Name: Easy Herb Rub Pork Sirloin Roast
Ingredients: 1.5 to 2lb boneless pork sirloin roast; 3 to 4 large cloves garlic, peeled and slivered (3 or 4 slivers per clove); 2 T fine chopped fresh rosemary; 1 T fresh thyme leaves; 2 tsp ground dry mustard; 2 T olive oil; 1 tsp Kosher salt; ½ tsp fresh ground pepper; Optional – 1 lb potatoes and/or other root vegetables, drizzled with olive oil and seasoned with salt and pepper, to cook under the pork roast. See post for suggestions.

Ingredients

Scale

1.5 to 2lb boneless pork sirloin roast
3 to 4 large cloves garlic, peeled and slivered (3 or 4 slivers per clove)
2 T fine chopped fresh rosemary
1 T fresh thyme leaves
2 tsp ground dry mustard
2 T olive oil
1 tsp Kosher salt
½ tsp fresh ground pepper
Optional – 1 lb potatoes and/or other root vegetables, drizzled with olive oil and seasoned with salt and pepper, to cook under the pork roast. See post for suggestions.

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Instructions

Use paper towels to pat the surface of the pork sirloin roast dry.
Use the tip of a sharp knife to cut pockets all around the pork and at varying depths. Shove a sliver of garlic into each pocket.
In a small bowl, stir together rosemary, thyme, mustard, olive oil, Kosher salt, and fresh ground pepper. Rub the herb mixture over the roast on all sides. Place the roast in the refrigerator to rest for at least one hour, or up to overnight.
When ready to cook the roast, preheat the oven to 350 degrees. Place the roast in a deep roasting pan on a rack. (If using, place optional prepared potatoes or vegetables in the pan beneath the rack.)
Place roast in the preheated oven and cook for 60 to 90 minutes, until the interior temperature reaches 145 degrees.
Remove pan from oven. Allow the roast to rest for 10-15 minutes before slicing and serving.