18 Flavorful Pork Sirloin Recipes for Every Occasion

Pork sirloin is the weeknight hero you didn’t know you needed—juicy, versatile, and ready to star in everything from quick skillet dinners to slow-cooked comfort food. Whether you’re craving smoky barbecue flavors, cozy autumn spices, or something fresh for summer grilling, we’ve got 18 mouthwatering recipes to match every mood and occasion. Hungry yet? Let’s dive in!

Garlic Herb Pork Sirloin Roast

This juicy, flavor-packed pork roast is a weeknight hero—minimal prep, maximum garlicky goodness, and a golden crust that’ll have everyone asking for seconds.

Ingredients

• 1 (2.5–3 lb) pork sirloin roast
• 3 tbsp olive oil, divided
• 5 garlic cloves, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp smoked paprika

Instructions

1. Prep: Preheat oven to 375°F. Pat the pork sirloin roast dry with paper towels. In a small bowl, mix 2 tbsp olive oil, minced garlic, rosemary, thyme, salt, pepper, and smoked paprika to form a paste.
2. Season: Rub the paste all over the pork, pressing gently to adhere. Let sit at room temperature for 15 minutes while the oven heats.
3. Sear: Heat remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high. Sear the pork for 3 minutes per side until deeply browned.
4. Roast: Transfer the skillet to the oven and cook for 35–40 minutes, until a meat thermometer reads 145°F at the thickest part. Rest for 10 minutes before slicing.

The garlic-herb crust forms a crispy, fragrant layer while keeping the pork tender—no dry meat here! Serve with pan juices drizzled over the top.

Tip: For extra flavor, toss halved baby potatoes into the skillet before roasting—they’ll soak up all the herby drippings.

Spicy Honey Glazed Pork Sirloin

This sticky-sweet pork sirloin packs a punch with spicy chili and a glossy honey glaze—perfect for weeknights when you crave bold flavors without the fuss.

Ingredients:

• 1.5 lbs pork sirloin, trimmed
• 2 tbsp olive oil
• 1/3 cup honey
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 2 tsp crushed red pepper flakes
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt

Instructions:

1. Preheat oven to 375°F. Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high. Sear pork sirloin for 3 minutes per side until browned.
2. In a bowl, whisk 1/3 cup honey, 2 tbsp soy sauce, 1 tbsp apple cider vinegar, 2 tsp red pepper flakes, 3 cloves minced garlic, 1 tsp smoked paprika, and 1/2 tsp salt. Pour over the pork, turning to coat.
3. Transfer skillet to the oven. Bake for 20–25 minutes, basting halfway, until the pork reaches 145°F internally and the glaze thickens.
4. Let rest for 5 minutes, then slice against the grain. Drizzle with pan sauce.

The magic here? The glaze caramelizes into a spicy-sweet crust while keeping the pork juicy—no fancy techniques required.

Tip: For extra heat, add a pinch of cayenne to the glaze. Serve over rice to soak up every drop of sauce!

Pork Sirloin with Apple Cider Reduction

This juicy pork sirloin gets a sweet-tangy upgrade from a glossy apple cider reduction—perfect for impressing guests without fuss.

Ingredients:

• 1.5 lbs pork sirloin roast
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp chopped fresh rosemary
• 2 cups apple cider
• 2 tbsp unsalted butter
• 1 tbsp Dijon mustard

Instructions:

1. Preheat oven to 375°F. Pat pork dry, then rub with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper, and 1 tsp rosemary.
2. Sear pork in an ovenproof skillet over medium-high heat for 3 minutes per side until browned. Transfer skillet to oven and roast for 25 minutes (internal temp should reach 145°F).
3. Remove pork to rest. Add 2 cups apple cider to the same skillet and simmer over medium heat for 8–10 minutes until reduced by half. Whisk in 2 tbsp butter and 1 tbsp Dijon mustard until glossy.
4. Slice pork and drizzle with reduction. Serve immediately.

The reduction’s caramelized depth balances the pork’s richness, while the mustard adds a subtle kick—no fancy techniques required!

Tip: For extra apple flavor, stir in 1/4 cup finely diced apple while reducing the cider.

Balsamic Marinated Pork Sirloin Steaks

These juicy pork sirloin steaks soak up a tangy-sweet balsamic marinade, making them a weeknight hero with minimal effort.

