This Smoked Pork Sirloin Roast is an incredibly tender and juicy meal that will completely knock your socks off. A bold rub and white wine pan sauce finish this roast and make it a delicious and flavorful dinner for just about any occasion.
Smoked Pork Sirloin
Pork sirloin is one of three cuts of the pork loin, the sirloin, the blade and the center. Pork loin is the cut of the pig that extends from the shoulders to the hind legs. The sirloin is more specifically the hind portion of this cut, while the blade is located near the shoulders and the center is between the two.
This smoked pork sirloin is a tender cut of pork that takes smoke and flavor like a champ. For this recipe, we’re using an herbaceous rub to infuse the pork with lots of big flavor. The smoke flavor works wonders with this rub. We top it off with a white wine pan sauce made from the drippings (are you drooling yet?). It also has just a kiss of heat to keep your palate interested.
Believe me when I say this is a recipe to print and keep in your back pocket. You’ll love the amazing flavors in this one.
Tips for Making Smoked Pork Sirloin
This sirloin isn’t too difficult to make, but it does require a few extra steps and a bit of love. Scroll below to the recipe card for the full step-by-step instructions. Before you jump into the recipe, though, check out these tips for making the smoked pork sirloin come out amazing:
- Use bold seasonings. Roasts leave you with a lot of unseasoned meat right in the center, so use big flavors in the exterior rub.
- Cook the pan sauce in a grill-safe skillet or roasting pan. No need to dirty up anything inside your house when making this meal.
- Track the temp! Make sure you use a good meat thermometer to keep track of the internal temperature of the roast. Overcooked pork is SUPER dry and sirloins can get very chewy if they become overcooked.
Smoked Pork Sirloin Roast Temperature
The final temperature you want to smoke your pork sirloin roast to is 145 degrees F. I recommend pulling the pork off the smoker when it has reached 142 degrees F and allow carryover cooking while it is wrapped in foil to bring the temperature up to the final 145.
As mentioned earlier, this sirloin can dry out quickly if overcooked, so by pulling the meat off the heat earlier, you can ensure that you won’t run the risk of overcooking the pork.
How Long to Smoke Pork Sirloin Roast
It takes approximately 2 hours to smoke pork sirloin roast. This sirloin roast should be cooked until the internal temperature of the meat reads 142 degrees F.
Once you reach this temperature, pull the roast off the smoker and cover the roast loosely with some aluminum foil. Allow the meat to rest, and during this time, carryover cooking will allow the roast to come up to the final target temperature of 145 degrees F.
Looking for More Smoked Pork Recipes?
Ah, smoked pork. It’s a little piece of heaven, if you ask me. Throw in some apple wood and see the magic that these two create with each other. For more smoked pork recipes, check out all this variety below:
Smoked Pork Sirloin Recipe
Follow the recipe, and I’ll teach you the simple steps to making your own smoked pork sirloin roast at home. Hey Grill Hey is dedicated to help you make better BBQ, feed the people you love, and become a backyard BBQ hero. You can find more of my smoking and grilling recipes and videos on YouTube, Instagram, or our Facebook Page.
Creating a gourmet dinner for your significant other should be an easy venture, and Hey Grill Hey is here to help! Over at Patio Provisions, we have sauces, rubs, and more to help your food taste good. Check it out today!
Smoked Pork Sirloin Roast
- 1 2 pound boneless pork sirloin roast
Pork Sirloin Roast Rub
- 2 cloves minced garlic
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon dried rosemary (crushed)
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried basil leaves
- ¼ teaspoon rubbed sage
- ¼ teaspoon cayenne pepper
White Wine Pan Sauce
- ½ cup white wine
- 2 Tablespoons salted butter
- black pepper (to taste)
- Combine all ingredients for the rub in a small bowl and stir. Pour the olive oil into the bowl last and mix until a paste forms.
- Rub the paste on all sides of the pork roast and let it marinate in the seasonings while your smoker preheats.
- Preheat your smoker to 225 degrees F.
- Place the seasoned roast directly on the smoker or place in a roasting pan and then on to the smoker if you would like to preserve the drippings for a pan sauce (instructions for pan sauce at the end of the post).
- Smoke until the internal temperature of your roast reads 142 degrees F. Remove from the smoker, cover loosely with foil, and allow to rest for 15 minutes. During this time, the carryover cooking will bring the roast up to the desired 145 degrees F internal temperature.
- To make a pan sauce from the drippings, place your roasting pan on your stove over low heat. Pour 1/2 cup of white wine into the pan and heat, stirring vigorously with a wooden spoon to loosen any browned pieces from the bottom of the pan.
- Reduce heat to simmer and slowly stir in the salted butter. Sprinkle in black pepper to taste.
- Slice your pork roast against the grain into 1/2 inch thick slices and drizzle with the pan sauce.