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.
Table of Contents
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.
- Remove the pork from the refrigerator 30 minutes in advance to bring it to room temperature.
- Preheat the oven to 350°F.
- Chop the herbs, mince the garlic, grate the orange zest and combine with olive oil, salt, and pepper for the rub.
- Use your hands (it’s the easiest way) to coat the pork completely with the prepared rub.
- 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).
- Roast the pork until a thermometer inserted into the center of the roast registers between 140° and 145°F. Start checking after 45 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.
Lynne’s Cooking 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.
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.
- Spinach Stuffed Mushrooms – Made with fresh spinach, sun-dried tomatoes, and a topping of melted Asiago cheese, these stuffed mushrooms are easy to make in advance.
- Parmesan Pasta with Cabbage and Thyme – This savory combination of sautéed cabbage, pasta, fresh thyme, garlic, and Parmesan cheese is an Italian variation of our family recipe for Hungarian Cabbage Noodles.
- Green Beans and Tomatoes Oreganata – This delicious, crumb-topped casserole of fresh green beans and diced tomatoes is an easy make-head recipe that tastes even better when reheated.
- Orange Rosemary Biscotti – Flavored with rosemary, orange liqueur, orange zest, and pine nuts, these biscotti make a perfect finish for this meal.
LET US KNOW YOUR THOUGHTS: If you try this recipe, please leave a star rating and/or a comment below. We’re always happy to hear from our readers! You can also follow us on Pinterest, Facebook, or Instagram, or sign up for our email list to get our recipes sent directly to your inbox.
Garlic and Herb Crusted Boneless Pork 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 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.
Pat Mecham says
If I refrigerate the roast for 24 hours after applying the rub would the flavor be too strong?
Lynne Webb says
Hi Pat,
I honestly don’t think the flavor would be too strong, but then again, I’m a garlic lover. If you’re concerned, you could cut back on the quantity of garlic a bit and either use the minimum of 2 teaspoons or cut back to just 1-1/2 teaspoons.
Angela C Wallace says
May put cut veggies ie: carrots , mushrooms, onions, potatoes etc…. Under the pork sirloin roast?
Lynne Webb says
Hi Angela,
I see no reason why you couldn’t roast some veggies under the pork. My only thought is that you would want to cut veggies that take longer to cook (i.e. carrots and potatoes) into smaller pieces to be sure they cook completely in the amount of time it takes to roast the pork.
Barbara Kliffer says
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?
Lynne Webb says
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.
Marian Humphrey says
Yikes Gourmet Connector❣️
I see the roast I plan to cook for tonight has had ALL fat removed!
What shall I do???
Lynne Webb says
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.
Will_H says
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
Lynne Webb says
Hi Will,
I am so glad to hear that you enjoyed the roast and really appreciate you taking the time to leave a comment.
Kirsten says
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?
Lynne Webb says
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.
Toni Worden says
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.
Lynne Webb says
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.