Easy to make with garlic herb butter, this Pork Sirloin Roast is the perfect healthy family dinner. A pork sirloin roast is a relatively lean cut of meat that roasts quickly into tender juicy slices. Try this flavorful pork roast paired with simple side dishes. We love it with my Best Mashed Potatoes or Simple Mashed Sweet Potatoes. For a veggie, try my Garlic Roasted Carrots or Sautéed Green Beans.
Some days are for low and slow cooking like my Slow Cooker Pork Roast. But other times I want the tasty pork roast flavor, but I’d like it in less than 8 hours. That’s where this simple Pork Sirloin Roast comes in.
It’s seared in the pan, then slathered with garlic herb butter before being roasted into golden brown delicious in just 1 hour. There’s a time and place for all sorts of recipes with varying times. So if also looking for a faster pork roast, this one is for you.
I like to cook this roast with extra liquid in the bottom of the pan so there are enough juices leftover to make a simple pan gravy. You can also just drizzle the juices over the sliced meat as well.
watch how to make pork sirloin roast
Ingredients & Substitutions
- Pork sirloin roast – look for one that comes in the package already tied together like the above photo. A pork sirloin roast is a relatively lean cut, so don’t skip the herb butter! You also want to look for a boneless pork sirloin roast or you will need to cook it longer.
- Butter – ghee or olive oil all work here to make the garlic herb butter.
- Garlic – fresh minced garlic will taste the best here. Try using a garlic press to speed up your prep time.
- Herbs – we love rosemary so I usually use that. But thyme and sage are also really tasty with this pork roast. For dried herbs, I recommend using a blend like Italian seasoning or Herbs de Provence, and you’ll find measurements in the recipe below.
- Chicken broth – is added to the bottom of the pan while the pork roast cooks. This helps to keep it moist but it also creates lovely pan juices you can make a quick gravy/sauce out of while the meat rests.
- Salt & pepper – are important to season the meat as it cooks and gives it more flavor. You can always add more to taste at the table, but some salt and pepper during the cooking process are what bring out the flavor.
How to make this recipe step by step
Step 1: Start by preheating the oven. Then in a small bowl mash the softened butter together with the garlic, chopped herbs, sea salt and pepper to combine.
Step 2: Then heat a cast iron pan over high heat until hot but not smoking.
Add the cooking oil and sear the roast until well browned on both sides.
Step 3: Turn off the heat and spread the garlic herb butter as evenly as you can across the top and a bit down the sides of the roast.
Step 4: Add the chicken broth to the pan.
Place the skillet in the oven and roast until the desired temperature is reached.
Step 5: Cook until the pork sirloin roast is done.
You want to take the roast out at 145ºF and it will continue to cook a bit as it rests.
Step 6: Make the optional pan sauce by mixing together a couple of tablespoons of cornstarch together with water until smooth.
Then add the cornstarch to the simmering pork juices just until the right consistency is reached. Season it to taste with sea salt and pepper before serving.
Step 7: When the pork has rested, cut away the ties.
Step 7: Slice the pork sirloin roast into 1/2″-1″ thick slices and serve them laying in the juices or with the pan sauce/gravy on the side.
Ways to serve this
- Add my Best Mashed Potatoes or Simple Mashed Sweet Potatoes as the perfect side dish.
- For veggies, my Garlic Roasted Carrots, Roasted Broccoli, Roasted Asparagus, or Roasted Brussels Sprouts are all good with this roast.
- Or try a salad for a fresh side dish. My Apple Spinach Salad is perfect in the fall and winter, and serve this with my Strawberry Spinach Salad in the warmer months.
- For dessert, try a classic like my Gluten Free Chocolate Cake or Healthy Carrot Cake. In the summer try my Strawberry Rhubarb Crisp and my Gluten Free Apple Crisp in the winter.
No pork sirloin roast is a tender lean cut that cooks more quickly. A pork roast comes from the shoulder and has more marbling which is what makes it perfect for low and slow cooking. The pork sirloin roast is treated more like the pork loin or pork tenderloin. It cooks faster that a shoulder roast and you need to be careful not to overcook it.
Yes if it’s cooked to the proper temperature it’s a tender lean cut that’s very tasty. You definitely want to use an instant-read thermometer to make sure it doesn’t get overcooked, much like a pork tenderloin.
I don’t recommend it because the cooking times are different. Instead, try my recipe for best baked Pork Tenderloin or my Honey Mustard Pork Loin which are specific to those cuts of meat.
- To store – place any leftover pork roast into an airtight container and refrigerate for up to 4 days.
- Make ahead – this is best made fresh, but you could meal prep this to have leftover pork for salad and such.
- Reheating – place any leftovers into a small skillet with some of the pan juices/gravy and reheat partially covered over medium heat until heated through, adding water as necessary.
- To freeze – this pork roast freezes well, place any leftover slices into an airtight container and freeze for up to 3 months. I think the leftovers are best eaten within the 1st month. Also, I love dicing up the leftover pork before I freeze it so it’s ready to add to things easily.
Tips & Tricks
- Don’t try and substitute a different cut of pork, this recipe is formulated for pork sirloin roast. If you want to cook a different cut, try my Best Baked Pork Tenderloin or my Honey Mustard Pork Loin Roast.
- You don’t have to use fresh herbs in this recipe, although rosemary is very good with pork. Both the Italian seasoning and Herbs de Provence options are so good and budget-friendly options as well.
- Any lean cut of pork is a good reason to get an instant-read thermometer. A thermometer helps you to know exactly when the roast is done and you never have to worry about overcooked and dry pork again!
I really hope you enjoy this Pork Sirloin Roast! If you do get a chance to make this recipe, I’d love to hear from you in the comments.
Pork Sirloin Roast
- 2 pounds pork sirloin roast - 1 roast, tied
- 1 tbsp avocado oil - or cooking oil of choice
- 2 tbsp butter - ghee, or 1 tbsp olive oil
- 2 cloves garlic - minced
- 1 tbsp fresh rosemary - chopped, see notes
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 cup chicken broth - low sodium
- 1 tbsp cornstarch - or tapioca starch mixed together with water, you may need more or less for the gravy
- Preheat the oven to 325ºF. Then place a large cast iron skillet, (9"-10") over high heat.
- When the pan is hot but not smoking, add the avocado oil and swirl to coat the bottom of the pan.
- Place the roast in the pan and sear both sides until they're golden brown, about 3-5 minutes per side.
- While the roast is searing, mash the butter, garlic, rosemary, sea salt, and pepper together in a small bowl.
- When the roast has been seared, turn off the heat. Then spread the garlic herb butter as evenly as you can across the top and down the sides a bit.
- Pour the chicken stock into the bottom of the pan and place the skillet in the oven.
- Cook until the pork roast is done, 50-60 minutes. An instant read thermometer will read 145ºF when the pork roast is done.
- When the pork is done, remove the skillet from the oven. Carefully transfer the roast to a plate, cover and let rest for 5-10 minutes.
- While the roast rests, mix the cornstarch together with water until smooth. Place the cast iron skillet on the stove top over medium high heat and drizzle just enough of the cornstarch mixture into the simmering juices to thicken them to your liking. Stir constantly as you add the starch mixture.
- Add more chicken broth if desired to make more gravy and season to taste with sea salt and black pepper.
- Cut the pork roast into 1/2"-1" slices and serve them with the gravy and your choice of side dishes.