This spice and herb crusted pork roast is packed with flavor and a surprising kick from the peppers and the salt. Pork sirloin roast makes a delicious dinner any night of the week.
Pork Sirloin Roast
This is one of the best pork roasts I have ever tasted and it turns out incredibly tender and juicy every single time. After cooking sirloin pork roast this way countless times now, there is nothing that I would change about this recipe.
It tastes impressive enough to serve to company and no one will guess just how easy it is to make. While it does require oven an hour of cooking time, most of that time is hands-off while it roasts in the oven. After mixing the spices together and rubbing them on the pork, you can go about your business while the roast cooks.
The kitchen smells so good whenever this roast is cooking. Every time we make this it takes all my self-control to wait 15 minutes after taking it out of the oven before tasting it.
Every member of my family loves this roast. The first time I made it, I wondered if the combination of spices in the rub might make it too spicy, but even my toddler ate a large portion.
I shared the last bit of it with him for lunch the following day and we were both very happy. This simple pork sirloin roast recipe was a favorite from the first time we tasted it.
Pork Sirloin Tip Roast
I’ve made this recipe for pork sirloin roast countless times now over the past 10-15 years. It is one of our favorite ways to roast pork.
Side note: if you aren’t buying the 4-pack of these 2lb Costco pork roasts, you’re missing out on a heck of a deal.
Wondering just how easy it really is to cook these roasts? Let me show you.
How long to cook a 2 lb pork roast?
Baking this roast in the oven for just about an hour at 350°F results in tender, juicy meat that slices easily. This is by far one of the best roast pork recipes I’ve ever made and we never seem to get tired of it.
If you cook your roast from room temperature, this should take just about an hour. When cooking these pork roasts cold, straight from the fridge, they often require about 90 minutes of cooking time. Allowing the meat to rest a while and come closer to room temperature before cooking will shorten the cooking time.
While resting on the counter, the temperature of the meat will typically increase by 8-10 degrees. So, be careful not to overcook and dry it out.
Pork Seasoning
Cooking a boneless pork sirloin roast couldn’t be any easier when you use the right herbs and spices. The crazy flavorful combination of herbs and spices in this pork rub has been a huge hit with everyone who tastes it.
This blend of cayenne pepper, paprika, onion, and garlic along with lots of dried herbs hits the perfect balance of spicy and fragrant.
You’ll stir the spices together with a bit of oil before rubbing the mixture generously all over the pork roast. Coating the pork with the herbs and spices this way before roasting helps get that delicious flavor into every bite.
The salt in this recipe is adjustable to taste. Personally, we like the saltiness of the full 2 teaspoons. However, many people have found that to be too salty. So, we’ve adjusted the recipe as shown above. I recommend starting with 1 teaspoon the first time you make this and adjusting from there.
Pork Sirloin Roast Recipe
With this recipe, you can get a tasty sirloin tip pork roast on the table in just a couple of steps. After rinsing and patting dry your pork, give it a rub down with your spice blend.
You’ll need the following ingredients for this recipe:
- pork sirloin tip roast
- smoked paprika
- cayenne pepper
- freshly ground black pepper
- garlic powder
- onion powder
- dried oregano
- dried thyme
- kosher salt
- olive oil
Bake at 350°F until the meat reaches an internal temperature of 142-145°F. Let the meat rest for 15 minutes, then slice and serve.
Leftovers will keep well stored in an airtight container in the fridge for a couple of days.
I love a recipe that’s equally suited for an elegant affair and a casual weeknight. Herb crusted pork sirloin roast definitely fits the bill. It goes well with just about any side dish and is a hit with kids and adults alike.
Serve this pork with a side of Roasted Red Potatoes and Sauteed Broccoli and Asparagus with Parmesan. It would also be amazing with Garlic Smashed Potatoes and these copycat Texas Roadhouse Rolls.
My family loves pork so I cook it fairly often. Pork Carnitas are bites of pork that are cooked until melt in your mouth tender; then the pork is roasted at a high temperature just until caramelized and crisp on the edges. Just try to resist eating this one right out of the pan.
Sweet and Tangy Pulled Pork is one of my go-to dinner recipes. We eat pulled pork on its own, in sandwiches, stuffed into tacos, piled on nachos, stacked with enchiladas, and last but most certainly not least, layered into BBQ Sundaes.
Pork Dinners
For getting dinner to the table with a minimum of fuss, try Sausage and Cabbage Skillet or Pan-Fried Pork Medallions. And The Best Green Chili Stew can be whipped up on the stovetop or made ahead in the crockpot.
Pork roast cook wonderfully in the slow-cooker too. This Pork Roast with a Sweet Tangy Glaze and this Balsamic Brown Sugar Pork Roast both work well with a side of mashed potatoes and some roasted vegetables for a company worthy meal.
Italian Red Wine Pork Roast has a rich flavor thanks to cooking it in red wine. If you like Mexican flavors with your pork, check out Mexican Spice Rubbed Pork Roast and Spicy Honey Lime Pork Roast.
