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
How to make this Pork Sirloin Roast
- 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 or Dutch oven over medium-high heat. Brown roast on all sides then remove to a plate and set aside.
- 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.
- 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.
- 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
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 ItIngredients
- 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
- 3/4 cup beef broth
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.
Expert Tips & FAQs
Nutrition
This post originally appeared here on Mar 2, 2013.
Amanda Formaro
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Sarah says
I’m wanting to try this recipe tonight. I have fresh rosemary and thyme. Can I use those instead of dry or will it change the flavor. And should I increase amounts for fresh herbs?
Amanda Formaro says
It won’t change the flavor, whenever using fresh herbs, use twice as much fresh as you would have dried.
Alisha says
I made this recipe but used my instant pot! I seared the pork roast and veggies using the sauté button, and then pressure cooked on the meat setting for 60 minutes to perfection (had a meat thermometer to make sure). My family loved this recipe! I served it with white Jasmine rice and steamed broccoli. Thank you for sharing!
Cking says
Perfect. Simple. Don’t change a thing.
Our family loved this recipe.
Julie says
Did you roast it at 225? This seems low.
Tom says
Can this recipe be used in a crockpot?
Amanda Formaro says
We have not tested this in a crockpot. A crockpot will yield significantly different results. It will be stringy rather than sliceable. But I’m sure you could.
Louise Wilgus says
Not sure about this as it is sill in the oven. I used a non-stick oven-proof skillet. The roast is just sitting in the veg/broth mix. Is it supposed to boil/simmer? Is it because I didn’t use cast iron? I hope it turns out; I am the pickiest about pork! Will post an update on the results…. :-)
Amanda Formaro says
It doesn’t need to boil. Sounds like you did it correctly.
JJ says
If you only have a bone-in pork sirloin roast, can you use this recipe and just reduce the cook time?
Amanda Formaro says
I ave not tested this recipe with a bone-in roast. However, yes that should work, but to be safe, use a meat thermometer.
Melanie Knight says
I forgot o brown roast will it dry out?
Amanda Formaro says
No it shouldn’t.
Blue Gate Farmgirl says
Made it for Family Sunday Dinner and my very critical Mom said it was okay. That is going in the ‘win’ column!
I used my enamel cast iron dutch oven, used chicken broth and used fresh rosemary. I strained the chopped up veggies, added a 2 Tbsp slurry of cornstarch and made a gravy to serve with mashed potatoes. There was not an ounce left of anything. Will be making again for a neighbor dinner.
Kyle says
I tried this, and it was AMAZING. Veggies were delicious, and the gravy brought everything to the next level.
I also used a food processor on the veggies to make more of a “stuffing-like” consistency. Veggies did take longer to sautee. I also recommend adding some extra oil (and red cayenne powder/flakes if you like some spice) to veggies if you are using the “stuffing” method.
Bernie says
Don’t have an oven proof skillet. Can I do everything ion a skillet, then put all in a glass pan?
Amanda Formaro says
Yes that would be fine, though I would run the bottom of the pan under hot tap water to warm up the glass a little before putting the roast in.
Barb says
225⁰??? My roast was four pounds, cooked at the posted temp for 3 hours, the middle was raw. Totally ruined the dinner party.
Amanda Formaro says
What type of roast did you use? Did you read the entire post and all the tips and suggestions?
Kay says
Meat thermometer to check internal temp is sometimes handy. Dinner may have been a little late, but at least you would have ensured the middle would not have been raw.
Dandra says
Why didn’t u just cook it longer??? Doesn’t take a rocket scientist to use basic Common Sense!!!
Anna says
Wow, this was so delicious! I didn’t expect it to be so tender and juicy! I’ll be using this recipe again!
Dani B. says
EXCELLENT!
I really did not think this could result in such a flavorful, tender roast. It’s such a lean cut of meat, I was leery of it not being covered while baking.
Turned out amazing! I chose to use chicken broth vs. beef. I’ll definitely make this again. Thank you!
Dave says
Since we will have a lot of vegetables at Christmas, the plan is to not put the meat on a bed of vegetables. Do you see any problems with this idea and have any suggestions?
Thanks,
Dave
Amanda Formaro says
you don’t need to serve the veggies that cook with the roast. But I don’t suggest leaving them out
Dani B. says
Important: It’s the vegetable combination in the broth that makes the sauce so very rich and amazing.
I’d follow the recipe exactly but make your other added vegetable choices separately .
Carol Conway says
I have 3 – 1 lb. Boneless Pork sirloin roasts I want to cook for company. My question is should I try to tie them together and then could I follow this recipe? That way they would not dry out.
Amanda Formaro says
Yes tie them.
Rudy says
Do you make a gravy with the vegetables and broth ?
Amanda Formaro says
I don’t make a gravy but spoon the juices into a dish for dipping
Steve says
Never having cooked a pork sirloin, I was happy to find this informative detailed recipe. I cooked 2, both turned out fantastic. I’m convinced we could serve this on Thanksgiving, and most wouldn’t know it was pork. I cooked in in cast iron, but in my charcoal fired BBQ, temps flucuated a bit, more around 250-275, but using the stock in with it did the job! Outstanding!
Merri says
Easy to make ,quick ,yummy.
Karen says
I was wondering, are the veggies there to flavour the juice, or will I be able to serve them with the roast. I would like to know if I should prepare more vegetables to serve alongside.
Paul Jensen says
How about brining? Does that help make a less dry roast?
Rita says
I assume you don’t put lid on roasting pan
Thx
Amanda Formaro says
Correct