How long should you bake a pork loin?

Question

This is after marination.

Answer 1

If you are using a pork loin, sear on high heat until all side are dark brown then bake at 350 for 10-12min per #.
Some people in here have told you to cook it until 165-185deg, What? This is not 1955, pork is a lot safer now. You should pull it out of the oven between 146-155deg. Its will carry over 3-5deg as it rest for med to medwell.

On the other hand, the most flavorfull pork is pork shoulder or Boston butt. Prices range from .87per # to 119per #, instead of 2.50 to 3.86per # for loin or tenderloin.
Hope this helps......

Answer 2

a pork roast or pork loin should be cooked for one hour for every pound of meat. 2 lbs= 2hours. Also it should be covered with aluminum foil (shiney side down) in order to keep it moist. take the aluminum foil off during the last 30 minutes of cooking to brown the outside. If the meat falls apart or off the bone when slicing it, you know you have a well cooked yet very moist and tasty meal!

Answer 3

at 325 a 3-5 lb loin should bake 2.5 to 3 hrs

Answer 4

until it reaches an internal temperature of 145 degrees I know that is in conflict with the traditional 160 degree number . Two factors come into play here; to days pork is so lean that cooking to 160 will result in a very dry piece of meat and the idea of carry over cooking which is worth at least 10-15 degrees . carry over is the rise in internal temp after the product is removed from the heat source. so if you take it out at 160 and carry over takes it to 175 you wind up with a very dead piece of meat- time to ask for sauce recipes
hopefully the powers that be will come up with revised internal temp Numbers.

Answer 5

Try this but if u dont like this then cook it for 45 min to an hour depends on the way u like it tender or a lilltle tougher



MAKES: 6 to 8 servings
PREP: 30 minutes
BAKE: 45 minutes
COOK: 5 minutes
1/2 cup dried cranberries
1 1/2 cups cranberry juice, divided
1 (3-pound) boneless center-cut pork loin
2 tablespoons fresh rosemary leaves, divided
2 tablespoons olive oil, divided
1 teaspoon chopped fresh thyme
Sea salt, to taste
Freshly ground pepper, to taste
1 tablespoon unsalted butter
1 cup port
1 teaspoon cornstarch

1. Preheat oven to 350°. Place cranberries in a small bowl; pour 1/2 cup cranberry juice over berries, and soak 10 minutes or until fruit is slightly plumped. Drain, if necessary.

2. Trim pork loin of excess fat; rinse and pat dry. Slit 1 end of pork loin with tip of a small knife to make a 1/2-inch incision. Use a sharpening steel or handle of a wooden spoon to make a tunnel inside center of pork loin. Combine cranberries and 1 tablespoon rosemary; stuff mixture down tunnel, using spoon handle to push through center. If handle isn’t long enough to go all the way through, stuff from both ends. Rub pork loin with 1 tablespoon olive oil, remaining 1 tablespoon rosemary, thyme, sea salt, and pepper.

3. Heat remaining 1 tablespoon olive oil with butter in a heavy-duty roasting pan or large ovenproof skillet over medium heat. Sauté pork loin, evenly on all sides, 7 to 8 minutes or until golden brown. Add port and remaining 1 cup cranberry juice; bring to a low boil, scraping any brown bits from bottom of pan.

4. Bake at 350°, basting several times, 40 to 45 minutes or until a meat thermometer inserted into center of pork registers 150°. Remove pork from oven, and place on serving platter. Let rest, loosely covered, 10 to 15 minutes. (Pork will continue to cook.) Remove pork to serving platter.

5. Whisk together cornstarch and 1 teaspoon pan drippings. Heat remaining pan drippings over medium heat in heavy-duty roasting pan or large skillet. Whisk in cornstarch mixture. Bring to a boil, whisking constantly; boil 1 minute. Spoon over pork just before serving.

Answer 6

You need a meat thermometer and should bake it to 185 degrees internal temperature. This takes 25-35 minutes per pound depending on the thickness of the meat. Take your first temperature at the minimum cooking time.

Answer 7

The only way I cook a pork loin is on my BBQ rotissaire.
MMMMMMMMMM

Answer 8

I usually do about 20/pound or an internal temp of 165.

Answer 9

until it stops squealing........silly question, how big is your loin???