How Long To Cook A Pork Loin
How Long To Cook A Pork Loin
Knowing how long to cook a pork loin means accounting for weight, cooking method, and target internal temperature. Get those three factors right and you will serve juicy, tender pork every single time.
Most pork loins need about 20 minutes per pound at 350°F in the oven. But that number changes based on how you cook it. Let’s break it all down.
What Is A Pork Loin, Exactly?
A pork loin is a large cut from the back of the pig. It is lean, mild, and fairly forgiving when cooked with care.
Do not confuse it with pork tenderloin. Tenderloin is much smaller and cooks in far less time. The two cuts get mixed up constantly, and that mistake leads to dry meat.
- Pork loin: 2 to 5 pounds, feeds a crowd
- Pork tenderloin: 1 to 1.5 pounds, feeds two or three
How Long To Cook A Pork Loin By Method
The cooking method decides your time more then anything else. Here is a quick reference you can trust.
Oven Roasting At 350°F
- 2 pounds: 40 to 50 minutes
- 3 pounds: 60 to 75 minutes
- 4 pounds: 80 to 95 minutes
- 5 pounds: 100 to 115 minutes
Always start checking about 10 minutes before the low end of your range. Ovens run hot or cold, so your results will vary.
High Heat Roasting At 425°F
This method gives you a browned crust and a faster cook. Plan on 15 to 18 minutes per pound.
Sear at 425°F for the first 15 minutes. Then drop the heat to 350°F for the remaining time.
Slow Cooker On Low
A slow cooker works best with a loin that has some fat or a sauce for moisture. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
Check it early. Slow cookers vary a lot in power, and lean pork dries out fast once it overcooks.
Grilling Over Indirect Heat
Set up two zones on your grill. Keep the loin over the cool side and cook for 25 to 30 minutes per pound with the lid closed.
Move it over the hot side for the last few minutes just to char the outside.
The Only Number That Really Matters
Time is a guide. Temperature is the truth. A meat thermometer takes the guesswork out of the whole process.
- 145°F: safe, juicy, slightly pink in the center
- 150°F: a bit firmer, still moist
- 160°F and up: dry and tough
Pull the loin from the heat at 140°F to 145°F. The temperature will rise another 5 degrees as it rests.
Rest the meat for 10 to 15 minutes before slicing. This step keeps the juices in the meat instead of on your cutting board.
Step-By-Step Oven Method
- Let the loin sit at room temperature for 30 minutes.
- Heat your oven to 350°F.
- Pat the meat dry and rub it with oil, salt, pepper, and herbs.
- Place it fat side up in a roasting pan.
- Roast 20 minutes per pound, checking at the 15-minute mark early.
- Remove at 140°F and tent with foil.
- Rest 15 minutes, then slice against the grain.
Tips For A Juicy Loin Every Time
Brine It First
A simple saltwater brine for 2 to 4 hours adds moisture and flavor. Use 1/4 cup of salt per quart of cold water.
Do Not Overcook It
This is the single biggest reason pork loin turns out dry. Lean cuts have little fat to protect them, so every extra minute hurts.
Use A Leave-In Thermometer
Set the alarm for 140°F and walk away. No peeking, no guessing, no stress.
Let It Rest
Cutting too soon releases the juices. Wait the full 15 minutes if you can stand it.
Common Mistakes To Avoid
- Confusing loin with tenderloin and cooking it way too long
- Skipping the rest time
- Roasting at high heat the whole way through
- Trusting time over temperature
- Slicing with the grain instead of against it
Storing And Reheating Leftovers
Keep leftovers in the fridge for 3 to 4 days in a sealed container. Reheat slices gently in a covered pan with a splash of broth.
Microwaving on high will toughen the meat, so use low power and short bursts instead.
Final Word On Timing
For a standard oven roast at 350°F, plan on 20 minutes per pound and pull it at 140°F. Adjust for your method, and always let a thermometer be your guide.
Once you nail the timing and temperature, roast pork loin becomes one of the easiest dinners you can make.