Garlic-Herb Crusted Boneless Pork Sirloin Roast
We love to make roast pork for a company meal because it adapts beautifully to a wide variety of seasonings and sauces, and it always yields great results. This recipe features a simple, flavorful rub made with an ample quantity of garlic and an assortment of fresh herbs. It's fabulous on both this boneless cut of pork and its fancier cousin, the crown roast. Check our recipe notes for guidelines on how to choose the right pork roast for your entertaining needs.
- Ingredients:
- 2-1/2 to 3-pound boneless pork sirloin roast
- For the rub:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh garlic, finely chopped
- 1-1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1-1/2 teaspoons fresh sage, chopped
- 1-1/2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 1 to 2 teaspoons finely grated orange zest
Boneless Pork Sirloin Roast Preparation:
Bring the roast to room temperature by removing it from the refrigerator 30 minutes before cooking.
Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme and orange zest in a small bowl.
Preheat the oven to 350°F.
Using your hands, coat the roast completely with the prepared rub. Place on a rack in a roasting pan and pour 1/2-inch of water into the bottom of the pan.
Roast the pork until a thermometer inserted into the center of the roast registers 145°F, 55 to 75 minutes.
Remove from the oven, tent loosely with foil and allow the roast to rest for 15 minutes before carving.
Slice and serve on a platter garnished with sprigs of fresh herbs.
Makes 6 servings
Choosing A Pork Roast
About Boneless Pork Sirloin Roast
Boneless pork sirloin roasts generally weigh between 2-1/2 and 3 pounds, enough for about 6 servings. If you're having a larger group, simply cook two roasts side by side. This cut cooks fairly quickly, is easy to carve, and, when done to the proper internal temperature, turns out tender, juicy and full of flavor.
It's a great choice for smaller gatherings, or if you're short on time or oven space and you won't be sacrificing quality or flavor.
About Crown Roast of Pork
A crown roast of pork is made from two racks of pork loin chops tied into a circle. They vary in size, the most common range being from 8 to 12 pounds.
This roast is a wonderful choice when you want to make a showy presentation for the holidays or a special occasion, but you will need to plan ahead as you'll most likely have to order it from the butcher a day or two in advance.
This is an original recipe created & tested by the editors of MyGourmetConnection
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Hey Lynne, your Herb Crusted Boneless Roast is a Recipe Guessing Game on Knapkins. Think your friends can win? www.knapkins.com/guess_games/1097?source=blog
(1)Posted by: Christine | Reply
I made this tonight for my daughters birthday and let me just bow down to you. So simple yet classy and delicious. Thankyou for this wonderful recipe
Reply to: Christine's comment from Christine | Reply
I tried this for Christmas dinner for my girlfriend and I (just the two of us). I didn't have fresh herbs, just the dried stuff. After hunting around, I found that most of the fresh herbs substitute for dried by halving the amount, but a few of them substitute by a third. I only had table salt, and cut the salt total by half. I only had canola oil, and used the amount asked for. I didn't even have pepper corns, so used course ground black pepper. I even had to substitute the orange zest for dried orange peel. So really, the only thing I had that didn't require substitution was the garlic. :P
My roast was only 2 lbs, so I then cut everything by a third. I figured that there'd just be way too much salt and herbs for a two pound roast, when the recipe was designed for a roast near to two and three quarter pounds. The herbs, for the most part, didn't divide evenly by then, so I just cut a 1/4 of a teaspoon from all of them, cutting 3/4 down to 1/2, and 1/2 down to 1/4.
The roast... didn't really smell all that great while it was cooking. Honestly, it just didn't. It didn't smell awful, just pungent, almost like scorched garlic. Fresh herbs probably would have made all the difference in the world as far as the nose went.
But the roast was juicy, flavorful, and tasted wonderful. It was a great, savory pork roast, without all that sugery sweetness that everyone seems to want to slather pork with. I will definitely be making this again... and if I can figure out how to improve the aroma, I will. Maybe actual, fresh orange zest is the key - I'm suspicious of the age of what I used.
(2)Posted by: Stattick | Reply
Glad the roast turned out well. Sounds like you had a good handle on the quantity adjustments.
I'm mincing herbs right now to combine with olive oil for my roast. I'm going to refrigerate it with the marinade overnight and roast for Sunday dinner. Alongside will be featured roast turnips, parsnips, and carrots (root vegetable medley) mashed potatoes, and a rich pan sauce from the drippings! Can't wait to taste this one!
(4)Posted by: Rachel Blanks | Reply
Is 145 degrees enough? Just wondering, because that is the lowest recommended temp I have ever seen for this cut of pork. I realize pork doesn't need to be cooked to death (like it was believed in the past), but it is my understanding that 155 degrees may be a better number.
(5)Posted by: Don | Reply
Hi Don,
Thanks for your comment. The internal temperature of the roast will continue to rise from 5° to 10° as it rests before carving. This will bring the temperature to at least 150°F, more likely a little higher. This is considered medium doneness for pork.
If you prefer your pork well done, remove it from the oven when the internal temperature is 150° or 155°.
Hope this info helps!
This was a terrific roast recipe. I didn't have citrus but used Lawry's Montreal steak seasoning & added worcestershire sauce to the mix. Made a really lovely pan gravy.
(7)Posted by: anniegi | Reply
the most delicious pork we have ever eaten. YUM!
(8)Posted by: Janine | Reply