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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 loin roasted and slice on a platter with herbs on top

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).

Overhead shot of pork sirloin roast on a serving platter

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.
Front shot of a bottle of homemade house seasoning on a white plate and white marble board

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.

Process shot showing how to cook a pork roast in the oven

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!

Jar of orange marmalade
  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.
Side shot of the best pork sirloin roast recipe in a cast iron skillet with fresh herbs

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:

Roasted boneless pork loin on a white platter

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!

Side shot of a boneless pork sirloin roast in a cast iron skillet with orange marmalade glaze

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!
Overhead shot of sliced boneless pork sirloin roast

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.
Side shot of a beautiful boneless pork sirloin roast that tender and juicy and sliced on a tray

More Roasted Pork Recipes to Try

Boneless pork loin roasted and slice on a platter with herbs on top

Pork Sirloin Roast

5 from 4 votes
Prep: 5 minutes
Cook: 50 minutes
Inactive Time 1 hour 10 minutes
Total: 2 hours 5 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!

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.
  • 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
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. 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.

    1. 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. 🙂

        1. 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. 🙂

  2. 5 stars
    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!!

  3. 5 stars
    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!

  4. 5 stars
    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

    1. 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!

  5. 5 stars
    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).

    1. Thanks, Carol! I’m so glad that you enjoyed it, and that you made it work with the ingredients that you had on hand. 🙂