Ingredients:

• 4 pork sirloin steaks (about 1 inch thick)
• 1/3 cup balsamic vinegar
• 2 tbsp olive oil
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a bowl, whisk together 1/3 cup balsamic vinegar, 2 tbsp olive oil, 2 tbsp honey, 2 cloves minced garlic, 1 tsp rosemary, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Place pork sirloin steaks in a resealable bag or shallow dish, pour marinade over them, and refrigerate for at least 1 hour (or up to 4 hours).
3. Heat a grill or skillet over medium-high heat. Remove steaks from marinade (reserve marinade) and cook for 5–6 minutes per side, or until internal temperature reaches 145°F.
4. While cooking, simmer reserved marinade in a small saucepan for 3–4 minutes until slightly thickened. Brush over steaks before serving.

The reduced marinade creates a glossy, caramelized glaze that clings perfectly to the tender pork—no fancy techniques required!

Tip: For extra depth, add a splash of soy sauce to the marinade.

Pork Sirloin Stir-Fry with Vegetables

This Pork Sirloin Stir-Fry with Vegetables is a weeknight hero—quick, flavorful, and packed with crisp-tender veggies for a balanced bite.

• 1 lb pork sirloin, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup sliced carrots
• 1/2 tsp red pepper flakes (optional)

1. In a bowl, toss the pork with 1 tbsp soy sauce, 1 tbsp honey, garlic, and ginger. Let marinate for 10 minutes.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the pork and cook for 3–4 minutes until browned. Transfer to a plate.
3. In the same skillet, add the bell pepper, broccoli, and carrots. Stir-fry for 3 minutes until slightly softened but still crisp.
4. Return the pork to the skillet, along with 1 tbsp soy sauce and 1/2 tsp red pepper flakes (if using). Toss everything together and cook for 1 more minute.

The honey-garlic glaze caramelizes beautifully on the pork, while the veggies stay vibrant and crunchy—no soggy stir-fry here!

Tip: For extra tenderness, slice the pork against the grain before marinating.

Smoked Pork Sirloin with Bourbon Glaze

This smoky, sweet-glazed pork sirloin is a showstopper—perfect for weekend gatherings or when you want to impress without the fuss.

Ingredients:

• 1 (2–3 lb) pork sirloin roast
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 cup bourbon
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard

Instructions:

1. Prep the pork: Rub pork sirloin all over with olive oil, then season evenly with 1 tbsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika.
2. Smoke: Preheat smoker to 250°F. Place pork on the grates and smoke for 2–2.5 hours until internal temperature reaches 145°F.
3. Make the glaze: While pork smokes, combine 1/2 cup bourbon, 1/4 cup brown sugar, 2 tbsp apple cider vinegar, and 1 tbsp Dijon mustard in a saucepan. Simmer over medium heat for 10–12 minutes until thickened slightly.
4. Glaze & rest: Brush pork generously with glaze during the last 15 minutes of smoking. Let rest 10 minutes before slicing, then drizzle with remaining glaze.

The bourbon’s caramel depth pairs magically with the smoky crust, while the pork stays juicy—no fancy equipment required!

Tip: For extra flavor, soak wood chips (like hickory or applewood) in water for 30 minutes before smoking.

Pork Sirloin Medallions with Mushroom Sauce

These tender pork medallions smothered in a rich, savory mushroom sauce are a weeknight hero—elegant enough for company but simple enough for any home cook.

Ingredients:

• 1 lb pork sirloin, cut into 1-inch-thick medallions
• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Season pork medallions with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear pork for 3–4 minutes per side until golden brown. Transfer to a plate.
2. In the same skillet, melt remaining 1 tbsp butter. Add mushrooms and cook for 5 minutes until softened. Stir in 2 cloves garlic and 1 tsp thyme; cook for 30 seconds until fragrant.
3. Pour in 1/2 cup chicken broth, scraping up any browned bits. Simmer for 2 minutes, then stir in 1/4 cup heavy cream. Return pork to the skillet and simmer for 2–3 minutes until sauce thickens slightly.

The magic here? The creamy mushroom sauce clings perfectly to the juicy pork, making every bite feel indulgent without heavy prep.

Tip: For extra depth, splash in a tablespoon of dry white wine with the broth.

