A sweet and savory orange marmalade and herb glaze turns an affordable boneless pork sirloin roast into a special dinner that’s worthy of entertaining!
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I received this recipe from my mother-in-law’s friend at my bridal shower on a handwritten index card almost 20 years ago. She titled it, “The Best Pork Roast Ever!” — and I would have to agree. I’ve tweaked it over the years to take advantage of our favorite all-purpose “house seasoning” blend (which is really just equal parts kosher salt, garlic powder, minced onion, parsley flakes, and dried basil), but otherwise Mrs. Mullarkey’s recipe remains essentially the same.
This recipe is fantastic and easy to prepare! By far the tastiest, too!
– Shari
How to Cook a Pork Sirloin Roast in the Oven | 1-Minute Video
What to Know Before You Get Started
- A pork sirloin roast can also be called a loin pork roast, pork hipbone roast, or pork loin end roast. These are relatively lean cuts of pork that are less expensive than a pork tenderloin. Since a bone-in sirloin roast can be difficult to carve, look for a boneless pork sirloin roast that the butcher rolls and ties (as shown here).
- If your pork roast is tied with butcher’s string, leave the strings on the pork throughout the cooking process. Snip the strings when you’re ready to slice the meat.
- If you don’t have a cast iron skillet (or other oven-proof skillet), sear the pork in a skillet and then transfer the meat to a roasting pan or other oven-safe dish to finish in the oven.
- I prepare a large batch of this “house seasoning” to keep in our pantry for a variety of meats, vegetables, and salads. The dry rub is equal parts kosher salt, garlic powder, parsley flakes, minced onion, and dried basil. Feel free to stir together a smaller amount of these ingredients to use in this single recipe if you prefer. Alternatively, you can season the pork with herbs de provence instead (as suggested in Mrs. Mullarkey’s original recipe).
- We use Smucker’s sweet orange marmalade, which doesn’t have a bitter aftertaste (making it totally kid-friendly). Any similar variety will work, or you can substitute with apricot preserves.
Directions
For the most flavorful, tender, and juicy pork sirloin roast, season with a dry rub, sear it in a hot skillet for extra flavor, and then roast the meat in the oven with a sweet marmalade glaze. You’ll find step-by-step instructions in the recipe card below, but here’s the overview:
- Pat the pork dry with paper towels.
- Season the meat liberally with the dry rub. The blend of kosher salt and seasonings creates a flavorful dry rub that you’ll leave on the pork for at least 1 hour (or up to 24 hours) before cooking. The benefit of a dry rub is that it doesn’t add any additional moisture to the exterior of the meat in the same way that a marinade does. When you apply heat to the pork, the moisture on the surface needs to evaporate before a sear can start to develop, so coating it in a liquid marinade makes that searing process more difficult. Instead, the dry rub is naturally dry, which helps to achieve that beautiful seared crust that we’re after.
- Sear the pork in a hot skillet until browned on all sides, about 7 minutes.
- Spread the orange marmalade on top of the roast. This “glaze” adds more complex, concentrated flavor to the meat as it cooks.
- Roast the pork in a 300°F oven for about 50 minutes, or until the meat reaches an internal temperature of 140°F-145°F. The total cooking time will vary depending on the size, thickness, and temperature of your pork when it goes into the oven. As a result, it’s best to use a meat thermometer to know exactly when your pork reaches the desired temperature.
- Let the pork rest for at least 10-15 minutes before thinly-slicing and serving. This allows the juices to redistribute rather than running onto the cutting board.
- Garnish with chopped fresh parsley, fresh rosemary, or fresh thyme for a bright, colorful touch at the end.
Serving Suggestions
This beautiful pork sirloin roast is simple enough to serve for a casual Sunday supper, but also impressive enough for entertaining or for a fancier holiday spread. Pair the meat with Charleston red rice, buttermilk mashed potatoes, seasoned potatoes, Aunt Bee’s 3-ingredient biscuits, or a loaf of crusty no-knead Dutch oven bread. For an additional side dish, you might like cranberry relish, sweet potato casserole with pecans, Southern-style green beans, an easy broccoli casserole, brown sugar glazed carrots, creamed peas, Southern fried apples, braised red cabbage with apples and bacon, or a house salad with candied pecans. Don’t forget to add cinnamon pecan cookie bars for dessert, too!
