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
This was very good! For some reason, none of my hundreds of cookbooks have a single recipe explaining how to prepare a boneless pork sirloin roast, so I was very happy to find this one. It went together easily and quickly, and the meat stayed nice and moist. My husband gave it rave reviews!
I’m so glad you and your husband enjoyed this pork sirloin recipe! xo
Can you throw in potatoes and carrots?
Just made this tonight, super easy. I accidentally cooked a bit too long but we used the juices at the bottom as a gravy & all good.
QUESTION: would apple juice work instead of cider? I never have apple cider handy; always have apple juice around.
Hi Eleanor,
Yes, apple juice would work deliciously in this recipe in place of apple cider. xo
Hi guys, I know most of you are saying don’t cook this in the slow cooker, but I’ve done it many times, except I use it for pulled pork. When you add lots of sauce and cook it for a long time (4-6 hours), in the slow cooker, it doesn’t matter, because it will still be juicy and delicious. I’ve done it many times and no one notices the difference. However, I do agree that you shouldn’t cook it AS A Roast, in the slow cooker. Try it my way, it’s cheaper in price and you’ll love it!
Thanks so much Karmin!
Did you try it?
Tag says: pork sirloin roast boneless fp, used this recipe and turned out wonderful???
I bought a pork siloin yesterday and didn’t know it should be marinated,will it still be ok????
I used this for a pork SIRloin and it came out better than I ever imagined. Usually that cut of meat is so dry! Instead, it was moist and I even cooked it to 160 degrees accidentally. I was able to slice it thin and we had so delicious BBQ pork sandwiches. Thank you!
Hi Ann,
I’m so glad that you loved it! Sounds perfect for BBQ sandwiches!!! xo
One thing confused me. The recipe tells you to remove the pork from the 450 degree oven after 20 minutes and to turn the oven down to 250 degrees and return the pork (with liquid and a lid) to the oven and continue cooking. My question is this. Do you open the oven door to hasten cooling it down to 250 degrees or do you leave the pork sitting beside the oven until the temperature inside drops to 250 with the door shut? That will take a long time and the roast will continue to “cook” in its own juices.
Just one question. 4# roast. Do I double the oil, rosemary, garlic & liquid? Want to make this for my 92 yr young Mom for her birthday!
Linda, for a 4 pound roast, I would double the olive oil, rosemary and garlic. I’m afraid doubling the chicken stock would be too much liquid so I would use 3/4 cup of the stock or broth. I hope you and your mother enjoy! I hope she has a very happy birthday!
I am having a big problem with this pork sirloin. I don’t have rosemary and I am such a plain cook. Please give some idea for someone who is just not a cook and I have this long piece of this pork sirloin in my refrig.
Thank you so much.
C arol’
Hi Carol,
Don’t worry about not having rosemary. For the simplest of pork sirloin recipes, you can also just use about 6 dashes of Worcestershire sauce, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and even add about 1/2 teaspoon of garlic powder and then cook as the recipe instructions indicate. We love this for just a super simple and delicious supper! I hope you enjoy it, too! xo
Hi, of course you don’t need any particular herb to season a roast. Salt and pepper work fine, but other flavors enhance the meat and gravy. Try onion, sage, thyme, even basil, savory is good too. I will say, plain cook or not, rosemary and thyme are both beautiful evergreen plants to have around the garden, or in a pot in the house.