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.
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!
Pork Sirloin Roast
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 is my go-to sirloin pork roast recipe now. I love it, it’s perfect. So thank you, Kevin Weeks, for the great recipe!
More Roast 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.
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.
Ingredients
- 3 lb pork loin roast or pork sirloin tip roast (not pork tenderloin)
- 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.
Amanda Formaro
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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 pork loin and a pork sirloin tip 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.
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!
Erik S says
Oh wow… I found this recipe in a pinch one day and I’ll never make another pork roast again unless it’s THIS WAY! Simple and delicious, follow everything to the letter and you can turn a discount cut of meat into a flavorful and tender delight! And I’m not even the cook of the house – the wife and kids we’re quite surprised!
Amanda Formaro says
That’s awesome Erik, so glad you loved it!
Kermit Poppy says
I must ask is this a boneless pork loin roast or a sirloin roast? There is a world of difference. A sirloin roast is difficult and does not enjoy the same quality of flavor as a loin roast.
Amanda Formaro says
I have successfully made both a pork loin and a pork sirloin tip roast (both boneless) using this recipe.
Daphne Close says
I was concerned that i didn’t know what sirloin meant until AFTER I bought the pork, so I was worried it would be tough. Not so with this recipe. Delicious! Thanks for the recipe.
Amanda Formaro says
So glad you loved it!
Heather says
I made this for my parents, who love to cook, my mom said its the best roast she thinks shes ever had!
Amanda Formaro says
How wonderful! Thanks so much for sharing that! :)
uth says
Why does the title say Pork Sirloin Roast, when the recipe calls for a Pork Loin roast?
Amanda Formaro says
Sorry for the confusion. Pork sirloin and pork loin are one in the same. A pork TENDERLOIN is different. Pork tenderloin is small and only about 3 – 4 inches wide, whereas a pork loin (sirloin) is large enough to cut pork chops from. Hope that helps.
Bambi says
I made this for my family last night, it’s delicious! BUT COOKING TIME IS OFF. I had a 2.4 lb sirloin pork roast and at 225 degrees, it took 5 hours! So, it is about 2 hours per lb at 225 degrees.
Amanda Formaro says
That’s so strange Bambi, I’m not sure why yours is so different unless your internal oven temp is off. I have made this roast with these exact instructions more times than I can count and it’s never taken that long for me. Multiple people have had similar results, in fact I just went back through all the comments to make sure. I’m so glad you enjoyed it, but I would suggest getting an oven thermometer to test your oven and make sure it’s holding the temp you’re setting it at. :)
Brittany says
Sorry, forgot to pick the star rating :)
Brittany says
Thank you so much for this recipe! I have ruined several pork sirloins before, but this recipe nailed it. So tender and juicy! The flavors were wonderful.
Amanda Formaro says
So glad you loved it as much as we do Brittany! :)
jim says
This came out incredible, so juicy and flavorful. I didn’t have an oven safe skillet… so I browned the roast and parked it on a plate, then deglazed pan with veggies/stock, then transferred veggies to glass baking dish and put the roast on top of them. Also, I almost doubled the amount of veggies for my bigger baking dish. Glad I did, because they were awesome! Made some garlic mashed to go with it and a nice bottle of wine. Was a big hit with my friends. Thanks!
Amanda Formaro says
My mouth is watering now! I have to make this again soon :) So glad you enjoyed it!
Catherine says
This is so juicy ! I am saving this for sure ….I made it last week and my husband asked if I can make it for supper tonight! Gladly ! Thanks
Amanda Formaro says
So glad you loved it as much as we do Catherine, thanks!
Andrea says
Hi, can you tell me why the oil and beef broth say “separated?” Thank you
Amanda Formaro says
Thank you for pointing that out, they should not have said that. I have corrected the recipe.
Ashlyn says
What if roast is frozen? Let it thaw?
Amanda Formaro says
Yes you should definitely thaw the roast first
Terrie says
Is it necessary to use celery, I hate celery in anything? Lol.
Amanda Formaro says
Hi, Terrie. The celery’s main purpose is to add more flavor. It’s not necessary if you don’t like it :)
Tye says
Can I use a bone-in roast?
Amanda Formaro says
using a bone-in roast will change the rate at which the roast cooks. Just check it at intervals with your meat thermometer and make sure the thermometer doesn’t touch the bone.
F Winters says
Just checking on roasting temperature. Is 225 degrees correct?