Citrus Marinated Pork Sirloin Skewers

These juicy skewers are bursting with bright, zesty flavor—perfect for a quick weeknight dinner or a weekend grill session.

Ingredients:

• 1.5 lbs pork sirloin, cut into 1-inch cubes
• 1/4 cup olive oil
• 1/4 cup fresh orange juice
• 2 tbsp fresh lime juice
• 2 tbsp honey
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 red bell pepper, cut into chunks
• 1 red onion, cut into chunks

Instructions:

1. In a bowl, whisk together 1/4 cup olive oil, 1/4 cup orange juice, 2 tbsp lime juice, 2 tbsp honey, 3 cloves minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Add pork cubes, tossing to coat. Cover and refrigerate for at least 1 hour (or up to 4 hours).
2. Thread marinated pork, red bell pepper, and red onion alternately onto skewers.
3. Preheat grill to medium-high (about 400°F). Grill skewers for 12–14 minutes, turning occasionally, until pork reaches 145°F internally and has lightly charred edges.

The citrus marinade caramelizes beautifully on the grill, giving the pork a tangy-sweet glaze with a hint of smokiness.

Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning.

Pork Sirloin Tacos with Pineapple Salsa

These juicy pork sirloin tacos are topped with a bright, tangy pineapple salsa for a fresh twist on taco night—no marinating required!

Ingredients:

• 1 lb pork sirloin, thinly sliced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas, warmed
• 1 cup diced fresh pineapple
• 1/4 cup finely chopped red onion
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 1/2 jalapeño, seeded and minced (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add pork sirloin and cook for 5–6 minutes, stirring occasionally, until browned and cooked through.
2. Sprinkle cumin, smoked paprika, salt, and black pepper over the pork. Toss to coat evenly and cook for 1 more minute. Remove from heat.
3. In a bowl, combine pineapple, red onion, cilantro, lime juice, and jalapeño (if using). Stir gently to mix.
4. Fill warm tortillas with pork, then top generously with pineapple salsa.

The sweet-and-smoky contrast of the pork with the juicy salsa makes every bite pop—plus, it comes together in just 20 minutes!

Tip: For extra char, grill the pineapple slices for 2 minutes per side before dicing.

Pork Sirloin with Rosemary and Garlic Butter

This juicy pork sirloin gets a flavor boost from fragrant rosemary and rich garlic butter—simple enough for weeknights but elegant enough for guests.

Ingredients:

• 1.5 lbs pork sirloin roast
• 3 tbsp unsalted butter, softened
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. In a small bowl, mix softened butter, minced garlic, rosemary, 1 tsp salt, and 1/2 tsp black pepper until combined.
2. Pat pork sirloin dry with paper towels. Heat olive oil in an oven-safe skillet over medium-high heat. Sear pork on all sides until golden, about 3 minutes per side.
3. Remove skillet from heat. Spread garlic-rosemary butter evenly over the top of the pork. Transfer skillet to the oven and roast for 25–30 minutes, or until a meat thermometer reads 145°F.
4. Let pork rest for 10 minutes before slicing. Spoon any pan juices over the slices.

The garlic butter melts into the pork as it roasts, creating a savory crust with pockets of herby goodness in every bite.

Tip: For extra flavor, rub the butter mixture under the pork’s fat cap before searing.

Slow Cooker Pork Sirloin with BBQ Sauce

This melt-in-your-mouth pork sirloin cooks low and slow in a tangy-sweet BBQ glaze, making it perfect for sandwiches, tacos, or just piling high on a plate.

Ingredients:

• 2 lbs pork sirloin roast (trimmed of excess fat)
• 1 cup BBQ sauce (plus extra for serving)
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions:

1. In a small bowl, whisk together 1 cup BBQ sauce, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper.
2. Place pork sirloin in the slow cooker and pour the sauce mixture over it, turning to coat evenly.
3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the pork shreds easily with a fork.
4. Transfer pork to a cutting board, shred with two forks, then return to the slow cooker and stir into the sauce. Let sit for 10 minutes to soak up flavors.

The vinegar cuts through the richness of the pork, while the smoked paprika adds a subtle depth that makes this BBQ stand out. Serve with extra sauce for drizzling!

Tip: For crispy edges, spread shredded pork on a baking sheet and broil for 2–3 minutes before serving.

Pork Sirloin Stuffed with Spinach and Feta

This juicy pork sirloin gets a Mediterranean twist with a vibrant spinach and feta stuffing—perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.

