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How long to cook a hormel marinated pork loin?

Quick Answer

The recommended cooking time for a Hormel marinated pork loin is 10-15 minutes per pound at 350°F. So for a 3 lb pork loin, the total cooking time would be 30-45 minutes. Use an instant-read thermometer to check the internal temperature, cooking to 145°F for medium doneness. Let rest 5-10 minutes before slicing.

Detailed Steps to Cook Hormel Marinated Pork Loin

Here are the detailed steps for cooking a perfect Hormel marinated pork loin:

1. Thaw the Pork Loin

If frozen, thaw the Hormel marinated pork loin completely in the refrigerator for 24-36 hours before cooking. Do not thaw at room temperature or in hot water, as this can promote bacterial growth. The pork must be fully thawed before roasting.

2. Preheat the Oven

Preheat your oven to 350°F. This is the ideal temperature for roasting pork loin to perfect doneness without drying out the meat. Be sure to give your oven plenty of time to fully preheat before adding the pork.

3. Prep the Pork Loin

Unwrap the thawed, marinated pork loin and pat it dry with paper towels. This helps remove excess marinade moisture that can inhibit browning. Trim off any large excess fat. Then rub the outside all over with a light coating of oil or cooking spray. This aids browning as well.

4. Roast the Pork Loin

Place the prepared pork loin on a roasting pan or baking dish. Insert an oven-safe meat thermometer into the center of the thickest part of the loin, taking care that the tip does not touch bone.

Roast for 10-15 minutes per pound, until the thermometer reads 140-145°F for medium doneness. For example, roast a 3 lb pork loin for 30-45 minutes total.

5. Let It Rest

When the pork loin reaches the target internal temperature, remove it from the oven. Transfer to a cutting board and tent loosely with aluminum foil. Let rest for 5-10 minutes.

This resting time allows the juices to redistribute evenly throughout the meat for maximum juiciness and tenderness. The internal temperature will rise another 5-10°F during this time.

6. Slice and Serve

After resting, slice the pork loin into 1/2 inch thick slices. Be sure to slice across the grain, as this yields the most tender bites of meat.

Serve warm with your choice of sides and sauces. Enjoy this juicy, flavorful Hormel marinated pork loin!

Key Tips for Cooking Hormel Marinated Pork Loin

Follow these tips for the very best results when cooking a Hormel marinated pork loin:

– Thaw completely before roasting
– Preheat oven fully to 350°F
– Pat dry before roasting
– Roast at 350°F for 10-15 minutes per pound
– Use a meat thermometer to gauge doneness
– Let rest 5-10 minutes before slicing
– Slice across the grain for tenderness

Proper thawing, an accurate cooking time, and resting are key to a moist, juicy pork loin. The marinade adds great flavor, while slicing against the grain ensures a tender texture with each bite.

How Long Does It Take to Cook Pork Loin at 350°F?

Cooking time for pork loin at 350°F is about 10-15 minutes per pound. So use the following general timelines as a guide:

– 1 lb pork loin: cook 15-20 minutes
– 2 lb pork loin: cook 25-30 minutes
– 3 lb pork loin: cook 30-45 minutes
– 4 lb pork loin: cook 45-60 minutes

Always rely on an instant-read thermometer over cook times though, as each cut of meat differs slightly. Cook to 140-145°F for juicy, tender pork loin.

Pork Loin Cooking Time Table

Pork Loin Weight Cooking Time at 350°F
1 pound 15-20 minutes
2 pounds 25-30 minutes
3 pounds 30-45 minutes
4 pounds 45-60 minutes

As shown in the table, cooking time increases by about 10-15 minutes per pound as the weight goes up. Use a meat thermometer for the most accurate doneness.

How to Tell When Pork Loin is Done

It can be tricky to tell when pork loin is done by sight, so using an instant-read thermometer is highly recommended. Here are ways to check for doneness:

1. Instant-Read Thermometer

Insert an instant-read digital meat thermometer into the thickest part of the pork loin. It should read 140-145°F when done. The temperature will rise 5-10°F during resting time.

