Pork Sirloin Roast

This budget-friendly boneless pork sirloin roast recipe produces the most tender and flavorful pork slices covered with an aromatic crust. With minimal effort and only a few ingredients, It's the perfect Sunday dinner option to please a crowd.

📝 Ingredients

• 2-1/2 to 3 pounds Boneless pork roast (sirloin)
• 3 tablespoons Extra virgin olive oil
• 2 teaspoons Fresh garlic (finely minced)
• 3/4 teaspoon Kosher salt
• 1/2 teaspoon Freshly ground black pepper
• 1 1/2 teaspoons Fresh sage leaves (finely chopped)
• 1 1/2 teaspoons Fresh rosemary (leaves only - finely chopped)
• 2 teaspoons Fresh thyme leaves (finely chopped)
• 2 teaspoons Orange zest (freshly grated)

👨‍🍳 Instructions

1. 1--- Preparations ---
2. 2Crush and finely chop the fresh cloves of garlic.
3. 3Finely chop the fresh herbs.
4. 4Remove the pork roast from the fridge 30 minutes before cooking to come to room temperature.
5. 5Grate the zest of 2 oranges into a bowl.
6. 6--- Cooking instructions ---
7. 7Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and fit a rack inside a roasting pan just large enough to accommodate the roast.
8. 8Coat the rack with nonstick spray or oil to prevent the pork sirloin tip roast from sticking.
9. 9To make the rub, combine the olive oil, chopped garlic, kosher salt, freshly ground black pepper, sage, rosemary, thyme, and orange zest in a small bowl.
10. 10Thoroughly rub the mixture all over the pork with your hands.
11. 11Pour 1/2 an inch of water into the bottom of the pan and place the pork on top of the rack fat side up.
12. 12Insert the meat thermometer into the thickest part of the pork and place the pan in the preheated oven, cooking for 35-45 minutes until the thermometer reaches 140 degrees Fahrenheit. (The cooking time may take longer depending on the size of your pork loin roast).
13. 13Once the meat has reached the temperature, remove it from the oven and loosely cover it with aluminum foil for 15 minutes to allow the meat to rest before carving.
14. 14Use a sharp knife to thinly slice the pork. Serve on a platter with sprigs of rosemary and a jug of gravy.