A sweet and savory orange marmalade glaze turns an affordable boneless pork sirloin roast into a tender, juicy dinner that’s worthy of entertaining. Season with a simple herb dry rub, sear for a golden crust, and let the oven do the rest. With just 5 minutes of hands-on prep, this is one of the easiest and most impressive pork dinners you’ll ever make.
More Pork Roast Recipes
Before You Get Started
A few things to keep in mind before you start cooking so this roast turns out perfectly tender and juicy every time:
- Season the pork ahead of time. The dry rub needs at least 1 hour (and up to 24 hours) to work its way into the meat. This step builds flavor and draws out surface moisture, which helps you get a better sear. Don’t skip the resting time.
- Don’t skip the sear. Browning the pork on all sides in a hot skillet creates a flavorful, caramelized crust that locks in juices. It only takes about 7 minutes and makes a big difference in the final result.
- Use a meat thermometer. Pull the roast from the oven when it hits 140-145°F. The temperature will continue to rise a few degrees as it rests. Going past 155°F is where pork starts to dry out, so checking early is always better than checking late.
A Family Favorite for Decades
I received this recipe from my mother-in-law’s friend at my bridal shower on a handwritten index card over 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 (or you can stick with her original herbs de provence), but otherwise Mrs. Mullarkey’s recipe remains the same.
Choosing the Right Cut
A pork sirloin roast comes from the rear section of the loin, near the hip. You might see it labeled as a loin pork roast, pork hipbone roast, or pork loin end roast at the grocery store. It’s a leaner, more affordable cut that does really well with a sear-and-roast approach like this one.
Look for a boneless pork sirloin roast that the butcher has rolled and tied. Bone-in sirloin roasts can be tricky to carve, and the boneless version cooks more evenly. If your roast comes tied with butcher’s string, leave the strings on throughout cooking and snip them when you’re ready to slice.
A boneless pork loin roast (2-3 lbs.) also works here with the same instructions and cooking time. Both cuts are similar in size and texture, so use whichever you find at a better price.
⇢ Don’t confuse pork sirloin with pork tenderloin. Tenderloin is a much smaller, leaner cut (about 1 lb.) that cooks quickly at high heat. Pork sirloin and pork loin are larger roasts that need the slower roasting time used in this recipe.
How to Make Pork Sirloin Roast in the Oven
Mrs. Mullarkey’s “best pork roast ever” has been enjoyed for many decades. Here’s how to make it:
Step 1: Season the Pork
Pat the pork dry with paper towels and liberally coat it on all sides with the all-purpose seasoning (a blend of equal parts kosher salt, garlic powder, parsley flakes, minced onion, and dried basil).
Wrap the seasoned pork in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
The benefit of a dry rub (versus a liquid marinade) is that it doesn’t add moisture to the surface. When the pork hits the hot skillet, that dry exterior is what allows a beautiful sear to develop quickly. A wet surface has to evaporate first, which slows down the browning process.
⇢ Keep a batch of this seasoning in your pantry. It’s great on chicken, vegetables, salads, and more. Or use herbs de Provence for a more classic, herby flavor (which is what the original recipe called for).
Step 2: Sear on All Sides
Heat 2 tablespoons of vegetable oil in a large cast iron skillet (or other oven-proof skillet) over medium-high heat until just smoking.
Unwrap the pork and place it in the hot skillet. Sear until browned on all sides, about 7 minutes total. You’re looking for a deep golden-brown crust all the way around.
⇢ No cast iron skillet? Sear the pork in any large skillet, then transfer the meat to a roasting pan or other oven-safe dish to finish in the oven.
Step 3: Add the Glaze and Roast
Spread about ¼ cup of sweet orange marmalade over the top of the seared roast. This glaze adds a layer of sweet, concentrated flavor that caramelizes as the pork roasts and complements the herb seasoning beautifully.
Transfer the skillet to a 300°F oven (middle rack) and roast for about 50 minutes to 1 hour, or until the meat registers 140-145°F on an instant-read thermometer.
⇢ Smaller roasts (2 to 2½ lbs.) will cook faster. Start checking the temperature around the 45-minute mark. The total cooking time depends on the size, thickness, and starting temperature of your pork, so a thermometer is your best friend here.
Step 4: Rest and Slice
Transfer the pork to a cutting board and let it rest for at least 10-15 minutes before slicing.
Resting is important as it allows the juices to redistribute throughout the meat instead of running out onto the cutting board.
Slice the pork thinly and garnish with chopped fresh parsley, rosemary, or thyme for a bright, colorful finish.
This recipe is fantastic and easy to prepare! By far the tastiest, too!
– Shari
What to Serve with Pork Sirloin Roast
This pork sirloin roast is simple enough for a casual Sunday supper, but also impressive enough for entertaining or a holiday spread. Here are some of our favorite pairings.
