This easy Pork Sirloin Roast Recipe is made in the slow cooker with tender pork, red potatoes, herb butter, and a quick gravy made right from the cooking liquid.
It’s a cozy, hands-off Sunday dinner or cold-weather meal that mostly cooks itself. Serve it with my Honey Roasted Parsnips and Carrots or a simple green salad for an easy, complete dinner.
Recipe Summary: Slow Cooker Pork Sirloin Roast with Potatoes
- ✅ Recipe Name: Slow Cooker Pork Sirloin Roast with Potatoes
- 🕒 Ready In: 3 hours 10 minutes
- 👪 Serves: 4
- 🍽 Calories: 445 per serving
- 🥣 Main Ingredients: Pork sirloin roast, red potatoes, butter, rosemary, garlic, chicken stock
- 📖 Dietary Info: Gluten-free, make-ahead friendly
- ⭐ Why You'll Love It: With just 10 minutes of prep, this cozy slow cooker dinner gives you tender sliced pork, potatoes, and an easy gravy all in one pot.
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This slow cooker pork sirloin roast is one of my favorite easy pork dinners when I want something cozy and comforting without a ton of hands-on work. The lean pork roast cooks with red potatoes and onions in a savory rosemary-garlic butter mixture, while chicken stock and balsamic vinegar create a flavorful cooking liquid that turns into an easy gravy.
With only about 10 minutes of prep, it’s a simple Sunday dinner or cold-weather meal that mostly cooks itself. If you love easy pork recipes, try my Crockpot version of Cuban pork or one pan braised pork chops next.
Why you'll love this recipe
- Easy, hands-off dinner. With about 10 minutes of prep, the slow cooker does most of the work.
- Tender, flavorful pork. Rosemary-garlic butter adds plenty of flavor while keeping the lean pork sirloin roast juicy.
- Dinner cooks all in one pot. The pork, potatoes, onions, and cooking liquid all cook together for an easy complete meal.
- Built-in gravy. The flavorful cooking liquid turns into a quick gravy with just a simple cornstarch slurry, similar to the easy thickened broth in my easy crockpot beef stew.
- Great for Sunday dinner. It feels cozy and hearty without being as rich or heavy as a pork shoulder roast.
Jump to:
- Recipe Summary: Slow Cooker Pork Sirloin Roast with Potatoes
- Why you'll love this recipe
- Key Ingredients
- Variations
- How to make this Pork Sirloin Roast Recipe
- Expert Tips
- How Long to Cook Pork Sirloin Roast in the Slow Cooker
- Pork Sirloin Roast vs. Pork Loin
- Pork Sirloin Roast Recipe FAQS
- What to Serve with Pork Sirloin Roast
- Storage and Reheating
- More Easy Pork Recipes
- Slow Cooker Pork Sirloin Roast Recipe
Key Ingredients
- Boneless pork sirloin roast: A lean cut of pork that stays tender and juicy when cooked just to 145°F.
- Red potatoes: Hold their shape well in the slow cooker and soak up plenty of flavor from the cooking liquid. I also use them in my cabbage soup with sausage.
- Butter: Softened butter helps the rosemary and garlic cling to the pork while adding richness.
- Fresh rosemary: Gives the roast that cozy, savory herb flavor that works especially well with pork.
- Garlic: Adds plenty of savory flavor to the herb butter.
- Chicken stock: Creates the flavorful base for the potatoes and gravy.
- Balsamic vinegar: Adds a little acidity and depth without making the dish taste overly sweet.
- Onion: Cooks down with the potatoes and adds extra flavor to the broth.
- Cornstarch: Mixed with water at the end to turn the cooking liquid into a quick gravy.
See the recipe card at the end for the full list of ingredients with the quantities.
