Pork Sirloin Roast {Just 5 Minutes of Prep!}

It doesn’t get much easier than this flavorful and delicious Pork Sirloin Roast with just 5 minutes of prep! You’ll love the sweet and savory combination of herbs with an orange marmalade glaze, which turns the affordable cut into a special dinner that’s worthy of entertaining. Just sear the boneless pork loin roast in a cast iron skillet, then transfer the pan to the oven to slowly roast the meat until it’s tender and juicy. Serve your pork with mashed potatoes, rolls, and green beans for a simple and satisfying restaurant-quality meal!

Boneless Pork Sirloin Roast

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. The unique combination of a sweet orange marmalade glaze paired with savory herbs is just so darn good, and it truly allows the pork’s natural flavors to shine.

What cut of meat is pork sirloin roast?

Before we get to the details of the recipe, let’s quickly go over the cut of meat that you’ll use here. 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). You’ll want to leave the strings on the roast throughout the cooking process, only snipping them off when you’re ready to slice and serve the meat.

Pork Loin vs. Pork Sirloin vs. Pork Tenderloin

All of these different cuts from the loin can get confusing when you’re staring at a meat case in the grocery store! In general, a loin is the portion of meat running along the back of the pig. The “pork loin” is near the center, while the “sirloin” is toward the rear. The tenderloin is a small strip of meat hanging underneath the pork loin. The tenderloin typically weighs just one pound, and is incredibly tender because it’s a part of the animal that doesn’t perform any tough work.

Since pork tenderloin is naturally lean and tender, it does well when cooked quickly at high temperatures. By contrast, pork loin and pork sirloin lend themselves well to slower roasting and grilling techniques (giving any tough fibers a chance to slowly break down).

Ingredients

This is a quick overview of the ingredients that you’ll need for the simple pork sirloin roast recipe. As always, the specific measurements and full cooking instructions are included in the printable recipe box at the bottom of the post.

• Boneless pork sirloin roast: about 3 pounds total; if it’s wrapped with butcher strings, leave the strings on for the entire cooking process.
• All-purpose seasoning: 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.
• Vegetable oil: a neutral oil with a high smoke point for searing the pork in the skillet.
• Sweet orange marmalade: I use this Smucker’s version, which doesn’t have much bitter aftertaste (making it totally kid-friendly!). Any similar variety will work, or you can substitute with apricot preserves.

Dry Rub for Pork Sirloin Roast

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.

Once you’ve seared the sirloin roast in a hot cast iron skillet, you can then transfer the pan to the oven, applying the marmalade “glaze” for more complex, concentrated flavor.

How to Cook a Pork Roast in the Oven

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. The process is simple, and the end result is unbelievably delicious!

1. Pat the pork dry with paper towels.
2. Season liberally with the dry rub (equal parts kosher salt, garlic powder, parsley flakes, minced onion and dried basil).
3. Wrap the seasoned pork in plastic wrap and chill in the refrigerator for at least 1 hour.
4. Sear pork in a hot skillet until browned on all sides, about 7 minutes.
5. Spread orange marmalade on top of the roast.
6. 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.
7. Let the pork rest for at least 10-15 minutes before thinly-slicing and serving.

What to Serve with Pork Loin Sirloin Roast

This beautiful pork roast is simple enough to serve for a casual Sunday supper, but also impressive enough for entertaining or for a fancier holiday spread. Here are some delicious sides that go well with the meat:

• Buttermilk Biscuits or Drop Biscuits
• Crusty French Baguette, No-Knead Bread, Soft Dinner Rolls or Homemade Crescent Rolls
• 3-Ingredient Cheesy Potato Casserole or Party Potatoes or Mashed Potatoes
• Creamy Baked Macaroni and Cheese or Creamy Stovetop Mac and Cheese
• Skillet Cornbread or Corn Muffins or Honey Cornbread
• Pumpkin Bread or Pumpkin Muffins
• Southern Macaroni Salad
• Coleslaw or Braised Red Cabbage
• Easy Potato Salad
• Arkansas Green Beans with Bacon or Amish Green Beans with Brown Butter
• Broccoli Cauliflower Salad
• Fried Apples
• Sweet Potato Casserole with Marshmallows
• Southern Pineapple Casserole
• Ambrosia Salad
• Watergate Salad
• Easy Creamed Spinach Casserole
• Creamed Peas

Storage

Leftover pork will keep in an airtight container in the refrigerator for 3-4 days, or wrapped tightly 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!

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, pepper and garlic powder would be great, or 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!

Tips for the Best Pork Sirloin Roast Recipe

• 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.
• Allow the meat to rest before slicing and serving. This will allow the juices to redistribute, rather than just running onto the cutting board.
• Garnish with chopped fresh parsley or thyme for a bright, colorful touch at the end.

More Roasted Pork Recipes to Try

• Roasted Pork Tenderloin with Mustard Sauce
• Mississippi Roasted Pork Shoulder
• 4-Ingredient Pork Loin Roast
• Roasted Pork Tenderloin with Apples
• Honey Dijon Roasted Pork Tenderloin

Pork Sirloin Roast

5 from 6 votes

Prep: 5 minutes minutes

Cook: 50 minutes minutes

Inactive Time 1 hour hour 10 minutes minutes

Total: 2 hours hours 5 minutes minutes

Servings 6 people

Calories 329 kcal

It doesn't get much easier than this flavorful and delicious Pork Sirloin Roast with just 5 minutes of prep!

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Ingredients

  

1x2x3x

• 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.
• Allow the meat to rest before slicing and serving. This will allow the juices to redistribute, rather than just running onto the cutting board.
• Garnish with chopped fresh parsley or thyme for a bright, colorful touch at the end.

Nutrition

Serving: 1/6 of the roastCalories: 329kcalCarbohydrates: 9gProtein: 52gFat: 9gSaturated Fat: 5gCholesterol: 141mgSodium: 508mgPotassium: 905mgFiber: 1gSugar: 8gVitamin C: 1mgCalcium: 16mgIron: 2mg

Keyword: boneless pork loin roast, boneless pork sirloin roast, pork sirloin roast

Course: Dinner

Cuisine: American

Author: Blair Lonergan

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