Shelly's Recipe

Garlic-Herb Crusted Boneless Pork Sirloin Roast

Category: Roasts/Tenderloins - Pork

2 1/2 to 3-pound boneless pork sirloin roast

For the rub:
3 tablespoons extra virgin olive oil
1 tablespoon 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
1 to 2 teaspoons finely grated orange zest

Boneless Pork Sirloin 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.

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 degrees, 55 to 75 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

Choosing A Pork Roast

About Boneless Pork Sirloin Roast
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.