Variations
| Use Yukon gold potatoes | Swap the red potatoes for Yukon golds for a slightly creamier texture. If you have extras, try my duck fat potatoes recipe. |
| Make it a little lighter | Replace half of the butter with olive oil and mix it with the rosemary and garlic before coating the pork. |
| Add Dijon | Stir about ½ tablespoon Dijon mustard into the cooking liquid for a little extra tang and depth. |
| Use dried herbs | No fresh rosemary? Use 1 to 2 teaspoons dried rosemary instead. |
| Add more vegetables | Carrots or parsnips can cook alongside the potatoes for an easy one-pot dinner. |
| Boost the garlic flavor | Add a little garlic powder or onion powder along with the fresh garlic. |
| Make the gravy richer | Whisk in a small pat of butter after thickening the cooking liquid with the cornstarch slurry. |
How to make this Pork Sirloin Roast Recipe
- Step 1: Make the rosemary garlic butter. Mix the softened butter, chopped rosemary, and minced garlic together in a small bowl.
- Step 2: Coat and season the pork. Pat the pork sirloin roast dry, coat it all over with the butter mixture, and season generously with salt and black pepper.
- Step 3: Assemble the slow cooker. Add the red potatoes, sliced onion, chicken stock, and balsamic vinegar to the crockpot. Place the seasoned pork roast on top.
- Step 4: Cover and cook on HIGH for 2 to 2½ hours or LOW for 4 to 5 hours, until the center of the pork reaches 145°F.
- Step 5: Rest, make the gravy, and serve. Transfer the pork to a cutting board and let it rest for about 10 minutes. Stir a cornstarch slurry into the potatoes and cooking liquid to thicken it into a gravy, then slice the pork and serve with the potatoes and gravy.
Expert Tips
- Cook to temperature, not just time. Slow cookers vary, so start checking the pork early and remove it when the thickest part reaches 145°F.
- Don’t overcook it. Pork sirloin roast is lean and can dry out if it cooks too long. It should be tender and sliceable, not shreddable.
- Use a thawed roast. Start with refrigerated pork rather than frozen so it cooks safely and evenly in the slow cooker.
- Let the pork rest. Give the roast about 10 minutes before slicing so the juices have time to redistribute.
- Cut the potatoes evenly. Keeping the potato pieces similar in size helps them cook at the same rate.
- Taste before seasoning the gravy. The cooking liquid concentrates as it cooks, so check the seasoning before adding more salt.
- Slice across the grain. This helps keep the pork as tender as possible when serving.
How Long to Cook Pork Sirloin Roast in the Slow Cooker
A 2-pound pork sirloin roast takes about 2½ to 3 hours on HIGH or 4 to 5 hours on LOW in the slow cooker. Since slow cookers can vary, start checking the internal temperature early and remove the pork when the thickest part reaches 145°F.
Let the roast rest for about 10 minutes before slicing so the juices can redistribute.
Pork Sirloin Roast vs. Pork Loin
Pork sirloin roast comes from the back portion of the loin and is a lean cut that’s best cooked just until tender and sliceable. It’s different from pork shoulder or pork butt, which contain more fat and connective tissue and are usually cooked much longer until they can be shredded.
Because pork sirloin is lean, this recipe cooks it only until the center reaches 145°F. That keeps the pork juicy and tender instead of dry.
Pork Sirloin Roast Recipe FAQS
A slow cooker works well because it cooks the pork gently while the potatoes and cooking liquid stay moist underneath. Since pork sirloin is lean, the most important thing is to stop cooking when the center reaches 145°F so it stays tender and juicy.
Pork sirloin roast is great for slow cooking, roasting, or slicing for sandwiches and leftovers. It pairs especially well with potatoes, root vegetables, herbs, and simple pan or slow-cooker gravies.
I wouldn’t recommend it. Pork sirloin roast is much leaner than pork shoulder or pork butt, so it’s better cooked until tender and sliced rather than cooked until shreddable. For pulled pork, use a fattier cut like pork shoulder.
Yes. A 2-pound pork sirloin roast will usually take about 4–5 hours on LOW. Start checking it early and remove it when the thickest part reaches 145°F.
