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.

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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

4.77 from 52 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. David says

    Loved this recipe! Easy, yet amazing result. One note of caution for some. For health reasons, I add very little salt to food. So instead of 2.5 teaspoons kosher salt suggested in recipe, I used 1 teaspoon and it was still too salty for my tastes. I’d probably try .5 teaspoons next time. Our tastebuds adjust to the level of saltiness in our diet, and my threshold is apparently far lower than Mary’s.5 stars

    • Mary Younkin says

      Definitely adjust the salt to taste, David. You’re correct that there is a lot of salt in this rub, so you will absolutely notice the salt if you are accustomed to a lower salt diet. I’m glad you loved the roast!

  2. Jennifer Hanson says

    I’m 68 years old and never cooked a pork roast (or much of anything else pork) before. This was my first one, and it won’t be my last! It was so easy and came out perfectly! Thank you!5 stars

  3. SW says

    Followed spice ingredients exactly – way too salty, and we aren’t on a salt-restricted diet. Also – be careful – we bought a 2.5-lb piece of pork, and even after 1.5 hours (and temp botched up to 375-degrees) a portion of the roast was still pink after it rested the required 15 minutes.3 stars

    • Mary Younkin says

      I’m sorry to hear that you found the pork to be too salty, luckily, it is easily adjusted for individual preferences. Did you test the meat with a thermometer? Pink pork is safe to eat and typically much more tender. However, it does need to reach 145 degrees. I typically remove it from the oven around 140-142 and it easily increases to 145 in a few minutes resting time.

    • Tom says

      Judge doneness using temperature not how it looks. Pork is usually a bit pink still after it’s “done” per FDA temperature guidelines with required 5 min rest (though for a 2lb roast I’d give it 10-15 min rest tented with foil.
      “ The USDA recommends that pork be cooked to an internal temperature of 145 degrees Fahrenheit. The federal agency says it is lowering the recommended safe cooking temperature for whole cuts of pork from 160 degrees to 145 degrees and adding a 3-minute rest time.May 25, 2011”

  4. Wendy says

    Was a hit and several family members that won’t usually eat pork loved it ! Will definitely be using this recipe again!5 stars

  5. Candace M. says

    This recipe is delicious! To hear my son say he liked it was a super plus. I got many compliments from all I shared with to eat. I’m going to tone back on the salt next time though. That’s coming for someone who loves salt. LOL thanks for sharing this for someone who needed a different flavor in the kitchen.5 stars

  6. Andrea Perillo says

    This was fabulous and easy to make. Also, it was so tender. We are going to use less Kosher salt next time, but really enjoyed this recipe!

  7. Kindra says

    Hi Mary,
    This looks so delicious. I have a question though. Do you know if this recipe can work in an instant pot? I’m just learning with my IP, and I’m still more comfortable with an oven, but I’d also love to know where I can use my IP more. Thanks!

    • Mary Younkin says

      Hi Kindra, I’m not very familiar with adapting this type of recipe for the IP. You certainly can, but I suspect you’ll get a shredded or pulled pork result vs a sliceable pork roast.

  8. Liz says

    I have made this at least 20 times over the past many years and every time it’s wonderful!!! I make a pineapple salsa with it and serve the pork and salsa in corn tortillas. LOVE this recipe!5 stars

  9. Todd Rollins says

    I used about 1.5 T of salt and still found this to be way to salty. Also let it sit out about an hour which apparently gets the top of the roast to room temp. Used a thermometer in center and took the roast out when it hit 145 degrees after 65 minutes. I let it rest 15 minutes and the thermometer read 155. Perfect, but when I sliced it the bottom of the roast was still red and leaking “blood”. I finished each slice in a frying pan so we could have dinner.
    I won’t use this again, too salty and very unevenly cooked..1 star

    • Mary Younkin says

      I have no idea how it could have been unevenly cooked like that, Todd. Is there any chance it was partially frozen? This is a salty pork recipe, as I’ve mentioned before. I’m glad you felt free to reduce the salt.

  10. Paul says

    Is the paprika really in tablespoons while the rest of the spices are teaspoons? The texture of the pork turned out great, except everyone agreed there was way too much paprika. Will definitely true again, but with way less paprika.3 stars

    • Mary Younkin says

      The beauty of making your own spice rubs is that they’re infinitely adjustable. We enjoy the paprika in this recipe, but definitely feel free to adjust them.

  11. Elliot says

    I used this recipe on the pork roast from Costco. Way too salty… Hard to eat with this much salt! Definitely use half of the portion. Otherwise, the pork was really tender inside.3 stars

  12. Judy Rea says

    I’ve made this roast several times and it always comes out juicy and full of flavor! I can’t say enough nice things about it. I love buying the sirloin tip roasts at Costco in packages of 4. I cook one and put the other 3 in the freezer for another day.5 stars

  13. David Green says

    First of all, ignore all the comments about “oh it was too salty”…you quite clearly state “The salt in this recipe is adjustable to taste.” If people choose not to do so and use the max, then don’t whine about it being too salty. I made this following the directions exactly and it was spectacular. Its’ saltiness is in fact one of the best things about it, it as it helps to seal the meat along with the rub and form a nice crispy crust. Have a nice cold beer or a crisp sharp white wine (Whitehaven Sauvignon Blanc is a great choice) with it, and some nice green steamed veg or simple salad. I’m looking forward to making it again. Thank you!5 stars

  14. connie carpenter says

    Very simple and tasty, came out juicy instead of dry like pork tends to be.
    I just substituted for spices that I didn’t have but really liked the cayenne pepper surprisingly.5 stars