Trying out different recipes with my newly stocked spice cupboard. My husband loved this and gave me a thumbs up. I happened to not feel well that day and I could not eat very much. funny how a persons taste buds go haywire if you start to feel under the weather. The kitchen smelled wonderful, and my husband was wanting his dinner the moment he walked in the door. As I cut the roast and hoped for a piece that might make it to the floor, my two dogs did somersaults. I got this recipe from: http://www. eatingwell. com/recipes/spice_rubbed_pork_tenderloin. html.
Roasting a pork roast in a convection oven is an easy way to make a succulent flavorful centerpiece for any meal. Convection ovens circulate hot air around the food cooking and browning the roast faster and more evenly than a standard oven. With the right prep and cooking technique, you can enjoy restaurant-quality pork roast from the comfort of your own kitchen.
This step-by-step guide will walk you through exactly how to roast pork to tender, mouthwatering perfection in your convection oven.
Benefits of Using a Convection Oven
Convection ovens have a few advantages that make them ideal for roasting meat:
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Shorter cooking time – The circulating hot air cooks food faster than a regular oven. Roasting time can be reduced by 25-30%.
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Even browning – No need to rotate pans. The consistent heat browns and crisps the roast more evenly on all sides.
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Moist interior – With convection the exterior browns quickly which locks in natural juices.
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Enhanced flavor – Rapid, high heat cooking enhances the flavor and aroma of pork.
Tips for Roasting Pork Roast
Follow these tips for the most flavorful, tender convection oven pork roast:
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Use the right cut – Choose a bone-in or boneless shoulder roast or loin roast for optimal flavor and texture.
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Season generously – Rub the roast all over with oil, salt, pepper, garlic, herbs, and spices for enhanced flavor.
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Use a meat thermometer – Roast to an internal temperature of 145°F for juicy, safe pork.
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Let it rest – Allow the roast to rest for 10-15 minutes before slicing for better moisture retention.
Step-by-Step Guide
Here is a simple, foolproof process for roasting pork roast in a convection oven:
1. Prepare the Roast
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Select a 2-4 lb bone-in or boneless pork shoulder or loin roast.
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Rinse the roast under cold water and pat dry thoroughly with paper towels.
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Coat all over with olive oil or vegetable oil. This helps promote browning.
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Generously season with salt, pepper, garlic powder, dried herbs like rosemary or thyme, and any other spices.
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Rub the seasoning mixture into the meat, covering all sides.
2. Preheat the Oven
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Preheat your convection oven to 325°F.
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While preheating, place a wire roasting rack inside a roasting pan or baking dish. This elevates the roast for even cooking.
3. Roast the Pork
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Place the seasoned roast on the roasting rack fat-side up.
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Insert an oven-safe meat thermometer deep into the thickest part of the roast, taking care not to hit the bone.
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Roast for approximately 20-25 minutes per pound, until the thermometer reaches 145°F.
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For a 3 pound roast, this will take 60-75 minutes.
4. Allow to Rest
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When the roast reaches the target temp, remove it from the oven.
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Tent loosely with foil and let rest for 10-15 minutes.
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This allows the juices to redistribute evenly throughout the meat.
5. Carve and Serve
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After resting, transfer the roast to a cutting board and slice across the grain into 1/2″ thick pieces.
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Serve warm with your favorite pork roast side dishes. Enjoy!
Convection Oven Pork Roast Recipe
This recipe utilizes the convection oven’s circulating hot air to produce a tender, juicy roast encrusted with crispy, flavorful bark on the exterior.
Ingredients:
- 3 lb bone-in pork shoulder roast
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
Instructions:
- Pat pork roast dry and coat with olive oil. Season all over with salt, pepper, garlic powder, thyme, and rosemary.
- Preheat convection oven to 325°F. Place roast fat-side up on a rack in a roasting pan.
- Roast for 20-25 minutes per pound until internal temperature reaches 145°F.
- Remove roast from oven, tent with foil, and let rest 10 minutes.
- Slice roast and serve.
