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It doesn’t get much easier than this flavorful and delicious Pork Sirloin Roast with just 5 minutes of prep! You’ll love the sweet and savory combination of herbs with an orange marmalade glaze, which turns the affordable cut into a special dinner that’s worthy of entertaining. Just sear the boneless pork loin roast in a cast iron skillet, then transfer the pan to the oven to slowly roast the meat until it’s tender and juicy. Serve your pork with mashed potatoes, rolls, and green beans for a simple and satisfying restaurant-quality meal! Boneless Pork Sirloin RoastI received this recipe from my mother-in-law’s friend at my bridal shower on a handwritten index card almost 20 years ago. She titled it, “The Best Pork Roast Ever!” — and I would have to agree. I’ve tweaked it over the years to take advantage of our favorite all-purpose “house seasoning” blend (which is really just equal parts kosher salt, garlic powder, minced onion, parsley flakes and dried basil), but otherwise Mrs. Mullarkey’s recipe remains essentially the same. The unique combination of a sweet orange marmalade glaze paired with savory herbs is just so darn good, and it truly allows the pork’s natural flavors to shine. What cut of meat is pork sirloin roast?Before we get to the details of the recipe, let’s quickly go over the cut of meat that you’ll use here. A pork sirloin roast can also be called a loin pork roast, pork hipbone roast, or pork loin end roast. These are relatively lean cuts of pork that are less expensive than a pork tenderloin. Since a bone-in sirloin roast can be difficult to carve, look for a boneless pork sirloin roast that the butcher rolls and ties (as shown here). You’ll want to leave the strings on the roast throughout the cooking process, only snipping them off when you’re ready to slice and serve the meat. Pork Loin vs. Pork Sirloin vs. Pork TenderloinAll of these different cuts from the loin can get confusing when you’re staring at a meat case in the grocery store! In general, a loin is the portion of meat running along the back of the pig. The “pork loin” is near the center, while the “sirloin” is toward the rear. The tenderloin is a small strip of meat hanging underneath the pork loin. The tenderloin typically weighs just one pound, and is incredibly tender because it’s a part of the animal that doesn’t perform any tough work. Since pork tenderloin is naturally lean and tender, it does well when cooked quickly at high temperatures. By contrast, pork loin and pork sirloin lend themselves well to slower roasting and grilling techniques (giving any tough fibers a chance to slowly break down). IngredientsThis is a quick overview of the ingredients that you’ll need for the simple pork sirloin roast recipe. As always, the specific measurements and full cooking instructions are included in the printable recipe box at the bottom of the post.
Dry Rub for Pork Sirloin RoastThe blend of kosher salt and seasonings creates a flavorful dry rub that you’ll leave on the pork for at least 1 hour (or up to 24 hours) before cooking. The benefit of a dry rub is that it doesn’t add any additional moisture to the exterior of the meat in the same way that a marinade does. When you apply heat to the pork, the moisture on the surface needs to evaporate before a sear can start to develop, so coating it in a liquid marinade makes that searing process more difficult. Instead, the dry rub is naturally dry, which helps to achieve that beautiful seared crust that we’re after. Once you’ve seared the sirloin roast in a hot cast iron skillet, you can then transfer the pan to the oven, applying the marmalade “glaze” for more complex, concentrated flavor. How to Cook a Pork Roast in the OvenFor the most flavorful, tender, and juicy pork sirloin roast, season with a dry rub, sear it in a hot skillet for extra flavor, and then roast the meat in the oven with a sweet marmalade glaze. The process is simple, and the end result is unbelievably delicious!
What to Serve with Pork Loin Sirloin RoastThis beautiful pork roast is simple enough to serve for a casual Sunday supper, but also impressive enough for entertaining or for a fancier holiday spread. Here are some delicious sides that go well with the meat:
StorageLeftover pork will keep in an airtight container in the refrigerator for 3-4 days, or wrapped tightly in the freezer for up to 3 months. Reheat the pork in a 325° F oven just until warmed through (about 15-20 minutes). You can also reheat smaller amounts of pork in the microwave. We love to enjoy the leftover thinly-sliced meat on sandwiches with barbecue sauce the next day! Recipe Variations
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Pork Sirloin Roast5 from 4 votes Prep: 5 minutes Cook: 50 minutes Inactive Time 1 hour 10 minutes Total: 2 hours 5 minutes Servings 6 people Calories 329 kcal It doesn't get much easier than this flavorful and delicious Pork Sirloin Roast with just 5 minutes of prep! Rate RecipePin RecipePrint Recipe Ingredients 1x2x3x
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