It is hard to beat beautifully roasted pork with crispy crackling and luscious apple sauce. This recipe is great, and the potatoes and carrots are roasted in a very healthy way, so it might not be right for a low-calorie day.
I love roast pork but I have always found it hard to cook to perfection. I’ve always done it a little off; I always overcook (which makes it dry) because I was afraid of undercooking, which could make me sick. I have probably been worrying too much but you do hear that undercooked pork can be bad.
Anyway, another thing I love (and I am a bit sad that way ) is my halogen oven. They are wonderful things. They cook quickly and beautifully. My halogen oven has helped me cook a lot of things, including three Christmas turkeys. Another meat that was always dry when I tried to roast it before I used the halogen oven. However, I find it extremely hard to find reliable halogen oven roasting instructions for pork on the Internet.
I’ve been trying roasting pork in my halogen oven a few times (it’s amazing how you get creative when your butcher has half-priced rolled port joints ), and I think I’ve found the best way to do it. My pork was roasted beautifully. It was dead easy to do and the meat was moist and succulent. So I thought I should share it.
My Actifry, another favorite appliance of mine, was used to cook the carrots and potatoes. I also made some quick and easy cauliflower cheese and apple sauce (well, I used toffee apple jam I had made; you can find the recipe here). Beautiful.
Start by resting your joint on a work surface so that it can get up to room temperature. This seems to help it cook much better than if it is refrigerated.
Now make deep cuts in the skin, but be careful not to cut the meat or it will dry out. Rub salt into the skin and massage into the scores. This will help to crisp up the crackling.
Heat your halogen oven to its maximum temperature (mine is 250 degC). Once up to temperature place your joint in on the low rack. Let it cook for about 10 minutes. It is this super-hot stage that leads to great crackling.
Then turn the temperature down to 175 degC and leave to cook for 35 minutes. At this stage I use a meat thermometer to check the internal temperature of the joint. If it reaches 68 degC, it’s done. If not, put it back on for five more minutes and check again. I had to do this three times before my joint was ready. Once it reaches 68 degC, take the halogen oven’s lid off and lightly cover the meat with foil or a tea towel. Let it rest while the vegetables cook. That is it. Dead easy, right?.
I got mine ready while the pork was cooking and then cooked the vegetables while the pork rested. The 25 minutes it takes to roast the vegetables is just about the right amount of time for the pork to rest.
Place them in your Actifry along with the oil. You can roast them in a regular oven if you want to, but the Actifry is so much easier. If you do use traditional roasting then adjust your timings to suit your method.
After letting the pork rest for a while, heat up the Actifry and cook the potatoes and carrots for 25 minutes.
Chop your cauliflower into nice florets and place in a pan of salted water. Come to a boil, then lower the heat and let it simmer for five minutes. The length of time will depend on how firm you like your vegetables; I like mine on the firm, under-cooked side. Then drain and retain for later.
Put the flour and butter in a pan and melt them together. Then add the flour and mix it in. Cook slowly for a few minutes.
Now gradually whisk in the milk and cook gently until it begins to simmer. By this stage it should be nice and thick. If it is too thick add a little more milk. Then, to taste, add the black pepper and a sprinkle of grated nutmeg. Be careful when adding the nutmeg because it has a strong flavor that can overpower the other flavors if you use too much. Now add the grated cheese (adjust the amount based upon how cheesy you want it). Finally stir in your cauliflower and heat through.
Okay, so now we are ready to plate up. Carve your joint into slices and serve with your veg, apple sauce and gravy.
Pork loin steaks are a quick and easy dinner option that can be made conveniently right in your halogen oven. With the intense heat a halogen oven provides, you can achieve tender, juicy pork loin steaks with a beautiful sear in no time.
Cooking pork loin steaks in a halogen oven helps lock in moisture and flavor. The convection heating circulates hot air around the meat from all sides, resulting in evenly cooked steaks. Follow these simple steps for foolproof pork loin steaks from your halogen oven.
Benefits of Cooking Pork Loin in a Halogen Oven
Halogen ovens have several advantages when cooking pork loin steaks
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High heat – Halogen ovens reach up to 500°F for excellent searing and browning This caramelizes the exterior of the steaks
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Even cooking – The convection heat surrounds food from all sides, preventing cold spots. Steaks cook evenly throughout.
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Speed – Super hot halogen ovens significantly decrease cooking time versus a conventional oven.
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Moisture retention – Halogen heating keeps moisture sealed in the meat better than other high heat methods. Steaks stay tender and juicy.
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Simple cleanup – Halogen ovens contain spills and splatters for less mess than pan frying.
Tips for Selecting Pork Loin Steaks
Look for these qualities when choosing pork loin steaks for your halogen oven:
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Uniform thickness – Even thickness allows even cooking. Avoid thick and thin ends.