Variations
There are lots of options for customizing your convection oven pork roast:
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Coat with mustard, brown sugar, or maple syrup before seasoning for caramelized exterior.
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Top with sliced onions or potatoes to roast alongside the meat.
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Wrap roast in bacon for added flavor and moisture.
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Stuff boneless roasts with garlic and herbs before cooking.
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Make a basting sauce from apple juice, vinegar, stock or wine to brush on periodically.
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Turn leftovers into tacos, sandwiches, pizza topping, nachos, fried rice, etc.
With the right cut, prep, seasoning, and roasting technique, you can enjoy restaurant-caliber pork roast easily cooked right in your convection oven. Crispy, caramelized exterior and moist, tender interior – it’s a dinner winner!
Ingredients For spiced rubbed pork loin roast
- 2 to 3 lb pork loin roast
- PASTE
- 2 tsp brown sugar
- 2 tsp coriander, ground
- 1 1/2 tsp cumin, ground
- 1/4 tsp salt
- 1 tsp garlic, minced
- 1 tsp chili paste
- 1 tsp white vinegar
- 1 tsp olive oil, light
How To Make spiced rubbed pork loin roast
- 1. In a small bowl, mix the salt, pepper, and olive oil to make the paste. Make twice as much paste if your roast is big.
- Step 2: Cover the roast with the paste. Place it in a Ziploc bag and set it in the fridge for at least a few hours.
- 3. Set the oven to either 350 degrees for pure convection or 375 degrees for bake. Let the roast warm up at room temperature while the oven is preheating.
- 4. Use a broiler pan or a baking sheet lined with foil. It will be easier to clean if you line the bottom of the broiler pan with foil.
- 5. Take the roast out of the bag and place it in the pan with the fat side facing up. Baking time: 1 to 1 1/2 hours, based on the size of the roast Based on the size of the roast, pure convection takes 1 to 1 1/2 hours. Put a meat thermometer in the middle of the roast and use it. 145 to 155 degrees for pork to be done. Check temp after an hour and adjust time if needed.
- 6. Cover the roast with foil and let it sit for 5 minutes before cutting it.
- 7 You can also use pork tenderloins. (1 1/2 pounds) Oven: same temperatures. See original recipe. http://www. eatingwell. com/recipes/spice_rubbed_pork_tenderloin. html 20 to 25 minutes. use meat thermometer the same as above.
- Last Step: Don’t forget to share! Post a picture of your finished recipe on your favorite social network and watch all of your friends drool. And dont forget to tag Just A Pinch and include #justapinchrecipes so we can see it too! .
How to Roast Pork Loin in Convection
FAQ
What temperature do you cook a roast in a convection oven?
How long to cook 8 lb pork shoulder in a convection oven?
How long does it take to cook a 5 lb pork roast at 375 degrees?
What is the difference between roast and convection roast?
How to cook a pork roast in a convection oven?
Choose a roast with a thin layer of fat on the top, which will help keep the meat moist during the cooking process. Before cooking, let the pork roast sit at room temperature for about 30 minutes. This step allows for even cooking. Meanwhile, preheat your convection oven to 325 degrees Fahrenheit.
How do you cook a pork loin in a convection oven?
Heat the oven in the Convection Roast or Convection Bake mode 320 degrees. Combine the seasonings and oil and rub into the pork loin and place the roast on a rack in a shallow pan. If using the oven Meat Probe, insert the sensor into the meat then slide the pan onto the center rack of the oven.
How do you cook a loin roast in a convection oven?
This helps the fat render out, leaving just a thin, brown crust at the end of the cooking time. Set your oven to convection mode, and position a rack in the top third of the oven. Preheat it to 350 degrees Fahrenheit. Season your loin roast to taste, and place it on the rack of your roasting pan.
How long do you cook pork ribs in a convection oven?
Convection roast the pork for 25 minutes or until the meat thermometer reads 145 to 150 degrees Fahrenheit. Remove the roast from the oven and let it sit for a few minutes. This allows the juices to settle into the roast instead of being spilled out onto your chopping board when you slice it.