Ingredients:

• 1 (2 lb) pork sirloin roast, butterflied
• 2 cups fresh spinach, roughly chopped
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• Kitchen twine, for tying

Instructions:

1. Prep the filling: In a bowl, combine spinach, feta, garlic, 1 tbsp olive oil, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Stuff the pork: Lay the butterflied pork flat and spread the filling evenly over it. Roll tightly and secure with kitchen twine at 1-inch intervals.
3. Sear: Heat a skillet over medium-high. Sear the roast on all sides until golden, about 2 minutes per side.
4. Roast: Transfer to a preheated 375°F oven and bake for 35–40 minutes, until the internal temperature reaches 145°F. Rest for 10 minutes before slicing.

The tangy feta melts into the spinach, creating pockets of creamy richness in every slice—plus, the golden crust from searing adds a satisfying crunch.

Tip: For extra flavor, rub the outside of the pork with a mix of 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp paprika before searing.

Pork Sirloin with Sweet Potato Mash

This cozy weeknight dinner pairs juicy pork sirloin with creamy sweet potato mash—a simple but satisfying combo that feels just a little fancy.

Ingredients:

• 1 lb pork sirloin, trimmed
• 2 medium sweet potatoes (about 1.5 lbs), peeled and cubed
• 3 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 2 tbsp unsalted butter
• 1/4 cup milk (whole or 2%)
• 1 tbsp maple syrup

Instructions:

1. Prep the pork: Rub pork sirloin with 1 tbsp olive oil, then season all over with smoked paprika, garlic powder, 1/2 tsp salt, and black pepper. Let rest at room temperature for 15 minutes.
2. Cook the sweet potatoes: In a pot, cover sweet potatoes with water and bring to a boil. Reduce heat and simmer for 12–15 minutes until fork-tender. Drain and return to the pot.
3. Sear the pork: Heat remaining 2 tbsp olive oil in a skillet over medium-high. Sear pork for 4–5 minutes per side until internal temperature reaches 145°F. Transfer to a plate and tent with foil.
4. Mash the potatoes: Add butter, milk, maple syrup, and remaining 1/2 tsp salt to the sweet potatoes. Mash until smooth, adjusting milk for creaminess.
5. Serve: Slice pork against the grain and serve over sweet potato mash, drizzled with any pan juices.

The maple syrup in the mash subtly enhances the pork’s smoky crust—no extra sauce needed!

Tip: For extra caramelization, pat the pork dry before seasoning—it’ll give you that perfect golden sear.

Pork Sirloin and Brussels Sprouts Sheet Pan Dinner

This one-pan wonder is a weeknight hero—juicy pork, crispy Brussels sprouts, and a sweet-savory glaze all come together with minimal cleanup.

Ingredients:

• 1 lb pork sirloin, cut into 1-inch cubes
• 1 lb Brussels sprouts, trimmed and halved
• 3 tbsp olive oil, divided
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 425°F. Line a sheet pan with parchment paper.
2. In a small bowl, whisk together 2 tbsp olive oil, maple syrup, Dijon mustard, garlic powder, smoked paprika, salt, and black pepper.
3. Toss pork cubes in half the glaze mixture, then arrange in one layer on the sheet pan. Roast for 10 minutes.
4. Meanwhile, toss Brussels sprouts with remaining 1 tbsp olive oil. After 10 minutes, add sprouts to the pan around the pork. Drizzle everything with remaining glaze.
5. Return to oven and roast 15–18 minutes, until pork reaches 145°F internally and sprouts are caramelized at the edges.

The magic here? The glaze doubles as a marinade and a finishing sauce, packing every bite with sticky-sweet depth.

Tip: For extra crunch, broil the pan for 1–2 minutes at the end—just keep an eye on it!

Pork Sirloin with Chimichurri Sauce

Juicy pork sirloin gets a vibrant upgrade with a zesty, herby chimichurri sauce—perfect for a weeknight dinner that feels special without the fuss.

