Can I cook a pork roast in a convection oven (countertop)?!
How would you do this!?Www@FoodAQ@Com
Answers:
Here's how it works: Start with a basic roast recipe then choose a country & chart a flavor course for a delicious dinner entree with a foreign accent!. The roast should be at room temp before cooking!. Cut off as much of the fat as possible!. If necessary, tie the roast with kitchen string to form a compact mass!. Just before cooking, quickly rinse the meat under cold running water & pat dry with paper towels!.
Around-The-World Roast
2 TB vegetable oil
1 (3/4lb) bonelsss roast, trimmed of visible fat
Flavoring vegetables (see Around-the-world-roast chart; below)
liquids (see Around the world chart)
seasonings (see chart)
1!. Heat oven to 325F!.
2!. In a 4-5 quart dutch oven, heat the oil over M heat!. Pat the meat dry with paper towels!. Add the meat to the hot oil along with flavoring vegetables!. Brown the meat on all sides!. Stir vegetables occasionally!.
3!. Add liquids & seasonings!. Cover & bake for 2 1/2 to 3 hours, or until the meat is fork tender!.
4!. Transfer the meat to a cutting board!. cover loosely with foil & let stand 10-15 min!.
5!. Discard any bay leaves &/or citrus peel & skim the fat from the sauce!. If you like, thicken the sauce by stirring in 3 TB flour mixed with 1/4 C water (unless other wise noted on the chart!)
6!. Slice the meat accross the grain & serve with the sauce!.
*French
Vegetables: 1-1/2 cups thinly sliced leeks, 3/4 cup each chopped carrots and celery (with leaves), 1 tsp minced garlic
Seasonings: 1 tsp salt, 1/2 tsp each pepper and dried thyme leaves, 2 small bay leaves
Per serving: 281 cal, 30 g pro, 5 g car, 15 g fat, 100 mg chol, 412 mg sod with wine, 289 mg sod with broth!.
Microwave: 254 cal, 30 g pro, 6 g car, 11 g fat, 100 mg chol, 412 mg sod with wine, 289 mg sod with broth
Italian
Vegetables: 1 cup finely chopped onion, 1 tsp minced garlic Liquids: 1 can (14 oz) Italian plum tomatoes, broken up; 1/2 cup dry Marsala wine or beef broth
Seasonings: 1/2 tsp salt (only with Marsala), 1/2 tsp each dried basil
and thyme leaves, 2 small bay leaves
Per serving: 285 cal with wine, 279 cal with broth, 30 g pro, 5 g car, 15 g fat, 100 mg chol, 338 mg sod with wine, 302 mg sod with broth!.
Microwave: 255 cal, 30 g pro, 7 g car with wine, 5 g car with broth, 12 g fat, 100 mg chol, 338 mg sod with wine, 302 mg sod with broth
West African
Vegetables: 1 cup thinly sliced onion Liquids: 1 cup water mixed with 1/2 cup peanut butter, 1/3 cup lemon juice and 1/4 cup tomato paste Seasonings: 1/2 tsp each dried thyme leaves and ground red pepper
Per serving: 371 cal, 35 g pro, 7 g car, 23 g fat,100 mg chol, 261 mg sod!.
Microwave: 344 cal, 35 g pro, 7 g car, 20 g fat, 100 mg chol, 261 mg sod
Eastern Mediterranean
Vegetables: 1 cup chopped onion, 1 Tbsp minced garlic Liquids: 1 cup dry red wine or beef broth mixed with 2 Tbsp tomato paste
Seasonings: 1 tsp ground cumin, 1 tsp salt (only with wine), 1/2 tsp pepper, 1/4 tsp ground cinnamon, 2 small bay leaves, peel of 1 lemon (removed with vegetable peeler), 1/2 cup each dried apricots and pitted prunes!.
Per serving: 318 cal, 31 g pro, 14 g car, 15 g fat, 100 mg chol, 398 mg sod with wine, 358 mg sod with broth!.
Microwave: 291 cal, 31 g pro, 15 g car, 12 g fat, 100 mg chol, 397 mg sod with wine, 358 mg sod with broth
Scandinavian
Vegetables: 1 cup thinly sliced onion Liquids: 12 oz beer or 1-1/4 cups beef broth and 2 Tbsp cider vinegar Seasonings: 2 Tbsp packed brown sugar, 2 Tbsp snipped fresh dill or 1 tsp dried dillweed, 1 tsp salt (only with beer), 1 tsp pepper, 1/2 tsp ground allspice, 2 small bay leaves
Per serving: 286 cal, 30 g pro, 7 g car with beer, 6 g car with broth, 15 g fat, 100 mg chol, 398 mg sod with beer, 377 mg sod with broth!.
Microwave: 260 cal, 30 g pro, 7 g car, 11 g fat, 100 mg chol, 398 mg sod with beer, 377 mg sod with broth
Note: To thicken, stir in 1/2 cup sour cream or plain low-fat yogurt mixed with 3 Tbsp all-purpose flour!.
Mexican
Vegetables: 1/2 cup chopped green onions, 1 Tbsp minced garlic Liquids: 1 cup beef broth mixed with 2 Tbsp tomato paste
Seasonings: 1/4 cup chili powder, 1/4 cup raisins, 1/2 tsp each ground red pepper and cinnamon, 1/3 tsp ground cloves
Per serving: 294 cal, 31 g pro, 7 g car, 15 g fat, 100 mg chol, 395 mg sod!.
Microwave: 268 cal, 31 g pro, 8 g car, 12 g fat, 100 mg chol, 395 mg sod
Note: To thicken, stir in 1 square (1 ounce) unsweetened chocolate!.
