer’s internal temperature reaches 145 F (about 2 hours). Remove roast from oven and tent with foil. Allow to rest for 10 minutes before slicing and serving with pan juices.

More Delicious Recipes

• Sirloin Roast Beef – This particular recipe comes from the cookbook “Sunday Roasts” that you see pictured here. It absolutely reminds me of the roast from my childhood. Tender and juicy and perfect for when you have company.
• Crockpot Roast Beef – This is also a go-to recipe for me. It’s a crockpot recipe using a chuck roast and it’s always tender and delicious, a family favorite.
• Slow Cooker Pork Sirloin Tip Roast – I haven’t tried this recipe from Kalyn’s Kitchen yet, but it looks amazing. Definitely on the short list to try.
• Slow Cooker Country Style Ribs – these are so easy and delicious, not to mention how amazing the kitchen will smell!
• Rack of Lamb – This juicy and tender rack of lamb is marinated in fresh rosemary and thyme then seared for a delicate caramelized crust and popped in the oven to roast to melt-in-your-mouth perfection.
• Rib Tips – Rib tips are some of the most flavorful, tender chunks of meat you’ll sink your teeth into. Toss them in a generous amount of barbecue sauce for the full experience!

One of my favorite cookbooks for roasts is Sunday Roasts: A Year’s Worth of Mouthwatering Roasts, from Old-Fashioned Pot Roasts to Glorious Turkeys, and Legs of Lamb by Betty Rosbottom. I have tried several of the recipes and they have all been wonderful! What is your favorite roast recipe?

The Best Sirloin Pork Roast

I’ve made this sirloin pork roast for dinner numerous times and every single time it’s perfectly juicy and full of flavor. 

4.99 from 493 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Print It Rate It Save ItSaved!

Cook ModePrevent your screen from going dark

Course: Dinner

Cuisine: American

Servings: 6

2 hours hrs 15 minutes mins

Calories: 66

Author: Amanda Davis

Ingredients

• ▢ 3 lb boneless pork sirloin tip roast, boneless pork loin roast or boneless center cut pork loin PLEASE VIEW THE PHOTO GUIDE BEFORE CHOOSING YOUR ROAST
• ▢ 3 teaspoons minced garlic separated
• ▢ Salt and freshly ground pepper
• ▢ 2 teaspoons dried rosemary
• ▢ 1 teaspoon dried thyme leaves
• ▢ 1 cup diced onion
• ▢ 2 medium carrots diced
• ▢ 1 stalk celery diced
• ▢ 2 tablespoons olive oil
• ▢ ¾ cup beef broth

Before You Begin

Please don’t use a bone-in roast for this recipe as it will not work. Bone-in roasts cook faster than boneless. Be sure to read the notes in the post before beginning. There are tips for purchasing the correct cut of meat.

Instructions

• Preheat oven to 225 F.
• Rub pork with one teaspoon of the garlic. Combine the rosemary and thyme in a small bowl and crumble together with your fingers. Sprinkle herb mixture onto all sides of the pork. Season with salt and fresh ground black pepper. Pat meat to gently rub everything in.
• Heat oil in a 9″-10″ cast iron (or oven-proof) skillet over medium-high heat. Brown roast on all sides then remove to a plate and set aside.
• Add onions, carrot, and celery to skillet and saute, stirring occasionally, until vegetables begin to brown. Add remaining garlic and cook a minute longer. Deglaze skillet with beef broth.
• Place roast on top of vegetable/broth mixture and place skillet, uncovered, in center of oven. Cook until an instant read thermometer's internal temperature reaches 145 F (about 2 hours).
• Remove roast from oven and tent with foil. Allow to rest for 10 minutes before slicing and serving with pan juices.

Nutrition

Serving: 1(6-ounce portion – cooked) | Calories: 66cal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 132mg | Potassium: 145mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3435IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 0.5mg

Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!

This post originally appeared here on Mar 2, 2013.