Garlic-Herb Crusted Boneless Pork Sirloin Roast

Garlic-Herb Crusted Boneless Pork Sirloin Roast: This tender and juicy boneless pork roast is coated in a delicious rub made with extra virgin olive oil, garlic and fresh herbs.

We love to make pork roast for a company meal because it adapts beautifully to a wide variety of seasonings and sauces, and it always yields great results. This recipe features a simple, flavorful rub made with an ample quantity of garlic and an assortment of fresh herbs. It's fabulous on both this boneless cut of pork and its fancier cousin, the crown roast. Check our recipe notes for guidelines on how to choose the right pork roast for your entertaining needs.

Garlic-Herb Crusted Boneless Pork Roast

  • Ingredients:
  • 2-1/2 to 3-pound boneless pork roast (pork sirloin)
  • For the rub:
  • 3 tablespoons extra virgin olive oil
  • 2 to 3 teaspoons fresh garlic, finely chopped
  • 1-1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1-1/2 teaspoons fresh sage, chopped
  • 1-1/2 teaspoons fresh rosemary, chopped
  • 2 teaspoons fresh thyme, chopped
  • 2 teaspoons finely grated orange zest

Boneless Pork Roast Preparation:
Bring the roast to room temperature by removing it from the refrigerator 30 minutes before cooking.

Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme and orange zest in a small bowl.

Preheat the oven to 350°F.

Using your hands, coat the roast completely with the prepared rub. Place on a rack in a roasting pan and pour 1/2-inch of water into the bottom of the pan.

Roast the pork until a thermometer inserted into the center of the roast registers 145°F, 50 to 60 minutes.

Remove from the oven, tent loosely with foil and allow the roast to rest for 15 minutes before carving.

Slice and serve on a platter garnished with sprigs of fresh herbs.

Makes 6 servings

Boneless Pork Roast Recipe

Shopping For A Pork Roast: Boneless & Crown Roast

About Boneless Pork Roast (Pork Sirloin):
Boneless pork sirloin roasts generally weigh between 2-1/2 and 3 pounds, enough for about 6 servings. If you're having a larger group, simply cook two roasts side by side. This cut cooks fairly quickly, is easy to carve, and, when done to the proper internal temperature, turns out tender, juicy and full of flavor.

It's a great choice for smaller gatherings, or if you're short on time or oven space and you won't be sacrificing quality or flavor.

About Crown Roast of Pork:
A crown roast of pork is made from two racks of pork loin chops tied into a circle. They vary in size, the most common range being from 8 to 12 pounds.

This roast is a wonderful choice when you want to make a showy presentation for the holidays or a special occasion, but you will need to plan ahead as you'll most likely have to order it from the butcher a day or two in advance.

comments & replies

Hey Lynne, your Herb Crusted Boneless Roast is a Recipe Guessing Game on Knapkins. Think your friends can win?

I made this tonight for my daughters birthday and let me just bow down to you. So simple yet classy and delicious. Thankyou for this wonderful recipe

I tried this for Christmas dinner for my girlfriend and I (just the two of us). I didn't have fresh herbs, just the dried stuff. After hunting around, I found that most of the fresh herbs substitute for dried by halving the amount, but a few of them substitute by a third. I only had table salt, and cut the salt total by half. I only had canola oil, and used the amount asked for. I didn't even have pepper corns, so used course ground black pepper. I even had to substitute the orange zest for dried orange peel. So really, the only thing I had that didn't require substitution was the garlic. :P

My roast was only 2 lbs, so I then cut everything by a third. I figured that there'd just be way too much salt and herbs for a two pound roast, when the recipe was designed for a roast near to two and three quarter pounds. The herbs, for the most part, didn't divide evenly by then, so I just cut a 1/4 of a teaspoon from all of them, cutting 3/4 down to 1/2, and 1/2 down to 1/4.

The roast... didn't really smell all that great while it was cooking. Honestly, it just didn't. It didn't smell awful, just pungent, almost like scorched garlic. Fresh herbs probably would have made all the difference in the world as far as the nose went.

But the roast was juicy, flavorful, and tasted wonderful. It was a great, savory pork roast, without all that sugery sweetness that everyone seems to want to slather pork with. I will definitely be making this again... and if I can figure out how to improve the aroma, I will. Maybe actual, fresh orange zest is the key - I'm suspicious of the age of what I used.

I'm mincing herbs right now to combine with olive oil for my roast. I'm going to refrigerate it with the marinade overnight and roast for Sunday dinner. Alongside will be featured roast turnips, parsnips, and carrots (root vegetable medley) mashed potatoes, and a rich pan sauce from the drippings! Can't wait to taste this one!

