Pork sirloin is a cut from the tender and lean meat near a pig's rump. Sirloin can be cut into a roast or into smaller portions of sirloin chops, which have the bone in them, or sirloin cutlets, which are boneless cuts from the sirloin roast. If a sirloin roast has the bone in it, cutting will be tricky, so have it removed from the bone at your butcher or grocery store before you bring the roast home.
Things You'll Need
- 1 pork sirloin roast, back bone removed, about 5 lb.
- ½ cup extra-virgin olive oil
- 1 handful fresh sage leaves
- 1 handful fresh thyme leaves
- Salt and pepper
- Roasting pan
- Mixing bowl
- Marinade brush
- Meat thermometer
Preheat the oven to 375 degrees. Place the pork in a roasting pan with the rib side facing up.
Chop the sage and thyme leaves into small pieces, less than the size of your fingernails. Thoroughly combine these leaves with the olive oil in a small bowl.
Use the marinade brush or a pastry brush to evenly coat the roast with the herb mixture. Salt and pepper to taste.
Put the roast in the oven. At intervals of about half an hour, brush the roast with the herb mixture to keep it moist and seasoned.
Poke a meat thermometer in the thickest part of the roast after it has been in the oven for about 2 hours. Pork will dry out if overcooked, so keep a close eye on it. Cooking times will vary depending on your oven, so check often after the first two hours; if you have an especially small roast, start check the temperature after only 1.5 hours.
Take the roast out of the oven when the temperature reads 160 degrees. Allow the roast to sit for at least 15 minutes before carving and serving.