Pork loin roasting times (180°C after the blast)
| Weight | Approx total time | Internal temp |
|---|---|---|
| 1 kg | 1 hr 5 min | 71°C |
| 1.5 kg | 1 hr 35 min | 71°C |
| 2 kg | 2 hr 5 min | 71°C |
| 2.5 kg | 2 hr 35 min | 71°C |
🌡️ Whatever the time, doneness is decided by the internal temperature — check it with a meat thermometer.
🌡️ Stop guessing — check the real temperature
A fast digital meat thermometer is the only way to know your roast is safely and perfectly cooked. Pull it at the exact internal temperature, every time.
See top meat thermometers →🍳 Roasting kit that gets results
A heavy roasting pan, a leave-in probe and a sharp carving knife make a real difference to your roast.
Shop roasting equipment →Advertisement
Frequently Asked Questions
About 60 minutes per kg (30 min per 500 g) at 180°C after an initial high-heat blast, to an internal temperature of 71°C.
Uncovered, so the crackling crisps. Cover loosely with foil only if the meat browns too quickly.