Pork Sirloin Roast

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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.

Straight down view of Pork Sirloin Roast with half of it sliced and sitting in the pan gravy.

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.

Straight down view of Pork Sirloin Roast in a white skillet with half of it sliced.

watch how to make pork sirloin roast

Ingredients & Substitutions

Pork sirloin roast, broth, butter, herbs, garlic, salt and pepper in dishes on a wood cutting board.
  • 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

Mashing the garlic herb butter together in a small white bowl.

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.

Searing the pork sirloin roast in a cast iron skillet on the stove top.

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.

Spreading the garlic herb butter over the top of the seared roast.

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.

Adding broth to the cast iron skillet with the pork sirloin roast.

Step 4: Add the chicken broth to the pan.

Place the skillet in the oven and roast until the desired temperature is reached.

Instant read thermometer inserted into the pork sirloin roast.

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.

Making a pan sauce with the pork juices.

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.

Removing the ties from the roasted pork sirloin.

Step 7: When the pork has rested, cut away the ties.

Slicing the Pork Sirloin Roast on a wood cutting board with a knife and fork.

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.

Finished pork sirloin roast in the pan sauce in the cast iron pan.

Ways to serve this


Is pork sirloin roast the same as pork roast?

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.

Is pork sirloin roast a good cut?

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.

Can I use pork tenderloin or pork loin in place of a pork sirloin roast?

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.

Storing leftovers

  • 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.
Side view of the Pork Sirloin Roast in a white cast iron skillet.

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!

Dietary Options & Substitutions

  • Dairy-free – use dairy-free butter, avocado oil, or olive oil instead of butter.
  • Paleo & Whole30 – use ghee, avocado oil, or olive oil in place of the butter.
Straight down view of Pork Sirloin Roast with half of it sliced in the pan juices.

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.

Finished pork sirloin roast in the pan sauce in the cast iron pan.

Pork Sirloin Roast

5 from 36 votes
Author: Kari Peters
Total Time 1 hour 15 minutes
Yield: 6
Course: Dinner


  • 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.
Bonus StepIf you made this recipe, please leave a rating/comment. Ratings really help us continue to bring you high-quality free recipes. Rate This Recipe!


For the seasonings, you can also use anything you’d like as a rub for this roast in place of the rosemary.
I love using 2 tbsp taco seasoning, fajita seasoning, ranch seasoning, or cajun seasoning in place of the 1 tbsp fresh rosemary.
For dried herb seasonings that are heavier in flavor like Italian seasoning or Herbs de Provence, I find 1-2 teaspoons to be perfect.
Category: Dinner
Cuisine: American
Keywords: How to cook a Pork Sirloin Roast, How to cook Pork Sirloin Roast, Pork Sirloin Roast Recipe

nutrition facts

Calories: 239kcal | Carbohydrates: 2g | Protein: 36g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 505mg | Potassium: 647mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 127IU | Vitamin C: 0.4mg | Calcium: 14mg | Iron: 1mg
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24 thoughts on “Pork Sirloin Roast”

  1. 5 stars
    I placed 1 1/2 strips of bacon across the top of roast in substitute for the butter. Butter, at 325* probably does not burn, but melts to the bottom of pan. Bacon slowly seeps through the roast top down and gives a slight nice smoky touch and it is also pork. Turned out great.

  2. 5 stars
    Awesome, moist & tasty. We matched with a side of dressing, mashed potatoes & I also added sautéed mushrooms to the sauce. Delicious

  3. 5 stars
    I made this and it was fantastic. I used a pork sirloin roast, which from what I’ve read can be very dry. Using this recipe the meat was tender and moist. I would recommend cooking until the thermometer reads 145 as recommended in the recipe. PS double the recipe for the gravy, it was delicious!

    • I’m so glad to hear you enjoyed it, and cooking pork to the right temperature is a game changer for sure! Also thanks for the recommendation to double the gravy, I need to try that next time!

  4. 5 stars
    Awesome recipe! Made it last night with a slightly larger roast but it turned out so tender and the gravy from the drippings was so great!

  5. 5 stars
    Excellent pork sirloin recipe. I made it exactly as the recipe said and it was delicious. The gravy was minimal, so next time I will add 1 1/2 cups of low-sodium chicken stock. I only used garlic, Land-O-Lakes butter, salt, pepper, and rosemary from my garden. Will definitely make again.


    • I’m so glad you enjoyed it and there is definitely a small amount of pan sauce, but if you want gravy it’s a great idea to increase the liquid and you can always add more liquid to the pan after roasting as well to make more sauce!

    • The oven temperature is listed in step 1 of the recipe card, ‘preheat to 325ºF’. I hope you enjoy this recipe and be sure to let me know if you have any more questions.

5 from 36 votes (25 ratings without comment)

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