Amanda Formaro says
Yes, the temperature in the recipe is correct :)
Melissa hopper says
225 for two hours, and mine is completely raw ?
Amanda Formaro says
I’m sorry you had issues Melissa! Did you use a thermometer? I’ve made this roast with these instructions numerous times and many others have commented with success as well. In the instructions it states:
“Cook until an instant read thermometer’s internal temperature reaches 145 F (about 2 hours).”
The temperature is the most important part, especially if your oven isn’t heating to the right internal temperature. Sorry you had trouble!
KalynsKitchen says
Hi Amanda, thanks for the shout out! This just popped up in my stats today and I am sorry to tell you that Kevin Weeks passed away a few years ago. He’s someone I had a lot of online chats with during the early years of blogging, so sad to hear about his death.
Amanda Formaro says
Hi Kalyn :) Yes, I was sad to hear about Kevin’s passing. I believe you actually told me about it a couple years ago, I just never edited the post. I will do that now.
Cathy White says
Do you recommend covering the roast while it cooks? Or just during the ‘rest’ time when it is out of the oven?
Amanda Formaro says
Just during the rest time! :)
Sue says
Had never done a roast like this with long, low roasting. Ours was slightly smaller than 3 lbs, because I had a 5.25 lb “pork sirloin roast” bone-in that I actually cut in half (there are only 2 of us). I followed the recipe exactly, and it was FABULOUS! Thank you! Will never cook a pork roast like this any other way.
Amanda Formaro says
Yay! So glad you liked it! This is my go-to pork roast recipe. It’s the best, so glad you agree!
Roy says
Question: Could I make this without using any broth or liquid? Or would it turn out poorly/ how crucial is liquid?
That is, I want to:
1) Season the meat
2) Brown the meat in a skillet
3) Place the meat on top of a layer of vegetables in a roasting pan, and put it in the over at 225 F for 40 minutes per pound
Roy says
(by the way, my roast is a little less than 4 pounds, bone-in)
Amanda Formaro says
Hi Roy. You probably could go without the liquid, BUT I would suggest checking it through your oven window and make sure it isn’t scorching on the bottom of the pan.
Jeanne says
Hi! Old old post but I actually have an answer for you on this question!
Julia Child’s recipe for boneless pork sirloin (some long French name) is SO close to this one, with two exceptions – no broth, and you bake it in a covered Dutch oven. Probably one of the very best roast pork recipes I’ve ever had! Guaranteed tender, moist and oh-so-delicious.
Tina H says
THANK YOU so much for this amazing recipe! New recipes that husband and I believe are “keepers” are quite rare at our house, but this is definitely one. I used a Sirloin Tip roast and followed instructions exactly except added 2 extra garlic cloves=)
Our small roast (1.5 pounds) took over 3 hours at that temperature but it was divine. Was amazed at how the simple vegetable base transformed into mouth magic.
Amanda Formaro says
That’s great Tina, thanks so much for sharing that! I am so glad you enjoyed it as much as we do :)
Steve says
I followed recipe as exactly and it was ok, a little dry (not the recipes fault) I just think I will stick with pork butt or a different cut where you can cook it so it is fall apart tender.
Amanda Formaro says
Sorry to hear that Steve! Did you use a meat thermometer rather than following the time on the recipe? That’s the key to juicy pork roast, the temperature. If the internal temp gets too high, that’s when it dries out. plus letting it rest is an important step because the juices are drawn back into the roast during that time.
Gretchen says
Any idea if this can be done in a crockpot on the low setting? Here in Phoenix it’s still a bit to hot to keep an oven going that long.
Amanda Formaro says
I’m sure you could, but you won’t have the same results as you would from the oven. Slow cookers develop their own steam to cook the meat and roasting in the oven is a dry heat. They each will have their own results.
nellyks says
hi amanda,
do you think this could be made in a crockpot? i have a 5-lb roast. perhaps it could be cooked on low for 3 to 4 hours?
thanks!
Amanda Formaro says
Hi Nelly. Someone else just had this question, and here’s what I said :)
I’m sure you could, but you won’t have the same results as you would from the oven. Slow cookers develop their own steam to cook the meat and roasting in the oven is a dry heat. They each will have their own results.
Rhonda says
I plan to try this tonight, Can’t wait
Amanda Formaro says
How was it Rhonda?
Evelyn Motel says
Hello Amanda, My question for you is, could I use an Electric skittle?
Thanks Evelyn
Amanda Formaro says
Hi Evelyn. I honestly do not know, I’ve never roasted meat in an electric skillet. Have you had success with other meats?
