Why We Love Boneless Pork Roasts
This recipe uses a boneless pork sirloin roast, an easy-to-find cut of meat that makes a great choice for both special occasions and Sunday dinners for family and friends. It’s the perfect size for a small group of guests, or if you’re serving a larger crowd, you can simply make more than one.
Over the years, our Italian-inspired recipe has become extremely popular with readers during the holidays because it’s easy to make and always yields tender and juicy results. Read on for shopping tips and more information.
The Main Ingredient
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, and serve 4 to 6 people, depending on your choice of side dishes. This makes the cut a great choice for smaller gatherings, but you can also feed a larger group by cooking two of them side by side.
Shopping tip: Be sure to ask your butcher to leave a thin layer of fat on the top of the roast as it will render during cooking and essentially baste the pork as it cooks.
Key Flavors
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. In addition to olive oil, kosher salt, and freshly ground black pepper, you’ll need the following ingredients:
- Minced garlic: As the name of the recipe implies, fresh garlic is the primary flavor in this rub and you can adjust the amount according to personal taste.
- Fresh thyme: Thyme has an earthy flavor that pairs exceptionally well with pork and poultry and provides the background flavor for the rub.
- Fresh rosemary: Rosemary has a distinctive and pungent flavor that is delicious when used in the right quantity, but it can be overpowering if you use too much. Be sure to measure carefully and strip the leaves from the woody stems before chopping.
- Fresh sage: Like rosemary, sage has an assertive flavor that needs to be used with care. Small, tender leaves can be chopped along with their thinner stems, but larger leaves should be stripped from the stems before chopping.
- Orange zest: Orange zest adds both a bright, citrus flavor and a touch of sweetness to the rub. Be sure to use fresh though, as dried will harden further during roasting and change the texture of the crust.
How To Make Garlic and Herb-Crusted Boneless Pork Roast
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 up to room temperature.
- Preheat the oven to 350°F (325°F convection) and fit a rack inside a roasting pan (or straight-sided casserole dish) just large enough to accommodate the roast. Coat with nonstick spray and set aside.
- Chop the herbs, mince the garlic, grate the orange zest, then combine with olive oil, salt, and pepper for the rub.
- Spoon the rub onto the pork roast and using your hands, spread to coat the roast as thoroughly as possible.
- Pour 1/2-inch of water into the bottom of the roasting pan (this creates moist heat) and place the pork roast fat side up on the rack.
- Roast the pork until a thermometer inserted into the thickest part of the roast registers 140°F, 45 to 60 minutes. Start checking after 35 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.
Pro Tip for Tender, Juicy Pork
Because lean cuts of pork like this one often lack marbling, it’s important that you don’t overcook them or they can turn out dry and tough.
We recommend removing your roast from the oven when the internal temperature reaches 140°F. Carry-over heat will raise the internal temperature by at least 5° as the roast rests. Be sure to use an accurate instant-read thermometer and test your roast in the center.
Table for Two: How to Scale This Recipe
If you’d like to scale down this boneless pork roast recipe to make just two servings, cut your roast in half and freeze the other portion. You can leave the other half intact to make another roast at a later date, or slice it into boneless chops (try our Pork Chops with Pears and Blue Cheese).
To cook a half roast, cut back the rub ingredient quantities by 1/3. You’ll want to reduce the roasting time as well. Start checking for doneness after 20 minutes. If you have leftover pork, slice it as thinly as you can and use it for sandwiches. It’s great on a soft roll with honey mustard, a little thinly sliced sweet onion, and mild white Cheddar.
Make It a Meal: Our Complete Menu
We’ve expanded on the Italian-style flavors in the rub for the roast and paired it with easy, make-ahead dishes to create a full menu that includes an appetizer, two tasty side dishes, and dessert.
- 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 the perfect make-ahead side dish because it 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. Serve with coffee or espresso.
Wine Pairing Recommendations
There are a number of wines that pair nicely with the flavors in this pork roast. For red lovers, we recommend Barbera or Pinot Noir. For those that favor white wine, try a Soave Classico or Riesling.
Garlic and Herb Crusted Boneless Pork Roast
Ingredients
- 2-1/2 to 3- pound boneless pork roast, (loin/sirloin)
For the rub:
- 3 tablespoons extra virgin olive oil
- 2 to 3 teaspoons fresh garlic, pressed or finely minced
- 3/4 teaspoon kosher salt
- 1/2 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 orange zest, freshly grated
Instructions
- Remove the roast from the refrigerator 30 minutes ahead of time to bring it to room temperature.
- Preheat the oven to 350°F (325°F convection) and fit a rack inside a roasting pan (or straight-sided casserole dish) just large enough to accommodate the roast. Coat with nonstick spray and set aside.
- Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme, and orange zest in a small bowl.
- Spoon the rub onto the pork roast and using your hands, spread to coat the roast as thoroughly as possible.
- Pour 1/2-inch of water into the bottom of the roasting pan (this creates moist heat) and place the pork roast fat side up on the rack.
- Roast the pork until a thermometer inserted into the thickest part of the roast registers 140°F, 45 to 60 minutes. Start checking after 35 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.
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.
Elizabeth says
Any recommendations for sides to compliment this roast?
Lynne Webb says
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.
Donna says
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.
Mary Majorwitz says
I’ll pass on the drippings for the graveyard!! LOL
Lynne Webb says
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.
Kelly Tyler says
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!
Lynne Webb says
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!
Rona Buckwalter says
Can I substitute dry herbs for fresh and what would be the difference in measurements?
Lynne Webb says
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.
Susie says
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
Lynne Webb says
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.
Sue says
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!
Jerri says
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 ❤️
Lynne Webb says
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.
Cheryl L Bohn says
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!
Lynne Webb says
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.
Laura H. says
I made this and it was delicious and easy. Not dry at all. Will make great left overs.
Lynne Webb says
Hi Laura,
I’m glad you enjoyed the pork. Thanks for taking the time to comment and let us know.
Megan says
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!
Lynne Webb says
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!
Michelle K Drozdibob says
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”
Lynne Webb says
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.
Karie says
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.
Dorilea says
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.
Lynne Webb says
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.
Judy theus says
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.
Lynne Webb says
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!
Denise Cameron says
I bought a pork sirloin not knowing anything about it. Followed this recipe and it was amazing. Many, many thanks.
Lynne Webb says
Hi Denise,
So glad you enjoyed the recipe!