How Many Minutes Per Pound to Cook a Juicy Pork Loin Roast

Cooking a pork loin roast can seem intimidating. Many home cooks shy away from roasting a whole pork loin, unsure of how long it will take to cook or how to tell when it’s done. But with a few simple guidelines, you can roast pork loin perfectly every time.

How Long Does it Take to Cook Pork Loin?

The most important factor in determining pork loin cook time is the size and thickness of your roast, Pork loin cooking time is usually calculated based on minutes per pound

Here are general guidelines for how many minutes per pound you should roast pork loin

• For a small roast (3-4 lbs), cook for 20-25 minutes per pound at 350°F.
• For a medium roast (4-8 lbs), cook for 15-20 minutes per pound at 350°F.
• For a large roast (8-10 lbs), cook for 12-15 minutes per pound at 350°F.

So for example, if you have a 5 lb pork loin roast, you would cook it for approximately 100-125 minutes total (20-25 minutes x 5 lbs).

The shape of the roast matters too. Pork loins tend to be long and cylindrical rather than short and squat. This means that heat can penetrate a longer roast fairly quickly. So the minutes per pound decreases slightly as the weight increases.

Use a Meat Thermometer for Perfect Results

While the minutes per pound estimate provides a good starting point, using an instant read meat thermometer is the best way to ensure your pork cooks to the proper internal temperature.

For food safety, pork should reach an internal temperature of at least 145°F. At this temp, the meat will have a very slight pink tint but be juicy and tender.

If you prefer pork loin well done with no hints of pink, cook to 160°F internal temperature.

I recommend checking the temperature after the minimum cook time (i.e. 20 minutes per pound). Then check it every 10-15 minutes until it’s done. Pork loin can go from perfectly cooked to overcooked quite quickly.

Rest and Sear for Added Juiciness

To keep your pork extra moist and flavorful, I highly recommend using the “reverse sear” method.

Here’s how it works:

1. Roast the pork in a 300-350°F oven until it reaches the target internal temperature.
2. Remove from oven, tent loosely with foil, and let rest for 15-30 minutes.
3. Crank up the oven temp to 450°F. Return roast to oven and cook for 10 minutes to crisp and brown the exterior.
4. Check temperature one last time, then remove from oven and slice immediately.

The initial roasting at a lower temp cooks the pork gently so it stays tender. Resting allows the juices to re-absorb back into the meat. Finishing with a hot sear gives you a crispy browned exterior without overcooking the interior.

Seasoning is Key

While the cooking method matters, you also want lots of flavor. Before roasting, coat the pork liberally with:

• Olive oil or melted butter
• Fresh herbs like rosemary, thyme, and sage
• Spice rubs with garlic, mustard, cumin, chili powder, etc.
• Salt and freshly ground black pepper

You can also insert slivers of garlic into slits cut into the roast. Other great flavor additions include chopped apples, onion, lemon zest, or orange zest.

Use your favorite global seasonings to give pork loin roast Mexican, Italian, Moroccan or Asian flair. The possibilities are endless.

Roasting Tips

• Let the roast sit at room temperature for 30 minutes before cooking for more even roasting.
• Place the pork on a rack in a roasting pan so air circulates and the bottom doesn’t steam.
• Add diced potatoes, carrots, parsnips or other veggies to the pan halfway through roasting.
• If the top browns too quickly, tent with foil but remove it for the high-heat sear.
• Make an easy pan gravy with the flavorful drippings after cooking.

How to Tell When Pork Loin is Done

The best way to test doneness is using an instant-read thermometer, as mentioned above.

However, you can also make a small cut into the thickest part of the roast and check the internal color:

• 145°F = slightly pink
• 160°F = no pink

When sliced, the meat should be ever-so-slightly pinkish in the very center if cooked to 145°F. Juices should run clear with no traces of blood.

Well done pork loin cooked to 160°F will be uniformly white-beige throughout when sliced.

Enjoy Perfectly Cooked Pork Loin

Follow these simple guidelines for roasting pork loin, and you’ll turn out juicy, flavorful results every time. Low and slow cooking followed by a quick hot sear is the key.

For food safety, always use a meat thermometer to confirm the internal temperature reaches 145-160°F. Letting the roast rest before carving also improves texture.

With the right cooking method and a flavorful spice rub or herb crust, pork loin makes an easy, impressive entree for weekends and holidays. Serve sliced roast pork with gravy and classic side dishes like mashed potatoes, stuffing, and glazed carrots or green beans.

So don’t be intimidated by roasting pork loin. With the right technique, you can cook this lean roast perfectly moist and delicious. Refer back to this guide for exactly how many minutes per pound, target internal temp, seasoning ideas, and doneness tips whenever pork loin is on your dinner menu.