There’s nothing more nostalgic for me than a good Sunday roast. Beef or pork sirloin, I’m not picky, I love either one. There are several times I’ve made this sirloin pork roast for dinner, and each time it comes out juicy and full of flavor. It was one of the few “grown-up” meals I liked as a kid, and I still remember how the smell drove me crazy as I waited for it to arrive.
For a dump-and-go roast option, try our Mississippi Pot Roast in the slow cooker. Tender and juicy with a gravy that’s packed with ranch and pepperoncini peppers!.
And, the tradition has continued as my kids love this meal too. While pork is a tasty meat, many people worry that they won’t cook it long enough and make it dry. This makes it inedible without mounds of gravy. Not this pork loin roast recipe, this one is the best!.
I originally found this recipe on the blog, Seriously Good by Kevin Weeks. The blog is gone now and sadly Kevin passed away. While I didn’t know Kevin I did have the opportunity to enjoy this delicious recipe of his. I am sure he is sorely missed.
I’m so glad I saved this recipe. I would have been seriously bummed out to go there and find it had disappeared. There were a few small changes made to mine from his, but it’s still the best sirloin pork roast I’ve ever had.
This is my go-to sirloin pork roast recipe now. I love it, it’s perfect. So thank you, Kevin Weeks, for the great recipe!.
Pork sirloin roast, sometimes labeled pork hip roast comes from the hip section near the rear leg of the pig. This underrated cut is lean and flavorful though not as tender as pricier loin or tenderloin roasts. With the right cooking technique, pork sirloin can turn out juicy, delicious, and budget-friendly. The key is knowing the proper internal temperature for this roast.
Why Temperature Matters
Achieving the correct internal temperature is crucial when roasting pork sirloin. Undercooking leaves the meat unsafe and unappetizingly pink. Going overboard leads to dry, stringy pork. With a moderate size and leanness, pork sirloin roast walks the line between overcooking and undercooking. Monitoring the temperature throughout roasting helps remove the guesswork for perfect results.
USDA Minimum Safe Temperature
The USDA states pork must reach a bare minimum internal temperature of 145°F (63°C) to be safe to eat Pathogens are destroyed at this temperature and the meat is considered fully cooked. Pork sirloin should hit this temperature at the center during roasting to avoid food poisoning risks
Temperature for Optimal Texture
To prevent dryness and achieve the best texture, it helps to go slightly above the USDA minimum. An internal temperature range of 140-145°F (60-63°C) provides the ideal finished texture for pork sirloin roast. At this temperature, the meat retains moisture and tenderness without being undercooked.
The connective tissue in pork sirloin breaks down around 160°F (71°C), causing the meat to toughen and dry out. Stop roasting before exceeding 155°F (68°C) internally for optimal texture.
Monitoring Temperature
The best way to gauge internal temperature is by using a reliable digital meat thermometer. Insert the probe into the thickest part of the roast, away from bone and fat. Be sure to allow the temperature reading to stabilize before removing from the oven.
For reference, pork sirloin cooked to:
- 135°F (57°C) will be dangerously undercooked and pink.
- 145°F (63°C) is safe and modestly pink.
- 155°F (68°C) loses moisture and tenderness.
- 165°F (74°C) is well done and dry.
Recipe and Roasting Tips
- Trim excess fat to prevent the roast from self-basting in the oven.
- Preheat the oven to 350°F (177°C) to quickly sear the exterior.
- Place the roast fat side up on a rack in a roasting pan.
- Rub the outside with oil and seasonings as desired.
- Roast 25-30 minutes per pound, until 140-145°F (60-63°C).
- Allow to rest 10+ minutes before slicing against the grain.
Pork Sirloin Cooking Times
To estimate roasting time, plan on 25-30 minutes per pound at 350°F (177°C). The total time varies based on size:
- 1 lb roast takes about 30 minutes
- 2 lb roast takes 50-60 minutes
- 3 lb roast takes around 1 1/2 hours
- 4 lb roast takes roughly 2 hours
Rely on a meat thermometer rather than cook times for accuracy. Ovens and roasts differ, affecting cooking speed.
Benefits of Brining
Soaking the pork sirloin in a saltwater brine before roasting can boost juiciness and flavor. Dissolve 1/2 cup salt per quart of water. Submerge the roast and refrigerate for 1-2 hours. Rinse and pat dry before cooking as usual. The salt penetrates the meat, improving moisture retention.