Is 145 degrees enough? Just wondering, because that is the lowest recommended temp I have ever seen for this cut of pork. I realize pork doesn't need to be cooked to death (like it was believed in the past), but it is my understanding that 155 degrees may be a better number.

This was a terrific roast recipe. I didn't have citrus but used Lawry's Montreal steak seasoning & added worcestershire sauce to the mix. Made a really lovely pan gravy.

the most delicious pork we have ever eaten. YUM!

I agree with Janine--this is the best pork roast we've ever had! I made a few modifications, mostly that I didn't read " fresh" herbs and used a dry mixture of herbs, cutting down the amount, and I didn't have enough orange zest. I agree with Stattick about the strong aroma while baking, so I'll try fresh next time. I couldn't believe it'd be done in such a short length of time, but it was done in 1 hour, and after the foil tent, it was perfection (my roast was only 2 lbs.). Thanks!

So delicious! This will be my go-to rub for pork from now on. My cut was only 1.5 lbs. but it still took 75 minutes to reach 145 degrees. I made a simple gravy from the pan drippings by bringing it to boil with some flour. We served it with mashed potatoes for a birthday dinner. Thanks!!!

I am going to try this recipe. I have a larger group and want to take your advice and cook two roasts side by side. Does the cooking time change? Or will two roasts cook in the same amount of time?
Actually, one roast is 2 lbs. and the other is 2.5 lbs.

just looking at this is making me hungry

This is absolutely the most wonderful pork roast I've every prepared of eaten. My boyfriend was so impressed with it that I make it weekly and usually prepare tow of them together. Phenomenal!

DELICIOUS!! I love the way the herbs just hang out in you mouth for awhile. We will definitely have this again.

I use fresh rosemary and herbes de Provence since I always have a bottle in the house. I also make a sauce of canned, or fresh, cranberries, caramelized onions, rosemary and balsamic vinegar, which I serve on the side. Really wonderful recipe!

I have two roast weighing 2.6 lbs. each. They are fresh pork sirloin roast. They have a small bone on one side and I can't tell if it goes all the way through. Do I cook them the same way as boneless?

I made this for New Years dinner. I ordered a 6 1/2# roast from my butcher, which was actually 2 small roasts tied together. I doubled the ingredients for the rub, cooked it to 145 degrees which took about 2hrs & 10 min. My house smelled fantastic (used all fresh herbs except the sage, used a little less than recipe called for since it was dried), the roast was moist & delicious and I'll definitely be making this again! Thanks for a fantastic recipe!!

Absolutely AMAZING, flavorful, delicious, juicy, aromatic, INCREDIBLY EASY recipe. My only substitutions were I doubled the garlic, since there's no such thing as "too much garlic", and I used dried sage...about 1tsp. The other herbs and orange zest were fresh. ..actually I probably used more like 3 tsp zest...the whole zest of a small orange. ..because I like citrus too!! My roast was just about 2 lbs ...we had roasted asparagus and my husband had a baked potato, and there is enough of the roast for tomorrow nights the way...this is the first time I felt impressed enough with a recipe to take the time to write a review. TO ANY NEWBIE COOKS, TRY THIS!!

This was fantastic! I also used dried herbs because I didn't feel going to the store. I also used lemon zest instead of orange because I had it. We loved this!

The recipe was great! I cut slits into the top of the roast and stuffed it with pressed garlic and I slathered it with salt and pepper prior to adding the rub. Only down side is my roast was 2.2lb and only half of it was cooked when I cooked it for 55 min and the internal temp reached 145 degrees. The bottom half was rare. I do not have a roasting pan so I used a pan and a cooling rack to set it on top. That may have been part of the problem. =/ I would love to try this recipe again, but maybe with a smaller roast and with an actual roasting pan.

Would I be able to do this in the crockpot? If so, would you suggest any ingredient amoount changes and how long do you think? Thanks, looking forward to trying this!

I did try this in the crockpot and it didn't turn out as well as the oven. I wouldn't make it in the crockpot again.

I want to try this today but I have a question. After placing the water in the roasting pan, do I cover the roast with the lid to the roasting pan? I see the recipe then says "remove from oven and tent loosely with foil". Does that mean I didn't have a cover on the meat previously?

I bought a pork sirloin not knowing anything about it. Followed this recipe and it was amazing. Many, many thanks.

We have a pork loin sirloin roast. Would this recipe work for this cut of meat. I only cooked this cut once and found it very dry and tough and no flavor, I did use spices on top. (. even though I had removed it at temp of 145). If the recipe will not work, please let me know how to cook this meat.

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