This tender, juicy boneless pork roast is coated in a rustic Italian-inspired rub made with olive oil, garlic, fresh rosemary, thyme, sage, and orange zest.

A serving platter with partially carved garlic herb crusted boneless pork roast garnished with fresh thyme.

A boneless pork roast is a great choice for both special occasions and Sunday dinners for family and friends. This is a boneless pork sirloin roast, a cut that adapts beautifully to a wide variety of seasonings and sauces, and always yields tender, juicy results.

What Is A Boneless Pork Sirloin Roast?

Also referred to as a boneless, center-cut pork loin roast, this tender cut of pork comes from the area between the shoulder and back legs of the animal. These roasts cook fairly quickly, are easy to carve, and when done to the proper internal temperature (don’t overcook), turn out tender, juicy, and full of flavor.

Boneless pork sirloin roasts generally weigh between 2-1/2 and 3 pounds, enough for about six servings. They’re a great choice for smaller gatherings, but you can also feed a larger group by cooking two of them side by side.

Ask your butcher to leave a thin layer of fat on the top of the roast as the fat will render and essentially basted the pork as it cooks.

Key Ingredients

The secret to this recipe is our Italian-inspired garlic and herb rub. It’s fabulous on both this boneless pork roast and its fancier cousin, the crown roast. Here’s what you’ll need to make it (see quantities below).

  • Olive oil
  • Minced garlic
  • Kosher salt
  • Freshly ground black pepper
  • Orange zest
  • Fresh rosemary
  • Fresh thyme
  • Fresh sage

How To Make This Recipe

This is an overview of how this dish is made. You’ll find detailed measurements, ingredients, and instructions in the printable version of the recipe below.

  1. Remove the pork from the refrigerator 30 minutes in advance to bring it to room temperature.
  2. Preheat the oven to 350°F.
  3. Chop the herbs, mince the garlic, grate the orange zest and combine with olive oil, salt, and pepper for the rub.
  4. Use your hands (it’s the easiest way) to coat the pork completely with the prepared rub.
  5. Place the roast fat side up on a rack in your roasting pan and pour 1/2-inch of water into the bottom of the pan (this creates moist heat).
  6. Roast the pork until a thermometer inserted into the center of the roast registers between 140° and 145°F. Start checking after 45 minutes.
  7. Remove from the oven, tent loosely with foil, and allow the roast to rest for 15 minutes before carving.
  8. Slice and serve on a platter garnished with sprigs of fresh herbs.

Tip: It’s important that you don’t overcook lean cuts of pork like this boneless sirloin roast or they can turn out dry and tough. We recommend removing your roast from the oven when the internal temperature reaches 140° to 145 °F. Carry-over heat will raise the temperature by about 5° as the roast rests. Be sure to measure the temperature in the thickest part of the roast and use an accurate instant-read thermometer. 

Slices of garlic and herb crusted pork roast on a rectangular serving platter.

Our Garlic and Herb Crusted Boneless Pork Roast Menu

We’ve expanded on the Italian-style flavors in the rub for the roast and paired it with easy, make-ahead dishes including an appetizer, two side dishes.

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Garlic and Herb Crusted Boneless Pork Roast

Garlic and Herb Crusted Boneless Pork Roast

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This tender, juicy boneless pork roast is coated in a delicious rub made with extra virgin olive oil, garlic, fresh herbs, and orange zest.

Ingredients

  • 2-1/2 to 3- pound boneless pork roast, pork sirloin

For the rub:

  • 3 tablespoons extra virgin olive oil
  • 2 to 3 teaspoons fresh garlic, pressed orfinely minced
  • 1-1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1-1/2 teaspoons fresh sage leaves, finely chopped
  • 1-1/2 teaspoons fresh rosemary (leaves only), finely chopped
  • 2 teaspoons fresh thyme leaves, finely chopped
  • 2 teaspoons freshly-grated orange zest

Instructions

  • Remove the roast from the refrigerator 30 minutes ahead of time to bring it to room temperature.
  • Preheat the oven to 350°F.
  • Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme, and orange zest in a small bowl.
  • 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 (this creates moist heat).
  • Roast the pork until a thermometer inserted into the center of the roast registers between 140° and 145°F, 50 to 60 minutes (see notes).
  • 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.

Tips for Making This Recipe

It’s important that you don’t overcook lean cuts of pork like this boneless sirloin roast or they can turn out dry and tough. We recommend removing your roast from the oven when the internal temperature reaches 140° to 145 °F. Carry-over heat will raise the temperature by about 5° as the roast rests. Be sure to measure the temperature in the thickest part of the roast and use an accurate instant-read thermometer. 
Calories: 315kcal, Carbohydrates: 1g, Protein: 43g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 10g, Cholesterol: 119mg, Sodium: 326mg
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