Hello everyone. My JML halogen oven has been here for a few months now, and I’ve tried cooking a roast pork dinner a few times. The pork joints I’ve cooked before today were never as tender as the ones I’ve cooked in a traditional oven. They are always a little tougher. I have tried various temperatures, and length of times. BUT, today I tried a different way, and the joint is really tender and cooked to perfection.
The pork joint, which weighed about 1 kilogram, was put on some tin foil. I sprayed it with oil, added pepper and herbs, and then wrapped the foil around it.
Placed on the low rack, cooked for 1 hr on 175°C –180°C. When I opened the foil, I spooned out some of the juices that had collected. I then turned the joint over and sealed the foil again.
Cooked for another hour and 10 mins on the same temperature. I took the joint out of the Halogen and set it on the side to keep warm while I cooked whole baby leeks and aunt Bessie roasties (I know, I know, I’m cheating) on a baking tray at 200°C for 35 to 40 minutes.
Put the joint on the low rack straight up and let all the juices drip out. It was never as tender that way.
Roast pork is a delicious and comforting main dish that is perfect for Sunday dinners or special occasions. While you can certainly cook roast pork in a traditional oven, using a halogen oven is an excellent way to achieve perfect results every time. Halogen ovens cook food incredibly fast and evenly with their powerful halogen lamps and built-in fans.
Cooking roast pork in a halogen oven leads to succulent, tender meat with crispy crackling skin. With just a few simple steps, you can enjoy restaurant-quality roast pork from the comfort of your own kitchen.
Benefits Of Using A Halogen Oven
Halogen ovens have numerous advantages when cooking roast pork:
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Fast cooking times – Halogen ovens can cook food up to 40% faster than conventional ovens. A 2-3 lb pork roast may take only 50-70 minutes in a halogen oven versus 1-1.5 hours in a regular oven.
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Even heating – The halogen bulbs distribute heat more evenly so there are no hot or cold spots. This prevents overcooking on the outside while the inside remains underdone.
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** Crispy skin** – The halogen oven’s top-down heat is ideal for achieving crackling crispy pork skin packed with flavor.
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Juicy meat – Cooking at a high temp first helps seal in the natural juices. The shorter cook time prevents the pork from drying out.
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Self-basting – Excess fat and juices drip over the roast keeping it nicely basted. No need to manually baste the pork.
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Space saving – Halogen ovens are compact and take up minimal counterspace. They’re energy efficient too.
Step-By-Step Method
Follow these simple steps for perfectly cooked roast pork using your halogen oven:
1. Choose Your Cut of Pork
Select a boneless pork shoulder roast, also called a Boston butt. This cut has great marbling which keeps the meat moist and tender. Bone-in cuts work too but may require slightly longer cook times.
2. Prep The Pork
Rinse the pork under cold water and pat dry completely with paper towels. Trim off any excess fat
Make shallow slits across the skin and fat cap using a sharp knife. This helps the fat render and skin get crispy.
Rub the pork all over with olive oil then season generously with salt and pepper or your favorite spice rub.
3. Preheat The Oven
Preheat your halogen oven to 400°F. Be sure to remove any racks or reflectors so there is direct heat on the pork.
4. Cook The Roast
Place the seasoned pork directly on the bottom of the halogen oven. Cook for 15 minutes at 400°F.
Reduce the temperature to 325°F and continue cooking for approximately 25 minutes per pound, until it reaches an internal temperature of 145°F.
For a 2 lb roast, this is around 50 minutes. For a 5 lb roast, cook for 120-130 minutes.
5. Rest and Serve
Once done, remove pork from the oven and tent loosely with foil. Let rest for 10-15 minutes before slicing.
The roast can be served bone-in or the meat removed from the bone and sliced across the grain.
Serve with your choice of sides like roasted potatoes, vegetables, or a fresh salad. Enjoy!
Tips For Best Results
Follow these tips when cooking roast pork in your halogen oven:
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Cook smaller roasts under 3 lbs. Larger cuts may not fit properly.
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Maximize browning and crisping by leaving direct heat on the pork.
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Use an oven-safe meat thermometer to monitor doneness. Remove when 5°F below target temp.
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Letting the roast rest after cooking allows juices to redistribute for moist, tender meat.
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Add potatoes, carrots or other veggies in the last 30-40 minutes to cook alongside the pork.
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Brushing the pork with maple syrup or apple jelly in the last 10-15 minutes gives a beautiful glazed finish.
Common FAQs
What size pork roast is best for a halogen oven?
Aim for a 2-3 lb boneless pork shoulder roast. Larger roasts over 5 lbs likely won’t fit properly. Stick to smaller cuts under 3 lbs if cooking bone-in.
How long does it take to cook a 2 lb pork roast?
Allow 50-70 minutes cooking time for a 2 lb boneless roast at 325°F after searing at a high temp. Bone-in roasts may need up to 90 minutes.
What is the minimum internal temperature for roast pork?
Pork should reach an internal temp of at least 145°F and rest for 10-15 minutes before carving and consuming.
Can you use a baking pan in a halogen oven?
Cooking directly on the oven floor is best to allow for maximum heat exposure. Baking pans may shield part of the pork from direct heat.
What is the benefit of scoring the pork skin?
Scoring helps the fat render and skin get crispy. If left intact, the skin can end up chewy. Scoring allows heat to penetrate and fat to drain.
Cooking roast pork in the halogen oven is an easy, no-fuss method for weeknight dinners or impressive entrées at your next gathering. In just an hour or so, you can have tender, juicy meat with delightfully crisped crackling.
