The Ultimate Juicy & Flavorful Boneless Pork Sirloin Roast Recipe for a Perfect Sunday Dinner
There’s a special place in my heart for a good Sunday roast. It’s more than just a meal; it’s a tradition, a comforting aroma, and a gathering of loved ones. Whether it’s beef or pork sirloin, the anticipation alone brings back a flood of cherished memories. This particular boneless pork sirloin roast recipe has been a staple in my home for countless dinners, and every single time, it emerges from the oven incredibly juicy and bursting with flavor. It’s one of those rare “grown-up” meals that I adored as a child, and I can still vividly recall waiting impatiently at the table, driven wild by its irresistible scent.
For those days when you need a truly effortless option, our Mississippi Pot Roast, cooked in a slow cooker, is a fantastic choice. It delivers a tender, juicy roast with a rich, savory gravy that’s infused with the zesty kick of ranch and pepperoncini peppers!
A Foolproof Method for the Best Pork Sirloin Roast
The tradition of enjoying this magnificent meal continues with my own children, who love it just as much as I do. Pork is a wonderfully succulent meat, yet many cooks often shy away from it or overcook it, fearing it won’t be cooked through. This often leads to a dry, unappealing roast that relies heavily on gravy to make it edible. But with this particular boneless pork loin roast recipe, those worries are a thing of the past. It’s truly the best!
I originally discovered this phenomenal recipe on the now-defunct blog, Seriously Good, created by Kevin Weeks. Sadly, Kevin has passed away, but his culinary legacy lives on through incredible recipes like this one. While I never had the pleasure of knowing Kevin personally, I am immensely grateful to have stumbled upon and enjoyed this delightful creation. I’m certain he is deeply missed by all who knew him and his cooking.
I feel incredibly fortunate that I saved this recipe when I did. I would have been genuinely disappointed to find it had disappeared. While my version includes a few minor tweaks to Kevin’s original, it is without a doubt the most delicious and perfectly cooked boneless sirloin pork roast I have ever prepared. It has become my absolute go-to for any occasion that calls for a truly impressive and satisfying meal. Thank you, Kevin Weeks, for this remarkable recipe!
Please note: This recipe is specifically designed for a BONELESS roast. Bone-in roasts will cook at a significantly faster rate and require different timing and possibly temperatures.
Choosing the Right Cut: A Guide to Pork Roasts
Over the years, while this recipe has garnered raving reviews, some cooks have encountered difficulties. The primary culprit is almost always the type of pork roast used. The confusion is completely understandable, as there are several different types of pork roasts available, and to add to the complexity, their names can vary significantly across different regions of the country. To ensure your success with this recipe, I’m providing a clear visual guide to the specific cut of pork roast that this recipe calls for.
Pork Sirloin Roast, Sirloin Tip Roast, or Pork Loin Roast: What’s the Difference?
- For this recipe, you can successfully use either a boneless pork sirloin tip roast (which is my preferred choice, often labeled with arrow #1 in butcher shops) or a boneless pork sirloin roast (sometimes labeled with arrow #2). I have also achieved excellent results using a boneless center-cut pork loin, which is the same cut that boneless pork chops are typically cut from (and is often pictured at the top of comprehensive photo guides).
- A standard boneless pork sirloin roast is generally smaller than a sirloin tip roast, usually weighing just over a pound. To achieve a larger, more substantial roast (around 3 pounds), some butcher shops will cleverley tie two boneless pork sirloin roasts together. This is what you see beautifully showcased in the final cooked roast photos in this article, demonstrating how a larger roast can be achieved from smaller cuts.
- My personal preference is to use a boneless pork sirloin tip roast because these cuts are naturally larger than a single sirloin roast, meaning I only need one to feed my family, simplifying the preparation process.
What Roasts NOT to Use for This Recipe
To guarantee the success of your roast, it’s just as important to know which cuts to avoid with these specific instructions:
- The detailed instructions and cook time provided in this recipe are NOT suitable for a bone-in pork roast. Bone-in roasts cook considerably faster, and following these timings would likely lead to an overcooked, dry result.
- I strongly advise against using this recipe for a pork tenderloin. Tenderloins are much smaller and leaner cuts of meat, and they will cook significantly faster than the roasts specified here. Using them would require drastically different cooking times and temperatures to prevent them from drying out.
- When in doubt, use the photos provided here as a reliable guide, especially if your local butcher uses different terminology for these cuts. In fact, don’t hesitate to pull up this post on your phone and show it to your butcher to ensure you get the exact right cut of meat for a perfect roast!
