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
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 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.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 315Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 119mgSodium: 326mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 43g
Note: Nutrition information is estimated and may vary from your actual results.
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67 Comments on “Garlic-Herb Crusted Boneless Pork Sirloin Roast”
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.
Any recommendations for sides to compliment this roast?
Hi Elizabeth,
I have a few suggestions for you:
– Scalloped Potatoes
– Parmesan Pasta with Cabbage and Thyme
– Oven Roasted Brussels Sprouts
– Garlic and Herb Roasted Cabbage
Hope this helps – thanks for asking.
My boneless pork sirloin roast is only a pound so will this recipe work for it. Plan to make polenta with it so I want drippings for gravy. Sounds delicious from all the comments.
I’ll pass on the drippings for the graveyard!! LOL
Hi Mary,
You have a keen eye – LOL. I don’t normally edit people’s comments, but I’ve fixed that. Not sure how I missed it the first time.
OH MY GOODNESS! This recipe was the answer to my dilemma; I had purchased an inexpensive cut of pork roast because it was one of the last fresh pork offerings at my local grocery store. After much searching, I came across this recipe which was exactly what I was hoping to produce when i brought the roast home. My dear husband of 41 years is slow to compliment my cooking- but this recipe caused a praise parade!! I followed the instructions and proportions exactly as stated and it truly delivered perfection! Thank you for restoring marital bliss during a challenging pandemic quarantine time. Thank you so much for such a simple recipe to a juicy, super flavorful and tender little sirloin pork roast on a weeknight. I am extremely pleased and will share with my discerning daughters as well!
Hi Kelly,
Thank you for all the kind words. These are challenging times and getting exactly what you want at the grocery store isn’t always possible. I’m glad this recipe solved a problem for you. Stay well!
Can I substitute dry herbs for fresh and what would be the difference in measurements?
Hi Rona,
Because dried herbs are more potent than fresh, the general rule of thumb is to use only 1/3 the quantity called for in the recipe. For this particular recipe, I would use 1/2 teaspoon each of dried rosemary and thyme, and a scant 1/2 teaspoon on the sage. If you don’t have any fresh orange zest, replace 1-1/2 teaspoons of the olive oil with orange juice in the rub mix.
Mentioned browning the roast,before cooking in the oven
How do u do this with the string on
I would like it to have a crust, but not over done
Thank you
New cook on board
Thank you
Hi Susie,
There is no problem with browning the roast after it’s been tied. Just be sure to use kitchen twine and it will hold up just fine.
I don’t have a roasting pan with a tray, would a broiler pan work with the water underneath? Or would you suggest something different?
Sounds amazing ❤️
Hi Jerri,
I think the broiler pan will work out just fine. The roast may not brown up as much on the bottom as it would on a rack, but that’s not an issue.
If you have the type of cooling rack you use for cakes, that would work too. Just spray it well with nonstick spray and set it inside the bottom of your broiler pan.
Hope that helps.
While I have not yet made this recipe, I received my Butcher Box pork loin today and plan on using this recipe. I just wanted to say that this is my first visit to your site and it is wonderful to see how responsive you are to your readers’ queries and commnts! I am looking forward to making this and may just follow the advice to make slits in the roast and fill with garlic paste. Thank you!
Hi Cheryl,
Thanks for taking the time to leave a comment. It’s so nice to have you as a visitor. Regarding Butcher Box – we really like the quality of their pork too, and I’m sure your roast will turn out great. Stuffing garlic into slits in the roast will definitely infuse extra flavor. Let us know how you like it.
I made this and it was delicious and easy. Not dry at all. Will make great left overs.
Hi Laura,
I’m glad you enjoyed the pork. Thanks for taking the time to comment and let us know.
Found this recipe through our Butcher Box membership and made it for New Years Day dinner. It was absolutely delicious – even my 7 year old complimented me on the flavor and juiciness of the meat! Thank you for sharing this recipe!
Hi Megan,
I’m so glad you and your family enjoyed the pork roast recipe. Sounds like your 7 year old is destined to be a real foodie – that’s great!
Being of Serbian descent and married to a Croatian, I do cook a lot of pork roasts and lamb. Pork can safely come out of the oven when the internal temp is 145 on a meat thermometer. Tent it loosely with aluminum foil and let it rest 15 minutes or so, so that the juices redistribute to keep the meat moist. Also, the temp goes up a bit (called carry-over cook time) while it is resting. The meat may be slightly pink on the inside, but is perfectly safe to eat, or we would all be dead by now! It is not the same as pork was 40 years ago. That’s why the commercials say “Pork – the other white meat”
Hi Michelle,
You’re right, pork is very different than it was years ago and that internal temp of 145°F is not only safe, it ensures that the meat stays juicy and moist. Thanks for sharing the info.
Love your comments. You are so right about the temperature.. My husband and colleague, many years ago, came up with the ad. … Lean on Pork…for the pork producers. Pork is much leaner than in our grandmother’s time.
I had never made a Pork Sirloin Roast and was terrified as I had heard it was a tough cut of meat. But, I followed the directions with the exception of “fresh” spices (there is not a store within 50 miles to get those). The meat came out perfectly. It was juicy and tender, and the flavor was excellent. I did, however, cook the meat to 155 degrees as I am a Nervous Nelly when it comes to pork. Even so, the meat was still tender and juicy. THANK YOU for posting the recipe.
Hi Dorilea,
You can certainly season your pork roast with anything you’d like – including plain old salt and pepper. I’m glad to hear that the cooking method produced a tender, juicy pork roast for you. Thanks for letting us know.
We have a pork loin sirloin roast. Would this recipe work for this cut of meat. I only cooked this cut once and found it very dry and tough and no flavor, I did use spices on top. (. even though I had removed it at temp of 145). If the recipe will not work, please let me know how to cook this meat.
Hi Judy,
This recipe is intended for a 2-1/2 to 3 lb pork sirloin roast (5 to 6 servings). We’ve always had good results with it and I’m hoping you will too.
There are two steps in our recipe that are important for keeping the meat moist and juicy. The first is that you bring the roast to room temperature before cooking so it doesn’t take too long to reach that internal temperature of 145°. The second is to position the roast on a rack inside your roasting pan and add water as instructed. This will create moist heat inside the oven and help to prevent the meat from drying out.
It’s a good idea to roast meat in a pan that’s fits it fairly well. You don’t want the meat touching the sides, but you don’t want the pan to be so large that your juices evaporate quickly or burn. Pork sirloin roasts aren’t too big, so you may have better luck using a straight-sided baking dish as opposed to a large roasting pan.
Another tip is to shop for a roast that has a little visible marbling and layer of fat on top. If you look closely at our photo, you’ll see that thin layer of fat on the top. This not only goes a long way toward keeping the meat moist it adds flavor too. Hope this info helps!
I bought a pork sirloin not knowing anything about it. Followed this recipe and it was amazing. Many, many thanks.
Hi Denise,
So glad you enjoyed the recipe!