Garlic Herb Crusted Boneless Pork Roast
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 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.
- 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.
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.
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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.
82 Comments on “Garlic Herb Crusted Boneless Pork Roast”
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.
Looking for an easy, quick something to put on my pork sirloin roast. Found this recipe. My son, who has worked in restaurants forever, said.. “That was YUMMY” ! That is an extreme compliment coming from him!
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!
I made this and it was delicious and easy. Not dry at all. Will make great left overs.
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!
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.
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!
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.
I made this and it was delicious and easy. Not dry at all. Will make great left overs.
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!
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!
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!