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 was unable to find a 12 pound sirloin roast, so I tied 4 together. It took 13 hours to bring the temperature to 145 degrees, but my dinner guests were genius to recommend serving the pork with eggs and toast.
Craig,
Sorry you thought you needed a 12 pound roast for this recipe. Looks like the 1 2-pound pork sirloin in the recipe was confusing to you. But I admire your perseverance in cooking this for 13 hours!
I just cooked a 2 pound pork sirloin using this recipe. The meat is really tender and moist. The instruction is very easy to follow. Thank you so much!
Thank you, Danhua.
can you use this recipe for a bone-in pork sirloin roast? Elaine
Unless I’m making Enchiladas, tamales or pulled pork, I end up over cooking most roasts. Trying this recipe now using a timer just to make sure I wont dry it out. I’m sure it will be amazing this way.
 I pan seared the roast and put it in the oven at 450 and in 30 min it was 145 and was definitely done. I thought it would be a bad idea to continue to cook it!  So I took it out and let it rest.  I tried a piece, it tasted good!  But I am not sure where I went wrong with this recipe! Â
Hi Gina,
I’m glad you enjoyed the pork roast!
In reading your comment and trying to figure out a possible reason as to why yours was done faster than the recipe, I noticed you say you pan seared the roast first, which is not something in the recipe instructions, so it may have made yours reach 145 quicker.
Thanks!
Made this last night and it turned out excellent. Very tender. I’m going to make some ciabatta bread and slice the pork thin to make sandwiches. Thanks for the great recipe!
Glad you liked it, Lucas! Those sandwiches sound amazing! Thanks!
I made this for 12 people – used two sirloins that added up to 5lb. Used chicken broth and white wine. It did not brown but it was tender, moist and delicious!
I cooked this exactly like your recipe on a cookie sheet and it was perfect. Delicious! So easy! 10 stars!
My roast is only 1.5 lbs. Â After reading everything, I’m a little apprehensive that I’ll end up with a hockey puck. Â Can I cook one this small and still have it come out moist?
Can I cook this in something other than a Dutch oven pan? I don’t have one of those.Â
Very good way to cook a Port Sirloin Tip. It was really tender. I used an antique cast iron dutch oven and came out great. Seared without lid the first 30 minutes, then added the heavy lid to cook in liquid for an hour.
I’m so happy to hear you enjoyed it, Diane! Thanks! xo