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 have a1.95lb sirloin roast and I want to smoke it what temp?and how long? Thanks
Awesome. Tender and juicy. Spread a little bbq sauce on top and cooked at 450 for 10 min. at the end, to add a little zip. A definite recipe keeper.
I cooked it early in the day so not to heat up the apartment any more than I needed to and guess what happened? I had supper for brunch!! Thank you Robyn for posting this recipe.
This is the 4th time I’ve made this recipe. It comes out amazing each time. The pork is never too dry! It’s one of those meals that I don’t have to think about. I just pull out the pork from the freezer and the work is more than halfway done. Thanks for sharing!!
Thanks, Sarah. I’m so glad this recipe works so well for you.
Do you think that I could add some bigger potato pieces and maybe some thicker carrot pieces to the pan to cook with the roast?
I’m sorry, Laurie, but I haven’t made this recipe with potatoes and carrots but I think that would be fine.
Why is there no salt or pepper in this recipe, seems odd no?
I don’t use salt and pepper in this recipe, Christy.
This recipe is actually my favorite roast. It is super easy but incredibly flavorful. I recommend it highly.
Thanks for your suggestions. I’ve never cooked a pork sirloin roast & I find your methods both informative & helpful. God Bless you for your time & consideration.
Thank you, Tamara!
Love the simplicity of this recipe and method. No searing needed. I cooked it in my Breville Smart oven air. Next time I think I’ll add some carrots and potatoes to the bottom of the Dutch oven.
Thanks, Jeanne. I love the simple recipes, too, especially during really hectic days. xo
This recipe works for me. I have made the following sides: zucchini green beans crispy inion casserole, butternut roasted squash and dressing stuffing with fresh apples and celery bits
Those sides sound amazing with this pork sirloin, Catherine.
Yum
Is the cut of meat in your recipe using a boneless or bone-in roast? I have a large 5.5 lb. sirloin pork roast with bone and am not sure if these same instructions apply to a bone-in- roast
Shereen, my roast was boneless. You would follow the recipe the same for a bone-in roast as the boneless. It will just take longer to cook. Be sure to cook approximately 25 to 30 minutes per pound and until the internal temperature registers 145º F, basting with the pan liquids every 30 minutes.