🥩 Pork Loin Cooking Time Calculator
Calculate the perfect roasting time based on weight, oven temperature, and cut type
| Weight | @325°F / 163°C | @350°F / 177°C | @375°F / 191°C |
|---|---|---|---|
| 1 lb / 0.45 kg | 30–35 min | 25–30 min | 20–25 min |
| 2 lb / 0.9 kg | 55–65 min | 45–55 min | 40–48 min |
| 3 lb / 1.4 kg | 75–90 min | 60–75 min | 55–65 min |
| 4 lb / 1.8 kg | 95–115 min | 80–95 min | 70–82 min |
| 5 lb / 2.3 kg | 115–135 min | 100–115 min | 85–100 min |
| 6 lb / 2.7 kg | 135–155 min | 115–135 min | 100–115 min |
| 8 lb / 3.6 kg | 170–195 min | 150–170 min | 130–150 min |
| Context | Raw Per Person | Cooked Per Person | Yield % |
|---|---|---|---|
| Main Course (casual) | 6–8 oz / 170–227g | 4.5–6 oz / 128–170g | ~75% |
| Main Course (formal) | 8–10 oz / 227–283g | 6–7.5 oz / 170–213g | ~75% |
| Buffet | 5–6 oz / 142–170g | 3.5–4.5 oz / 100–128g | ~75% |
| Appetizer / Sliders | 3–4 oz / 85–113g | 2–3 oz / 57–85g | ~75% |
| Children (4–12 yrs) | 3–4 oz / 85–113g | 2–3 oz / 57–85g | ~75% |
| Guests | Casual Main | Formal Main | Buffet |
|---|---|---|---|
| 5 | 2.5 lb / 1.1 kg | 3.1 lb / 1.4 kg | 1.9 lb / 0.9 kg |
| 10 | 5 lb / 2.3 kg | 6.3 lb / 2.8 kg | 3.8 lb / 1.7 kg |
| 15 | 7.5 lb / 3.4 kg | 9.4 lb / 4.3 kg | 5.6 lb / 2.5 kg |
| 20 | 10 lb / 4.5 kg | 12.5 lb / 5.7 kg | 7.5 lb / 3.4 kg |
| 25 | 12.5 lb / 5.7 kg | 15.6 lb / 7.1 kg | 9.4 lb / 4.3 kg |
| 50 | 25 lb / 11.3 kg | 31.3 lb / 14.2 kg | 18.8 lb / 8.5 kg |
| Imperial | Metric | Imperial | Metric |
|---|---|---|---|
| 1 oz | 28.35 g | 1 lb | 453.6 g |
| 4 oz | 113.4 g | 2 lb | 907.2 g |
| 6 oz | 170.1 g | 3 lb | 1.36 kg |
| 8 oz | 226.8 g | 5 lb | 2.27 kg |
| 12 oz | 340.2 g | 8 lb | 3.63 kg |
| 16 oz | 453.6 g | 10 lb | 4.54 kg |
The Pork Loin is a delicious bit of meat that cooks surprisingly well if you control the temperature. For a 3-pound boneless roast, plan around one hour in the oven at 350°F, so around 20 minutes each pound. If you turn the heat to 375°F, it is possible to cut the total cook time by some minutes so that it drops to about 18 minutes each pound.
And for Pork Loin with bones, you must add a little time, around 5 minutes more each pound. After cooking, the final amount stays around 75% of the raw weight. What about a 4-pound raw roast?
How to Cook Pork Loin
It will result in almost 3 pounds of sliced pieces rich in protein.
For a normal meal, I like to count 6-8 ounces of raw Pork Loin each guest. That gives around 170-227 grams per serving. In a buffet setup, a bit less is enough, say 5 ounces raw.
And for a formal evening with 10 folks? I would plan a 6.3-pound raw Pork Loin, that will end with well-portioned 4-ounce cooked slices. Each of those 4-ounce servigns carry a solid 30 grams of protein, only 187 calories and 6.5 grams of fat.
Not bad for such a lean and flexible bit.
The Pork Loin comes from a particular place on the pig… It is the tissue that runs along the back of the spine, below the shoulder. Because it is a rarely used muscle, it turns out this tender.
A typical roast weighs between 2 and 5 pounds and has around 2-3 inches of height. The Pork Loin sits right along the spine, outside the ribs.
Seriously, the Pork Loin does not match the pork tenderloin. The tenderloin is much more small, more lean and more quickly cooking part from another region of the pig. Think about a T-bone steak, the Pork Loin forms the main part, while the tenderloin is the round, thin finish.
That Pork Loin is an incredibly flexible bit. You can roast it whole, cut it in thick chops or even slice it thin for fried strips. From the leftover pieces you can make good ground pork or stuffing.
And those bone-in chops? Quick grilling under the broiler gives them a nice crispy crust and texture.
The main risk with Pork Loin is dryness. Because it is this lean, it easily dries out if you don’t mind it. Brining changes everything, a mix of 8 cups to 1 tablespoon of salt with spices like black pepper, thyme and garlic works well.
You can also brine for 24 hours for big results. And wrapping the Pork Loin with bacon before smoking helps too keep the juices.
For seasoning, a simple mix of garlic, onion powder, salt, pepper and olive oil always works. But the secret sits in controlling the internal temperature. Pulling it out at around 145°F gives a nice medium cook with surprisingly juicy texture.
Some prefer to pull sooner, at 135-138°F, and leave it to rest covered with foil to finish the cook. Just make sure that a 3-pound Pork Loin rests 10 minutes before slicing.
In the end, the Pork Loin is a real protein source, with around 24 grams each 3-ounce serving. It naturally has low sodium too. Sometimes you find whole bone-in Pork Loin for only 2 dollars each pound, whichmakes it very cheap.
Just be careful with that thick skin, do not trim it too much! That is the key to keeping everything nice and juicy.
