The Best Sirloin Pork Roast

The Best Sirloin Pork Roast at AmandasCookin.com @amandaformaro

There’s nothing more nostalgic for me than a good Sunday roast. Beef or pork, I’m not picky, I love either one. 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.

I’ve made this sirloin pork roast numerous times and every single time it’s perfectly juicy and full of flavor. 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 roast.

I would love to give credit to the blog, Seriously Good, where I found this recipe. However, I just visited and the link is dead. The blog belonged to a gentleman named Kevin Weeks. I haven’t been able to find another online presence besides a personal Facebook profile. So Kevin, if you surface again, let me know when your blog is live and I will link to you!

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, and I wasn’t crazy about the sauce so I’ve left that out.

This is my go-to pork roast recipe now. I love it, it’s perfect. So thank you, Kevin Weeks, for the great recipe!
Sunday Roasts: A Year's Worth of Mouthwatering Roasts, from Old-Fashioned Pot Roasts to Glorious Turkeys

More Roast Recipes

Sirloin Roast Beef
To Die For Pot Roast (Crockpot)
Slow Cooker Pork Sirloin Tip Roast – Kalyn’s Kitchen

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!

The Best Sirloin Pork Roast

Rating: 51

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

The Best Sirloin Pork Roast

Ingredients

  • 3 lb pork loin 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, separated
  • 3/4 cup beef broth, separated

Instructions

  1. Preheat oven to 225 F.
  2. 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.
  3. 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.
  4. 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.
  5. Place roast on top of vegetable/broth mixture and place skillet in center of oven. Cook until an instant read thermometer's internal temperature reaches 145 F (about 2 hours).
  6. Remove roast from oven and tent with foil. Allow to rest for 10 minutes before slicing and serving with pan juices.
http://test.amandascookin.com/2013/03/the-best-sirloin-pork-roast.html

Comments

  1. Joan says

    Your roast sounds good. I was curious about the original source, so I went searching. I found some sad news. It seems that Mr. Weeks passed away in April 2012.

    • says

      How sad :( I had a feeling that may have been the case. I found something that indicated he was ill, but hadn’t found anything about him passing. Thank you for sharing this. :(

  2. says

    I love pork roast! Thanks for the mention of my recipe.

    And sadly, Kevin Weeks passed away about a year ago. He was someone I met online when I first started blogging, and I’d always hoped to meet him in person.

  3. says

    And, duh. Obviously I didn’t read the comments before I passed on that info about Kevin. He always seemed like such a nice guy.

  4. Kelly says

    Hi,I just want to check the Cooking temperature please. 225 F Seems Very low? l use °C, So converted that would be only 110 °c which is very cool.. is this correct? this recipe looks delicious and I Would love to try it! Thank-you.

    • says

      Hi Kelly! Yes, that’s the correct temperature. The low temperature allows the pork to cook slowly, resulting in a juicy and tender roast, not dry and chewy! Hope you love it! P.S. I do my pork ribs the same way, at 225. :)

  5. says

    Hi Amanda, I’m doing this recipe tonight, though I’m curious why the low heat of 225F ?? Mine is only 2 lbs., this is my 1st time roasting a pork. Been 10 years – just added Pork back to my diet and want to make sure I’m preparing it right! Thanks for you help. Love your site.

  6. Rebecca says

    I made this recipe tonight and it was delicious. Thanks for sharing it! On your slow-roasted whole chicken- does the skin turn out really crispy?

      • Rebecca says

        Amanda, I mean the slow roasted sticky chicken with roasted vegetables that you referred to above in your reply to Lynne. I have been looking for a roasted chicken recipe with a very crispy skin, so was wondering if this would be one.

        • says

          Oh I’m sorry Rebecca! Yes, that does have a crispy skin. Fair warning though, the rub that is used in that recipe, and the fact that you use a lot of it on the skin, is pretty strong and spicy. So if you are looking for a crispy skin to eat, I would use the spice more sparingly :)

  7. Jeanne Hanks says

    Hi Amanda I have an 8 lb Boneless Sirloin Pork Roast and was going to try this tonight. Do you cover the roast once you put it in the oven. I was going to try for 4 hours at 225…Does that sound about right? Thanks

    • says

      Hi Jeanne. No, don’t cover the roast. That’s a big one, so 4 hours is probably right. Check the meat with a thermometer after about 3 hours. You want the center of the roast to register 145 F. :) Enjoy!

  8. ellen says

    Was looking for a pork sirloin roast recipe and while your recipe sounds good, it is NOT for a sirloin roast, but rather for a loin roast. They are not the same. You may want to rename your recipe to avoid confusion.

  9. Anna says

    Hi Amanda, I can’t wait to try this roast! I have a couple of questions. Do I need to trim the layer of fat off of the roast? If not, then does the fat side face up in the oven. Sorry – I’m new at this.

    • says

      No problem Anna, they are good questions! For this particular recipe I do trim the fat and place the roast fat side down. It’s a good question because some recipes require that you keep the fat on and roast fat side up. :) Hope you enjoy it as much as we do!

  10. Natalie says

    Hi Amanda, this recipe looks great and I’m going to try it tonight! Wondering how long you think I should cook a 1.75 lb. roast? I never roast at that low of a temp, so I’m new to working out the correct time. Thanks!

    • says

      Oh Natalie, I’m sorry I didn’t see this until this morning! If you haven’t made it yet, I would suggest using your meat thermometer for best results. Chances are that the time will be pretty close to what it says in the recipe as the roast is still just as thick as one that weighs 3 pounds, it’s just not as long. I hope this helps and hope you enjoy it!

  11. Ruthie says

    I’m excited to try your recipe tomorrow but I’m new at roasting so I have a really basic question. Do I cover the meat while it’s cooking to keep the juices from evaporating? The recipe says to tent tin foil after removing from the oven but what about while it’s in the oven?

  12. Sandra says

    I plan to make a pork roast tonight. Can I start with a convection high heat to sear the roast then turn down to a low heat? I always have been told to put the fat side up, I see you say to place the fat side down.

  13. Ruthi says

    I was also surprised at the low temp. Then I thought that it is 40 mins at 225 per pound. That seems to be the same as 18 mins at 4oo per pound. The difference is the moisture left inside the meat. Thanks for this recipe.

  14. Ophelia says

    Hi Amanda will this recipe work for a 8.37lb bone in pork sirlion roast? I have never cooked a roast this big before. I dont think I have a skillet large enough to even brown the roast. What do you think?

    • says

      That’s a really big roast Ophelia! Yes it will work, but will take considerably longer. I couldn’t even guess at the length of time, your best bet is to go by the internal temperature of the roast. it needs to reach 145 F

  15. Ruthi says

    this pork sirloin recipe was absolutely fantastic. It cooked the meat without drying it. The taste was fabulous! I used every bit of it and made soup with the bones which also disappeared in a flash. Thanks for a great find. This recipe will go to my children.

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