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
- ¾ 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
Latest posts by Amanda Davis (see all)
- Watergate Salad - November 21, 2024
- Sweet Potato Pie - November 18, 2024
- Roasted Turkey - November 14, 2024
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!