What to Serve with Pork Sirloin Roast
Since the pork cooks right alongside the potatoes, you really only need a simple vegetable to round out the meal. Green beans with bacon and onion, garlicky broccolini, or a crisp green salad all work well. For something a little more seasonal, serve it with my honey roasted carrots and parsnips.
Storage and Reheating
Store leftover pork, potatoes, and gravy in an airtight container in the refrigerator for 3 to 4 days.
To reheat, warm the pork gently with some of the gravy in a covered skillet or saucepan over low heat until just heated through. Avoid overheating it, since lean pork sirloin can dry out quickly.
More Easy Pork Recipes
If you tried this Pork Sirloin Roast Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting today!
Slow Cooker Pork Sirloin Roast Recipe
Equipment
- large crockpot/slow cooker
Ingredients
- 1 2 lb boneless pork sirloin roast
- 3 sprigs fresh rosemary, finely chopped
- 6 cloves garlic, minced
- 1 stick butter, softened
- 2 cups chicken stock
- 2 tablespoon balsamic vinegar
- coarse salt and freshly ground pepper
- 2 lbs red potatoes, quartered
- 1 small onion, thinly sliced
- 2 tablespoon cornstarch and 2 tablespoon water (slurry, for adding at end of cooking time)
Instructions
- Mix softened butter with rosemary and garlic.
- Pat pork dry, coat with the butter mixture, and season with salt and pepper.
- Add potatoes, onion, chicken stock, and balsamic to the slow cooker, then place pork on top.
- Cover and cook on HIGH for about 2½–3 hours or LOW for about 4–5 hours, until the thickest part of the pork reaches 145°F. Start checking early, since slow cookers vary and pork sirloin is lean and can dry out if overcooked. Rest 10 minutes before slicing.
- Remove pork and rest 10 minutes.
- Taste potatoes and season as needed.
- Whisk together 2 tablespoon cornstarch + 2 tablespoon water, stir into the cooking liquid and potatoes until thickened.
- Slice pork and serve with potatoes and gravy.
Notes
- Cook to temperature, not just time. Slow cookers can vary quite a bit. Start checking a 2 lb pork sirloin roast early and remove it when the thickest part reaches 145°F. It will generally take about 2½–3 hours on HIGH or 4–5 hours on LOW.
- Don’t overcook the pork. Pork sirloin is much leaner than pork shoulder or butt, so it won’t benefit from cooking all day and can become dry if taken much past 145°F.
- Start with refrigerated pork. For safe, even slow cooking, use a thawed roast straight from the refrigerator rather than starting with frozen pork.
- Let it rest. Rest the pork for about 10 minutes before slicing to help it stay juicy.
- Adjust the gravy as needed. After adding the cornstarch slurry, give the gravy a few minutes to thicken. If you want it thicker, add a little more slurry.
- Potato size matters. Cut the potatoes into similarly sized pieces so they cook evenly and are tender by the time the pork is done.
- Slice, don’t shred. Pork sirloin roast is a lean cut and is best served sliced across the grain rather than cooked until shreddable.
Diane says
Hello. First time making this dish. The roast is tasty. I used mostly carrots and one potato. I am wondering if white wine could be added to the juices to make the gravy?
Sharon says
Hi! I'm so glad you enjoyed the roast! Yes, dry white wine would be a great addition! I'd add about ¼ cup to the slow cooker along with the chicken stock and balsamic vinegar at the beginning of cooking, reducing the stock by the same amount. Then you can make the gravy with the cornstarch slurry as directed. The wine should add some nice depth of flavor. Thanks so much for trying the recipe!
Sharon says
This is one of my favorite ways to cook pork sirloin roast because it stays tender and sliceable without needing an all-day cook. The rosemary-garlic butter adds a ton of flavor, and the cooking liquid turns into an easy gravy for the pork and potatoes.
Siemme says
This was easy and delicious. Thanks for sharing!
Sharon Farnell says
Thank you Siemme!