Herb Rubbed Sirloin Tip Pork Roast

This simple herb rubbed pork roast is loaded with flavor and a surprising kick from the peppers and the salt. This is one of the most best pork roasts I have ever tasted and it turns out incredibly tender and juicy every single time. After making this several times now, there is nothing that I would change about this recipe.

Every member of my family loves this meal. The first time I made it, I thought it might be too spicy, but even my youngest ate a large portion. I shared the last bit of it with him for lunch the following day and we were both very happy. This is most definitely a new favorite!

(Edited to add: I've made this roast at least a dozen times now over the past two years. It is one of our favorite pork roast recipes and it has been a huge hit with everyone who tastes it.)

Herb Rubbed Sirloin Tip Pork Roast
recipe barely adapted from allrecipes.com
Yield: 6-8 servings
(printable recipe)
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1.5 - 2 lb sirloin tip pork roast
1 1/4 tablespoons smoked paprika
1/2Â teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 1/2 teaspoons kosher salt
2 tablespoons olive oil
Preheat the oven to 350 degrees. 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 become a bit thicker and turn into 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 1 - 1.5 hours in the preheated oven. Remove from the oven when theÂ meat reaches an internal temperature of 145 degrees. Let the roast rest 15 minutes before slicing. Enjoy!
Two side notes: I cooked the pork roast for 1.5 hours because I cooked it cold from the refrigerator. If I had thought of it earlier, I would have allowed the roast to rest at room temperature prior to prepping the meat. This would have shortened the cooking time. Also, I removed the roast when it was closer to 142 degrees. While resting on the counter, it increased almost ten degrees. So, be careful not to overcook and dry it out. Enjoy!

(Recipe originally published 10-03-2011Â - Recipe and photos updated 2-10-2014)

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