Starches and Breads:
- Crispy Seasoned Roasted Potatoes
- Easy Au Gratin Potatoes
- Rice Pilaf
- Aunt Bee’s 3-Ingredient Biscuits
- No-Knead Dutch Oven Bread
Vegetables and Sides:
- Southern-Style Green Beans
- Brown Sugar Glazed Carrots
- Roasted Root Vegetables
- Oven Roasted Asparagus
- Southern Fried Apples
For something lighter, a house salad with candied pecans or homemade coleslaw rounds things out nicely. For a holiday spread, add cranberry relish or homemade applesauce.
Storage and Leftovers
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.
To reheat, warm the pork in a 325°F oven for about 15-20 minutes, just until heated through. You can also reheat smaller amounts in the microwave. Leftover thinly-sliced pork is delicious on sandwiches with barbecue sauce, piled onto a salad, or tucked into tacos with a quick slaw.
Pork Sirloin Roast Variations
- Use a boneless pork loin roast (2-3 lbs.) instead of the sirloin. The instructions and cooking time remain the same.
- Swap the glaze. Apricot preserves work beautifully in place of the orange marmalade. You could also try a hoisin glaze or a balsamic glaze for a different flavor profile.
- Adjust the seasoning. A simple blend of kosher salt, black pepper, and garlic powder is a great starting point. You can also use herbs de Provence (which was the original seasoning in Mrs. Mullarkey’s recipe) for a blend of thyme, basil, rosemary, tarragon, and marjoram.
Frequently Asked Questions
How do I know when pork sirloin roast is done?
The most reliable way is with an instant-read meat thermometer. Pull the roast from the oven when it reaches 140-145°F in the thickest part. The temperature will rise a few degrees while the meat rests. If you go past 155°F, the pork will start to dry out.
When sliced, the center should look slightly pink and the juices should run mostly clear.
Can I skip the searing step?
You can, but the result won’t be quite the same. Searing creates a golden, caramelized crust that adds a lot of flavor and helps seal in moisture. Without it, the roast will still cook through in the oven, but you’ll miss that depth of flavor and texture on the outside.
Can I use a different glaze or skip the orange marmalade?
Absolutely. Apricot preserves are the best swap and give a very similar sweet-savory result. Fig preserves or peach preserves also work well. If you prefer to skip the glaze entirely, the herb dry rub alone creates a flavorful roast. Just keep in mind the glaze does add a nice layer of sweetness and helps the exterior caramelize.
Can I make this in the slow cooker?
The oven method is recommended for the best flavor and texture (the seared crust and caramelized glaze are hard to replicate in a Crock Pot). If you do use a slow cooker, expect a softer, more “steamed” texture rather than a roasted one.
Estimate about 6-8 hours on LOW or 3-4 hours on HIGH, but use a thermometer to check doneness.
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 Pork Roast Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Pork Sirloin Roast
Equipment
- large cast iron skillet
Ingredients
- 1 (3 lb.) boneless pork sirloin roast or 1 (2-3 lb.) boneless center cut pork loin 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 (or other oven-proof 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 to 1 hour. Smaller roasts (about 2 to 2 ½ lbs.) will likely be done sooner, so check the temperature after 45 minutes.
- Transfer the 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
- Season ahead for best flavor. The dry rub needs at least 1 hour (up to 24 hours) to develop flavor. Longer is better if you have the time.
- Use a meat thermometer. Pull the roast at 140-145°F. The temperature will rise a few degrees as it rests. Going past 155°F will dry out the pork.
- Let the pork rest for at least 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat.
- If your pork is tied with butcher’s string, leave the strings on throughout cooking. Snip when you’re ready to slice.
- No cast iron skillet? Sear in any large skillet, then transfer to a roasting pan or oven-safe dish.
- Cooking time varies depending on size, thickness, and starting temperature of your pork. A 2-2½ lb. roast may be done in 45 minutes; a larger 3½ lb. roast may take up to 1 hour 10 minutes.
- Glaze swap: Substitute apricot preserves, fig preserves, or peach preserves for the orange marmalade.
- Cut swap: A boneless pork loin roast (3-4 lbs.) works here with the same instructions.
- Storage: Refrigerate leftovers in an airtight container for 3-4 days. Freeze tightly wrapped for up to 3 months. Reheat in a 325°F oven for 15-20 minutes.
- Seasoning alternatives: Use herbs de Provence, or a simple blend of kosher salt, black pepper, and garlic powder.
Nutrition
Originally published in February, 2021, this post was updated in March, 2026.
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!
then cook it in the oven just as the recipe is written…… no one is making you crockpot it, one person asked if they could.
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!
Great recipe! I had a smaller roast – about 1.5 pounds – and it took about 40 minutes in a large toaster oven at 300. Will make again!
Thank you for the feedback, Anne! We’re so glad you enjoyed the recipe.