2. Meat Probe Thermometer

If roasting with a leave-in meat probe thermometer, cook until it registers 140-145°F. Be sure the probe is inserted in the thickest area and doesn’t touch bone.

3. Visual Cues

The pork may just start to show a hint of pale pink color in the center when it reaches medium doneness. Clear juices will run from the meat.

An instant-read thermometer is foolproof, but the visual signs can further confirm the pork is cooked through yet still juicy.

How Long to Rest Pork Loin Before Slicing?

Pork loin should rest for 5-10 minutes before slicing and serving. This resting period is important for evenly distributed moisture and juices.

During roasting, the heat causes the juices in the pork loin to congregate toward the center. If you slice immediately, the juices will run out and the meat will be drier.

Letting it rest allows the juices to redistribute out from the center, moistening the entire roast. The temperature also continues rising 5-10°F, equilibrating through the meat.

So be sure to resist cutting into that succulent pork loin right away! Let it rest first for 5-10 minutes for the juiciest texture.

Why Pork Loin Can Dry Out When Cooking

Pork loin tends to dry out easily during cooking for a few reasons:


Cooking the pork loin past the ideal internal temperature of 140-145°F will cause it to dry out. Once the temperature goes over 150°F, the meat begins to toughen and moisture is lost.

High Heat

Cooking at too high of a temperature can lead to a tough, dried out exterior before the inside is cooked through. 350°F is best for pork loin.

Not Letting Meat Rest

If sliced right away, juices will run out rather than retaining evenly through the meat. Always let rest 5-10 minutes.

Not Enough Fat Marbling

Very lean cuts like pork loin have less protective fat marbling to keep them moist. Marinade and basting can help.

Follow the recommended roast and rest times, use a meat thermometer, and roast at 350°F to prevent a dried-out pork loin.

How to Tell if Pork Loin is Done Without Thermometer

It can be challenging to judge pork loin doneness without a thermometer. Here are some possible signs:

– Meat has faint pink color in the very center

– Juices run clear when pierced, not red

– Meat feels firm yet springs back slightly when pressed

– A bone inserted in the center feels hot when touched

– Meat has browned exterior and pulls slightly from bones

However, these visual and tactile cues are not always reliable. Using an instant-read digital meat thermometer is the only sure way to confirm pork loin is fully cooked to a safe internal temperature without overcooking. Investing in a good thermometer is a must for cooking pork properly.

Common Mistakes and Solutions for Cooking Pork Loin

It’s easy to make mistakes when cooking pork loin. Here are some common errors and how to avoid them:


Solution: Use a meat thermometer to prevent overcooking past 145°F.


Solution: Cook to 140°F at a minimum for food safety.

High oven temperature

Solution: Roast at 350°F only, not at 375°F or higher.

Not resting before slicing

Solution: Always rest pork loin 5-10 minutes after roasting.

Cooking from frozen

Solution: Thaw pork completely 1-2 days in the fridge before roasting.

Roasting without fat or oil

Solution: Lightly coat pork loin with oil/fat to prevent drying out.

Following the proper roasting, temperature, resting, and slicing guidelines will prevent many common mistakes and yield incredibly juicy, tasty pork loin every time. Investing in a good digital instant-read thermometer is highly recommended as well.


Cooking a Hormel marinated pork loin is simple and delicious when you follow a few guidelines. Be sure to thaw completely, roast at 350°F for 10-15 minutes per pound, use a thermometer to check 140-145°F doneness, and let rest before slicing against the grain.

Roasting to the proper internal temperature and allowing the pork loin time to rest before cutting are the keys to keeping this lean cut moist and flavorful. The Hormel marinade adds fantastic flavor, while slicing thinly across the grain yields tender bites. Follow this basic roasting method for foolproof results every time.