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Square side shot of a pork sirloin roast.
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5 from 14 votes

Pork Sirloin Roast

An easy pork sirloin roast seasoned with a savory herb dry rub, seared for a golden crust, and finished with a sweet orange marmalade glaze. With just 5 minutes of hands-on prep, this affordable dinner is simple enough for a weeknight but impressive enough for entertaining.
Course Dinner
Cuisine American
Keyword boneless pork sirloin roast, how to cook pork sirloin roast, pork sirloin roast in oven, pork sirloin roast recipe
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

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.
    Seasoning pork sirloin roast on a plate.
  • Wrap pork in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
    Seasoned pork sirloin roast wrapped in plastic wrap.
  • 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.
    Browning a pork sirloin roast in a cast iron skillet.
  • Spread orange marmalade on top of the pork.
    Adding the orange marmalade on top of a pork sirloin roast.
  • 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.
    Pork sirloin roast finished in a cast iron skillet.
  • 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.
    Horizontal overhead image of a pork sirloin roast sliced on a serving platter.

Video

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

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