MJ Eagan says
Followed the recipe to the letter except that my roast was only 2.5lbs. It’s been in the oven at 225 for 2.5 hours. And my meat thermometer says 160 degrees is the proper temperature for pork. Is there something I possibly misread?
Amanda Formaro says
Hi MJ, sorry I’m just now seeing this. The USDA revised the safe cooking temperature of pork a few years ago, it’s possible your thermometer was made before that. You can read about it here http://www.webmd.com/food-recipes/news/20110525/cooking-temperatures-for-pork Cooking pork too long dries out the meat and makes it tough.
Natalie says
Hi amanda, One of my Daughters brought me 2 small 1.5 lb pork serloin roasts.
How do you suggest I go about cooking them? Roll them and tie them together?
I just don’t know what to do with them. This sounds so good and I always dry
out pork.
Amanda Formaro says
Hi Natalie. My question for you is do you plan to have enough people over for dinner to make both at once? If not, just follow the instructions and reduce the time by half TO BEGIN WITH. Once you get to that point, check the meat with a thermometer and see where it’s at. Basically you want to follow the temperature to see if it’s ready. :) To cook them both, I don’t think you need to roll and tie, but you certainly could.
Gretchen Webster says
Greetings — I bought a 5 lb. roast marked down for quick sale. How long would you suggest I cook it, and at the same temperature or slightly higher to cook faster? Thank you!
Amanda Formaro says
Hi Gretchen. That’s pretty big. I would keep the temperature the same and go by the internal temperature of the roast. it needs to reach 145 F. My GUESS, and this is just a guess, but I’m thinking you may need an additional 40 mins or even an hour. Use the internal temperature as a guide. Enjoy!
Ruthi says
this pork sirloin recipe was absolutely fantastic. It cooked the meat without drying it. The taste was fabulous! I used every bit of it and made soup with the bones which also disappeared in a flash. Thanks for a great find. This recipe will go to my children.
Amanda Formaro says
Thank you Ruthi! I am so glad that you loved it as much as we do. I make this recipe often! :)
Ophelia says
Hi Amanda will this recipe work for a 8.37lb bone in pork sirlion roast? I have never cooked a roast this big before. I dont think I have a skillet large enough to even brown the roast. What do you think?
Amanda Formaro says
That’s a really big roast Ophelia! Yes it will work, but will take considerably longer. I couldn’t even guess at the length of time, your best bet is to go by the internal temperature of the roast. it needs to reach 145 F
Ruthi says
I was also surprised at the low temp. Then I thought that it is 40 mins at 225 per pound. That seems to be the same as 18 mins at 4oo per pound. The difference is the moisture left inside the meat. Thanks for this recipe.
Amanda Formaro says
Definitely Ruthi, it’s a moist and tender roast that’s perfect every time!
Sandra says
I plan to make a pork roast tonight. Can I start with a convection high heat to sear the roast then turn down to a low heat? I always have been told to put the fat side up, I see you say to place the fat side down.
Amanda Formaro says
I don’t see why not Sandra but I just sear it on the stovetop. Sorry I was late answering this, how did it turn out?
Ruthie says
I’m excited to try your recipe tomorrow but I’m new at roasting so I have a really basic question. Do I cover the meat while it’s cooking to keep the juices from evaporating? The recipe says to tent tin foil after removing from the oven but what about while it’s in the oven?
Amanda Formaro says
Hi Ruthie! No you don’t cover the meat while it’s cooking. I just bought a pork roast this weekend to have this again this week. Enjoy!
Natalie says
Hi Amanda, this recipe looks great and I’m going to try it tonight! Wondering how long you think I should cook a 1.75 lb. roast? I never roast at that low of a temp, so I’m new to working out the correct time. Thanks!
Amanda Formaro says
Oh Natalie, I’m sorry I didn’t see this until this morning! If you haven’t made it yet, I would suggest using your meat thermometer for best results. Chances are that the time will be pretty close to what it says in the recipe as the roast is still just as thick as one that weighs 3 pounds, it’s just not as long. I hope this helps and hope you enjoy it!
Anna says
Hi Amanda, I can’t wait to try this roast! I have a couple of questions. Do I need to trim the layer of fat off of the roast? If not, then does the fat side face up in the oven. Sorry – I’m new at this.
