A tasty way to roast pork loin so that it is juicy in the middle and brown and crusty on the outside.
Awhile ago I posted my method for roasting pork perfectly. That pork roast recipe has gotten a lot of great feedback in the comment section. There are also a lot of questions there too. A question that comes up a lot is whether the same method can be used on pork loin or only on pork butt as the recipe says.
My answer is always no. Because pork loin is leaner than pork butt, the long way I cooked it would make the pork roasts very dry. I decided to try different ways to roast pork loin because I get asked about it a lot. This recipe for juicy oven-roasted pork loin is the best of the best.
For many, perfectly cooked roast pork loin is the epitome of comfort food When done right, roast pork emerges juicy, tender and full of flavor However, improper cooking can quickly lead to dry, tough disaster. That’s why knowing the ideal internal temperatures and cooking times is so important for roasting pork loin to succulent perfection.
In this complete guide, we will dive into everything you need to know about cooking times and temperatures for roast pork loin. You’ll learn how to choose the right size loin, prep and season it, determine doneness based on temp and time, use the best roasting methods, and ensure the pork stays juicy and tender. Let’s get cooking!
Choosing the Right Size Pork Loin Roast
Pork loin roasts are sold in a variety of sizes, from 1-3 pounds. The size you select will impact overall cooking time.
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Small (1-1.5 lbs): Ideal for 2-3 people. Will roast in 30-50 minutes.
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Medium (2-25 lbs) Feeds 4-6 people. Takes 45-60 minutes to roast
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Large (3 lbs+): For 6+ people. Allow 1-1.5 hours roasting time.
Choosing the right size roast for your hungry crowd ensures it will cook in time for dinner!
Proper Seasoning and Prep
Before roasting, prep your pork loin roast:
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Pat dry completely with paper towels.
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Tie at 1-2 inch intervals with kitchen string to maintain shape.
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Generously coat all over with olive oil and seasonings like garlic, rosemary, salt and pepper.
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For extra flavor, let marinate 1-2 hours or overnight in the fridge.
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Allow roast to sit at room temperature 30 minutes before roasting.
Proper prep and seasoning gives you the juiciest, most flavorful roasted pork possible.
Determining Doneness by Temperature
The most reliable way to determine if your pork roast is done is to use an instant read thermometer. Check in multiple spots.
- 145°F = Safe to eat, pink interior
- 160°F = Fully cooked, slight pink tinge
- 165°F = Completely cooked through, no pink
Roast to your desired doneness based on these pork loin temps. For most tender and juicy results, 145-160°F is ideal.
Checking for Doneness by Time
To gauge doneness of your pork loin roast without a thermometer, use these general roasting time guidelines:
- 1 lb roast = 30-40 minutes at 400°F
- 2 lb roast = 50-60 minutes at 400°F
- 3 lb roast = 60-75 minutes at 400°F
- Add 10 minutes if starting from refrigerated temp
Always verify with a thermometer, as oven temp and size can vary. For bone-in loins, increase time by 15 minutes.
Convection Oven Cooking Times
If using a convection setting, reduce temperature by 25°F and cooking time by about 15%:
- 1 lb roast = 25-35 minutes at 375°F
- 2 lb roast = 40-50 minutes at 375°F
- 3 lb roast = 50-65 minutes at 375°F
The fan circulation allows for faster, more even cooking so time is reduced.
Cooking Methods for Juicy, Flavorful Pork
To get the most succulent roasted pork loin, use these top cooking methods:
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High heat: Cook at 425°F to brown and caramelize the outside. Then turn down to 350°F to finish roasting.
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Low and slow: Roast at 300-325°F the entire time for tender, fall-apart meat. Will take longer.
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Reverse sear: Roast at 275°F then sear briefly on stove or grill to caramelize exterior.
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Brine before roasting: Soaking in a saltwater brine adds moisture. Rinse and pat dry before roasting.
Using the right technique will reward you with the juiciest, most delicious roast pork loin possible.
Let It Rest Before Carving
It’s crucial to let the roast rest after cooking – around 10-15 minutes. This allows juices to redistribute evenly. Slice immediately and the pork will dry out. Resting leads to better texture and flavor.
Once you’ve mastered these tips for flawless roasting times, temps and methods, you’ll never serve dry pork again! Just follow the guide for tender, juicy roast pork loin your whole family will request again and again.
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You don’t need much to make a delicious and juicy pork loin.
- Pork loin roast, 3 – 5 pounds
- Black pepper
- Garlic powder
- Salt
You’ll also need an oven-safe rack to set the pork loin on with it roasts. If you don’t have one, a few ribs of celery will work. The idea is to allow the hot air in the oven to circulate under the roast. A casserole dish that’s bigger than the roast will work as a roasting pan. You’ll also need aluminum foil.
Pork Loin Vs Pork Tenderloin
First, just to be clear, I’m talking about boneless pork loin today, not about pork tenderloin. We’re also not talking about pork butt or pork shoulder. These are all different cuts of pork and require different times and temperatures. If you want to know how to cook these other types of pork, I can help you:
Now onto the loin!
Boneless Pork Loin Roast Basics
FAQ
How long should a pork loin be cooked per pound?
Is it better to cook a pork loin at 350 or 400?
How do you calculate cooking time for pork loin?
What temperature should a pork loin roast be when cooked?