Herb Rubbed Sirloin Tip Pork Roast

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This simple herb-rubbed pork roast is loaded with flavor and a surprising kick from the peppers and the salt. Pork Sirloin Roast makes a delicious dinner any night of the week. 

This is one of the best pork roasts I have ever tasted and it turns out incredibly tender and juicy every single time. After making this several times now, there is nothing that I would change about this recipe.

A piece of cake on a plate, with Pork and Loin

Pork Sirloin Roast

Every member of my family loves this roast. The first time I made it, I thought it might be 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 is most definitely a new favorite!

I’ve made this roast countless times now over the past ten years. It is one of our favorite pork roast recipes and it has been a huge hit with everyone who tastes it.

We almost always double this recipe when making it, so that we have lots of leftovers.

Herb Rubbed Pork Roast

Herb Rubbed Pork Roast

Making an excellent pork roast couldn’t be any easier when you use the right herbs and spices.

This blend of cayenne pepper, paprika, onion, and garlic along with lots of dried herbs creates the perfect balance of spicy and fragrant. Rubbing the pork with the herbs and spices before roasting gets delicious flavor into every bite.

The salt in this recipe is adjustable to taste. Personally, we like the salty-ness of the full 2 teaspoons. However, quite a few people have found that to be too salty. So, per reader request, we’ve adjusted it as listed below. I recommend starting with 1 teaspoon of salt and adjusting from there.

Baking this roast in the oven for over an hour 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.

Spice blend for pork roast

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.

Then, bake at 350 degrees until it reaches an internal temperature of 145°F. If you cook your roast from room temperature, this should take just about an hour. I cooked mine straight from the fridge so it took closer to 90 minutes.

Let the meat rest for 15 minutes, then slice and serve! Leftovers keep well stored in an airtight container in the fridge for a couple of days.

Herb Rubbed Pork Roast - perfect at 145°F

Herb Rubbed Sirloin Tip Pork Roast tastes impressive enough to serve at any dinner party or important gathering. What no one will guess is 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.

pork roast - ready to go into the oven

I love a recipe that’s equally suited for an elegant affair and a casual weeknight. This recipe definitely fits the bill. Herb Rubbed Pork Roast 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.

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

Pork Roast Recipes

My family loves pork roast so I make it fairly often. After you discover how delicious this Herb Rubbed Pork Roast is, give these other great pork roast recipes a try.

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.

Did you know pork roast cooks wonderfully in the slow cooker? We love this Crock-Pot Pork Roast with a Sweet Tangy Glaze and this Crock-Pot Balsamic Brown Sugar Pork Roast.

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Herb Rubbed Pork Roast

Herb Rubbed Sirloin Tip Pork Roast

4.73 from 43 votes
Recipe barely adapted from and with thanks to allrecipes.com
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Servings: 6 -8 servings


  • 1.5 – 2 lb sirloin tip pork roast
  • 1 1/4 tablespoons smoked paprika
  • 1/2  teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1-2 teaspoons kosher salt, adjust for your preference
  • 2 tablespoons olive oil


  • Preheat the oven to 350 degrees. 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 become a bit thicker and turn into 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 1 – 1.5 hours in the preheated oven. Remove from the oven when the  meat reaches an internal temperature of 145 degrees. Let the roast rest 15 minutes before slicing. Enjoy!
  • Two side notes: I cooked the pork roast for 1.5 hours because I cooked it cold from the refrigerator. If I had thought of it earlier, I would have allowed the roast to rest at room temperature prior to prepping the meat. This would have shortened the cooking time. Also, I removed the roast when it was closer to 142 degrees. While resting on the counter, it increased almost ten degrees. So, be careful not to overcook and dry it out. Enjoy!


The salt in this recipe is adjustable to taste. Personally, we like the salty-ness of the full 2 teaspoons. However, many people have found that to be too salty. So, per reader request, we’ve adjusted it as listed above. I recommend starting with 1 teaspoon and adjusting from there.
We almost always double this recipe when making it, so that we have lots of leftovers.


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
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{originally published 10/03/2011 – recipe notes and photos updated 1/4/21}

Herb Rubbed Pork Sirloin 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. Joanne says

    I'm pretty sure a fair amount of my aversion to meat stems from the fact that my mother always made it dry and tasteless. If only I had had you cooking for me growing up…

  2. Marjie says

    I like pork with garlic powder, a couple of kinds of pepper and ground cloves on it. Pork is sort of sweet, and goes well with these sorts of flavorings. But you're right; it's easy to over cook it. Glad yours was so perfect!

  3. Becki's Whole Life says

    Your picture looks so nice Mary – it looks like the rub made a really nice crust on the roast – yum! I love all of the spices and it has a nice little kick from the cayenne…I would put this on some chicken, too.

  4. BretHartePTAparent says

    A great fall dinner. Got 4 pork roasts from Costco for around $15 total. 4 great meals on a budget. (with enough leftovers for lunch the next day for a family of 4!) The rub was great and technique easy and yielded fantastic results. Pork roast might become my go to instead of chicken.

