Pork sirloin is a very lean, tender piece of meat but will quickly turn dry and tough if overcooked. Learn how to make the most tender pork sirloin every time with these no fail tips!
For years, I shied away from cooking pork sirloin as it seemed a bit harder to cook than other cuts of pork and would quickly become tough and dry. Then, I became determined to overcome my fear of preparing it and learned a few tricks to make a no fail tender and delicious pork sirloin every single time.
The Difference in Pork Sirloin and Pork Tenderloin
Pork sirloin – also sometimes called pork loin, pork loin roast and center cut pork roast – and pork tenderloin are two different cuts of meat and look very different. The pork tenderloin is long and thin while the pork sirloin is shorter and not as thin.
The two also have a couple of similarities. They both are very lean and mild in flavor. Marinades and rubs used for one cut may also work well for the other and add a great deal of flavor.
No Fail Pork Sirloin Tips
Here are a few tricks that I learned that I think might help you as well:
- Grilling, smoking and slow roasting are my favorite cooking methods for pork sirloin. However, it does not make a great meat for cooking in the slow cooker.
- Marinating your pork sirloin makes it very tender once cooked.
- Adding a bit of liquid to your pork sirloin and basting frequently keeps your pork sirloin moist and tender, especially if slow roasting in the oven.
- Cook pork sirloin about 25 to 30 minutes per pound and until it reaches a temperature of 145º F and to rest for 3 to 5 minutes. Some carryover cooking will occur with the meat and it will allow the meat to be flavorful and juicy when you serve it.
How to Cook the Most Tender Pork Sirloin Recipe
- 1 (2-pound) pork sirloin
- 1 tablespoon olive oil
- 2 teaspoons chopped fresh rosemary leaves, or 1 teaspoon dried
- 2 cloves garlic, minced
- 1/2 cup chicken stock , or broth or white wine or apple cider
- Preheat oven to 450º F.
- Add pork sirloin to a medium Dutch oven. Mix together olive oil, rosemary and garlic and rub onto the pork sirloin.
- Place the pork into the oven and cook uncovered for 30 minutes.
- Remove from oven and reduce temperature to 250º F.
- Pour in chicken stock or other preferred liquid, cover and cook approximately 25 to 30 minutes per pound and until the internal temperature registers 145º F, basting with the pan liquids every 30 minutes.
- Remove from the oven and allow to rest covered for 3 to 5 minutes. Baste again and then use tongs to remove from the Dutch oven and place on a serving platter. Slice and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you have any tips you’d like to share for cooking pork sirloin?