Herb Rubbed Pork Sirloin Roast

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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.

Herb crusted pork on cutting board

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.

Herb Rubbed Pork Roast

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. 

Herb Rubbed Pork Roast - perfect at 145°F

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.

Spice blend for pork roast

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.

spice rub for pork

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.

pork roast - ready to go into the oven

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.

A piece of cake on a plate, with Pork and Spice rub
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.

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Herb Rubbed Pork Roast

Herb Rubbed Sirloin Tip Pork Roast

4.76 from 49 votes
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. 
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Servings: 6 -8 servings

Ingredients 

  • 1.5 – 2 lb pork sirloin tip roast
  • 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

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.
Two additional things to note regarding the cooking time:
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.
I recommend pulling the roast from the oven when it is closer to 140-142 degrees. While resting on the counter, it will typically increase by 8-10 degrees. So, be careful not to overcook and dry it out. 
 

Nutrition

Calories: 348kcal · Carbohydrates: 2g · Protein: 61g · Fat: 9g · Saturated Fat: 2g · Cholesterol: 164mg · Sodium: 134mg · Potassium: 1095mg · Fiber: 1g · Sugar: 1g · Vitamin A: 788IU · Calcium: 19mg · Iron: 3mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 10/03/2011 – recipe notes and photos updated 3/27/23}

Herb Crusted Pork Roast

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Brittany says

    OMG It was so delicious!! I had to leave the cayenne out for picky eaters, but it was still so good! Paired it with mashed potatoes & gravy, and green beans. Mmm!!5 stars

  2. Deb says

    I made this with a center cut roast: two and a quarter pounds, baked with the fat side up. Even though I left it in the oven a little too long, it was great.5 stars

  3. Bryan says

    This was delicious! I am making it for a second time. The only change is I am using chili powder instead of cayenne pepper to lessen the spice.

    Question – have you used this recipe on a turkey? I thinking about trying it on thanksgiving this year.

    Thanks for sharing!5 stars

  4. Roger says

    Now that was good…I’m 46 and this is literally the 2nd meal I’ve ever cooked that didnt come off a bbq grill..thank you.5 stars

  5. Rainy says

    I just made this for Sunday dinner, and it turned out fantastic! I cut the cayenne down a little bit and added a a half teaspoon of coriander. I also started my convection oven at 425 for 15 minutes then dropped it to 350 to give it a nice crust. With that it only took 50 minutes total time, and it was perfect. I will definitely make this again.5 stars

  6. Kristin Hamann says

    This was so good! I used 2 of the Costco sirloin tip pork roasts that come in a 4 pack, and doubled the spice amounts so I’d have enough to cover both. We eat a lot of pork, and our 12 year old daughter said, ‘Why haven’t we made this before? This is the only pork recipe you can make from now on.” I did have to replace the cayenne pepper with a seasoning mix from Penzey’s Spices called 33rd & Galena, as I was out of cayenne. But since it has cayenne in it, as well as some other things, it was fine. Thanks for this delicious & easy recipe.5 stars

  7. Dionne says

    Definitely too spicy and a bit salty, but nice flavour. Would’ve liked a hint of sweet in there. I used regular paprika not smoked.4 stars

  8. Laurie says

    Made this for Christmas. Doubled the recipe to cook 2 of the pork roasts. Delicious!! Cooking the other two now from the four pack I bought at Costco. Everyone loved it!5 stars

  9. Rick says

    My usual sites for recipes didn’t have one for this particular cut of meat. I found this site and used the recipe for tonight’s supper. The roast turned out great, I even got a thumbs up from one of my teenage grandsons. I will be making this one again!5 stars

  10. Rolinda says

    This recipe is perfect. I made this last night and my family loved it. No alterations are needed! This is a keeper!5 stars

  11. Karen O says

    This recipe is fantastic!!!!!! I have already made it four times. It is spicy but I like it , so does my hubby. Pork is kinda bland tasting so the spices really give it a kick. It is the only way I will make my pork sirloin now..5 stars

  12. Mary says

    This rub was delicious. I was looking for a rub that was a little different, yet had all the spices that I had at home. This is my new favorite. I highly recommend trying this.5 stars

  13. Thomas Brady says

    The first time I tried this recipe it was wonderful, with a nice dry herb crust. Subsequent attempts left me with a wet pasty crust, and I don’t know what I did different or wrong. Any ideas? Tom.

    • Jacen says

      It could be that it didn’t sit long enough once it was mixed together. Or a different brand/type of olive oil could also have a different hydration level. It does sound like there is a higher level of moisture in the repeated attempts, but it is just speculation without being there in person

    • Eric says

      Really a nice recipe. Within 10 minutes of putting it in the oven, our household kept asking what the smell was and when would it be ready.
      These flavors come together so well! I added about a teaspoon or two of chili pepper for a little sizzle. I also added some mustard powder, but I don’t think it added anything to the recipe.
      Would also cut back on the salt a bit. You can add it on later.5 stars

    • Mary Younkin says

      It would be delicious grilled, Ann! I don’t have the times for that, as I haven’t tried it myself, but you should be able to find comparably sized roast grilling options online.

  14. Jill Meyer says

    So great I made another the next night for neighbors! All of our ‘particular’ kids loved it (though I did back off the cayenne a tiny bit to be safe.) Served with roasted, diced sweet potatoes and the combo of sweet/heat was delicious. Thanks!5 stars