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
Carrie Cooper says
Excellent recipe! After baking the roast, I sliced the roast into serving size pieces and then placed the carrot, celery and broth mixture on each piece. This recipe can easily be an elegant option for company. Served this with apple coleslaw and sautéed green beans!
Amber says
The flavours were definitely there but cook time was way off. My 3lb roast at 2.5 hours was only at 130. I did end up adding potatoes, so veg volume doubled, and slightly upped the broth, maybe that’s why the discrepancy? Since it did taste very good, will be making this recipe again, but cooking at higher temperature.
Amanda Formaro says
Yes if you made changes to the recipe it’s hard to tell what the difference could have been. Was your roast boneless? Also, 130 is pretty close to the temp it needs to be, so you weren’t that far away ;)
Donna says
What a great tasting roast. I made extra gravy and served it with rice. We ate it for 3 days. It was so tender that we could cut it with a fork. Thank you!
Joyce says
Can I add potatoes to the pot?
Amanda Formaro says
Yes that should be fine, just don’t pack them in tight.
Megan says
Covered or uncovered in oven?
Amanda Formaro says
Uncovered
Andrea Lee says
Could I do this in the croackpot?
Amanda Formaro says
I wouldn’t. The crockpot will produce more of a pulled pork consistency. This recipe is for a slicing, juicy roast.
Kuhnshine says
What a delightful recipe! I’m jumping the gun here because I’m still in the first hour of cook time but I know it’s going to taste great because it’s a great recipe. That and the house smells so heavenly my low carb teenage daughters came out of their rooms to enjoy the cook. A win on all levels. Thanks!
Lisa Gensheimer says
Hello! I’m making this roast today for my New Year’s pork-and-sauerkraut tradition. However I bought a 1.5 lb. boneless pork sirloin because there are just two of us. How should I adjust cooking time? P.S. I miss Kevin Weeks, too. We used to write food-related columns on gather.com years ago!
Amanda Formaro says
Sorry I’m late answering this! In this case I would just go by the internal temp. How did it come out?
Flo says
My roast is 2.20 lbs. How long should I cook it in n the Ben?
Paula Wheeler says
This was an amazingly good considering how easy it was to make. Thank you for sharing. I’ll make it again, without a doubt.
Michele says
Use a meat thermometer and take the guess work out. It will be done perfectly
Chris Bolsoni says
The oven temp says 225? is that correct? TY. I am going to try make it tonight.
thanks
Chris
Amanda Formaro says
Yes that is correct
Jerry says
For those getting undercooked pork you probably didn’t let the uncooked roast come to room temperature prior to cooking. This makes a huge difference!
Amanda Johnson says
Heads up! If you dont get a 3 lb roast, make sure to change the cook time drastically!! I used a 2 lb roast and thought cutting 30 minutes off would be plenty, but it was incredibly dry!! 😔 I’ll try again and cook for an hour.
Amanda Formaro says
What type of roast did you use?
Chelle Thompson says
I used this method to cook a pork loin roast today and it was lovely! I did use a different combination of spices in my butter/oil mixture and will definitely cook future roasts the same way. Thank you!
Becky says
This was very good! For some reason, none of my hundreds of cookbooks have a single recipe explaining how to prepare a boneless pork sirloin roast, so I was very happy to find this one. It went together easily and quickly, and the meat stayed nice and moist. My husband gave it rave reviews!
Becky says
Super easy to make! Tastes fabulous & leftovers reheat on stovetop well! First night we had with rice & steamed broccoli. I froze the leftovers. Then I made soft tacos. Very versatile recipe.
Yuanchen says
I just made this recipe for dinner tonight and wow is it tasty. I read most of the reviews before attempting this and to be honest I was a little worried about the temperature / time it required to cook to 145 degrees. I’m glad I just ended up going with the recipe recommendation though because the meat was perfectly cooked! My boneless pork sirloin roast was even larger than 3lbs (around 3.5lb for me) and it still cooked in a little under 2 hours. The only things I did differently from the recipe were that I used fresh herbs and pounded them down with a mortar and pestle before applying to the meat. I will definitely be making this again! Thanks, Amanda!
Brandon says
The roast itself was really moist and the veggies were really good. To me though, the roast itself didn’t have a ton of flavor like I was hoping.
Amanda Formaro says
Sorry to hear that! Mine has always been flavorful, could have been the meat itself?
Monique Morgan says
This is in the oven right now! Can’t wait, smells delicious. Can I ask why you cover it with aluminum foil tent after it comes out of the oven ? I usually do roast in crockpot, so I am legit wondering why. A lot of recipes have you tent while in the oven.
Amanda Formaro says
Tenting keep it warm and resting allows the proteins to relax and the juices to go back into the roast :)