Pork Loin Roast Temperature Chart & Cook Time Calculator
Lean and easy to ruin. Pork loin is not pork shoulder — it goes to 145 °F and comes straight off, no probe-tender stage.
Cook time by weight
| Weight | Cook time at 300 °F | Pull temp | Rest | |
|---|---|---|---|---|
| 2.5 lb | 1h 17m | 142 °F | 14 min | Timeline → |
| 3 lb | 1h 31m | 142 °F | 16 min | Timeline → |
| 4 lb | 1h 58m | 142 °F | 22 min | Timeline → |
| 5 lb | 2h 24m | 141 °F | 27 min | Timeline → |
Recommended Tools for Perfect Results
The chart is only as good as your thermometer. These are the tools worth owning.
Wireless Bluetooth Meat Thermometer
Leave-in probe with phone alerts. The single upgrade that ends dry brisket and grey steak.
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Pink Butcher Paper (Unwaxed, 18")
Beats foil for the Texas Crutch: pushes through the stall while keeping the bark crisp.
on Amazon
Instant-Read Digital Thermometer
Two-second readings for spot checks and for probing brisket for tenderness.
on Amazon
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Download the printable temperature chart
Every temperature on this site on one page — beef, pork, poultry, seafood and low & slow, plus the carryover rule. Print it and tape it inside your grill lid.
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Frequently Asked Questions
What internal temperature should pork loin be?
145 °F / 63 °C final. Pull it earlier — around 142 °F for the sizes in the chart above — because carryover cooking keeps the temperature climbing after it leaves the heat.
What pit temperature should I use?
300 °F / 150 °C for reverse sear. Other methods and their temperatures are compared on each size page.
How long should pork loin rest?
22 minutes for a typical pork loin. Tent loosely with foil so the crust stays crisp.