Pork sirloin roast is tender, flavorful, and incredibly easy to prepare! Make this delicious cut of pork the centerpiece of your dinner table.
Pork Sirloin Roast: How to Cook It Perfectly
I have spent an unbelievable amount of time reading about different cuts of pork, so that you don’t have to. Feel free to thank me with gold and jewels of your choice.
I’m pretty used to cooking the long, narrow cut called the pork tenderloin. However, after becoming fond of roasting very large hunks of meat, I decided that I’d like to scale up to the heftier pork sirloin roast.
The neat thing about a pork sirloin roast is that it’s one of those set-it-and-forget-it cuts. The prep time is well under 30 minutes, and after that, you simply pop it in the oven and go about your business. Go catch up on watching Star Trek or something. Or maybe that’s just what I do.
Tips for Cooking Pork Sirloin Roast
- Line your roasting pan with foil for easy cleanup.
- No roasting rack? No problem! Pull out a long piece of aluminum foil and crunch it up into a loose spiral. Place the foil spiral in your roasting pan. Voila, instant roasting rack!
- Leftover pork roast makes excellent sandwiches. Or, toss with cooked rice and vegetables for a second day’s dinner.
Pork Sirloin Roast Recipe
- 2 pounds Smithfield® Marinated Fresh Pork Sirloin
- flat leaf parsley
- black pepper
- 1 lemon wedge
- Preheat the oven to 375 F. Place a roasting rack in a shallow roasting pan. Place the pork sirloin on the rack.
- Roast in the preheated oven for 27-32 minutes per pound (approximately 1 hour for a 2 pound pork sirloin roast).
- Remove from oven and check the internal temperature with a meat thermometer. It should reach 160 F.
- Let the roast rest for 10 minutes, then slice across the grain to serve. Garnish with chopped flat leaf parsley, fresh ground black pepper, and a few drops of fresh lemon juice.