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 It Text 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 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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Kelly Green says
Hi Amanda. Happy Summer to you. My boneless sirloin pork roast is still quite frozen after 24 hours in refrig.. I know you can’t get back with me before I wing it alone. I’m going to do the recipe as written and add a half hour. Fingers crossed.
Amanda Formaro says
I’m sorry, I hope this worked out for you! Your best bet is checking the internal temp.
Alan Lovegrove says
A2 lb version is in the oven now and according to a letter way above it said 1 hour 20 was perfect for pork sirloin so hopefully. Didn’t buy celery for 1 stick at 4$ per bunch though! Smells delicious.
Pat Volsted says
Help. I have a 4 lb roast, how long should I roast?
Thank you
Amanda Formaro says
It’s best to go by internal temperature of 145 F.
Di says
Delicious! This will be my go to recipe from now on. My roast was only 2 lbs., and it was perfectly cooked in 1 hour and 20 minutes. The only changes I made were omitting celery (because I didn’t have any) and I quartered the carrots instead of slicing. After removing the roast and carrots, I added a cup of chicken broth, 1 T. butter and made gravy using a cornstarch/water slurry. Served with mashed potatoes. So good!
Patty Mac says
Don’t know if 1st email attempt went thru so…
Cannot use rosemary (but love garlic). Is there another spice I could add to the rub?
Thanks
Amanda Formaro says
Sure, the rub is versatile. Use your favorite herbs.
Sharn says
We just had this for Christmas Eve dinner. It was wonderful. Thank you!
Rick says
Tried this tonight. OMG!! Best ever pork sirloin!
Lndel says
Bone-in pork steak roast at a goodbye and I ran across this recipe so I’m hoping by cooking it at 330 minutes longer and watching my thermometer that it turns out moist and tender I will try to comment after it’s finished.
Rollin Kinder says
@300* add 30 minutes
Kenny says
This recipe is brilliant. I used to follow different types of baking methods and this one turns out to be the most efficient and TASTY method. Thank you for sharing this – 5 star results indeed
Anna Varakuta says
Such a great recipe! I made this today for family and it was delicious! Was worried it might dry out, but it was perfectly tender and juicy!
Kim E says
I honestly did not think 225 would be sufficient but wow was I wrong. This was awesome. I’m sending this recipe to my daughter. It went perfectly with some risotto.
John says
That is why you have to sear it first in a pan. At low temps, like 225, the roast cooks from the inside outwards. In order to have a nice roasted exterior, you need to sear it. The beauty is, the roast remains juicy. The covering and sitting afterwards lets the meat suck the juices back in and makes for a deliciously tender roast.
Summer Yule says
The 2 hour cooking time was perfect in getting the roast to 145F. Turned out tender and delicious- will definitely make again!
Andrea says
This is a great recipe! I’ve made it twice in one month!
Trish says
Can I top my cast iron pot with co er while cooking and can I addd potatoes an hour before do e
Amanda Formaro says
You don’t want to cover the pot while cooking, it will create steam. Yes you should be able to add potatoes.
Craig says
I put my cast-iron love d on It turned out wonderful, as long as you brown it I don’t think it would matter.. Plus threw in some potatoes 30 -40 min in…..
STEVEN HOOKS says
This looks like a great tasting recipe, easy too. I could only find a bone in roast tho. Is there any other difference in how you would cook this roast besides a longer cooking time and going by the meat thermometer? Thanks!
Amanda Formaro says
You are correct, longer cooking time and use a thermometer. I would probably up the temp a bit though, since bone in may take considerably longer. Try it at 300 F and watch the thermometer. Let me know how it goes!
Lindel says
FOLLOWING
Paxmatic says
I cook quite a bit for my family and have for many years. Strange that I don’t recall ever running across a boneless pork sirloin tip roast before. Well, Costco had a pack of four of a great price, so I picked one up. Then I ran across the recipe here after a DuckDuckGo web search. So glad I did. I was a bit hesitant at first, since I didn’t think that a 225 degree oven would produce a successful roast. I was wrong! The only thing I changed in this recipe was to apply a little Rosemary-infused olive oil before the rest of the herbs/garlic (Calivirgin Olive Oil – Lodi, CA, which created a very nice browning. The roast turned out perfectly. Nicely seasoned outside, moist and flavorful inside. This is a great cut of pork and a great recipe to show off the simple flavor of pork. Family raved about it. Glad I have 3 roasts left to impress more folks!
Sara says
Oooh nice touch! I will use that too. I live in Lodi ;)
Ginger says
I had the same experience. I found the 4 pack sirloin pork roasts at Costco and then found this great recipe. I will try some flavored evoo to put on top next time.
Tiffany Scoggins says
I am an in home medical tech/caregiver and I am making this today. I’m at my clients home but cannot find a 9×10 skillet. Can I use a 4 qt pot???
Amanda Formaro says
That should be fine!
Margaret says
Yummy and well worth the added step of browning the roast – I’m a little lazy so I tend to skip steps- but I followed directions and I’m very happy I did bc it added a lot of flavor. I would like to know what do you make as side dishes?
Dee says
Simple and tasty thank you!