Slow roasting a pork loin in the oven results in incredibly tender, juicy and flavorful meat when done right. But to achieve pork perfection, proper timing is key. Undercook the pork and you risk foodborne illness. Overcook it and you’ll end up with dry, tough pork that nobody wants to eat. So what’s the ideal time and temperature for slow roasting pork loin to juicy, savory perfection? Read on for tips and techniques.
Why Slow Roasting Matters for Pork Loin
Pork loin is a lean, tender cut of meat from the back of the pig. It has very little marbling or fat running through it. This leanness makes it ideal for quick, hot cooking methods like grilling or sautéing. But cooking pork loin low and slow allows the meat to break down and become incredibly tender.
Slow roasting gives you more wiggle room time-wise since the pork cooks at a lower temperature. You don’t have to worry about pulling it out of the oven at the exact moment it hits the target internal temp. An extra 20-30 minutes in the low oven won’t ruin the pork like it would if cooked hot and fast.
Just be sure to use a meat thermometer and not overcook the pork, or it will dry out. Follow the guidelines below for your best shot at a mouthwateringly tender and juicy slow roasted pork loin
Choosing the Right Size Pork Loin
For oven roasting choose a boneless pork loin roast that’s about 2 to 3 pounds. This size holds up well to long cooking times without drying out. If the roast is under 2 pounds it may cook too quickly before the interior pork reaches the safe serving temperature.
You can certainly cook a larger pork loin roast if desired. Just extend the cooking time as needed to reach the target internal temperature. Large roasts over 4 pounds or so will require around 4+ hours in the oven.
Avoid pork tenderloins for slow roasting, as they are long and thin with very little fat. They are best for quick grilling or pan searing. Slow cooking would cause them to dry out.
Seasoning the Pork Loin
For the best flavor, season the pork loin at least a few hours before roasting, or even up to a full day ahead. This gives time for the seasoning or dry rub to really penetrate the meat.
Try a simple blend of salt, pepper and garlic powder. Or jazz it up with spices like smoked paprika, cumin, oregano, chili powder or cayenne for a bolder kick. Brown sugar adds sweetness and promotes browning.
Massage the seasoning all over the pork loin so it’s fully coated. Let it rest in the fridge until ready to roast. The salt will help draw moisture from the meat and tenderize it.
How to Slow Roast Pork Loin Step-By-Step
Follow these simple steps for foolproof slow roasted pork loin:
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Prep: Pat pork loin dry and coat all over with olive or avocado oil. Season generously with dry rub.
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Sear: Heat oil in a skillet over medium-high heat. Brown pork loin on all sides, about 2 minutes per side. This adds flavor.
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Roast: Place pork on a rack in a roasting pan, fat side up. Roast at 450°F for 10 minutes to brown exterior.
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Lower temp: Reduce oven to 250°F and continue roasting until it reaches 150°F internally, 3-4 hours.
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Rest: Remove pork from oven, tent with foil and let rest 20 minutes before slicing.
Use a Meat Thermometer for Doneness
The only way to reliably check for doneness in pork loin is to use an instant-read meat thermometer. Insert it into the thickest part of the roast, away from bone or fat.
According to USDA, pork should reach a minimum internal temperature of 145°F before removing from oven. For slightly more tender meat, cook to 150°F for medium, or 155°F for well done.
Be sure to check temperature in multiple spots, as ovens can have hot and cold spots. Let pork rest at least 15 minutes before carving so juices redistribute. The temperature will rise a bit more during resting.
Best Oven Temperature for Slow Roasted Pork Loin
High heat is necessary initially to sear the exterior of the pork loin and render some of the fat. Roast at 450°F for the first 10 minutes.
Then lower the heat to 250-275°F to gently finish cooking through without drying out the exterior. Pork dries out quickly at high heat. The lower temp gives you more time before the center pork dries.
Cook times will vary based on size of roast and your oven, so rely on a meat thermometer for guaranteed safety and perfection.
Key Benefits of Slow Roasting Pork Loin
- More forgiving method if slightly overcooked
- Breaks down connective tissue for tender meat
- Allows seasoning and spices to fully penetrate
- Gives a nice browned exterior if seared first
- More hands-off cooking, just “set and forget”
Serving and Using Leftover Pork Loin
Let roasted pork loin rest at least 10-15 minutes before slicing for uniformly juicy meat. Carve into 1/2-inch slices. Serve with your choice of sides like roasted veggies, mashed potatoes, or rice.
Leftovers make excellent sandwiches, tacos, soups, or salads. Thinly slice and add to your favorite recipes. Store leftovers for 3-4 days refrigerated. Reheat gently in the oven or microwave to prevent drying out.
Troubleshooting Slow Roasted Pork Loin
Pork is undercooked: Double check the thickest part with a meat thermometer. If under 145°F, return to oven and cook until safe temp is reached.
Pork is dry and tough: This means it was likely overcooked. Next time, remove from oven at a slightly lower temp like 150°F max.
Pork lacks flavor: Be sure to season generously and let sit overnight before cooking. Searing before roasting also boosts flavor.
Pork burns on outside: Lower oven temp to 225-250°F next time to gently roast without burning exterior.
Takes too long to cook: For quicker cooking, cut roast into 2 or 3 smaller pieces. Smaller roasts cook faster.
Tips for Juicy, Tender Pork Loin
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Choose a roast between 2-3 pounds. Larger cuts take longer.
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Trim excess fat to prevent smoking, but leave some for flavor.
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Generously season at least 6-12 hours before roasting.
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Sear roast first for enhanced browning and caramelization.
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Roast fat side up on a rack to allow air circulation.
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Cook to just 145-150°F internally, not well-done.
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Let rest 10-15 minutes before slicing to retain juices.
The Takeaway
For irresistibly tender and juicy oven roasted pork loin, cook it low and slow at 250-275°F until it reaches 145-150°F internally. Allow at least 3-4 hours for a 2-3 pound roast. Be sure to sear it first for added flavor and color. Rest the pork for 10+ minutes before slicing into tender, rosy perfection.
Slow Cooker Pork Loin Roast
FAQ
How long will a pork loin take at 250?
How long to cook pork loin at 225 degrees?
Is it better to cook pork tenderloin fast or slow?
How do you cook pork loin in a slow cooker?
Trim fat off around pork loin if desired. Combine seasoning salt (if you are reducing your salt intake, use only 1 tablespoon), garlic powder, Italian seasoning, mustard, onion powder and pepper. Rub all over pork loin. Place pork loin in 4-6 quart slow cooker and add apple juice. Cover and cook on low for 8 hours (or high for 4 hours).
How long do you Slow Roast Pork Tenderloin?
Slow roast the pork for approximately one and a half to two hours or until it reaches an internal temperature of 145 degrees Fahrenheit. Use a meat thermometer to check the temperature at the thickest part of the tenderloin. Once it reaches the desired temperature, rest it for 5-10 minutes before slicing and serving.
How long to cook a pork roast in a slow cooker?
Whether you brown the pork before or after slow cooking, don’t skip this step, it’s imperative for great flavour! How long to cook a pork roast in the slow cooker – for pork loin, 4 to 5 hours on low for tender, juicy perfection. Pork shoulder needs to be cooked for 10 hours on low for a 1.5 – 2.5kg / 3 – 5 lb pork roast.
How long do you cook a pork loin in the oven?
Cover the pan with a lid or aluminum foil and place it in the oven. Cook the pork loin for 3-4 hours, or until it reaches an internal temperature of 145 degrees F (63 degrees C). Use a meat thermometer to check the temperature throughout cooking to ensure it’s fully cooked. Step 3: Rest and Serve Your Pork Loin