How To Roast A Pork Loin In A Convection Oven

How To Roast A Pork Loin In A Convection Oven

Get A good barbecue involves some commitments to cook it. Roasting at high temperature produces good golden meat, which means a lot of flavor, but tends to harden and dry. This is especially true with small, lean cuts, such as pork loin. Roasting at low temperature keeps meat tender, but produces little flavor. Using a convection oven for your tenderloin gives you a neutral soil, giving you excellent browning at uniform and moderate temperatures.

Cut the fat layer off your pork loin with a sharp knife, reducing it to a fairly thin layer on the surface of the meat. Make two crossed stripes or a diamond pattern with shallow lines, being careful not to cut into the flesh. This helps the fat to leave, leaving only a thin golden layer at the end of the cooking time.

Place your oven in convection mode and place one of the racks in the upper third of it. Pre-heat it to 350 degrees Fahrenheit. Spice up your loin to taste and place it on the rack of your baking sheet. The grid keeps your meat on top of your juices, so it does not absorb the fat from the bottom of the tray as it is cooked.

Spice up your loin to your liking and place it on the rack of your baking sheet. The grid keeps your meat above its juices, so it does not absorb the fat from the bottom of the tray as it is cooked. Slide the tray into the oven.

Bake your loin at 350 degrees Fahrenheit for about 15 minutes per pound, until it is well browned on the surface and until the instant-read thermometer inserted in the center of the meat indicates 145 degrees Fahrenheit.

Remove the loin from the oven and let it sit for 5 minutes under a loose aluminum cover before serving.

Tip

The convection oven speeds up cooking by using a fan to blow hot air through the roast. This dries the surface quickly by evaporation, allowing the meat to be roasted more quickly and with more depth than it would in a conventional oven.

Video Tutorial: Roasted Pork Loin with Garlic and Rosemary.

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