Pork Sirloin Roast Recipe

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!

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 is my go-to sirloin pork roast recipe now. I love it, it’s perfect. So thank you, Kevin Weeks, for the great recipe!

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.

1. Preheat oven to 450º F.
2. Add pork sirloin to a medium Dutch oven. Mix together olive oil, rosemary and garlic and rub onto the pork sirloin.
3. Place the pork into the oven and cook uncovered for 30 minutes. …
4. Remove from the oven and allow to rest covered for 3 to 5 minutes.

The Best Sirloin Pork Roast

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

Prep: 15min

Total: 135min

Serving Size: 1 3-ounce portion

Nutrition Facts: servingSize 1 3-ounce portion, calories 137 kcal, Carbohydrate 1 g, Protein 19 g, Fat 5 g, Saturated Fat 1 g, Cholesterol 53 mg, Sodium 91 mg

Ingredients:

• 3 lb boneless pork sirloin tip roast, boneless pork loin roast or boneless center cut pork loin
• 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
• 3/4 cup beef broth

Instruction:

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, uncovered, 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.

How to Cook Tender Pork Sirloin Roast (Instant Pot, Slow Cooker or Dutch Oven)

Learn exactly how to cook the perfect juicy, tender Pork Sirloin Roast! This easy pork recipe works in a dutch oven, Instant Pot or slow cooker!

Serving Size: About 1/2 pound

Nutrition Facts: calories 343 calories, Carbohydrate 2.7 grams carbohydrates, Cholesterol 153 milligrams cholesterol, Fat 13 grams fat, Fiber 0 grams fiber, Protein 51 grams protein, servingSize About 1/2 pound, Sodium 742.5 milligrams sodium, Sugar 0 grams sugar

Ingredients:

• 3 pounds Pork Sirloin Roast
• 1 (1 ounce) packed dry Ranch dressing
• 16 ounce jar Pepperoncini Peppers (all the peppers + 1/4 cup brine)
• 2 tablespoons butter
• 1 cup liquid (water or broth)

Instruction:

1. Turn on the sear function of your Instant Pot. When the machine has heated, add 1 tablespoon olive oil.
2. Lightly season the outside of the pork roast with about 1 tablespoon of the ranch seasoning. You will be adding the rest of the seasoning to the dish, so set it aside.
3. Sear the pork roast on each side until golden.
4. Turn the sear function off. Add 1 cup of water or broth to the instant pot. Add the peppers and about 1/4 of the brine.
5. Lastly, add the remaining ranch seasoning and butter. Secure the lid on the Instant Pot, seal the valve.
6. Set the cooking time to 6 minutes per pound. Allow the pressure cooker to manually release pressure 10 minutes before removing from the Instant Pot.
7. Season the pork roast with 1 tablespoon of the Ranch seasoning.
8. Sear the meat in 1 tablespoon of olive oil over medium heat. Brown the roast on each side.
9. Add the pork roast to a 4-6 quart slow cooker. Add 1 cup of water, the peppers, 1/4 cup brine, the remaining Ranch seasoning and butter. Cook over low heat for 6-8 hours.
10. Preheat the oven to 300 degrees F. Season the pork roast with 1 tablespoon of the Ranch seasoning.
11. Sear the roast in a Dutch oven in 1 tablespoon of olive oil over medium heat. Brown the roast on each side.
12. Add 1 cup of water, the peppers, 1/4 cup brine, the remaining Ranch seasoning and butter.
13. Secure the lid of the dutch oven and cook at for 2 hours. Carefully remove from the oven and shred the pork.

Sirloin Pork Roast

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