This 4-ingredient oven pork sirloin roast is exactly what I make when I want holiday-cookout flavor without spending my whole Saturday in the kitchen. You literally put a raw pork sirloin roast in a roasting pan, sprinkle on three easy pantry ingredients, and let the oven do the work. The colorful bits from the dried herbs and seasoning bake into a gorgeous crust, and the meat comes out tender and sliceable—perfect for feeding friends and family when you’re juggling work, kids’ activities, and hosting duties.
Serve this pork sirloin roast thinly sliced on a big platter with the pan juices spooned over the top. It’s great with classic cookout sides like roasted potatoes or potato salad, grilled or oven-roasted veggies, coleslaw, or a simple green salad. Leftovers make amazing sandwiches on toasted buns with a little barbecue sauce or mustard, or you can dice the meat and toss it into grain bowls with rice, roasted veggies, and a drizzle of the pan juices.
4-Ingredient Oven Pork Sirloin RoastServings: 6
Ingredients
1 (2 1/2 to 3 pound) raw pork sirloin roast, trimmed of excess surface fat
2 tablespoons olive oil
1 tablespoon kosher salt
1 tablespoon mixed dried herbs and spices (such as Italian seasoning or a blend of dried parsley, dried minced onion, and paprika)
Directions
Preheat your oven to 350°F (175°C). Set a rack in the center of the oven so the roast cooks evenly.
Place the raw pork sirloin roast in the center of an aluminum roasting pan, fat side up. This is exactly how it should look: a plain, raw roast sitting in the pan, ready for three easy ingredients on top.
Drizzle the olive oil all over the top and sides of the pork sirloin roast. Use clean hands or a spoon to rub the oil over the surface so it’s lightly coated and ready to hold the seasonings.
Sprinkle the kosher salt evenly over the entire roast, making sure to get the sides so every slice is seasoned. The salt will help create a flavorful crust and keep the meat juicy.
Sprinkle the mixed dried herbs and spices over the top of the roast. You should see colorful bits of herbs and seasoning dotting the surface—this is what will bake into that pretty, flavorful crust you see in the pan.
If any oil or seasoning has fallen into the bottom of the roasting pan, tilt the pan slightly and spoon it back over the top of the roast so nothing goes to waste.
Place the roasting pan, uncovered, into the preheated oven. Roast for about 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 145°F (63°C) when checked with an instant-read thermometer inserted into the thickest part of the meat.
Once the roast reaches 145°F, remove the pan from the oven and loosely tent the pork with aluminum foil. Let it rest in the pan for 10 to 15 minutes so the juices can redistribute and the roast finishes gently cooking.
Transfer the rested pork sirloin roast to a cutting board. Slice against the grain into 1/4- to 1/2-inch slices. Spoon some of the pan juices and those cooked, colorful seasoning bits from the bottom of the roasting pan over the sliced meat before serving.
Variations & Tips
You can easily tweak this simple roast to fit your weeknight or holiday cookout plans. For a smoky cookout vibe, swap the mixed dried herbs and spices for 1 tablespoon of your favorite barbecue rub or a blend of smoked paprika, garlic powder, and brown sugar (keep the total seasoning to about 1 tablespoon so it doesn’t get too salty). If you like a little tang, drizzle 1 to 2 tablespoons of apple cider vinegar into the roasting pan before it goes into the oven; it will mix with the juices and make a bright, flavorful pan sauce to spoon over the meat. For a garlicky version, use a dried garlic and herb seasoning mix as your 1 tablespoon of mixed dried herbs and spices. To keep this recipe weeknight-friendly, you can roast smaller 1 1/2- to 2-pound pork sirloin roasts; just start checking the internal temperature around 45 minutes. Food safety tips: Always start with a fully thawed pork roast and keep it refrigerated until you’re ready to cook. Avoid rinsing raw pork, as this can spread bacteria around your sink area. Wash your hands, cutting boards, and any utensils that touch the raw meat with hot, soapy water before using them for anything else. Use an instant-read thermometer to confirm the internal temperature reaches at least 145°F (63°C), and let the meat rest before slicing. Refrigerate leftovers within 2 hours, store them in a covered container, and enjoy within 3 to 4 days, reheating until hot all the way through.
