How to Cook the Most Tender Pork Sirloin Recipe


4.94 from 43 votes
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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!

How to Cook the Most Tender Pork Sirloin Recipe from

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.

Pork Sirloin Roast from

No Fail Pork Sirloin Tips

Here are a few tricks that I learned that I think might help you as well:

  1. 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.
  2. Marinating your pork sirloin makes it very tender once cooked.
  3. 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.
  4. 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

4.94 from 43 votes
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!
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 8


  • 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.


Calories: 240kcal | Carbohydrates: 1g | Protein: 34g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 96mg | Sodium: 96mg | Potassium: 470mg | Fiber: 0.02g | Sugar: 0.2g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 1mg

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?

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

4.94 from 43 votes (9 ratings without comment)

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Recipe Review


  1. CJ says:

    5 stars
    Thank You. Did exactly and was delicious ♡

    1. Robyn Stone says:

      Thanks, CJ. I’m so glad this recipe worked so well for you.

  2. Charlie says:

    5 stars
    I used a cast iron pan. I was out of rosemary, so I used basil, oregano and added a little cumin. We were out of wine, chicken broth and apple cider, so I used double IPA(Double Dusky from River Roost in White River Junction, Vt). All temps and times remained the same. Moist and flavorful.

  3. Colleen Anderson says:

    5 stars
    Perfect! AND easy to do.

  4. Darlene says:

    So I followed the instructions and roasted my 1 pound roast for 30 minutes. I checked the temperature when I put it back in at250 for another 30 minutes. It was already at 145 degrees. I left it in the oven for another 30 minutes with the oven off but still hot. Hopefully it’s done and not too dry. Not sure what happened. A bigger roast next time might be better.

    1. Robyn Stone says:

      Once the roast reached 145º F, Darlene, you should have removed from the oven and let rest 3 to minutes. It should be tender and juicy then. I hope your roast turned out ok.

  5. Carol Conway says:

    I have 3 – 1 lb. small boneless sirloin roasts that I want to roast for company.
    Should I try to tie them together? I also don’t know how long to cook this once I drop the temperature to 250? They are quite small.

    1. Robyn Stone says:

      Carol, I would tie the 3 roasts together, similar to how some butchers do, and cook as one roast . I would just follow the recipe and cook until the internal temperature reaches 145º F. I would check the temperature every 30 minutes since these are smaller. I hope this helps.

  6. Holly says:

    5 stars
    I and my family loved this recipe! I’m wondering if it would also work well for a turkey breast. Do you have a recipe for that?

    1. Robyn Stone says:

      I’m so glad you and your family loved it! Yes, I have a turkey breast recipe that I think you’ll also enjoy! xo

  7. Lee Simons says:

    5 stars
    This is absolutely delicious! Love how the flavors came together, was incredibly tender and so easy to make! Thank you 😊

    1. Robyn Stone says:

      I love to hear that you enjoyed this pork sirloin recipe so much, Lee.

  8. Jodi says:

    5 stars
    So very good and really easy to make and follow the recipe.

    1. Robyn Stone says:

      Thanks so much, Jodi. I love how easy this is to cook.

  9. Lee Ann Savage says:

    Was delicious!! Didn’t have orange marmalade but made a glaze with honey & apple cider jelly. worked perfectly!

    1. Robyn Stone says:

      Lee Ann, it sounds delicious with the honey and apple cider jelly.

    2. patricia sordiff says:


    3. Robyn Stone says:

      Patricia, I’m sorry but I don’t have a recipe for orange marmalade.