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Pork Sirloin Roast

This pork sirloin roast features a golden seared crust and a tender, juicy interior. It’s seasoned simply with salt, pepper, garlic, onion powder, and thyme, then roasted low and slow for restaurant-quality results at home.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Dishes
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 pounds pork sirloin roast bone-in or boneless
  • 1 tablespoon kosher salt divided
  • 1 teaspoon fresh cracked black pepper divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 4 sprigs fresh rosemary optional but recommended

Equipment

  • Sharp chef's knife
  • Cutting board
  • Paper towels
  • Large oven-safe skillet
  • Meat thermometer
  • Tongs
  • Measuring spoons
  • Small mixing bowl
  • Kitchen timer

Method
 

  1. Remove the pork sirloin roast from the refrigerator 30 minutes before cooking to bring it closer to room temperature.
  2. Pat the roast completely dry with paper towels to ensure proper browning and crust formation.
  3. In a small bowl, mix garlic powder, onion powder, dried thyme, and half of the black pepper. Rub the mixture all over the roast, then sprinkle with 0.75 tablespoon kosher salt and the remaining pepper.
  4. Heat a large oven‐safe skillet over high heat for 2 to 3 minutes until smoking hot.
  5. Add olive oil to the hot skillet and sear the roast for 2 to 3 minutes on the bottom, 2 to 3 minutes on the top, and 1 to 2 minutes on each end until deeply golden brown.
  6. Reduce heat to medium, add unsalted butter and rosemary sprigs, and let the butter infuse with the aromatics for 30 seconds.
  7. Return the roast to the skillet, tilt the pan, and baste the top and sides with melted butter and rosemary drippings.
  8. Transfer the skillet to a preheated 325°F oven and roast for 60 minutes, basting with pan drippings every 15 minutes, until the internal temperature reaches 145°F.
  9. Remove the roast from the oven and let it rest on a cutting board for 10 minutes before slicing to allow juices to redistribute.

Notes

Leftovers make great sandwiches or salads. Save pan drippings for a simple gravy by straining and skimming off excess fat.