How to Cook the Most Tender Pork Sirloin Recipe
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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!
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
Ingredients
- 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
Instructions
- 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
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?
Enjoy!
Robyn xo
I bought 7 lbs for 7 bucks. Arkansa..what can i say? Rhank you honey
Thanks for giving me a simple, over-orchestrated recipe b.s. I was in a tight fix & it was the last meat in the house. Thank you for being so humble as to NOT complicate it! Worked like a charm!
I meant an easy, not-so-over-orchestrated recipe! *blush
can you use a slow cook
Do not use a slow cooker for a pork sirloin tip roast. Good chance it will be dried out. Use the suggested cooking method and remove when roast reaches 140 degrees internal. Cover and let stand for 5 min before carving. Cooking any type of lean meat should always be done with a thermometer and not time cooking per lbs. it removes all the risk of overcooking.
Hey Robyn!!! A pork sirloin roast and center cut pork loin are two different things…. The boneless pork loin or bone- in are great for chops but the pork sirloin roast are too tough for grilling, so I put them in the crock pot for BBQ sandwiches or enchiladas, tamales ect…
Thank you for this recipe, it’s been quite a while since buying a pork roast. I’ve brined my
roast, will this impact the recipe (aside from adding salt)?
Thank you
How much salt and pepper for this recipes?
I don’t use salt and pepper in this recipe, Trang.
Can I put potatoes, carrots and onion right in with the pork ?
I am trying a pork sirloin tip roast for the first time. The tips say to marinate the pork roast, but there is no mention of a marinade, other than the spice rub that goes on right before cooking. Am I missing something? Also, one person said they bribed their roast. How did that turn out?
Hi Frances,
I have gotten it at a number of stores in my area – Publix, Kroger, Ingles, and even Walmart. In each of these stores, it is in the meat section alongside other fresh pork products. I hope that helps! xo
Looks really tender, congrats! I often use milk to cook some pork cuts, it allows pork to be tender but I have to remember your trick to experiment it!
I hope you enjoy making it this way, Dawn. We love the difference it makes!
When putting it back in the oven, it says 250°F, is that right? I put it in for an extra half hour even and the roast is still oozing pink. The roast I have is 2 pounds. Am I missing something?
Lisa, you will cook the pork for 30 minutes uncovered at 450º F, then put back in oven at 250º. You will then cover and cook approximately 25 to 30 minutes per pound and until the internal temperature registers 145º. You would need to cook about an hour after the oven temperature reduces to 250ºF for a 2 pound roast.
Great recipe! We raise a couple of hogs every summer. The first year I was shocked at all the cuts of pork I had never heard of in my life. Ham steaks, breakfast chops, even pork steaks.
When I mention any odd cuts to older folks they all have eaten them. I suppose the groceries all decided to cut back on the assortment of pork.
There are few things in the world as delicious as a pork steak. And to think I lived almost 40 years before I ever knew they existed!
This pork looks incredibly moist and tender! Can’t wait to put this recipe to use!
Thank Gaby! It is incredibly moist and tender and so, so delicious!!! I can’t wait to hear how you enjoy it!
Does this recipe call for a 2 lb. or 12 lb. roast ? Your instructions are not clear. Please advise as I am looking forward to cooking a MOIST roast !! Thank you.
Hi Anastasia –
The recipe calls for 1, or one, 2 pound roast. Hope you enjoy it. Thanks!
Made this for dinner tonight and it was great!
Thanks, Rebekah.