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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Marcia L. says
Added some precooked potatoes and oh, my! Awesome recipe! Will definately be doing again! Can’t wait to try more of Amanda’s recipes!
Amanda Formaro says
Thank you so much Marcia!
Doug says
Excellent flavors and texture.
I opted for asparagus and chunky mushrooms in place of carrots and celery. Asside from a couple of oder of process errors, it went smoothly.
Cathy B. says
My roast came out perfect!! I used a 3-lb. pork boneless sirloin tip roast and cooked it at 225 degrees as instructed. I have to admit I was skeptical that the low heat would cook it in such a short time. It was done in exactly 2 hours and turned out very moist. The combination of garlic, spices, and vegetables made this roast so delicious. My husband loved it! ❤️ Leftover roast will make great sandwiches for lunch tomorrow. I will definitely be making this again 😋
Amanda Formaro says
Awesome, thank so much for sharing your experience Cathy! So glad you guys loved it :)
Dan says
Perfect! I have to admit I was worried about the low temperature as well, but it came out right at 2hrs with an internal temp of 60C. Succulent! Low and slow… Thanks Amanda!
Amanda Formaro says
Hooray, so glad you loved it Dan!
Dan says
And just to clarify, I used 110 Celsius (Canadian oven).. definitely NOT 225 Celsius!! My god, can you imagine?
Amanda Formaro says
That would have produced shoe leather LOL
charlie says
Hi amanda, 225F is way too low. I think you used 225 Celcius, which is 440F. Could you please change this on your recepie so other people don’t have raw meats?
Amanda Formaro says
Hi Charlie. 225 F is correct. Please read all the tips before continuing with the recipe, and make sure you are using the suggested cut of meat and that it is boneless. :)
Blue says
Charlie’s “request” has me cracking up LOL
Sherry says
I just took this out of the oven at 2 hours 10 minutes, and unfortunately I have a lot of pink in the middle- too much for my comfort. I followed exact directions, my roast was less than 3 lbs, and typically my oven runs hot. Just a fair warning that the cooking time might not be quite right for everyone!
Amanda Formaro says
Did you use a boneless roast?
Sarah says
I had the same issue! My roast was 2.49 pounds and boneless.
Shirley says
First time cooking this cut of meat! I made two boneless roasts, didn’t tie them together, and just doubled the recipe. I used Better than Bouillon beef. My oven temp was close to 225• and after 2 hours, my meat temp only reached 130•. After another 30 minutes, meat temp was 135. I increased oven temp to 250• and said, we’re eating it in 30 minutes no matter what temp the meat is. The results – delicious, juicy, and very tender. Anyways – this will be a go to recipe for my family. I wouldn’t adjust anything! Thank you!
Amanda Formaro says
So glad to hear that Shirley, thank you so much!
Karhlyn says
Glad I found your recipe! Can I cook in a crock pot?
I do my pork butts that way, but not sure about this kind of pork roast
Thanks !
Amanda Formaro says
This recipe is best cooked as described here. The crockpot provides a completely different texture. If you decide to try it, I’d love to hear how it goes :)
Kim says
I made this for dinner this evening and It was FANTASTIC!!! I used a boneless pork sirloin tip roast that I recently purchased at Costco and I couldn’t be more impressed! Pork the way Grandma made it! Thank you so very much!
Amanda Formaro says
Awesome, thanks Kim! So glad you guys loved it!!
Anne says
Followed the recipe and it was the best roast ever. Definitely going to cook my roast like that again. Juicy and cooked to perfection:)
Amanda Formaro says
So glad you enjoyed it, thank you! :)
Anne M says
Here’s to Kevin Weeks and you! My husband came home with a 2 lb. sirloin roast and I am used to shoulder cuts, so I Googled and came across your recipe here. I am so glad I did. The roast came out perfectly cooked – just delicious and still a little juicy. This will be my go to recipe from here on in, thank you very much.
Amanda Formaro says
Hooray! So glad you loved it as much as we do here, thank you Anne!
Mary says
Amanda, thanks for a big win! My family loved this dish, especially my husband. I ended up altering the cooking time in your recipe, because I realized I had bone-in roast, as I was putting the meat into the pan. Oops. My heart sank, but I had already committed, so I upped the temperature to 275 degrees and put the roast in the oven for 3 hours. My husband is skiddish about undercooked pork, so this was just right for him. I could have taken it out 20 minutes or so earlier (the meat was 163 degrees and a tiny bit dry, I thought, but with serving the carrots, onions and celery on top, the flavor was divine). Posting this partly for anyone else who accidently has a bone-in and is wondering how to proceed.
