Garlic-Herb Crusted Boneless Pork Sirloin Roast
This tender, juicy boneless pork roast is coated in a delicious rub made with extra virgin olive oil, garlic, fresh herbs, and orange zest.
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.
About the meat
Also referred to as a boneless, center-cut pork loin roast, this tender cut of pork comes from the loin, which is the area between the shoulder and back legs.
Boneless pork sirloin roasts cook fairly quickly, are easy to carve, and when done to the proper internal temperature, turn out tender, juicy, and full of flavor.
This cut generally weighs between 2-1/2 and 3 pounds, enough for about six servings. It’s a great choice for smaller gatherings, or if you’re short on time or oven space. You can also feed a larger group by cooking two of these roasts side by side.
About the garlic and herb rub
Our Italian-inspired garlic and herb rub is made by combining extra virgin olive oil with:
- Pressed garlic
- Kosher salt
- Ground black pepper
- Orange zest
- Fresh rosemary
- Fresh thyme
- Fresh sage
It’s fabulous on both this boneless pork roast and its fancier cousin, the crown roast. Learn more about cuts of pork from pork.org.
What to serve with a pork roast
We’ve paired this flavorful entrée with make-ahead accompaniments like stuffed mushrooms for an appetizer, baked pasta and green bean casserole side dishes, and biscotti for dessert.
- Spinach Stuffed Mushrooms
- Parmesan Pasta with Cabbage and Thyme
- Green Beans and Tomatoes Oreganata
- Orange Rosemary Biscotti
Garlic-Herb Crusted Boneless Pork Sirloin Roast
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 or finely minced
- 1-1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1-1/2 teaspoons fresh sage, finely chopped
- 1-1/2 teaspoons fresh rosemary, finely chopped
- 2 teaspoons fresh thyme, finely chopped
- 2 teaspoons finely grated orange zest
Instructions
- 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.
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80 Comments on “Garlic-Herb Crusted Boneless Pork Sirloin Roast”
I am planning to use this recipe for a boneless pork sirloin roast that is 2.2 lbs. I am really a big fan of gravy…is it possible to make a gravy with the remaining pan liquids?
Hi Barbara,
Because of the relatively short roasting time, the pork may not give off enough pan juices to fully flavor a gravy if you follow the recipe instructions and just add water to the bottom of the pan. I think I would use low-sodium chicken broth instead and add a little more than 1/2-inch depth.
Yikes Gourmet Connector❣️
I see the roast I plan to cook for tonight has had ALL fat removed!
What shall I do???
Hi Marian,
One thing that occurs to me is to replace 2 tablespoons of the olive oil in the rub with mayonnaise. It won’t change the overall flavor and should melt more slowly into the meat helping to keep it moist. We use this technique on turkey (Herb Roasted Turkey) and it works very well.
Also, test the roast a little early (after 40 minutes) and keep a close eye on the internal temperature. Hope this helps.
This recipe is brilliant. I used to follow different types of baking methods and this one turns out to be the most efficient and TASTY method. Thank you for sharing this – 5 star results indeed
Hi Will,
I am so glad to hear that you enjoyed the roast and really appreciate you taking the time to leave a comment.
I have a boneless pork loin roast & l love the look of the recipe but when you say leave the fat on top do you mean the piece that normally turns to crackling or the thin layer of fat just under that?
Hi Kirsten,
The fat layer should be between 1/8 and 1/4-inch thick. Without seeing your roast, I would say you want to remove the layer that turns to crackling.
I have a Boneless Center Cut Pork Loin roast that’s 3 3/4# would I be able to use that type of roast and would I have to do anything different… I have never made a pork loin roast in the oven before so i’m a little nervous.
Hi Toni,
Your roast should be perfect for this recipe. It is a little larger than the recipe calls for, so here is what I would do. Add another tablespoon of olive oil to the rub for extra coverage and remove the roast from the refrigerator 45 minutes in advance to come to room temperature. Aside from those two small adjustments, all the other recipe instructions should remain the same. Hope this helps.