Ingredients:

• 1.5 lbs pork sirloin roast
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes

Instructions:

1. Preheat oven to 375°F. Season pork sirloin evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear pork on all sides until golden, about 3 minutes per side.
3. Transfer skillet to the oven and roast for 20–25 minutes, or until a meat thermometer reads 145°F. Let rest for 10 minutes.
4. Meanwhile, make the chimichurri: In a bowl, combine 1 cup parsley, 1/4 cup cilantro, 3 cloves garlic, 2 tbsp red wine vinegar, 1/4 cup olive oil, and 1/2 tsp red pepper flakes. Stir well.
5. Slice pork and serve drizzled with chimichurri sauce.

The bright, garlicky chimichurri cuts through the richness of the pork, making every bite feel balanced and fresh.

Tip: For a smoother sauce, pulse all chimichurri ingredients in a food processor until finely chopped but not puréed.

Pork Sirloin and Quinoa Salad

This hearty yet fresh salad combines tender pork sirloin with nutty quinoa and crisp veggies—perfect for a protein-packed lunch or light dinner.

Ingredients:

• 1 lb pork sirloin, trimmed and sliced into 1-inch strips
• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 English cucumber, diced
• 1/4 cup crumbled feta cheese
• 2 tbsp lemon juice
• 1 tbsp chopped fresh parsley

Instructions:

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
2. Meanwhile, heat olive oil in a skillet over medium-high heat. Season pork sirloin with smoked paprika, garlic powder, salt, and black pepper. Cook for 4–5 minutes per side until browned and cooked through. Let rest 5 minutes before slicing thinly.
3. In a large bowl, toss cooked quinoa with cherry tomatoes, cucumber, feta cheese, lemon juice, and parsley. Top with sliced pork.

The smoky paprika on the pork plays beautifully with the bright lemon and creamy feta—every bite is a balance of textures and flavors.

Tip: For extra crunch, sprinkle with toasted pine nuts or sunflower seeds before serving.

Pork Sirloin with Caramelized Onions and Apples

This cozy one-pan dish balances sweet caramelized apples and onions with savory pork for a meal that feels fancy but comes together effortlessly.

Ingredients:

• 1.5 lbs pork sirloin, cut into 1-inch-thick medallions
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 2 crisp apples (like Honeycrisp), cored and sliced
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Season pork with 1 tsp salt and 1/2 tsp black pepper. Sear for 4 minutes per side until browned. Transfer to a plate.
2. Reduce heat to medium. Add remaining 1 tbsp olive oil, onion, and apples. Cook for 8 minutes, stirring occasionally, until softened. Stir in 2 tbsp brown sugar, 1 tbsp apple cider vinegar, and 1 tsp smoked paprika; cook 2 more minutes until sticky.
3. Pour in 1/2 cup chicken broth, scraping up browned bits. Return pork to the skillet, nestling it into the onion-apple mixture. Simmer for 5 minutes until pork reaches 145°F internally.

The magic here? The apples soften just enough to melt into the onions while keeping a subtle bite—no mushy fruit here!

Tip: For extra depth, deglaze the pan with a splash of bourbon before adding the broth.

Pork Sirloin with Creamy Mustard Sauce

This juicy pork sirloin gets a luxurious upgrade with a tangy, velvety mustard sauce that comes together in minutes—perfect for a weeknight dinner that feels special.

Ingredients:

• 1.5 lbs pork sirloin roast
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1 tsp honey
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Season pork sirloin all over with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high. Sear pork for 3–4 minutes per side until deeply browned.
3. Transfer skillet to the oven and roast for 20–25 minutes, until pork reaches 145°F internally. Remove pork and let rest on a plate.
4. Return skillet to medium heat. Add 1/2 cup chicken broth, scraping up browned bits. Simmer 2 minutes, then stir in 1/2 cup heavy cream, 2 tbsp Dijon mustard, 1 tbsp whole-grain mustard, and 1 tsp honey. Cook 3–4 minutes until slightly thickened.
5. Slice pork and drizzle with sauce. Garnish with 1 tbsp chopped parsley.

The double-hit of mustards gives this sauce a balanced punch—bright and sharp, but mellowed by the sweet creaminess. It’s a restaurant-worthy trick without the fuss!

Tip: For extra flavor, rub the pork with 1/2 tsp garlic powder before searing.

Conclusion

With 18 delicious pork sirloin recipes for any occasion, there’s something here for every home cook! Whether you’re craving quick weeknight dinners or impressive weekend meals, these flavorful dishes won’t disappoint. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share it on Pinterest so others can enjoy these tasty ideas too. Happy cooking!