FREE 5-Ingredient Recipe EBook

• Why You Need My Pork Sirloin Roast Recipe
• Ingredients & Substitutions
• How To Cook Pork Sirloin Roast
• How Long To Cook Pork Sirloin Roast?
• My Recipe Tips
• Serving Ideas
• More Tender Pork Recipes
• Tools I Use For This Recipe
• Pork Sirloin Roast Recipe card
• Recipe Reviews

This tender and flavorful pork sirloin roast recipe will win you over — even if you’re like me and usually prefer beef versions, like sirloin tip roast or beef tenderloin . I use the same stovetop-to-oven method I love for other meats, like baked pork chops , sirloin steak , and even baked lamb chops . The technique gives this pork roast that perfect sear and locks in all the flavors, making it perfect for weeknight dinners and special occasions alike.

Why You Need My Pork Sirloin Roast Recipe

• Juicy, tender roast
• Flavorful herb butter rub
• Common pantry ingredients
• Minimal hands-on time
• Stovetop-to-oven method for even cooking and deeper flavor
• Perfect for weeknight dinners or special occasions

Ingredients & Substitutions

Here I explain the best ingredients for my sirloin pork roast recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Boneless Pork Sirloin Roast – This cut is lean, flavorful, and comes from the hindquarters of the pig. Although grocery stores may have it, one from the butcher will be more fresh. This recipe would also work with other cuts of pork, but the time will vary.
• Olive Oil – Locks in moisture, promotes browning, and helps the seasonings stick. You could also use avocado oil.
• Spices – A combination of smoked paprika , sea salt, and black pepper.
• Butter – I prefer to use unsalted butter and salt the meat separately to control the amount. Let it sit on the counter for about 30 minutes to soften to room temperature.
• Garlic – Freshly minced garlic will provide the most flavor, but you can always use 2 teaspoons of jarred minced garlic for convenience.
• Fresh Herbs – I use fresh thyme and fresh rosemary, but you could use other fresh herbs such as oregano, sage, or even parsley to customize the pork sirloin roast to your liking. See my compound butter recipe for more ideas.
• Chicken Broth – I usually buy a reduced sodium variety, but regular broth works (it goes in the bottom of the pan, so doesn’t impact how salty the dish is too much), or make your own chicken broth or nutritious bone broth instead.

How To Cook Pork Sirloin Roast

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Tie the roast. Before you follow this recipe for pork sirloin roast, you’ll need to tie it with kitchen twine . This will help keep its shape and juices intact. If you need more detailed instructions for tying, see my roasted beef tenderloin recipe post — this one works the same way.
2. Add seasonings. In a small bowl, mix together the smoked paprika, sea salt and pepper. Brush/rub roast with olive oil, then rub the seasoning mixture onto the roast.

1. Make the herb butter. In a small bowl, mash together the butter, minced garlic, thyme, and rosemary.
2. Sear the roast. In a large Dutch oven (or other oven-safe pot), sear the sirloin on all sides until browned.

1. Add the butter and broth. Working quickly, rub the herb butter mixture over the roast. Pour the chicken broth into the bottom of the pan (not on the roast).
2. Roast. Insert a probe thermometer into the thickest part of the roast, if you have one. (Alternatively, you can check with a regular meat thermometer later during baking.) Cover with aluminum foil or a lid, and bake in the oven until almost done. Remove the lid and return the pork sirloin roast to the oven. Roast until cooked through (see tips below).

1. Rest. Transfer the roast to a platter or cutting board, tent with foil and rest before slicing.

How Long To Cook Pork Sirloin Roast?

The cooking time for pork sirloin roast will depend on its thickness and weight, and whether or not you sear it first. A good method is to sear the roast on all sides first, then cover and roast in the oven for about 20 minutes per pound, with the last 10 minutes uncovered. The internal temperature should reach at least 140 degrees F, and will reach 145 degrees F when it rests afterward.

I wasn’t able to find a whole 4-pound roast like I wanted, so mine was cut into two 2-pound roasts. Since each was 2 pounds, it took a total of 40 minutes in the oven (covered for 30, uncovered for 10).

My Recipe Tips

• Tie it tightly. This ensures that the meat doesn’t spread, and the juices stay locked inside.
• Roast covered followed by uncovered. Covering for most of the time creates steam and makes the roast juicy, while uncovering at the end ensures a nice crust.
• Use a thermometer. This is the best way to ensure a juicy pork sirloin roast. I highly recommend a probe thermometer , because it will beep at just the right time, but a regular meat thermometer will also work. You’ll want the roast to reach 130-135 degrees F before uncovering it, then ensure it reaches 140 degrees F before removing from the oven. The internal temperature will rise another 5-10 degrees while resting.
• Let it rest before slicing. This allows the juices to redistribute throughout the meat for optimal tenderness. Plus, it rises to its final temperature during this time.
• Carve against the grain. For the most tender slices, slice the roast against the grain to break up muscle fibers.

Serving Ideas

Simple pork sirloin roast recipes like this one can go it with just about any side dish . Here are some easy ideas:

• Roasted Veggies – Roasted broccoli makes a quick and easy side, or pair this roast with fancier veggies like garlic roasted green beans or roasted brussels sprouts .
• Comforting Sides – Pair your roast with roasted sweet potatoes , savory mashed potatoes, or sweet honey roasted carrots for a satisfying combination.
• Fresh Salads – Create a balanced plate by serving your pork with a crisp garden salad, or a refreshing cucumber tomato salad . For a festive meal, make a Christmas salad instead.