  5. Anonymous says

    Beautiful picture, I want to lick the screen.
    I had a thawed pork sirloin tip roast for which I had no ideas about seasoning or cooking. Used your herbs and spices with the olive oil (great smelling), patted the meat dry, put it into a just-big-enough plastic container with a top, scraped the spice mixture in on top, spread all over the meat with the back of a spoon, sealed it up. Thought about how to cook it. There wasn't an atom of fat on the meat, so decided to put it into a small crock pot with 1/4 cup of leftover red wine. What was about one hour ago; I already can smell it. I'll serve the crocked meat with baked butternut squash. Can't wait, though it's only noon. Thanks for a recipe that could be used on almost any meat, and on poultry too.

  6. Comfortably Numb says

    To cook this exact recipe in your crockpot: Mix all ingredients together in a bowl until it forms a deep red paste.

    Rinse pork roast off then pat completely dry.

    Rub the paste onto the roast until all sides are completely covered. Cover in a bowl with plastic wrap and let sit for 30 minutes to an hour then place in Crock Pot with 5 cups of chicken broth or water. (the chicken broth adds even MORE flavor!!)

    Cook in Crock Pot: 6 hours on Low then 1 hour on High.

  7. Angéline says

    I just made this tonight, with hot Hungarian paprika and a little bit of cumin (I didn't have smoked paprika). It gave it a great kick! Thanks for posting this recipe, I've been looking for things to make with my big Costco pack of pork sirloin tip roast!

  8. Anonymous says

    This one's a hit at our house. Thank you for posting the recipe, and original source. We like ours sliced very thin.

    • Jeanette says

      One of th BEST rubs I’ve ever made!! This was a great recipe! Because Costco Sirloin Pork Tip Roast is in30% salt, I only used 1/2 tsp. of salt and it came out perfect, thank you so much! Family says that they want it weekly, so this will now become a regular.

  9. Anonymous says

    Made this tonight and it was absolutely delicious! Smoked paprika is divine… Will definitely be making this again, and soon!

  10. Anonymous says

    I bought a 4 pack of these roasts at Costco, tried your recipe and it is delicious. Thanks for the warning about overcooking. And it is quick to prepare!

  11. Anonymous says

    This was so good so easy, will do it again. & yes thanks for the warning about overcooking, I always over cook pork And this came out perfect

  12. Anonymous says

    This recipe is part of our dinner rotation. Always turns out beautiful and perfectly cooked. Super Easy and great flavor!!! Pair it with an electric slicing knife and entertaining = guaranteed to impress!! Serve with horseradish mash potatoes 🙂

  13. Anonymous says

    Why, oh WHY do so many people comment without having tried it?! I'm only doing so to hopefully get people to stop doing so! I look through comments for tips, not to hear someone say, "It sounds/looks great!" And so…? Jeez… – signed, crotchety old man, I guess…

  14. LMV131 says

    I made this last night and it was perfect. I had a 2 pound roast and cooked for 1 hour. It was moist and delicious. I added sliced onions and sweet potatoes to the roaster while it cook. It was moist and delicious. This is a perfect weeknight meal. And my husband gave me hard time about buying that 4 pack at Costco :-).

  15. SusanB says

    Made this last week and love the combination of spices. I used table salt, so 1 tbsp. was too much, but I'm sure with kosher salt it would be perfect. DH came home with the Costco four-pack and I thought, what?? But we will be enjoying them now that we've found this recipe! Thanks so much for posting.

  16. Anonymous says

    This was DELICIOUS! Even my boys liked it (though they'd prefer I use a tidge less cayenne next time) – husband was licking the plate! Will definitely make this again and again and will try this rub on red meat and chicken as well. YUM!

  17. Shanice R Sheppard says

    Thank you. I’ll review when it’s done. I don’t have a meat thermometer but I’ll takeout at 1 h 20 mins

  18. Dottie says

    This pork sirloin was the best that I have every eaten. I was a bit leery with all the cayenne pepper but, boy, it certainly enhanced the sweetness of the pork. I certainly will be making this great dish often. Thanks for the yummy recipe.5 stars

  19. Mike Cosentino says

    This is now the only way I cook a pork roast. One thing about pork, it dries out quickly. If you follow this recipe, the meat is moist every time. Absolutely delicious. Thank you.5 stars

  20. Denise F. says

    Just made this recipe tonight and WOW! The flavor was fantastic, the meat tender and juicy. Hubby made me import it to my recipe manager straight away as this is a keeper!5 stars

  21. 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

  22. 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

  23. 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

  24. 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

  25. 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

  26. 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

  27. 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

  28. 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

  29. 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

  30. 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

  31. 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

  32. 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

  33. 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.

  34. 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

  35. 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!

  36. 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

  37. 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”

  38. 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

  39. 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

  40. 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!

  41. 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.

  42. 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

  43. 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.

  44. 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.

  45. 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

  46. 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

  47. 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

  48. 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

  49. 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. Cheers5 stars

  50. 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
    Trish5 stars

  51. 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!4 stars

  52. 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!5 stars

  53. 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.5 stars

  54. 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?