How Long to Cook a 4 Pound Pork Roast for Juicy, Tender Meat

A tasty way to roast pork loin so that it is juicy in the middle and brown and crusty on the outside.

Awhile ago I posted my method for roasting pork perfectly. That pork roast recipe has gotten a lot of great feedback in the comment section. There are also a lot of questions there too. A question that comes up a lot is whether the same method can be used on pork loin or only on pork butt as the recipe says.

My answer is always no. Because pork loin is leaner than pork butt, the long way I cooked it would make the pork roasts very dry. I decided to try different ways to roast pork loin because I get asked about it a lot. This recipe for juicy oven-roasted pork loin is the best of the best.

You’ll also need an oven-safe rack to set the pork loin on with it roasts. If you don’t have one, a few ribs of celery will work. The idea is to allow the hot air in the oven to circulate under the roast. A casserole dish that’s bigger than the roast will work as a roasting pan. You’ll also need aluminum foil.

Pork Loin Vs Pork Tenderloin

First, just to be clear, I’m talking about boneless pork loin today, not about pork tenderloin. We’re also not talking about pork butt or pork shoulder. These are all different cuts of pork and require different times and temperatures. If you want to know how to cook these other types of pork, I can help you:

Now onto the loin!

What Is The Reverse Sear For Roasting Meat?

Like with the roasted pork butt, I use the final-sear method that I first learned from roasting prime rib according to Serious Eats’ instructions.

Basically, you put the roast into a moderate or low oven (I used 350°F for the pork loin). When the right temperature is reached (145°F for pork loin), you take it out and cover it with foil. Let it rest for 30 minutes. This lower temperature cooking and the rest time, keep the pork loin nice and juicy.

Finally, you heat the oven to 475°F and give the roast one last blast for 10 minutes. That extra heat really browns and crisps up the outside of the roast, giving it more flavor and texture, but it doesn’t go all the way through to dry out the meat we just made juicy. Then you carve it immediately and serve. No need to rest it again because the inside of the roast already had its resting time. It’s pretty cool, right? We’ll use this method to make pork loin that is both juicy and crusty, which isn’t always easy to do.

I’ve gotten a lot of questions about roasting pork loin in the comment section below. Here’s a summary of the most common questions with my answers.

Yes. Use a large roasting pan so that there’s space. In a large bowl, mix carrots and potatoes that have been cut into pieces about 1/2 inch thick with salt and pepper. Add just enough olive oil to coat the vegetables. Put the potatoes and carrots around the roast for the last 45 minutes that it’s in the 350°F oven. They should be in a single layer, not piled on top of each other. Take them out when you take the roast out to rest. You can keep the vegetables warm or let them rest. Then, put them back in the hot oven with the roast for one last blast of heat.

No. Different cuts of pork have different shapes and sizes, but more importantly, they have different levels of leanness. If you want to cook a large lean cut like a loin, you cook it differently than a small lean cut like a tenderloin. You also cook a large fattier cut like a pork butt differently. This recipe is specifically for the shape and leanness of pork loin. If you have pork butt or pork shoulder, please use this recipe. On the other hand, if you have pork tenderloin, which is different from pork loin, head over here.

Yes, so long as the loin fits in your air fryer. Here are the instructions for cooking a pork loin in the air fryer.

According to the National Pork Board, it is now safe to eat pork once it has reached 145°F. However, many people grew up in the days where pork needed to be cooked to 160°F. When they see slightly pink pork meat, which is what you get at 145°F, it bothers them. If you are bothered by the slight pinkness, cook yours to 160°F. If that doesn’t bother you and you want juicier pork, then cook it to 145°F.

The celery is just a rack to keep the meat off the ground so that air can flow under the roast and cook it more evenly. You can use carrots instead. Or you can use an oven-safe metal rack.

Once the pork is finished cooking, carve it and serve. If you aren’t eating the roast immediately, don’t carve it. Refrigerate it whole and then slice it once it is cold. With that method, you can get thinner slices because the roast is firmer and all of its juices have been reabsorbed. If you have sliced pork, put it in a container that won’t let air in or on a plate that’s been covered in plastic wrap. You can keep it in the fridge for up to 4 days. In a freezer bag, it will keep in the freezer for 2 months.