YOU CAN FIND THE FULL PRINTABLE RECIPE AND INSTRUCTIONS AT THE END OF THIS POST
Ingredients for a Delicious Pork Sirloin Roast
The beauty of this recipe lies in its simplicity and the way a few key ingredients come together to create an unforgettable flavor profile. Here’s what you’ll need:
- 3 lb boneless pork sirloin tip roast, boneless pork loin roast, or boneless center-cut pork loin (refer to the photo guide above for best results)
- 3 teaspoons minced garlic, divided
- Salt and freshly ground black pepper, to taste
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme leaves
- 1 cup diced onion
- 2 medium carrots, roughly chopped or diced
- 1 stalk celery, chopped or diced
- 2 tablespoons olive oil
- 3/4 cup beef broth (or chicken broth for a milder flavor)
Helpful Kitchen Tools to Ensure Success:
- A sturdy Cast iron skillet (or any oven-proof skillet/Dutch oven)
- An accurate Instant-read thermometer (essential for perfectly cooked pork)
- Mixing bowls for preparing herbs and seasonings
- A sharp Chef’s knife for precise vegetable dicing
How to Make This Perfectly Juicy Pork Sirloin Roast: Step-by-Step
Follow these straightforward steps to create a show-stopping pork roast that’s guaranteed to impress:
- Prepare the Oven: Begin by preheating your oven to a low and slow 225 F (approximately 107 C). This gentle heat ensures even cooking and a tender result.
- Season the Pork: Take your boneless pork roast and rub one teaspoon of the minced garlic all over its surface. In a small bowl, combine the dried rosemary and thyme, gently crumbling them between your fingers to release their aromatic oils. Evenly sprinkle this herb mixture onto all sides of the pork. Finally, season generously with salt and freshly ground black pepper. Gently pat the seasonings into the meat to ensure they adhere well.
- Sear for Flavor: Heat the olive oil in your 9-inch to 10-inch cast iron (or other oven-proof) skillet or Dutch oven over medium-high heat until shimmering. Carefully place the seasoned pork roast into the hot skillet and brown it thoroughly on all sides. This crucial step creates a beautiful crust and locks in those delicious flavors. Once browned, remove the roast from the skillet and set it aside on a plate.
- Sauté Aromatics & Deglaze: Add the diced onions, carrots, and celery to the same skillet, scraping up any browned bits from the bottom (these are full of flavor!). Sauté the vegetables, stirring occasionally, until they begin to soften and lightly brown. Then, add the remaining two teaspoons of minced garlic and cook for another minute until fragrant. Deglaze the pan by pouring in the beef broth, stirring well to lift all the flavorful fond from the bottom of the skillet. This creates a wonderful base for your pan juices.
- Roast to Perfection: Return the browned roast to the skillet, placing it on top of the fragrant vegetable and broth mixture. Insert an oven-safe instant-read thermometer into the thickest part of the meat, ensuring it doesn’t touch any bone (if using a bone-in roast, though not recommended for this recipe’s timing). Place the uncovered skillet into the center of your preheated oven.
- Rest and Serve: Continue to cook the roast until the internal temperature, as measured by your instant-read thermometer, reaches 145 F (approximately 63 C). This usually takes about 2 hours, but always rely on the thermometer, not just the clock. Once it reaches the target temperature, remove the roast from the oven. Tent it loosely with foil and allow it to rest for at least 10 minutes. This resting period is crucial; it allows the juices to redistribute throughout the meat, resulting in a tender and incredibly juicy roast. After resting, slice the pork and serve it with the flavorful pan juices.
Serving Suggestions for Your Perfect Pork Roast
A beautifully cooked pork sirloin roast deserves equally delightful accompaniments. Here are a few ideas to complete your meal:
- Creamy Mashed Potatoes: A classic pairing, perfect for soaking up those savory pan juices.
- Roasted Root Vegetables: Carrots, parsnips, and potatoes roasted alongside the pork (or separately) complement the flavors beautifully.
- Green Beans with Almonds: A simple yet elegant side dish that adds a lovely crunch and fresh flavor.
- Apple Sauce or Apple Chutney: The sweetness of apple is a traditional and delicious counterpoint to pork.
- Crispy Roasted Brussels Sprouts: Adds a touch of bitterness and texture.
- Yorkshire Pudding: While traditionally served with beef, it’s a delightful addition to any roast dinner.