Amanda Formaro says
No problem Anna, they are good questions! For this particular recipe I do trim the fat and place the roast fat side down. It’s a good question because some recipes require that you keep the fat on and roast fat side up. :) Hope you enjoy it as much as we do!
ellen says
Was looking for a pork sirloin roast recipe and while your recipe sounds good, it is NOT for a sirloin roast, but rather for a loin roast. They are not the same. You may want to rename your recipe to avoid confusion.
Amanda Formaro says
Hi Ellen. This recipe can be used for a loin or sirloin. Hopefully you are not confusing this with a tenderloin, as that’s a much smaller cut.
Jeanne Hanks says
Hi Amanda I have an 8 lb Boneless Sirloin Pork Roast and was going to try this tonight. Do you cover the roast once you put it in the oven. I was going to try for 4 hours at 225…Does that sound about right? Thanks
Amanda Formaro says
Hi Jeanne. No, don’t cover the roast. That’s a big one, so 4 hours is probably right. Check the meat with a thermometer after about 3 hours. You want the center of the roast to register 145 F. :) Enjoy!
Rebecca says
I made this recipe tonight and it was delicious. Thanks for sharing it! On your slow-roasted whole chicken- does the skin turn out really crispy?
Amanda Formaro says
Hi Rebecca, so glad you enjoyed the roast! For the chicken, are you referring to the slow cooker whole chicken? If so, no the skin is not crispy.
Rebecca says
Amanda, I mean the slow roasted sticky chicken with roasted vegetables that you referred to above in your reply to Lynne. I have been looking for a roasted chicken recipe with a very crispy skin, so was wondering if this would be one.
Amanda Formaro says
Oh I’m sorry Rebecca! Yes, that does have a crispy skin. Fair warning though, the rub that is used in that recipe, and the fact that you use a lot of it on the skin, is pretty strong and spicy. So if you are looking for a crispy skin to eat, I would use the spice more sparingly :)
Lynne Houston says
Hi Amanda, I’m doing this recipe tonight, though I’m curious why the low heat of 225F ?? Mine is only 2 lbs., this is my 1st time roasting a pork. Been 10 years – just added Pork back to my diet and want to make sure I’m preparing it right! Thanks for you help. Love your site.
Amanda Formaro says
The low temperature allows the pork to cook slowly, resulting in a juicy and tender roast, not dry and chewy! You will love it :)
Lynne Houston says
Hi Amanda,
Turned out “PERFECT” Thank you so much. Will the low temperature work on all Roast? And would it work for Poultry: Chicken, Duck, Turkey??
Thanks again. Look forward to more recipes.
Lynne Houston
‘Life as a Morticians Wife
Amanda Formaro says
Hi Lynne! So glad you enjoyed it! Slow roasting at low temps will usually work for any meat. I have a slow roasted chicken recipe I made for Recipe Lion that you can find here http://www.recipelion.com/Chicken-Recipes/Slow-Roasted-Sticky-Chicken-With-Roasted-Vegetables it’s one of my favorites! And here’s a recipe for slow roasted beef on a blog I trust :) http://www.simplyrecipes.com/recipes/roast_beef/
Kelly says
Hi,I just want to check the Cooking temperature please. 225 F Seems Very low? l use °C, So converted that would be only 110 °c which is very cool.. is this correct? this recipe looks delicious and I Would love to try it! Thank-you.
Amanda Formaro says
Hi Kelly! Yes, that’s the correct temperature. The low temperature allows the pork to cook slowly, resulting in a juicy and tender roast, not dry and chewy! Hope you love it! P.S. I do my pork ribs the same way, at 225. :)
Kalyn says
And, duh. Obviously I didn’t read the comments before I passed on that info about Kevin. He always seemed like such a nice guy.
Amanda Formaro says
Thanks Kalyn, yes so sad! He’s not the first foodie to have left this world since I began blogging :(
Kalyn says
I love pork roast! Thanks for the mention of my recipe.
And sadly, Kevin Weeks passed away about a year ago. He was someone I met online when I first started blogging, and I’d always hoped to meet him in person.
Lana @ Never Enough Thyme says
I love a good Sunday roast, too. Those wonderful smells filling the house and everyone anticipating dinner. Yum. Thanks for another great Sunday roast recipe, Amanda!
Joan says
Your roast sounds good. I was curious about the original source, so I went searching. I found some sad news. It seems that Mr. Weeks passed away in April 2012.
Amanda says
How sad :( I had a feeling that may have been the case. I found something that indicated he was ill, but hadn’t found anything about him passing. Thank you for sharing this. :(
TidyMom says
I love a good roast too! This is very similar to what I do!