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!

How to Cook the Most Tender Pork Sirloin Recipe from addapinch.com

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.

Pork Sirloin Roast from addapinch.com

No Fail Pork Sirloin Tips

Here are a few tricks that I learned that I think might help you as well:

  1. 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.
  2. Marinating your pork sirloin makes it very tender once cooked.
  3. 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.
  4. 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

4.93 from 42 votes
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!
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 8


  • 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


  • 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.


Calories: 240kcal | Carbohydrates: 1g | Protein: 34g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 96mg | Sodium: 96mg | Potassium: 470mg | Fiber: 0.02g | Sugar: 0.2g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 1mg

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?

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. 5 stars
    This is very easy and good. The roast that we had was pretty small at only about 1 1/4 pounds so it was barely a roast. I overcooked it just a bit to my liking but it was still very good. My wife thought it was perfect for her. For the sides I made a simple rice pilaf with minced shallots and toasted mustard seeds along with a strawberry salad with fresh basil, goat cheese, salt & pepper, balsamic glaze, and a bit of evoo. The sauce from cooking the roast was good on the pork and the rice. We will do this again.

    1. That meal sounds delicious, Ken. I’m so glad you enjoyed this recipe. Thanks!

  2. This might have been the best pork roast I have ever had and so easy. I “simply” served it with Mashed Potatoes, poured the juices over pork and potatoes. I followed recipe except added a few pinches of kosher salt. I don’t usually care for rosemary, but since I have some growing in my herb garden I used it in the rub, was a subtle taste in this dish, perfect. I will make this again and again.

    1. Thanks. I’m so glad this pork sirloin recipe worked so well for you. I’m glad you tried the rosemary with it. I love the flavor it adds.

  3. 5 stars
    I also had a very small roast ( 1.4 lbs). Cooked it at 450 uncovered then only 30 mins with the broth, covered . When I went to baste it the first time I checked temp and it was 150. It turned out so tender and flavorful! I added a little flour to the juices and cooked til thickened and it made a delicious gravy! Had it with mashed potatoes and green beans. Great meal!

  4. 5 stars
    Was delicious! Used a sirloin bone in roast. I added chopped onion, apple, celery and chicken broth which made a delightful gravy! Enjoyed by all!

  5. My 3# Pork Sirloin Roast has a bone in. Do you have any idea how much longer I should plan to cook it considering the bone?

    1. Prudence, 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.

  6. Robyn, I cooked my little 1.3 lb pork sirloin roast this evening and did not change a thing except that I put it on a rack in my small roaster (don’t have a dutch oven) for the first 30 min. and then took it off the rack when I added the liquid. It was amazingly tender and moist and an absolutely wonderful aroma and flavour from the garlic and rosemary. This will be my go to recipe for all little pork roasts. Thank you so much for your guidance.

    1. I am so pleased that this recipe worked so well for you, Wendy. Thanks for letting me know.

    2. 5 stars
      I have cooked this twice ! I love the recipe always add my own twangs to it , but all in all it helps with the bones of it ! Hehe anyways thank you Robyn ! Xo Vanessa

  7. I have a 1.3 lb. pork sirloin roast and because it is so small I have no idea what to do with it. I am cooking for one and so would really like to have something tasty and easy but I would think it would not take more than 40 minutes to roast this cut but how to keep it juicy would be a great help.

    1. Wendy, just follow the recipe instructions. Make sure to monitor the temperature of your roast as it cooks. When the internal temperature reaches 145º F., remove from the oven and continue with the remaining instructions.