Pork Sirloin Roast

5 from 14 votes

An easy pork sirloin roast that's seasoned with herbs and finished with an orange marmalade glaze!

Course Dinner

Cuisine American

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

Prep Time 5

Cook Time 50

Inactive Time 1 10

Total Time 2 5

Servings people

Calories 329kcal

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

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 – 1 hour. Smaller roasts (about 2 - 2½ 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.

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.