Storage Tips
Leftover pork will keep in an airtight container in the refrigerator for 3-4 days. You can also store tightly wrapped leftovers in the freezer for up to 3 months. Reheat the pork in a 325°F oven just until warmed through (about 15-20 minutes). You can also reheat smaller amounts of pork in the microwave. We love to enjoy the leftover thinly-sliced meat on sandwiches with barbecue sauce the next day!
this is BY FAR the best recipe that I have made for pork sirloin! Thank you so much for sharing it with us!
– Barb
More Roasted Pork Recipes to Try
Dutch Oven Pork Roast with Gravy
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Apple Cider Braised Pork Shoulder
4 hours hrs 40 minutes mins
Roasted Pork Tenderloin with Mustard Sauce
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Did you make this recipe?
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Watch How to Make It
Pork Sirloin Roast
Ingredients
- 1 (3 lb.) boneless pork sirloin roast
- 3-4 tablespoons all-purpose seasoning (a blend of equal parts kosher salt, garlic powder, dried parsley flakes, minced onion, and dried basil)
- 2 tablespoons vegetable oil
- ¼ cup sweet orange marmalade (or more, as needed)
- Optional garnish: chopped fresh parsley or thyme
Instructions
- Pat pork dry with paper towels. Liberally season pork on all sides with all-purpose seasoning. Wrap pork in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
- Adjust oven rack to middle position and heat oven to 300°F. Heat oil in a large cast iron skillet over medium-high heat until just smoking. Unwrap pork and place in skillet. Cook until browned on all sides, about 7 minutes. Spread orange marmalade on top of the pork.
- Transfer to the oven and roast until pork registers 140-145°F on an instant-read thermometer, about 50 minutes – 1 hour.
- Transfer pork to a cutting board and let rest for at least 10-15 minutes. Thinly-slice the pork and garnish with fresh herbs, if desired.
Notes
- If your pork roast is tied with butcher’s string, leave the strings on the pork throughout the cooking process. Snip the strings when you’re ready to slice the meat.
- If you don’t have a cast iron skillet (or other oven-proof skillet), sear the pork in a skillet and then transfer the meat to a roasting pan or other oven-safe dish to finish in the oven.
- The total cooking time will vary depending on the size, thickness, and temperature of your pork when it goes into the oven. As a result, it’s best to use a meat thermometer to know exactly when your pork reaches the desired temperature.
Nutrition
Pork Sirloin Roast Recipe Variations
- Use a 3-4 pound boneless pork loin roast (rather than the sirloin roast). The instructions remain the same.
- Substitute apricot preserves for the orange marmalade.
- Use your own combination of salt and dried herbs to season your roast. A simple blend of kosher salt, ground black pepper, and garlic powder would be great. You can also stick with Mrs. Mullarkey’s original recipe, which called for rubbing the pork with herbs de Provence (a blend of herbs and spices that traditionally includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf). At a minimum, use plenty of kosher salt!
This recipe was originally published in February, 2021. It was updated in October, 2024.
Do you think you could cook this roast in a crockpot/slow cooker? If so, how long?
Thanks for suggesting the substitute of apricot preserves as I always have it in my pantry.
Hi! I think that would probably work, although there will be more liquid in the pot (since you have to cover the slow cooker), which will give the meat more of a “steamed” texture rather than roasted. I would start with about 6-8 hours on LOW or 3-4 hours on HIGH, but that’s just an estimate. I haven’t actually tested the Crock Pot timing myself. 🙂
Air Fryer??? I don’t want to heat up the kitchen with the oven.
Hi, Candi! It would probably work in the air fryer, I just haven’t tested it myself. I almost never use an air fryer, so I’m not sure of the cooking details. You might search for other pork sirloin roast recipes in the air fryer and use the recommended cooking time/temp with this recipe. Let me know if you give it a shot. 🙂
Do not care for this type of pork in slow cooker.uug.I don’t want steamed pork.
We have lots of other pork recipes you might enjoy!
this is BY FAR the best recipe that I have made for pork sirloin! Thank you so much for sharing it with us! I would recommend turning it after about 25 minutes. The bottom of the roast was more well done than the top, but that is an easy fix!!
Great tip, Barb! Thank you!
This recipe is fantastic and easy to prepare! By far the tastiest, too! I did not have any marmalade handy so I substituted real Maple Syrup. Mmmm good!
Sounds like a tasty substitute, Shari. Thank you!
I inhaled every word of your hints and instructions! Then I pulled my sirloin roast out of the fridge and followed it to the letter.
It is absolutely delicious. My roast was a little smaller and I cooked it a bit too long. It was 168degrees when I pulled it out. So it was a little dry, as you suggested it would be. (Next time I’ll check the internal temp sooner.)
It is delicious! Thanks for sharing this delightful dinner.
Debi
Thank you, Debi! 🙂
Could this be grilled? How long if yes?
Hi, Jan! I haven’t tried grilling this cut of meat, so I can’t give you a specific cooking time. That said, I think it would work okay. Here’s a recipe for grilled pork loin, which you can use as a rough guide: https://heygrillhey.com/grilled-pork-loin/
You may need to adjust the total grilling time, depending on the size of your roast. As always, the best way to know when it’s perfectly cooked is to use a meat thermometer. You’re looking for an internal temp of 145 degrees F. Hope that helps!
We loved this recipe and I will definitely make it again!
I made the recipe as written with the following exceptions: 1. I added about 1/2 T of “Everything Bagel” seasoning to the other seasonings listed. 2. I didn’t have orange marmalade, so I used a peach/apricot preserve blend.
My roast weighed in at 2.9 lbs, and was done to our liking in 50 min (plus 20 min resting time). It was very slightly pink in the center.
I was very generous with the preserves, basting throughout the baking time, which left a lovely glaze and drippings in the pan (cast iron skillet).
Thanks, Carol! I’m so glad that you enjoyed it, and that you made it work with the ingredients that you had on hand. 🙂
Can I skip browning the roast before putting it in the oven? And what is the purpose to wrap and refrigerate the roast in the herb mix prior to cooking; can I skip this step, too?
Hi Virginia,
We do not recommend skipping either step as it helps lock in the flavor and juices, preventing the pork from drying out!
I also used maple syrup. This was excellent recipe. We used the juice in the pan to dip the meat in. I wish I had a picture, but we were too hungry lol. Made with rice pilaf and applesauce.
We’re so glad you enjoyed it, Carol!
Outstanding! Mouthwateringly delish. I prepared polenta with parmesan and roasted root vegetables as sides. I’m a fairly accomplished cook and picky about the recipes I download. This fit the bill for wholesome and simple. It was so marvelous it displaced my old standby for pork sirloin roast. I will never look back. Thank you, Blair!
Thank you for such kind feedback! We’re so glad you enjoyed it.
This is my GO TO for delicious holiday meals. I absolutely love it!
Yay! I’m so glad to hear that, Kent. Hope you had a wonderful Thanksgiving!
I didn’t make this exactly. I was looking for a recipe my mother in law made over 25 years ago. This was the closest to it that I could find. I followed your recipe with the spices and searing. I covered my roast with an onion and garlic jam and chunky applesauce (both store bought), and then followed your directions on cooking in the oven. I only remember her making it one time, but I loved it, and needed to do something with a sirloin roast. My husband remembered this tasty dish also, and I have made it 2 times already. Thank you for posting and helping me to recreate a dish from our past.
We’re so glad you found it and were able to make it your own, Vicki! We’re so glad you enjoyed it and appreciate you taking the time to leave a review.
So easy, moist and tasty! I will make this again! I followed directions without changes. My family loved it!
Thank you! We’re so happy to hear this and appreciate you taking the time to leave a review.
nice and juicy
Thank you, Sally! We’re so glad you enjoyed it.
Made this recipe last evening. Used pork sirloin roast from Costco. When I opened the bag, there were 2 roasts in the bag, totaling 5,5 lbs. Followed the recipe as written. Temperature read 145 degrees in 1 hour, 20 minutes. The roast was fork tender, didn’t need a knife for this roast and the flavor was amazing. My go to recipe for this cut of meat from now on. Thanks Blair for sharing this recipe.
Thank you for the feedback, Linda! We’re so glad you enjoyed the recipe.
My family and I love this pork recipe! It has been our holiday meal for several years. So yummy!
Thank you, Kent! This made our day.
Easy and great flavor.
Thanks, Becca!