Perfect Pairings
Pork sirloin roast has a mild taste that pairs well with all kinds of seasonings and sides:
- Herbs and spices: rosemary, thyme, sage, garlic, cumin, chili powder
- Glazes and sauces: maple, mustard, bbq, peach, vinegars
- Fruits and veggies: apples, potatoes, Brussels sprouts, cabbage
- Starches: bread stuffing, wild rice, quinoa, root vegetables
Get creative with flavors! The lean yet flavorful pork sirloin roast soaks up any seasoning or sauce.
Serving Suggestions
Carve the roast into uniform slices around 1/4 to 1/2 inch thick. Serve with:
- Homemade gravy or sauce
- Sautéed apples and onions
- Mashed, baked, or roasted potatoes
- Fresh green salad or cooked greens
Pork sirloin also shines in sandwiches, tacos, soups, and stir fries after roasting. Simply chop or shred the meat.
Freezing and Storage
Properly stored, leftover roasted pork sirloin will keep 3-4 days refrigerated. For longer storage, slice the meat and freeze for 2-3 months.
Troubleshooting Pork Sirloin
- If undercooked, return to oven and roast to 145°F internal temperature.
- If overcooked, serve minced or chopped in soups, tacos, etc.
- If dry, use broth or sauce to add moisture when serving.
Tips for Juicy Pork Sirloin
- Choose evenly shaped roasts with minimal fat.
- Use a meat thermometer to prevent overcooking.
- Let roast rest before slicing to redistribute juices.
- Add liquid to the roasting pan, but don’t fully submerge.
- Brining adds flavor and moisture prior to roasting.
Mastering Pork Sirloin Roast
Pork sirloin roast requires precision to turn out both delicious and safe to eat. Allowing the temperature to climb as high as 145°F internally avoids drying out this lean cut. Proper resting also boosts juiciness. With the right cooking method, inexpensive pork sirloin can be a wonderfully tasty, budget-conscious dinner option.
Ingredients for Pork Sirloin Roast
- 3 lb pork round roast without bones, pork loin roast without bones, or center-cut pork loin without bones
- 3 teaspoons minced garlic
- Salt and freshly ground pepper
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme leaves
- 1 cup diced onion
- 2 medium carrots
- 1 stalk celery
- 2 tablespoons olive oil
- 3/4 cup beef broth
Helpful Kitchen Tools
Pork Sirloin Roast, Sirloin Tip Roast, or Pork Loin Roast
- You can use either a boneless pork sirloin tip roast (arrow #1 and my choice) or boneless pork sirloin roast (arrow #2). I’ve also had success with a boneless center cut pork loin, which is what boneless pork chops are made from (see picture at the top of this page).
- A boneless pork sirloin roast, which weighs a little more than a pound, is usually a lot smaller than a sirloin tip. There are butcher shops that will tie together two boneless pork sirloin roasts to make a three-pound roast. In these photos of the cooked roast, that’s what you can see.
- A boneless pork sirloin tip roast is better for me because it’s bigger than a sirloin roast and I only need one.
What temperature to cook a pork tenderloin at?
FAQ
What temperature should pork sirloin be cooked at?
At what temperature should a pork roast be cooked?
What temperature is a smoked pork sirloin roast done?
What is the difference between pork roast and pork sirloin roast?
What temperature should a pork sirloin roast be cooked at?
When cooking pork sirloin roast, it’s important to follow the recommended internal temperature of 145°F. This temperature ensures that the meat is cooked through while retaining its juiciness and tenderness. To achieve this temperature, use a digital cooking thermometer to check the internal temperature of the roast.
How long do you cook a pork sirloin in the oven?
Cover with aluminum foil or a lid, and place in the oven. Bake for 30-60 minutes, until the internal temperature reaches 130-135 degrees F (54-57 degrees C). Remove the lid and return the pork sirloin roast to the oven. Continue roasting for about 10 more minutes, or until the internal temperature reaches 140 degrees F (60 degrees C).
What temperature should pork be cooked at?
The optimal cooking temperature and internal temperature depend on the specific cut of pork, its thickness, and the desired doneness. Here’s a general guideline for common whole cuts of pork: Cooking Temperature – Roast at 325°F (163°C). Internal Temperature (Safe) – Cook to an internal temperature of 145°F (63°C).
How long do you cook a 2 pound pork sirloin?
Preheat the oven to 375 F. Place a roasting rack in a shallow roasting pan. Place the pork sirloin on the rack. Roast in the preheated oven for 27-32 minutes per pound (approximately 1 hour for a 2 pound pork sirloin roast). Remove from oven and check the internal temperature with a meat thermometer. It should reach 160 F.