How long should i cook my pork loin roast?



Ok, i bought one of those huge, long pork loins, and cut it in half for two meals. This half i brined for 8 hours in a mixture of salt, onion, garlic, chicken broth, peppercorns, bay leaves, and some parsley. I then washed it off, and am letting it marinate in a mixture of honey mustard, pepper, garlic, olive oil, and parsley. It’s been marinating over night. I am going to cook it on a bed of vegetables (Potatoes, Onions, and Carrots) And put in some chicken broth as the liquid. I usually cover for a few hours, then finish off by letting it brown. I always cook it for a long time, which is ok, because it gets super tender, but a little dry. I know the brine and marinade will help with that, but what is a good cooking time and temp for this type of meat? I want Juicy AND Tender. Thanks! Any ideas are welcome!


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5 comments a "How long should i cook my pork loin roast?"

I don’t know but it seems delicious ;)

To really get an accurate cooking time, you need to know the weight of the piece of meat. I’m guessing that the cut you got should need about 20 minutes per pound and you should always use a meat thermometer with pork–it should register 160 degrees when it’s done. Any more and you’ll dry it out, any less and it’s a little dicey.

1. Preheat your oven to 250 degrees.

2. On a clean cutting board remove the exterior fat from the tenderloin. Simply cut away any large sections of fat by pulling them gently from the meat and slicing under them. Not every bit of fat needs to be trimmed, about 90% clean should be perfect. Dry the trimmed meat with paper towels.

3. Heat 1 tablespoon of canola or vegetable oil in large or medium pan on medium-high heat.

4. Mix the kosher salt, ground pepper on a large plate. If you like the flavors add some finely chopped parsley and or garlic. Roll the tenderloin on the plate to coat with salt and pepper mixture.

5. When the oil is hot, place the tenderloin in the pan. Sear one side for 2-3 minutes and then turn the tenderloin over. Sear for another 2-3 minutes. (If cooking two, don’t crowd the pan.) Now roll the tenderloin in the pan to sear any remaining pink or red sections. Only cook for 2-3 more minutes total, until all sides are brownish white.

6. Remove the tenderloin from the pan and place in an oven safe pan or glass cooking vessel. Cover with aluminum foil. Let the tenderloin sit for 10 minutes.

7. Uncover the oven safe vessel and place into the oven. Raise temperature to 275 degrees and cook for 15-20 minutes, or until the internal temperature of the pork reads 140 degrees.

8. Remove from oven and wrap the tenderloin in foil. Leave the pork wrapped for 30 minutes before unwrapping and cutting.

9. Serve! This method will make a tasty and moist pork cooked just right.

Hope that helps.

Generally speaking, I like to cook ‘boneless’ pork roasts for around 20-30 minutes per pound, at 325 degrees. You definitely can overcook it, and it will become dry. I would baste it several times with the broth it’s cooking in using a turkey baster or ladle during the last hour of cooking, and use a meat thermometer right in the center of the thickest part until it reaches 180 degrees. After you take it out of the oven, be sure to cover the meat with foil and let it rest for 15-20 minutes before slicing. This helps the meat retain it’s moisture. If you slice it too soon, the juices will run out resulting in a dryer meat. Best of luck, what time is dinner?

I usually cook a pork loin on 400f. The high heat crisps up the skin nicely. I tend not to go by the pound cooking times because I use a probe thermometer (best $20 investment you can make for roasting meats). I remove the loin when the internal temp reaches about 155f (carryover cooking will bring the roast up to around 160f).

Another reason NEVER to cook pork loin roasts by the pound (like 20 minutes per lb) is because heavier pork loin roasts do not take much more time than lighter ones. The thickness of most loin roasts are around the same. It is the length of the roast that changes.
Think of it this way………You would not want to cook a 18 inch long roast twice as long as a 9 inch long roast. If you followed (by the lb) cooking times, this is what you are doing.

Always go by temp

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