Sirloin Pork Roast (Boneless, Netted)

The sirloin roast comes from the end of the loin — the same muscle as the sirloin chop, left whole and netted for the oven. It is the most tender roast on the pig that we offer outside of the tenderloin itself. It is leaner than the shoulder cuts, with a clean, mild pork flavor that takes seasoning and aromatics beautifully.

Demand for our pork chops means the center loin never makes it to the roast section — every center cut goes to the chop program. The sirloin roast is the best roast the loin has left to offer.

This is a hot and fast roast, not a low and slow braise. Season generously with salt the night before. Bring it fully to room temperature before it goes in the oven. Roast uncovered at 425°F for 20 to 25 minutes per pound until the center reads 140°F, then rest it tented for ten minutes before slicing. The netting keeps it in a uniform shape throughout cooking and comes off cleanly before you carve. Slice it against the grain and it will hold together on the plate the way a proper roast should.

Sold by weight, 3 to 6 lbs. Select the size that best suits your table.

If you are feeding a larger group, our whole fresh ham is the same hot oven approach scaled up for a crowd. Our pork tenderloin is the leaner, more tender alternative for the nights when a smaller portion is all you need.