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This tender and flavorful pork sirloin roast recipe will win you over — even if you’re like me and usually prefer beef versions, like sirloin tip roast or beef tenderloin. I use the same stovetop-to-oven method I love for other meats, like baked pork chops, sirloin steak, and even baked lamb chops. The technique gives this pork roast that perfect sear and locks in all the flavors, making it perfect for weeknight dinners and special occasions alike.
Why You’ll Love This Pork Sirloin Roast
- Juicy, tender roast
- Flavorful herb butter rub
- Common pantry ingredients
- Minimal hands-on time
- Stovetop-to-oven method for even cooking and deeper flavor
- Perfect for weeknight dinners or special occasions
Ingredients & Substitutions
This section explains how to choose the best ingredients for sirloin pork roast, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Boneless Pork Sirloin Roast – This cut is lean, flavorful, and comes from the hindquarters of the pig. Although grocery stores may have it, one from the butcher will be more fresh. This recipe would also work with other cuts of pork, but the time will vary.
- Olive Oil – Locks in moisture, promotes browning, and helps the seasonings stick. You could also use avocado oil.
- Spices – A combination of smoked paprika, sea salt, and black pepper.
- Butter – I prefer to use unsalted butter and salt the meat separately to control the amount. Let it sit on the counter for about 30 minutes to soften to room temperature.
- Garlic – Freshly minced garlic will provide the most flavor, but you can always use 2 teaspoons of jarred minced garlic for convenience.
- Fresh Herbs – I use fresh thyme and fresh rosemary, but you could use other fresh herbs such as oregano, sage, or even parsley to customize the pork sirloin roast to your liking. See my compound butter recipe for more ideas.
- Chicken Broth – I usually buy a reduced sodium variety, but regular broth works (it goes in the bottom of the pan, so doesn’t impact how salty the dish is too much), or make nutritious bone broth instead.
How To Cook Pork Sirloin Roast
This section shows how to make pork sirloin roast, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Tie the roast. Before you follow this recipe for pork sirloin roast, you’ll need to tie it with kitchen twine. This will help keep its shape and juices intact. If you need more detailed instructions for tying, see my roasted beef tenderloin recipe post — this one works the same way.
- Add seasonings. In a small bowl, mix together the smoked paprika, sea salt and pepper. Brush/rub roast with olive oil, then rub the seasoning mixture onto the roast.
- Make the herb butter. In a small bowl, mash together the butter, minced garlic, thyme, and rosemary.
- Sear the roast. In a large Dutch oven (or other oven-safe pot), sear the sirloin on all sides until browned.
- Add the butter and broth. Working quickly, rub the herb butter mixture over the roast. Pour the chicken broth into the bottom of the pan (not on the roast).
- Roast. Insert a probe thermometer into the thickest part of the roast, if you have one. (Alternatively, you can check with a regular meat thermometer later during baking.) Cover with aluminum foil or a lid, and bake in the oven until almost done. Remove the lid and return the pork sirloin roast to the oven. Roast until cooked through (see tips below).
- Rest. Transfer the roast to a platter or cutting board, tent with foil and rest before slicing.
How Long To Cook Pork Sirloin Roast?
The cooking time for pork sirloin roast will depend on its thickness and weight, and whether or not you sear it first. A good method is to sear the roast on all sides first, then cover and roast in the oven for about 20 minutes per pound, with the last 10 minutes uncovered. The internal temperature should reach at least 140 degrees F, and will reach 145 degrees F when it rests afterward.
I wasn’t able to find a whole 4-pound roast like I wanted, so mine was cut into two 2-pound roasts. Since each was 2 pounds, it took a total of 40 minutes in the oven (covered for 30, uncovered for 10).
Tips For The Best Pork Sirloin Roast Recipe
- Tie it tightly. This ensures that the meat doesn’t spread, and the juices stay locked inside.
- Roast covered followed by uncovered. Covering for most of the time creates steam and makes the roast juicy, while uncovering at the end ensures a nice crust.
- Use a thermometer. This is the best way to ensure a juicy pork sirloin roast. I highly recommend a probe thermometer, because it will beep at just the right time, but a regular meat thermometer will also work. You’ll want the roast to reach 130-135 degrees F before uncovering it, then ensure it reaches 140 degrees F before removing from the oven. The internal temperature will rise another 5-10 degrees while resting.
- Let it rest before slicing. This allows the juices to redistribute throughout the meat for optimal tenderness. Plus, it rises to its final temperature during this time.
- Carve against the grain. For the most tender slices, slice the roast against the grain to break up muscle fibers.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat: I recommend reheating in the oven at a low temperature, around 250-300 degrees F. Wrap the roast in two layers of foil and place it directly on the oven grates for about 10-15 minutes to ensure it warms evenly. Avoid using a baking dish to prevent overheating.
- Freeze: Cool completely, then store in a zip lock bag in the freezer for up to 3 months.
What To Serve With Pork Sirloin Roast
Simple pork sirloin roast recipes like this one can go it with just about any side dish. Here are some easy ideas:
- Roasted Veggies – Roasted broccoli makes a quick and easy side, or pair this roast with fancier veggies like garlic roasted green beans or roasted brussels sprouts.
- Comforting Sides – Pair your roast with roasted sweet potatoes, savory mashed potatoes, or sweet honey roasted carrots for a satisfying combination.
- Fresh Salads – Create a balanced plate by serving your pork with a crisp garden salad, or a refreshing cucumber tomato salad. For a festive meal, make a Christmas salad instead.
More Tender Pork Recipes
Looking for more tender and juicy pork recipes? Try some of my other favorites:
- Twine – A must-have to help your roast stay intact.
- Dutch Oven – It heats up well for the perfect sear, and looks gorgeous for recipes that can go straight to the table. There are multiple colors, too.
- Probe Thermometer – It beeps when your meat reaches the right temperature, so you don’t have to keep opening the oven and letting the heat out.
Pork Sirloin Roast
Pork Sirloin Roast
This juicy and flavorful pork sirloin roast recipe is seasoned with a mouthwatering herb-butter rub, seared, and then baked to perfection.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C).
Use kitchen twine to tie each piece of the roast tightly, at one-inch intervals.
In a small bowl, mix together the smoked paprika, sea salt and pepper. Brush/rub the roast with olive oil, then rub the seasoning mixture onto the roast.
In a small bowl, mash together the butter, garlic, thyme and rosemary. Set aside.
Heat a large Dutch oven (or other oven-safe pot) over medium-high heat. Sear the sirloin on all sides until browned, about 3 minutes per side.
Working quickly, immediately spread the butter mixture over the roast (using the back of a spoon or a spatula).
Pour the chicken broth into the bottom of the pan (don’t pour it over the roast, as this could wash off the seasonings).
Insert a probe thermometer into the thickest part of the roast. Cover with aluminum foil or a lid, and place in the oven. Bake for 30-60 minutes, until the internal temperature reaches 130-135 degrees F (54-57 degrees C).
Remove the lid and return the pork sirloin roast to the oven. Continue roasting for about 10 more minutes, or until the internal temperature reaches 140 degrees F (60 degrees C).
Transfer the roast to a platter or cutting board, tent with foil and rest for 10 minutes before slicing. (The temperature will increase by 5-10 degrees once you remove it from the oven.)
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Serving size: 8 ounces of pork
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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