May 19, 2011

Herb Rubbed Pork Sirloin

I have had this pork sirloin in my freezer for awhile. But the truth is, I had no idea how to prepare it. It looked like this giant slab of meat in the package, but once I opened it, I realized that it was actually two small pieces (totaling about three pounds) and that it was a very lean, boneless piece of meat. I was making this for a Sunday night dinner and wanted to do something fairly simple so I prepared a simple herb rub for it. 

All I did was cover the meat in the rub, threw it in my new cast iron pot, and let it cook for an hour and a half. The meat came out tender and moist and while it was resting, I made a quick gravy from the drippings by simply adding some flour to it and whisking while it bubbled until it thickened. The great thing about the gravy was that it really had a lot of the herb rub flavouring in it so a nice addition to the meat. 

The only thing is that I found this to be a little on the spicy side with the cayenne,  so if you don't like your food too hot, you might want to reduce it a smidge. 

Herb Rubbed Pork Sirloin
Serves 4-6

  • 1 3 lb sirloin tip roast (pork or beef)
  • 4 garlic cloves, minced
  • 1/2 small onion, minced
  • 2 tbsp paprika
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 tsp ground cayenne pepper
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 1/2 tbsp olive oil

  • In a small bowl, mix the the garlic, onion, all the spices and the olive oil and allow the mixture to sit for about 15 minutes.
  • Preheat the oven to 350 degrees and place the roast in an oven safe pot or roasting pan.
  • Roast about 1 hour and 30 minutes or to a minimum internal temperature of 145 degrees. Let sit 15 minutes before slicing. 
Recipe from 


  1. Love this recipe; I have never cooked pork sirloin; this looks so tender and lean. I will keep an eye out at the supermarket.

  2. Great recipe! Pork loin is such a versatile cut and a nice change from chicken. Love the spices in your recipe. :-)



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