Herb Rubbed Pork Sirloin Roast

Sometimes life gets busy. Okay, okay – maybe a lot of the time. With three kids on three different basketball teams this winter my menu planning has reverted to quick and easy meals to put together. And at the beginning of my week, if I’m organized, I’ll dig out one of the pork roasts I have in the freezer so it can thaw and be ready for roasting later in the week.Herb Rubbed Pork Sirloin Roast

Cooking a pork roast is a fairly simple task. At the very least, add a bay leaf and a little fresh ground pepper. Stick it in the oven to roast and forget about it until it’s done. This recipe is also a cinch to put together. It takes a little time to cook, but there’s a lot of flavor here. We’re talking garlic, thyme, rosemary, sage, and paprika – mmm. . .mouth-watering. Serve it with some homemade applesauce and baked sweet potatoes and you have an elegant meal sure to satisfy those at the dinner table.

Herb Rubbed Pork Sirloin Roast

Don’t forget that pork can be a healthy addition to your daily diet. Sirloin pork roast is considered to be a lean meat with high quality protein. It’s a very good source of thiamin and vitamin B6, and a good source of niacin and riboflavin. It’s naturally low in sodium and calories. So if you’re looking for a healthy but full of flavor pork roast to try just look below for the recipe!

Herb Rubbed Pork Sirloin Roast

Yields 6-8

Herb Rubbed Pork Sirloin Roast

Pork sirloin roast is studded with garlic and rubbed with a flavorful mix of herbs and spices for a mouth-watering, savory pork roast.

10 minPrep Time

1 hr, 30 Cook Time

1 hr, 40 Total Time

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  • 2 - 2 1/2 lb. pork sirloin roast
  • 3 garlic cloves, peeled and cut in half
  • 1 tsp. dried rosemary
  • 1 tsp. sage
  • 2 tsp. thyme
  • 1/2 tsp. kosher salt
  • 1 1/2 tsp. paprika
  • 1/4 tsp. fresh ground pepper
  • 4 tsp. extra-virgin olive oil


  1. Preheat oven to 350 degrees F.
  2. Place pork roast in roasting pan and cut six small slits around the roast, about 1/2 in. in length. Gently push garlic into the slits. You could also cut the garlic into smaller chunks or slices, making more slits to equal the number of garlic pieces you have.
  3. In a small bowl mix together rosemary, sage, thyme, kosher salt, pepper, olive oil, and paprika until thoroughly combined.
  4. Rub the herb mixture over the entire roast.
  5. Put the roast, uncovered, into the oven and cook for about 1 to 1 1/2 hours or until it reaches an internal temperature of 160 degrees F.
  6. Remove from oven and let rest for 5 to 10 minutes before slicing and serving.
Cuisine: American | Recipe Type: Meats and Entrees

What are your go to healthy meals when life gets busy? Leave your ideas in the comments below – I’d love to hear them. If you’ve enjoyed this post please consider sharing it on Facebook or Twitter. I’d also love to meet you on Twitter or Pinterest. Please connect with me here: Follow @MarieTDittmerRD or Pinterest.

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    • says

      We enjoy pork roast when it has a flavorful crust like this. I think it would work fine for a beef roast too if you like beef better. Hope you enjoy it. Thanks for visiting!

  1. jugglingrealfoodandreallife says

    Hi Marie. I hope you had a wonderful Christmas. I just love pork roast, but I often forget about pork when I’m meal planning. I wonder why that is? This roast looks like a good one to get me going again. I can’t wait to try it. The herbs are a nice way to add a lot of flavor without heavy sauces too. I bet it would make a nice sandwich the next day too.

    • says

      Christmas was great, just too fast. I think pork gets overlooked lots of times. But it’s less expensive than beef and a healthy option to boot. I like adding the herbs too as they give it so much flavor. Hope you enjoy it!

  2. Lawrence says

    I’ve made this recipe many times which shows how much I like it. In fact, I am going to make it again tomorrow. It’s easy, foolproof, and tasty. Thanks for sharing it.

    PS I don’t want to be that guy but I think you mean “cinch” not “synch”

    • says

      Lawrence – Oh my, I never caught that! Thanks for letting me know so I could correct it. It is now cinch, not synch. I could blame it on my spell checker, but I should have proofread it a little better too! And I’m glad you like the recipe. It’s always nice to hear feedback like that. 🙂

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