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
Is it really necessary to remove the pork from the oven while you wait for the temp to reach 250? Has anyone just left it in the oven and reduced the heat?
Yes, Jillian, it is. Otherwise, the temperature would be too high and the meat could be tough and dry.
Hi! I’m planning on cooking this week. Do you recommend bringing the pork to room temp prior to cooking, or going straight from the fridge? Thanks!
I put the pork from the refrigerator into the Dutch oven, Chrissy. Hope you enjoy!
We just had this for Christmas dinner. It came out perfect! My husband kept saying how moist and delicious it was! So easy, thank you! I always get nervous cooking pork because, at least for me, it always came out dry. I found your recipe, crossed my fingers, and, WOW! I’d give it 10 stars if I could! Thank you so very much for sharing!
Thanks so much, Elaine. I’m so proud this turned out so great for you!
I am planning on using this recipe tonight. I don’t have a dutch oven but do have a glass pyrex dish with cover. Will that work or will the high temperature be too high for the glass dish? Thanks
Cheryl, I worry that the 450º temp would be too high for the glass dish. You could use a heavy skillet, a roaster, or any heavy pan with lid.
This was delicious. I reduced the sauce and used it as a cravy. Mine cooked faster (2 lb roast, 30 minutes covered) and came out at 165 degrees. I am not sure why there was such a discrepency there. It was however still tender and juicy.
You mentioned that you like grilling this pork, too.
How much grill time do you recommend? Open flame or aluminum foil protection?
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. I cook over open flame on the grill. You can also steak the sirloin if you prefer. Hope you enjoy!
Mine is 3.45 lbs , how much more cooking time necessary?
Sharon, look at Instruction 3. This tells you how to cook any size pork sirloin roast – 25 to 30 minutes per pound. Just follow those cooking and resting times and your meat should be tender and moist.
Hi, I recently saw a great sale on what was marked pork sirloin, and I bought two. I expected some type of roast, but when I opened it up, it was full of large chunks of meat. First attempt in the crockpot came out dry, just like you said it would, so I took to the internet to research. It sounds like you set out to tackle the same issue, but I don’t even have a guess about cook timing since it is all in pieces! Should I just base it on temperature using the largest piece?
Lisa, I would just make sure the largest piece reaches an internal temperature of 145ºF and then let it rest for about 5 minutes after removing from the oven.
I seldom rate or comment on recipes. I “accidentally” bought pork sirloin roasts thinking it was pork butt roast, which is much fattier. I cooked a couple of the pork sirloin roasts using different recipes, trying to find one that left me with tender, moist pork that had a good flavor. Unfortunately, both of the other roasts turned out very dry and flavorless. This is my last pork sirloin roast and I decided to use this recipe. Oh MY GOSH! This roast was absolutely fabulous and everything I was looking for! I wish I could give this recipe 100 stars because Robyn deserves it. Moist, delicious, perfectly tender roast that melts in your mouth. I will say that I added 1 teaspoon of salt because we do like our pork with salt but otherwise, I cooked this exactly as the recipe directed. Kudos to Robyn for nailing this recipe!
Thank you so much for taking the time to send this, Deatrah! I’m so happy this worked so well for you and I hope you find many more recipes here you enjoy! xo
Anxious to try it.