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Sirloin Pork Roast Recipe

Patricia Eggleston farm fresh pork New products pasture pork Touchless delivery

Herb Rubbed Sirloin Tip Pork Roast

This spice and herb crusted pork roast is packed with flavor and a surprising kick from the peppers and the salt. Pork Sirloin Roast makes a delicious dinner any night of the week. 
Course: Main Course
Cuisine: American
Servings: 6 -8 servings
Calories: 348kcal


  • 1.5 - 2 lb pork sirloin tip roast
  •  tablespoons smoked paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1-2 teaspoons kosher salt adjust to your preference
  • 2 tablespoons olive oil


  • Preheat the oven to 350°F. Combine all the spices in a small bowl. Add the olive oil and whisk or stir well to combine. Allow this mixture to rest for 15 minutes. It will thicken to a paste-like consistency.
  • Line a small baking sheet with foil and place a wire rack over it. Rinse the roast and pat dry. Rub the spice mixture all over the roast, completely covering all sides with spices.
  • Roast for 60-90 minutes. Remove from the oven when the meat reaches an internal temperature of 145 degrees. Let the roast rest 15 minutes before slicing.


The salt in this recipe is adjustable to taste. Personally, we like the saltiness of the full 2 teaspoons. However, many people have found that to be too salty. So, we've adjusted the recipe as shown above. I recommend starting with 1 teaspoon the first time you make this and adjusting from there.
Two additional things to note regarding the cooking time:
When cooking these pork roasts cold, straight from the fridge, they often require about 90 minutes of cooking time. Allowing the meat to rest a while and come closer to room temperature before cooking will shorten the cooking time.
I recommend pulling the roast from the oven when it is closer to 140-142 degrees. While resting on the counter, it will typically increase by 8-10 degrees. So, be careful not to overcook and dry it out. 

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