At this time of sheltering at home, it was great to have the smell of the roast and spices filling our house, and to have a delicious meal to enjoy. Thanks for your recipe.
Amanda Formaro says
Hooray Mary, and thanks so much for sharing your experience with the bone-in roast. I’ll have to test that myself too! :)
Sharon Ruddell says
I made this right now. After 2 hours in a 225 degree oven it was barely hot!!!! I have turned the temp up to 400 degrees in the hopes we get to eat tonight!!
Amanda Formaro says
Hi Sharon. Did you use a bone-in roast?
Scott says
Tastes like… roast pork. Underwhelmed. Seasonings and cooking method add nothing.
Amanda Formaro says
Sorry you didn’t like it. I disagree with you and find it very flavorful!
Peter says
I realized my thermometer was dead after it went in the oven!! So I hoped your cook time was right. PERFECT!!! Loved it so much. Thank you :)
Amanda Formaro says
I hate when that happens! So glad you loved it and it all worked out! :)
Irma Brown says
I made this for dinner last night. The pork was tender & moist and we spooned the vegetable mixture over wild rice. It was sooo good. I will definitely be making this again!
Amanda Formaro says
Thank you Irma, so glad you enjoyed it!
Grant says
2 hours and 20 minutes and I am at 120 degrees. Frustrating. Increasing the temp. 225 just seems too low a temp. 3 lb pork roast, no bone.
Amanda Formaro says
Sorry you had trouble! Without being in your kitchen with you, I have no idea what could have gone wrong. I’ve tested this recipe with multiple different cuts as you can see in the post, and I’ve nade it for dinner many times.
Foner says
I noticed several comments about cooking times/temperature not being correct.
Everyone should own an OVEN THERMOMETER as not all ovens are adequately calibrated at the factory and you can’t count on the accuracy of the setting of the oven,
Also a back-up probe-type or IR thermometer for testing the results are also handy to have.
D... says
Did you start cooking from refrigerator temperature, or room temperature? If the roast has not had time to come up to room temperature, it will take longer.
Aaron says
3.5lb pork sirlion roast. 250F in the oven for 2.5 hours. Temp hit 145. Pulled the pork from the pan to cut it and it just bled all over. My oven even cooks a little hot so i figured this would cook up great….I don’t cook pork very often, but bleeding pork doesn’t appeal to me.
The time I’ve spent cooking this pork in the oven i should have just made use of the slow cooker. I’ve covered the pork in foil and have it cooking at 350….took an extra hour to get the pork to 165F and not bleeding when you cut into it.
Amanda Formaro says
Hi Aaron. Did you use a boneless pork roast or bone in?
Mark chase says
I just checked the pork A2.15lb sirloin tip roast and it is pouring with blood. There is not a single other recipe anywhere that has acooking temp lower than 300f. I cooked the 2.15lb puece for 1hr20mins but as there was no bubling if the juices i was very suspect so i increase the temp for 30 mins to 275f and it was not cooked. There are 2options here either my gas oven is no good or irs supposed to be 325f. Also did yiu use a convection oven ?
Amanda Formaro says
Hi Mark. Did you use a boneless pork sirloin tip roast?
John Starnes says
Can this be cooked in an Instantpot?
Amanda Formaro says
I have not tested this in an instant pot. I’m sure it can, but the texture of the meat will be different. Instant Pots tend to cook a roast to make it pull apart, rather than slice. I personally would not make this particular recipe in an instant pot ;)
Km Hawes says
I am preparing this recipe today, just put it in the oven. It smells wonderful but I just wanted to check on oven temperature at 225 degrees. Thank you for your recipe,
Amanda Formaro says
Yes it’s correct! :)
Meagan says
“Some butcher shops will tie two boneless pork sirloin roasts together to make a 3 pound roast.” What if mine aren’t tied together? could I just sear them separately and throw them both in the pan? cook a shorter time perhaps? Thanks for the help!
Amanda Formaro says
They would likely change the cooking time. Can you tie them together? Butcher’s twine or baking twine will work. My concern is that they are odd shaped. That’s why the butchers tie them together – to make a uniform shape so everything cooks evenly. If you decide to go forward with cooking them without tying them together, be sure to place a thermometer in the thickest part and you will need to watch the roast diligently.