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.
Pork is a versatile protein that can be transformed into everything from succulent roasts to quick weeknight chops But nailing the right cook times is key to pork perfection. Undercook pork and it turns out raw and tough. Overdo it and you end up with dry, flavorless meat
The best way to guarantee moist, juicy pork is to use the general rule of thumb plan for 25-30 minutes of cook time per pound. Follow my guide on pork cook times per pound for various cuts and methods. I’ll cover everything from roasting to grilling so you turn out perfect pork every time.
Oven Roasting/Baking
For oven roasting or baking, the average time is 25-30 minutes per pound at 325°F.
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A 5 pound pork roast needs about 2 hours 10 minutes total time in the oven
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An 8 pound pork shoulder requires around 4 hours of roasting.
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About 5 hours and 15 minutes of baking time is about right for an 11-pound pork roast.
These cook times are for raw, bone-in and boneless roasts and chops. Ham, ribs and other cured or precooked pork may take less time.
Leave the oven door shut, resist peeking, and use a meat thermometer to check for doneness at the end. For food safety, pork should reach 145°F internally.
Grilling Over Direct Heat
Grilling utilizes high, direct heat to cook pork chops and other cuts fast. Cook times range from 8-15 minutes per pound.
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1/2 inch thick boneless chops take about 8-12 minutes total.
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Bone-in chops 1 1/2 inches thick can need up to 22 minutes.
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Allow 12-15 minutes per pound for kabobs and boneless roasts.
Flip the pork halfway through. Achieve grill marks without overcharring. Get an instant read thermometer if unsure when pork hits 145°F.
Braising and Stewing Pork
Braising and stewing involve browning pork, then gently simmering in liquid until fall-apart tender. Cook times vary greatly.
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Pork ribs braise for 1 1/4 to 2 hours total time.
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Cubes for stewing take 45 minutes to 1 hour.
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Larger roasts need 2 to 2 1/2 hours per pound.
The extended cook times allow collagen to transform into mouthwatering gelatin. Check pork at intervals for fork-tender meat.
Quick Sauteing and Pan Frying
For thin boneless chops, cutlets, and slices, quick pan frying or sauteing works great. Average just 3-10 minutes per pound.
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1/2 inch cutlets cook in 3-4 minutes.
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3/4 inch boneless chops need 6-10 minutes.
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1/4 to 1/2 inch medallions are done in 4-8 minutes.
Use a touch of oil and high heat. Flip once halfway through to brown both sides. Pork is ready when it reaches 145°F internally.
Key Tips for Cooking Times
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Always bring pork to room temp before cooking for even results.
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Use lower heat for bone-in and thicker cuts to prevent burning the exterior before the middle cooks through.
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Let pork rest 3 minutes before slicing or serving, as the temperature rises about 10°F.
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Add 5-10 minutes extra cook time for stuffed or layered pork dishes.
With the proper guidelines for minutes per pound, checking temperature, and resting, you’ll never have to worry about under or overcooked pork again. Experiment with different seasons and prep methods while following my cook time recommendations. Soon you’ll be a pork pro!
Video: How To Roast Pork Loin Perfectly
To start, you can brine the pork. Here are my steps and suggestions for How to Brine Pork Loin. Otherwise, start by preheating the oven to 350°F. Mix together 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt.
Sprinkle it all over the pork loin roast.
Rub it all over until it’s coated.
Put the roast on a rack in a roasting pan. If you don’t have a rack that fits in your roasting pan, you can use three celery stalks arranged in this way:
Put the roast into the oven.
Roast until the internal temperature is at 130°F-150°F. That will take 18-28 minutes per pound at 350F. You should start checking it after 18 minutes per pound, and then every 10-15 minutes after that. Keep in mind that the temperature will have to be at least 145F by the end of this recipe for the pork to be safe. You will take it out at 130F if you want it to be that temperature. If, on the other hand, you don’t want any pink to show in your pork, you will want the oven temperature to be 160F at the end of the recipe, so take it out at 150F now. The resting and final cooking will bring the temperature up.
Tip: An instant read thermometer is the best way to make sure you have the perfect cook and are at a safe temperature.
Cover roasting pan with foil and let rest for 30 minutes.
Heat oven up to 475°F. Uncover roast and remove the thermometer. If there are any drippings in the pan, you can pour those out to make gravy (see below). You can also take the roast out of the pan, add some stock or broth, and stir it around to loosen up any juices. Then, pour that out to use as gravy.
Then, either clean the pan well or put the roast in a new pan that has been cleaned. Roast for another 10 minutes. Check the pork to make sure it’s at least 145F and the right temperature for you.
Note that the clean pan or wiping is needed mostly to help with clean up later. Any brown bits or liquid that were left in the pan from the first cooking round will stick to the pan when it hits high heat, making them tough to get off. Using a new pan, or wiping the pan well, will make clean up much easier.
Use those 10 minutes to make gravy, if desired. If the first roasting pan gave you nice roasting juices, you can use them to make my Pork Gravy recipe. If you didn’t get juices, then here is how to make gravy without drippings. Remove roast from oven, carve, and serve immediately.
Temperature and Time For Pork Loin
Some people like their pork really well cooked. This is because it used to be recommended that pork be cooked to 160°F. People got used to that kind of pork and still like it best when it’s very white and dry instead of pink and juicy. That’s you. If you want your pork to be more done, set the temperature to 160°F. That’s 20 to 25 minutes per pound for a 3 to 5 pound roast and 11 to 15 minutes per pound for an 8 to 10 pound roast. After the roast has been cooked to 150F, it will be taken out and left to rest. The recipe then calls for the last high heat. The resulting temperature will be 160F.
If you prefer it juicy and very slightly pink at the center, then go with 145°. For a 3-5 lb. roast, this will be 18-23 minutes per pound , whereas for an 8-10 pound roast it will be 8-11 minutes per pound. You’ll take the roast out when it reaches 135F and then let it rest, and then do the final high heat cook. The final temperature will be 145F. These are the correct times and temperatures according to the the National Pork Board.
Because the roast is shaped like a cylinder, the number of minutes per pound goes down. Bigger pork loin roasts are longer but not thicker. It doesn’t take longer for heat to reach the middle of a longer roast from the outside in, so as the roast gets heavier, the time per pound goes down.
How long do you cook pork at 350?
FAQ
How long do you cook pork per pound at 350 degrees?
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How long to cook pork by weight?
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Cut of pork
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Cooking time
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Leg of pork with rind (under 3kg)
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20 minutes per 500g
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Leg of pork with rind (over 3kg)
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15 minutes per 500g
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Rolled loin of pork with rind
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45 minutes per 1kg
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Pork rack with rind
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45 minutes per 1kg
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