More Delicious Roast Recipes to Explore
If you love this pork sirloin roast, you might also enjoy these other comforting and flavorful roast recipes:
- Sirloin Roast Beef – This particular recipe, hailing from the fantastic cookbook “Sunday Roasts” (which you see pictured here!), perfectly captures the essence of the roast I remember from my own childhood. It’s incredibly tender and juicy, making it ideal for special occasions or when entertaining guests.
- Crockpot Roast Beef – Another one of my absolute go-to recipes. This slow cooker marvel uses a chuck roast, ensuring it’s consistently tender and utterly delicious. It’s a true family favorite for its ease and incredible flavor.
- Slow Cooker Pork Sirloin Tip Roast with Balsamic Onions – While I haven’t personally tried this recipe from Kalyn’s Kitchen yet, it looks absolutely incredible and has quickly made its way onto my short list of must-try dishes.
- Slow Cooker Country Style Ribs – These ribs are wonderfully easy to make and exceptionally delicious. As a bonus, your kitchen will be filled with an amazing aroma as they slow cook!
- Rack of Lamb – Experience juicy and tender perfection with this rack of lamb, marinated in fresh rosemary and thyme. It’s seared to create a delicate caramelized crust, then roasted in the oven until it’s melt-in-your-mouth tender.
- Rib Tips – Rib tips are renowned for being some of the most flavorful and tender chunks of meat you’ll ever sink your teeth into. Toss them in a generous amount of your favorite barbecue sauce for the ultimate culinary experience!
One of my absolute favorite cookbooks dedicated to roasts is Sunday Roasts: A Year’s Worth of Mouthwatering Roasts, from Old-Fashioned Pot Roasts to Glorious Turkeys, and Legs of Lambby Betty Rosbottom. I’ve had the pleasure of trying several recipes from its pages, and each one has been nothing short of wonderful! What is your personal favorite roast recipe?
The Best Sirloin Pork Roast Recipe
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 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 FOR OPTIMAL RESULTS
- 3 teaspoons minced garlic divided
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme leaves
- Salt and freshly ground pepper
- 2 tablespoons olive oil
- 1 cup diced onion
- 2 medium carrots diced
- 1 stalk celery diced
- ¾ cup beef broth
Before You Begin
Instructions
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Preheat your oven to 225°F (107°C) to ensure a gentle and even roast.
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Generously rub the boneless pork roast with 1 teaspoon of the minced garlic. In a separate small bowl, combine the dried rosemary and thyme, crumbling them lightly with your fingers to release their aroma. Sprinkle this herb mixture evenly onto all sides of the pork. Season with salt and freshly ground black pepper to taste. Gently pat the seasonings into the meat for full adherence and flavor absorption.3 lb boneless pork sirloin tip roast, boneless pork loin roast or boneless center cut pork loin, 2 teaspoons dried rosemary, 1 teaspoon dried thyme leaves, Salt and freshly ground pepper
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Heat the 2 tablespoons of olive oil in a 9-inch to 10-inch cast iron (or other oven-proof) skillet over medium-high heat. Once shimmering, carefully place the seasoned pork roast into the hot skillet and sear it on all sides until a deep golden-brown crust forms. This step builds crucial flavor and texture. Remove the browned roast to a plate and set aside.2 tablespoons olive oil
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Add the diced onions, carrots, and celery to the same skillet. Sauté these vegetables, stirring occasionally, until they begin to soften and caramelize, picking up all the delicious browned bits from the pan. Add the remaining 2 teaspoons of garlic and cook for another minute until fragrant. Pour in the beef broth to deglaze the skillet, scraping up any remaining flavorful bits from the bottom.1 cup diced onion, 2 medium carrots, 1 stalk celery, 3/4 cup beef broth
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Place the seared roast directly on top of the vegetable and broth mixture in the skillet. Insert an oven-safe instant-read thermometer into the thickest part of the meat. Transfer the uncovered skillet to the center rack of your preheated oven. Cook until the instant-read thermometer indicates an internal temperature of 145°F (63°C). This typically takes about 2 hours, but always rely on the thermometer for accuracy.
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Once the roast reaches 145°F, remove it from the oven. Tent it loosely with aluminum foil and allow it to rest for a minimum of 10 minutes. This resting period is crucial for the juices to redistribute, ensuring a tender and moist roast. After resting, slice the pork against the grain and serve immediately with the flavorful pan juices spooned over top.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on Mar 2, 2013, and has been updated and enhanced to provide you with the best possible cooking experience.