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
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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?