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Boneless pork loin roasted and slice on a platter with herbs on top
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5 from 6 votes

Pork Sirloin Roast

It doesn't get much easier than this flavorful and delicious Pork Sirloin Roast with just 5 minutes of prep!
Course Dinner
Cuisine American
Keyword boneless pork loin roast, boneless pork sirloin roast, pork sirloin roast
Prep Time 5 minutes
Cook Time 50 minutes
Inactive Time 1 hour 10 minutes
Total Time 2 hours 5 minutes
Servings 6 people
Calories 329kcal
Author Blair Lonergan

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 roast | Calories: 329kcal | Carbohydrates: 9g | Protein: 52g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 141mg | Sodium: 508mg | Potassium: 905mg | Fiber: 1g | Sugar: 8g | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg