There’s nothing more nostalgic for me than a good Sunday roast. Beef or pork sirloin, I’m not picky, I love either one. I’ve made this sirloin pork roast for dinner numerous times and every single time it’s perfectly juicy and full of flavor. It’s probably one of the only “grown up” meals I loved as a child and I still remember sitting impatiently at the table as the aroma made me nuts.
For a dump-and-go roast option, try our Mississippi Pot Roast in the slow cooker. Tender and juicy with a gravy that’s packed with ranch and pepperoncini peppers!
And, the tradition has continued as my kids love this meal too. Pork is a succulent meat, one that many tend to overcook and dry out for fear of not cooking it long enough. This makes it inedible without mounds of gravy. Not this pork loin roast recipe, this one is the best!
I originally found this recipe on the blog, Seriously Good by Kevin Weeks. The blog is gone now and sadly Kevin passed away. While I didn’t know Kevin I did have the opportunity to enjoy this delicious recipe of his. I am sure he is sorely missed.
I’m so glad I saved this recipe. I would have been seriously bummed out to go there and find it had disappeared. Mine isn’t exactly like his, there were a few small tweaks, but it’s positively the best sirloin pork roast I’ve ever had.
This recipe is for a BONELESS roast. Bone-in roasts will cook faster!
This is my go-to sirloin pork roast recipe now. I love it, it’s perfect. So thank you, Kevin Weeks, for the great recipe!
Over the years there have been raving reviews for this recipe and others have had difficulty. The culprit is usually the type of pork roast used. The confusion is understandable as there are several different types and in some areas of the country, they have different names.
Therefore I am offering this photo guide to the type of pork roast this recipe calls for.
YOU CAN FIND THE FULL PRINTABLE RECIPE AND INSTRUCTIONS AT THE END OF THIS POST
Helpful Kitchen Tools
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One of my favorite cookbooks for roasts is Sunday Roasts: A Year’s Worth of Mouthwatering Roasts, from Old-Fashioned Pot Roasts to Glorious Turkeys, and Legs of Lamb by Betty Rosbottom. I have tried several of the recipes and they have all been wonderful! What is your favorite roast recipe?
I’ve made this sirloin pork roast for dinner numerous times and every single time it’s perfectly juicy and full of flavor.
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Cook Mode Prevent your screen from going dark Course: Dinner Cuisine: American Servings: 6 2 hours hrs 15 minutes mins Calories: 66Please don’t use a bone-in roast for this recipe as it will not work. Bone-in roasts cook faster than boneless. Be sure to read the notes in the post before beginning. There are tips for purchasing the correct cut of meat.
Rub pork with one teaspoon of the garlic. Combine the rosemary and thyme in a small bowl and crumble together with your fingers. Sprinkle herb mixture onto all sides of the pork. Season with salt and fresh ground black pepper. Pat meat to gently rub everything in.
Heat oil in a 9″-10″ cast iron (or oven-proof) skillet over medium-high heat. Brown roast on all sides then remove to a plate and set aside.
Add onions, carrot, and celery to skillet and saute, stirring occasionally, until vegetables begin to brown. Add remaining garlic and cook a minute longer. Deglaze skillet with beef broth.
Place roast on top of vegetable/broth mixture and place skillet, uncovered, in center of oven. Cook until an instant read thermometer's internal temperature reaches 145 F (about 2 hours).
Remove roast from oven and tent with foil. Allow to rest for 10 minutes before slicing and serving with pan juices.
Serving: 1 (6-ounce portion – cooked) | Calories: 66 cal | Carbohydrates: 5 g | Protein: 1 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Sodium: 132 mg | Potassium: 145 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 3435 IU | Vitamin C: 4 mg | Calcium: 24 mg | Iron: 0.5 mg
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This post originally appeared here on Mar 2, 2013.