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
The pork tasted great. I checked the internal temperature 145° and let it rest. When I sliced the roast part of it was pink. We ate the port roast any way. It made me a little concerned why all the meat was not white.
Pat, the USDA recommendation for pork is to cook until the internal temperature is 145º and then let rest at least 3 minutes. If you did that, your pork would be safe. At that temperature, the pork still may be pink. Hope this helps.
Trying this recipe now. When it comes time to cover it do I do it tightly or loosely?
You just place the lid on the Dutch oven, Victoria. Hope you enjoy.
It was so good I use the same cooking method to make teriyaki pork roast. Marinated the roast in Very Very Teriyaki for two days then cooked it the same way. After resting sliced pork placed in baking dish. I then separated the juices in the pan from the fat and poured the juices back over it. Served with basmati rice and broccoli. Excellent.
I’m so glad you like this, Joseph. Thanks
Cooked this with a partially frozen pork which made it even more moist. I also added some orange juice to the broth. Really bumped up the flavour!
Wow this was amazing!!! Got a cut of pork sirloin from Butcherbox and didn’t know what to do with it, stumbled upon this recipe. SO GOOD!! I used apple cider and used the pan juices to make gravy. My husband said it was the best gravy he’s ever had! Wow! I served it with mashed potatoes and roasted fall veggies – brussel sprouts, parsnips, carrots, and apples. Oooh and crusty bread to mop up the sauce. DELISH!
That meal sounds delicious, Jessica. I’m so happy you and your husband loved this pork tenderloin recipe. Hope you find many more recipes you will like. Thanks.
I used a different rub but your instructions for cooking the pork sirloin was spot on. It turned out so tender, juicy and delicious. Thank you for sharing it!
Thanks, Judie! I’m so glad your sirloin turned out so well for you.
Thank you for the tip. My biggest concern is overcooking and drying it out. Yuk!
Hi Lynn,
If you follow the recipe and tips in my post with the marinade and basting the meat frequently, it should be moist and tender. Hope you enjoy!
Do you pour chicken stock over the roast or just in the pan.? If you pour it over the roast does it wash the seasoning off? Thanks
Hi Tim,
I pour the chicken stock into the pan, baste the pork with the stock, and then baste about every 30 minutes. Hope this helps.
Made this recipe twice and it works quite well… Tasty pork roast, tender and juicy.
Thanks, Rob,
So glad you liked it!
No salt?
No, KB, I don’t use salt in this recipe.