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!
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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 take longer!
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.
A boneless pork sirloin tip roast is the type of roast that I usually use for this recipe. However, for the finished roast photos you will see two boneless pork sirloins tied together.
LEFT – boneless center cut pork loin | RIGHT – boneless pork sirloin tip roast – both acceptable cuts for this recipe, though I prefer to use the sirloin tip roast. NOTE – pork loin (left) takes about 30 minutes longer for me than the sirloin tip (right).
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 take longer to cook.
- 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.
- To Die For Pot Roast – 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!
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
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
- 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.
Notes
Nutrition
This post originally appeared here on Mar 2, 2013.
Amanda Formaro
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Rachel Mueller says
One thing to consider in length of cooking time for this roast is the original internal temp before placing in the oven. There are many variables for that internal temperature and will affect the outcome and length of cooking time. I do not have an electric probe so hesitate to cook my loin sirloin this way. I hate seeing red tinged juices no matter how slight. Totally ruins my appetite even if I were to place the roast back in the oven for more cooking.
Jen White says
Great recipe
Amanda Formaro says
Thank you Jen!
Cathy says
After 2 hours, still bloody and tough .. not sure what I did wrong. Oh well, I put it back in oven maybe it will be salvageable.
Amanda Formaro says
Hi cathy. Did you use a bone-in or boneless roast?
John says
When I told my brother I was going to try this on a 3-pound bone-in tenderloin, he told me 225° wasn’t nearly high enough. I should have listened to him. After three hours, the internal temperature was still just 111 degrees. I had to increase it to 300 and cook another 90 minutes to get it to 145.
I strongly suggest anybody trying this should do it at 300 degrees. Even so, it’ll still take 2 to 3 hours.
Amanda Formaro says
As much as I hate to approve comments with a poor rating, in this particular case I am because the information is valuable and my post did not include something that would have prevented this problem for you. This recipe is for a BONELESS roast. Bone-in roasts take considerably longer. I neglected to have that information listed but have corrected the situation. I’m sorry for your failed roast, but thank you for pointing out this important mistake.
Allie says
I followed the directions up until putting it in the oven, then I set my pellet grill to 225 and it turned out fantastic.
Amanda Formaro says
So glad you loved it Allie! It’s our favorite :)
Teande says
I noticed that weight of the roast doesn’t seem to be considered in either comments or replies regarding longer cooking times? That is a factor…..correct?
Amanda Formaro says
It is a factor, yes. That’s why an instant read meat thermometer is recommended :)
Abi says
Hi,
I wonder what would happen if I rise the cooking temperature to 300F ?. Would that affect the moisture/tenderness of the sirloin roast?. Thanks for your comments.
Amanda Formaro says
I believe it might because it would cook faster. If you try it, would love to hear what your results were.
Martin says
The pork sirloin roast lacks any marbling so cooking it low and slow prevents the meat from being dry and tough.
I layer some thick cut pepper bacon over the sirloin roast which adds some flavor and helps to keep the meat moist and tender.
Mark says
One key thing for everyone that is posting that this took longer than 2 to 3 hrs. ( Depending on roast) you can’t open the oven 40 times to see how it is doing. Mine came out great, thanks for sharing recipe!!!
Amanda Formaro says
That is correct for sure. I use a meat thermometer that has an oven safe connected cord so that the probe stays in the meat and the temperature display is outside of the oven. That way I never have to open the door.
Mickey says
Hi Amanda,
Going to try this recipe tomorrow.
Will let you know how it turns out.
Amanda Formaro says
Awesome! Allow 2-3 hours FYI – I have made a pork loin that took 3 hours and a pork sirloin tip that took 2.5
mikeg says
The title says Pork Sirloin Roast yet the recipe says pork loin roast. They are different cuts of pork. Is the recipe just a misprint?
Amanda Formaro says
Hi Mike. I’ve received a lot of questions about this. This recipe works with both a boneless pork sirloin tip roast or boneless pork loin roast. In fact, to make sure I tested both of these this week and will updating the post with photos and times.
Manya Nelson says
The recipe sounds great. I want to try it tomorrow. One question: do you cover the skillet once it’s in the oven or leave it open?
Amanda Formaro says
Uncovered! :)
Lindsey says
I wanted to confirm that the roasting temp is 225? That seems really low for only cooking it for two hours!
Amanda Formaro says
Yes that’s correct
Ed says
Did not work for me at all, I had to turn the heat up and bake it longer. This recipe took so long by the time it was done it was passed bed time. Lol
Amanda Formaro says
Sorry to hear that Ed! I just made this recipe at 225F with both a pork loin and a pork sirloin tip roast this past week to test it. One was done at 2.5 hours the other was 3.
Marie English says
I wonder if altitude was the issue? We live at 5000 feet, so things take longer. Also, one of my double overs cooks much slower than the other.
Amanda Formaro says
Oh yes, that’s likely the culprit!
Robert Huskey says
We. are trying this for the first time and started it at 6 pm it is 8 45 and still the roast is not done, inside temp is 130 and every where we put the quick read in, blood runs out, we are going to stickmit out to see how it turns out inbtgevend but for sure we should had started this event about 3 pm!
Amanda Formaro says
Sorry about that Robert. I am adjusting the recipe to read 2-3 hours. I made both a pork loin and a pork siroin tip roast this past week to re-test. One was done at 2.5 hours and the other at 3 hours. I’ll be updating the post with this info.
Martin says
Are you using boneless or bone-in?
Bone-in roast will take considerably longer and the size and shape of the roast will make a difference in cooking time.
Charles keller says
Thank you for sharing Amanda…i absolutely loved it and so did all i shared with.
Amanda Formaro says
So glad you enjoyed it! Thank you!