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Nice marbling – Thin white lines of fat keep the steaks moist during high heat cooking.
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Light pink color – Bright pink hue indicates freshness. Avoid dull, brown steaks.
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1 inch thick – This thickness sears up nicely without over or undercooking. Adjust time for thinner/thicker.
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Boneless – Boneless pork loin steaks cook most evenly. Bones may char at high heat.
Step-By-Step Method for Cooking Pork Steaks
Follow these simple steps for perfect pork loin steaks every time:
1. Preheat
Preheat your halogen oven to the highest temperature, usually 480-500°F. Use the convection setting. This high heat is key for searing.
2. Season the Steaks
Season both sides of each steak with salt, pepper, garlic powder, paprika and any other desired seasonings. Rub seasonings into the meat.
3. Sear the Steaks
Place steaks directly onto the wire racks. Avoid overcrowding. Sear for 2-3 minutes per side. The high heat caramelizes the exterior.
4. Turn Down Heat
Reduce temperature to 350°F after searing. The lower heat finishes cooking the steaks through without burning the outside.
5. Check Temperature
Use an instant read thermometer to check temperature, removing steaks at 145°F for juicy pork cooked to medium. Let rest 3 minutes before slicing.
Seasoning and Marinade Ideas
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Lemon-herb marinade – Fresh lemon juice, olive oil, garlic, parsley
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Soy sauce, lime juice, ginger, garlic
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Brown sugar rub – Brown sugar, chili powder, cumin, garlic powder
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Mediterranean marinade – Olive oil, oregano, basil, lemon, garlic
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Jamaican jerk – Jerk seasoning, lime juice, olive oil, thyme
Doneness Tips
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Use a meat thermometer for accuracy. Test the thickest part.
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145°F is ideal for juicy pork cooked to medium doneness.
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Let steaks rest 3 minutes before slicing to allow juices to redistribute.
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Slightly undercooking is better than overcooking to retain moisture.
Serving Suggestions
Pork loin steaks pair nicely with:
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Roasted potatoes – Crispy outside, fluffy inside. Great flavor combo.
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Rice pilaf – Absorbs savory pan juices. Adds body.
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Glazed carrots – Sweet, buttery carrots balance pork.
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Salad – Fresh contrast to rich meat. Vinaigrette ties it together.
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Roasted broccoli – Charred florets and crispy stems are delicious.
Storing and Freezing Cooked Pork Steaks
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Fridge – Store cooked steaks 3-4 days.
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Freezer – Freeze cooked steaks up to 4 months.
Cool cooked steaks completely before storing to prevent condensation and sogginess. Wrap tightly or use freezer bags.
Get Perfectly Cooked Pork Steaks from Your Halogen Oven
Halogen ovens are ideal for cooking juicy, flavorful pork loin steaks. Their intense heat quickly sears the outside while retaining moisture inside. Follow the steps here for tender, succulent pork steaks with a crisp browned exterior using your handy halogen oven. Enjoy this easy dinner any night of the week!
In Julie’s Kitchen – Halogen Oven Meal – Pork Loin Steaks
FAQ
Can you cook pork steaks in a halogen oven?
How to cook pork loin in a halogen oven?
How long should pork loin steaks be cooked for?
How do you cook pork loin steaks so they are not dry?
How to cook pork loin steak in halogen oven?
Don’t be shy with the seasoning, as it will enhance the flavor of your pork. To cook your pork loin steaks in a halogen oven, you’ll need to preheat the oven to 250°C for 5 minutes. While the oven is heating up, let your pork loin steaks marinate in a mixture of lemon juice, zest, mint, cinnamon, and oil for about 30 minutes.
How to cook pork in a halogen oven?
The first step to cooking pork in a halogen oven is to preheat it to its maximum temperature. This will ensure that your pork roast gets that perfect crispy crackling. Step 2: Prepare Your Pork Roast Take your pork roast and wash it thoroughly. Lightly rub it with olive oil and then score the fat.
How do you cook a pork loin steak in the oven?
Season the pork loins, place them on a baking sheet or a shallow baking dish, and cook for approximately 15-20 minutes or until the internal temperature reaches 145°F. Remove from the oven once done, then let the steaks rest for a few minutes before serving. Pan-searing pork loin steaks on the stove is the best way to get a caramelized crust.
How long do you cook a pork loin roast in the oven?
Tender, juicy pork loin roast expertly seasoned and roasted to perfection in your oven for about an hour. This mouthwatering recipe uses all simple ingredients and steps. Preheat oven to 425° (F). Line a sheet pan with aluminum foil, spray with a little non-stick cooking spray and set aside. Mix all dry ingredients in a small bowl and set aside.