It’s easiest to reheat it in the microwave. Put pork slices on a plate. Add a few drops of water or stock. Cover loosely with plastic wrap or another microwave-safe cover. Microwave 40 seconds at a time until heated through. Alternatively, you can reheat a pan of slices in the oven. Put the slices in a slightly overlapping layer on a large pan. Drizzle with a bit of water or stock (1-2 drops per 4 slices). Cover with foil. Heat at 300°F for 20 minutes, or until heated through.

When you roast a pork loin, the juices that drip off of the meat don’t always come out in large amounts. Instead, you might only get a little drip, and if it hits the hot roasting pan, it can catch fire. If you were to deglaze that pan to make gravy later, the burned food would give it a bitter, burned taste. A little bit of broth or stock in the pan gives the drippings somewhere safe to fall. They’ll drip into the broth/stock and then won’t burn. The flavor that broth gives makes it better as juices for gravy later. Also, as the broth evaporates, it leaves some brownings on the sides of the roasting pan. Make sure to either mix those into the gravy or add more broth to get rid of the flavor. So, if you’re making gravy, then put some broth or stock in the bottom of your roasting pan. Half an inch will do. If you’re not making gravy, then the broth isn’t necessary.

I think this is because pork loin roasts are cylindrical. They’re essentially the same thickness no matter how much they weigh. The differences in weight come from how long the roast is. Six-pound pork loin roasts are the same size around, but eight-pound roasts are twice as long. For roasts, cooking times are based on how long it takes for the heat to reach the inside from the outside. Since the 8-pounder and the 4-pounder are the same distance from the sides to the middle, it won’t take much longer for the heat to reach the middle of the 8-pounder.

Even though they’re on the same pan, treat the two roasts as if they were different things in the oven. That is, calculate the cooking time for each one separately, and then do not add those times together. So, if one roast is 3 pounds, it will cook for 60-75 minutes. If the other is 4 pounds, it will cook for 80-95 minutes. Do not add those times together. Instead, you now know that the roasts will go in the oven together for 60 to 95 minutes. After about an hour, check on the smaller roast. After about eighty minutes, check on the bigger roast. When one reaches the desired temperature, take it out and let it start resting. It’s fine if one rests for longer than the other. Then they can both go back in at the same time for the high heat final sear.

When you cover a roast with foil or a lid, you are essentially wet-roasting it. That’s like braising. The meat steams. That’s great for some cuts of meat, especially pot roasts. However, if you want a nice browned and crunchy crust on your roast, you can’t cover it. It shouldn’t burn though. If you notice any over-browning, you can cover it with foil. Just make sure that you do not then cover it for the final blast in high heat. For the above recipe, the roast is NEVER covered when it is in the oven. It is only covered during the resting time in between its two visits to the oven.

There are so many side dishes that you can serve with pork. If you’re making the gravy, I highly suggest mashed potatoes, but Parmesan Roasted Potatoes are excellent as well. Add some color with green beans, Brussels sprouts, or a fresh salad.

Yes, it is totally safe to cook a pork loin straight from frozen. The only issue is that the timing isn’t going to be as straightforward. It typically takes 1. It takes 5 times longer to cook meat from frozen than from fresh, so each pound will take 30 to 37 minutes instead of 20 to 25 minutes. That being said, the time can change depending on the temperature of your freezer and the size and shape of the roast. My advice is to do the following. Cook it for about 28 minutes per pound and then start testing it with an instant read thermometer. Then, check it every 15 minutes (15-minute blocks, not minutes per pound) until it reaches the right temperature. The roast needs to get to at least 145°F (poked in a few places) to be safe. But see the section above about pork temperature in case you like yours more well done. An additional thing to note is about seasoning. It’s difficult to get seasoning to stick to a frozen roast. It’s best to let it cook for a while so that the outside has a chance to thaw. Then, add the spices and keep roasting it.

I hope that answers all of your questions about roasting pork loin. If not, please leave a question below. And if you make this recipe and love it, please tell me and everyone else who visits the site. Also, please give it five stars! Have a great day!

Boneless Pork Loin Roast Basics

FAQ

How long does it take to cook 4 pounds of pork?

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How long does it take to cook a 4lb roast at 350?

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