Garlic-Herb Crusted Boneless Pork Sirloin Roast
We love to make pork roast 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.
Shopping For A Pork Roast: Boneless & Crown Roast
Here are some tips for choosing the right pork roast for your entertaining needs.
Boneless Pork Roast (Pork Sirloin):
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.
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.
- 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, 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
- 2 teaspoons finely grated orange zest
- 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, 50 to 60 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.