2-lb Pork Loin Cook Times for 4 Cooking Methods  

A properly cooked pork loin can be a dramatic and flavorful centerpiece for your meal. The thing is, you’ll only achieve that wow factor with a 2-lb pork low when you know the proper 2-lb pork loin cook time for your cooking method. Timing is everything when you want to achieve a tender, juicy, and safe-to-eat result.

So let’s talk about it. Read on for a guide on 2-lb pork loin cook times across four cooking methods. By the end, you’ll be confidence you can prepare this delicious cut of meat with confidence.

What is pork loin?          

Pork loin is a cut created from the tissue along the dorsal side of the rib cage. It’s one of the largest, leanest, and most tender cuts of pork. It can be sold as a bone-in roast or boneless roast.

There are two main types of pork loin cuts:

• Center-cut pork loin is the most common cut. It’s usually boneless and fairly lean. You can buy center-cut pork loin as a whole roast or sliced into pork loin chops.
• Rib end pork loin is closer to the shoulder and typically has more fat and connective tissue. As a result, it’s usually flavorful and juicy. You’d normally buy rib-end pork loin as a roast.

Pork loin should not be confused with pork tenderloin, sometimes called a pork fillet. That’s a different, smaller cut that comes from the muscle running along the backbone.

Cooking and prep tips for pork loin

1. Know the weight

The weight of the pork loin affects your cooking time. This post is specifically about a 2-lb pork loin. If yours is bigger, see these resources:

• How to cook a 3-lb pork loin
• How to cook a 4-lb pork loin
• How to cook a 5-lb pork loin

2. Have a meat thermometer on hand

Pork is best cooked to 145°F or 63°C. This is when it’s safe to eat, but also still tender and flavorful. You can remove usually remove it from heat at 140°F or 60°C, since the temperature will continue to rise while it rests.

3. Brine

Brining pork adds flavor and keeps the meat from drying out. If you plan ahead, this is an easy step that produces a better end result.

Try AllRecipes Basic Pork Brine.

4. Sear first, then cook   

If you want a delicious brown crust on your loan roast, try searing it first, then cooking it.

5. Rest the pork after cooking

Rest a 2-lb pork loin for at least 10 minutes, preferably 20, after you remove it from the heat. If you slice it immediately, the juices run out all over the place. Your roast will be dryer as a result.

You can cover a whole pork loin roast while it rests but tent the foil so you don’t trap the heat inside. Avoid covering pork loin chops as they may end up overcooked.

2-lb pork loin cook times

Below are cook times for roasting, grilling, slow cooking, and pressure cooking (Instant Pot) pork loin roast.

How to roast a 2-lb pork loin

Roasting is one of the most popular and straightforward methods for cooking pork loin. It allows the pork to cook evenly and develop a flavorful crust. Here are the steps:

• Preheat your oven to 350°F (175°C).
• Season the pork loin. Not sure what to season it with? Try this pork rub recipe.
• Optionally, sear the pork in a skillet with a bit of oil over medium-high heat until it’s golden-brown on all sides.
• Place the pork on a rack in a roasting pan.
• Roast the pork loin for approximately 20-25 minutes per pound, or around 40-50 minutes for a 2-lb pork loin.
• Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C) before removing it from the oven.
• Allow the pork loin to rest for at least 10 minutes before slicing and serving.

For more information, see how to cook a pork loan roast in the oven.

How to grill a 2-lb pork loin

Grilling is another good way to cook a 2-lb pork loin. This method imparts a smoky flavor and beautiful grill marks.

• Preheat your grill to medium-high heat, around 400°F (200°C).
• Season the pork loin, and lightly oil your grill grates.
• Grill the pork loin for approximately 10-12 minutes per side, or 20-24 minutes in total.
• Check the internal temperature with a meat thermometer, ensuring it reaches 145°F (63°C) before removing it from the grill.
• Allow the pork loin to rest for 10 minutes before slicing and serving.

For more details, see how to cook a pork loin on a gas grill or how to cook a whole pork on the grill.

How to slow cook a 2-lb pork loin

If you need a foolproof cooking method, try slow cooking a 2-lb pork loin:

• Season the pork loin and place it in the slow cooker.
• Add broth or a mixture of broth and wine, until it covers about half of the pork loin.
• Cook the pork loin on low heat for 6-8 hours or on high heat for 3-4 hours.
• The pork loin should be tender and easily shredded with a fork when done.
• Remove the pork loin from the slow cooker, allow it to rest for a few minutes, then slice or shred as desired.

Cooking a 2-lb pork loin in an Instant Pot

An Instant Pot can also produce a tender, delicious pork loin roast. Follow these steps:

• Set the Instant Pot to Saute mode and a couple teaspoons of oil — enough to lightly coat the bottom. Brown the pork on all sides and remove.
• Turn off the Instant Pot and place a trivet plus ¼ cup of liquid of your choice.
• Return the pork to the Instant Pot. Pressure cook the roast for 25 minutes on high. Allow the pressure to release naturally for 10 minutes, then release the valve.
• Check the temperature, rest, slice, and serve.

For more information, see how to cook a pork loin in an Instant Pot.

Pork loin recipes

Many of the pork loin recipes we have here on BlogChef use pork loin chops. These are “steaks” sliced from the pork loin roast. They are often thick, sometimes 1-inch or thicker.

As with a whole pork loan roast, pork loan chops are delicious when cooked properly. They’re also quicker to make than a whole roast — about 15 minutes whether you cook them on the stovetop, in the oven, or on the grill.  

Try these pork loin chop recipes for fast, easy main entrees.

Pork loin FAQs

The key to a good pork loin roast

No matter the cooking method, the key to a perfectly cooked 2-lb pork loin getting the internal temperature to 145°F (63°C) — but not too much higher. This guarantees that the pork is cooked through and safe to eat, as well as tender and juicy.