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
Before You Begin
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
This post originally appeared here on Mar 2, 2013.
Amanda Davis
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Rosemary says
I made this recipe just as written with a small boneless cheap pork roast and it was sooooo good.. Definately a keeper recipe. My roast was a little smaller, and I cooked it in a convection oven, and it was done in an hour. Excellent!
Becky says
Excellent recipe. I strained out the veggies and made the drippings into gravy to be served over mashed potatoes.
Don says
225 degrees? Take a lot longer than 2 hours. I believe you meant 325 degrees.
Amanda Davis says
225 is the correct temperature.
Becky says
Mine cooked in about 2 hours at 225. Note that it is a (small) 3lb roast called for in the recipe.
Lori Leslie says
Made this roast according to recipe. It was so flavorful and moist! This is definitely a keeper.
Roxana says
Made this last night. My family loved it.
Such an easy recipe but great flavor.
Jenny says
The meat was beautifully tender but my piece had quite a top layer of fat and skin to make crackling so I changed the first part of the recipe and put it in the oven for 30 mins on 220’C to help with crackling. It didn’t quite make it at the end so I’ll grill it separately to achieve the result I’m looking for. The main thing is that the port itself was very tender and tasty! The recipe is in my scrapbook!
Karen Ashline says
Made this last night it was awesome, cooked perfect for the temp wonderful flavor.
Suzanne T. says
Hi Amanda! I just had to leave a comment because I actually used your recipe with a close to 5 lb bone-in pork sirloin roast, and it came out AMAZING!! I was nervous because of all the warnings to not use a bone-in roast, but I simply could not find another recipe that had the elements I was looking for. Luckily, you posted the warnings about a bone-in roast cooking faster, so I made sure to use one of those meat thermometers that you leave in while the meat is cooking and then sounds an alarm when the target temperature has been reached. Well, let me just say that this recipe works 100% with a bone-in roast. The meat was juicy, flavorful, and even my son who doesn’t like pork all that much gave it high praise! The total cooking time turned out to be similar – just about 2 hours – probably because of the bigger size of the roast. This will now be my go-to recipe for that cut!
Amanda Formaro says
Awesome, so glad to hear it, thank you!
Donna Shelley says
Cooking yesterday for my husband and I while we had Covid I was happy to see an exact match of all the ingredients. I had a sirloin roast that was identical to this recipe, all tied together with that elastic string that I actually dislike. The roast came in a plastic bag with much blood juices. I probably should have drained them off, but didn’t and the grey matter that became thicker as it browned was disgusting. I ended up trying to pick out the grey masses and tossing. I don’t have an iron pan so I did my best with another type heavy pan. I had the oven to temp 225 as requested and waiting the two hours altho I did check intermittently with therm. At the two hour point everything was almost as I put it in the oven…not particularly cooked. 225 is a warming oven…not a cooking oven…but I stuck it out and put it back in for yet another half hour. Being sick we were sensitive to being hungry after smelling this in the oven…it was yummy smelling. After the 2 2/5 hour point I checked again. The therm only approached the 140 mark. Back in again for another half hour. So now I was hungry. So at the 3 hour point I checked again and it barely touched the 140 temp. I was going mad. I put it back again ending up only getting it close to 145 after four hours! and raising the oven to 300. I was so frustrated that I let it sit on the stove while we ate instead some chicken cacciatore my neighbor kindly brought over knowing that we were sick. I’ll take it out today and warm it up and see if it’s really done. I don’t trust any pork cooked at a warming oven temp. So disappointed.
Scott Jayson says
Hi Donna.
Sorry things didn’t work out as planned for you. I would respectfully suggest that you get an oven thermometer. Many home ovens are off by as much as 50 degrees from the selected temperature, and if that was true in your case, you might have been roasting at 175 degrees! 225 degrees is a legitimate roasting temperature in certain circumstances – many people roast their turkey at a low temp for instance, and it certainly worked well for me in this recipe. I hope you try it again and get a great result.