More Tender Pork Recipes

Looking for more tender and juicy pork recipes? Try some of my other favorites:

Tools I Use For This Recipe

• Twine – A must-have to help your roast stay intact.
• Dutch Oven – It heats up well for the perfect sear, and looks gorgeous for recipes that can go straight to the table. There are multiple colors, too.
• Probe Thermometer – It beeps when your meat reaches the right temperature, so you don’t have to keep opening the oven and letting the heat out.

Ingredients

Tap underlined ingredients to see the ones I use.

• 4 lb Boneless pork sirloin roast (whole or cut in half; or any size — see instructions) ▢
• 4 tbsp Olive oil ▢
• 1 tbsp Smoked paprika ▢
• 4 tsp Sea salt ▢
• 1 tsp Black pepper ▢
• 6 tbsp Unsalted butter (softened to room temperature) ▢
• 2 tbsp Garlic (minced) ▢
• 2 tbsp Fresh thyme (chopped) ▢
• 2 tbsp Fresh rosemary (chopped) ▢
• 1 cup Chicken broth (reduced sodium) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C).
2. Use kitchen twine to tie each piece of the roast tightly, at one-inch intervals.
3. In a small bowl, mix together the smoked paprika, sea salt and pepper. Brush/rub the roast with olive oil, then rub the seasoning mixture onto the roast.
4. In a small bowl, mash together the butter, garlic, thyme and rosemary. Set aside.
5. Heat a large Dutch oven (or other oven-safe pot) over medium-high heat. Sear the sirloin on all sides until browned, about 3 minutes per side.
6. Working quickly, immediately spread the butter mixture over the roast (using the back of a spoon or a spatula).
7. Pour the chicken broth into the bottom of the pan (don’t pour it over the roast, as this could wash off the seasonings).
8. Insert a probe thermometer into the thickest part of the roast. Cover with aluminum foil or a lid, and place in the oven. Bake for 30-60 minutes , until the internal temperature reaches 130-135 degrees F (54-57 degrees C).
9. Remove the lid and return the pork sirloin roast to the oven. Continue roasting for about 10 more minutes , or until the internal temperature reaches 140 degrees F (60 degrees C).
10. Transfer the roast to a platter or cutting board, tent with foil and rest for 10 minutes before slicing. (The temperature will increase by 5-10 degrees once you remove it from the oven.)

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 8 ounces of pork

• Tips: Check out my recipe tips above to keep your roast juicy, get a perfect crust, and make sure every slice is tender and flavorful!
• Store: Keep leftovers in an airtight container in the fridge for 3-4 days.
• Reheat: Warm in the oven at 250-300 degree F, wrapped in foil, for 10-15 minutes. Skip the baking dish to avoid overheating.
• Freeze: Cool completely, then freeze in a zip-top bag for up to 3 months.

📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Pork Sirloin Roast

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Pork Sirloin Roast

This juicy and flavorful pork sirloin roast recipe is seasoned with a mouthwatering herb-butter rub, seared, and then baked to perfection.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/pork-sirloin-roast/

Ingredients

• 4 lb Boneless pork sirloin roast (whole or cut in half; or any size – see instructions)
• 4 tbsp Olive oil
• 1 tbsp Smoked paprika
• 4 tsp Sea salt
• 1 tsp Black pepper
• 6 tbsp Unsalted butter (softened to room temperature)
• 2 tbsp Garlic (minced)
• 2 tbsp Fresh thyme (chopped)
• 2 tbsp Fresh rosemary (chopped)
• 1 cup Chicken broth (reduced sodium)

Instructions

1. Preheat the oven to 350 degrees F (177 degrees C).
2. Use kitchen twine to tie each piece of the roast tightly, at one-inch intervals.
3. In a small bowl, mix together the smoked paprika, sea salt and pepper. Brush/rub the roast with olive oil, then rub the seasoning mixture onto the roast.
4. In a small bowl, mash together the butter, garlic, thyme and rosemary. Set aside.
5. Heat a large Dutch oven (or other oven-safe pot) over medium-high heat. Sear the sirloin on all sides until browned, about 3 minutes per side.
6. Working quickly, immediately spread the butter mixture over the roast (using the back of a spoon or a spatula).
7. Pour the chicken broth into the bottom of the pan (don’t pour it over the roast, as this could wash off the seasonings).
8. Insert a probe thermometer into the thickest part of the roast. Cover with aluminum foil or a lid, and place in the oven. Bake for 30-60 minutes , until the internal temperature reaches 130-135 degrees F (54-57 degrees C).
9. Remove the lid and return the pork sirloin roast to the oven. Continue roasting for about 10 more minutes , or until the internal temperature reaches 140 degrees F (60 degrees C).
10. Transfer the roast to a platter or cutting board, tent with foil and rest for 10 minutes before slicing. (The temperature will increase by 5-10 degrees once you remove it from the oven.)

Maya’s Recipe Notes

Serving size: 8 ounces of pork

• Tips: Check out my recipe tips above to keep your roast juicy, get a perfect crust, and make sure every slice is tender and flavorful!
• Store: Keep leftovers in an airtight container in the fridge for 3-4 days.
• Reheat: Warm in the oven at 250-300 degree F, wrapped in foil, for 10-15 minutes. Skip the baking dish to avoid overheating.
• Freeze: Cool completely, then freeze in a zip-top bag for up to 3 months.

📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)