How Long to Cook a 5 lb Pork Loin Roast
A 5 lb pork loin roast needs about 2h 24m at 300 °F / 150 °C. Pull it at 141 °F / 61 °C so carryover takes it to 145 °F, then rest 27 min before carving.
Every method compared
Same 5 lb pork loin, same doneness — only the heat changes. Lean and easy to ruin. Pork loin is not pork shoulder — it goes to 145 °F and comes straight off, no probe-tender stage.
| Method | Pit temp | Cook time | Pull at | Rest |
|---|---|---|---|---|
| Reverse Sear | 300 °F / 150 °C | 2h 24m | 141 °F | 27 min |
| Smoker (Low & Slow) | 225 °F / 110 °C | 3h 47m | 142 °F | 27 min |
Pull temps differ per method on purpose: a 450 °F grill drives far more residual heat into the meat than a 225 °F pit, so the same final temperature needs a different pull point.
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Other sizes
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
How long does a 5 lb pork loin take?
About 2 hours 24 minutes at 300 °F, plus 27 minutes of rest. Weight is only a guide — start probing early, because roast shape matters as much as weight.
What internal temperature should it reach?
145 °F / 63 °C final. Pull it at 141 °F: a roast this size carries over about 4 °F while resting.
How long should it rest?
27 minutes. Tent it loosely with foil — a large roast holds heat for a surprisingly long time.