Herb Rubbed Sirloin Tip Pork Roast
Ingredients
- 1.5 – 2 lb pork sirloin tip roast
- 1¼ tablespoons smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1-2 teaspoons kosher salt adjust to your preference
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 350°F. Combine all the spices in a small bowl. Add the olive oil and whisk or stir well to combine. Allow this mixture to rest for 15 minutes. It will thicken to a paste-like consistency.
- Line a small baking sheet with foil and place a wire rack over it. Rinse the roast and pat dry. Rub the spice mixture all over the roast, completely covering all sides with spices.
- Roast for 60-90 minutes. Remove from the oven when the meat reaches an internal temperature of 145 degrees. Let the roast rest 15 minutes before slicing.
Notes
Nutrition
{originally published 10/03/2011 – recipe notes and photos updated 3/27/23}
Sherri king says
Do you cover the herb roast?
Mary Younkin says
I do not cover the roast, Sherri.
Sheila says
Can i let this pork marinade in the fridge for a few hours before i roast it abs so i cover it with aluminum foil while roasting
Mary Younkin says
That should work fine, Sheila.
Tom says
This is a yummy roast recipe and uber easy to prep and bake. As an adventurous cook, I made these adjustments: had no cayenne and was hankering for an Asian-flavoured roast so used Chinese 5-spice instead; used 1 tsp of garlic salt instead of separate salt and garlic powder, added all other herbs and used sesame oil instead of olive and WOW this is gonna be a keeper. I also did not have the luxury of letting the meat rest to ro temp before roasting so mine took 1hr 20 mins. Thanks for sharing this brilliant recipe. Cheers
Mary Younkin says
I’m thrilled to hear that you like the roast, Tom.
Trish Stewart says
Can you use a pork loin roast? I buy a whole loin and cut into roasts and chops. Sounds delicious! Thanks for all the great recipes
Trish
Mary Younkin says
That will work nicely, Trish.
C. Stevenson says
On convection bake, at an altitude of 3500 feet, cooking time is reduced to 55 minutes for a 1.15 lb roast. Tasted great!
Mary Younkin says
I’m glad you like the roast.
Arena says
Many thanks for posting this recipe. Easy to prepare and awesome taste.
Mary Younkin says
I’m happy to hear that you enjoyed it!
Tristin says
I’ve made this twice now– how had I never bought a pork sirloin roast before?! My family adored this recipe both times I made it. Followed recipe precisely but subbed rosemary because I prefer it… so that was my only tweak. My husband likes the slightly spicy outer parts. Thanks for a great recipe!
Mary Younkin says
I bet this is terrific with the added rosemary, Tristan. I’m glad to hear that you’re enjoying the recipe!
Mark says
I tried this tonight and it turned out great. Thanks!
Mary Younkin says
I’m thrilled that you liked the roast, Mark.
Lynni says
Can I do this in a crock pot?
Mary Younkin says
I haven’t tried it, but it should cook fine. You won’t have the same crust on the meat though.
SHANNA ROSCOM says
I bought a pack of 4 sirloin tip pork roasts at Costco and wasn’t sure what to do with them. I am so happy I came across this recipe. This is a great recipe. It came out perfect! Super easy to make, and very tasty. I love the spicy kick it has. Thank you for the recipe.
Mary Younkin says
I’m happy to hear you enjoyed the recipe, Shanna.
Rick says
Can you put the spices on the meat Andy let it soak in for 4+ hours to give it more flavor? Or will that not produce the crust when baked?
Mary Younkin says
I’ve never tried that, Rick.
Michele says
Perfect blend of spices.
Mary Younkin says
Michele – Thank you, I am glad you enjoyed the flavors of this dish.
Lisa M Johnson says
Tasted great !
Mary Younkin says
Thank you, Lisa.
Richard James says
Got all ready to make this for Sunday dinner and discovered we were out of olive oil. Substituted sesame oil. Worked well and gave the meat an oriental flair we really liked. As far as I’m concerned, olives are for martinis.
Mary Younkin says
Well, I can’t argue with your olive logic, Richard. I am glad the sesame oil worked for you. Thank you for leaving a note with your suggestion.
Claire says
This roast sounds wonderful. I plan to cook it for Christmas. How large of a pork loin should I get for 5 people (plus leftovers)?
Mary Younkin says
I would suggest purchasing one in the 4-5 pound range if you are wanting leftovers.
Helene says
Thanks for the wonderful recipe. I made this in the air fryer oven and the outside was nice and crispy and very flavorful. I cooked it for 50 minutes at 360 degrees. I will be making this again.
Mary Younkin says
I am so happy you enjoyed it, Helene.
Renelta says
This is deffently a keeper great taste. Although I didn’t have the right pork roast and mine turned out a little tough flavor was very good and I will do it again. I used half a roast in some homemade vegetable soup and it added extra flavor. Thank you for all your wonderful recipes.
Mary Younkin says
I am glad you enjoyed the flavor and plan to make it again, Renelta.
Terry Schellong says
This was the most delicious pork roast! I will make it again and again. Such wonderful flavor. Thank you.
Mary Younkin says
You are welcome, Terry! I’m so glad you loved the pork roast.