Chinese
Vegetables: White part only of 4 medium-size green onions!. 2 Tbsp chopped fresh gingerroot, 1 Tbsp minced garlic!. Liquids: 1 cup water, 3 Tbsp soy sauce, 2 Tbsp dry sherry wine or 1/4 cup orange juice!.
Seasonings: Peel of 1 orange (removed with vegetable peeler)!. 1/2 tsp Szechuan peppercorns (optional)
Per serving: 270 cal, 30 g pro, 3 g car, 15 g fat, 100 mg chol, 506 mg sod!.
Microwave: 244 cakm 30 g pro, 3 g car, 15 g fat, 100 mg chol, 506 mg sod!.
Note: To thicken, stir in 2 Tbsp cornstarch mixed with 1/2 cup water!.Www@FoodAQ@Com
Around-The-World Roast
2 TB vegetable oil
1 (3/4lb) bonelsss roast, trimmed of visible fat
Flavoring vegetables (see Around-the-world-roast chart; below)
liquids (see Around the world chart)
seasonings (see chart)
1!. Heat oven to 325F!.
2!. In a 4-5 quart dutch oven, heat the oil over M heat!. Pat the meat dry with paper towels!. Add the meat to the hot oil along with flavoring vegetables!. Brown the meat on all sides!. Stir vegetables occasionally!.
3!. Add liquids & seasonings!. Cover & bake for 2 1/2 to 3 hours, or until the meat is fork tender!.
4!. Transfer the meat to a cutting board!. cover loosely with foil & let stand 10-15 min!.
5!. Discard any bay leaves &/or citrus peel & skim the fat from the sauce!. If you like, thicken the sauce by stirring in 3 TB flour mixed with 1/4 C water (unless other wise noted on the chart!)
6!. Slice the meat accross the grain & serve with the sauce!.
*French
Vegetables: 1-1/2 cups thinly sliced leeks, 3/4 cup each chopped carrots and celery (with leaves), 1 tsp minced garlic
Seasonings: 1 tsp salt, 1/2 tsp each pepper and dried thyme leaves, 2 small bay leaves
Per serving: 281 cal, 30 g pro, 5 g car, 15 g fat, 100 mg chol, 412 mg sod with wine, 289 mg sod with broth!.
Microwave: 254 cal, 30 g pro, 6 g car, 11 g fat, 100 mg chol, 412 mg sod with wine, 289 mg sod with broth
Italian
Vegetables: 1 cup finely chopped onion, 1 tsp minced garlic Liquids: 1 can (14 oz) Italian plum tomatoes, broken up; 1/2 cup dry Marsala wine or beef broth
Seasonings: 1/2 tsp salt (only with Marsala), 1/2 tsp each dried basil
and thyme leaves, 2 small bay leaves
Per serving: 285 cal with wine, 279 cal with broth, 30 g pro, 5 g car, 15 g fat, 100 mg chol, 338 mg sod with wine, 302 mg sod with broth!.
Microwave: 255 cal, 30 g pro, 7 g car with wine, 5 g car with broth, 12 g fat, 100 mg chol, 338 mg sod with wine, 302 mg sod with broth
West African
Vegetables: 1 cup thinly sliced onion Liquids: 1 cup water mixed with 1/2 cup peanut butter, 1/3 cup lemon juice and 1/4 cup tomato paste Seasonings: 1/2 tsp each dried thyme leaves and ground red pepper
Per serving: 371 cal, 35 g pro, 7 g car, 23 g fat,100 mg chol, 261 mg sod!.
Microwave: 344 cal, 35 g pro, 7 g car, 20 g fat, 100 mg chol, 261 mg sod
Eastern Mediterranean
Vegetables: 1 cup chopped onion, 1 Tbsp minced garlic Liquids: 1 cup dry red wine or beef broth mixed with 2 Tbsp tomato paste
Seasonings: 1 tsp ground cumin, 1 tsp salt (only with wine), 1/2 tsp pepper, 1/4 tsp ground cinnamon, 2 small bay leaves, peel of 1 lemon (removed with vegetable peeler), 1/2 cup each dried apricots and pitted prunes!.
Per serving: 318 cal, 31 g pro, 14 g car, 15 g fat, 100 mg chol, 398 mg sod with wine, 358 mg sod with broth!.
Microwave: 291 cal, 31 g pro, 15 g car, 12 g fat, 100 mg chol, 397 mg sod with wine, 358 mg sod with broth
Scandinavian
Vegetables: 1 cup thinly sliced onion Liquids: 12 oz beer or 1-1/4 cups beef broth and 2 Tbsp cider vinegar Seasonings: 2 Tbsp packed brown sugar, 2 Tbsp snipped fresh dill or 1 tsp dried dillweed, 1 tsp salt (only with beer), 1 tsp pepper, 1/2 tsp ground allspice, 2 small bay leaves
Per serving: 286 cal, 30 g pro, 7 g car with beer, 6 g car with broth, 15 g fat, 100 mg chol, 398 mg sod with beer, 377 mg sod with broth!.
Microwave: 260 cal, 30 g pro, 7 g car, 11 g fat, 100 mg chol, 398 mg sod with beer, 377 mg sod with broth
Note: To thicken, stir in 1/2 cup sour cream or plain low-fat yogurt mixed with 3 Tbsp all-purpose flour!.
Mexican
Vegetables: 1/2 cup chopped green onions, 1 Tbsp minced garlic Liquids: 1 cup beef broth mixed with 2 Tbsp tomato paste
Seasonings: 1/4 cup chili powder, 1/4 cup raisins, 1/2 tsp each ground red pepper and cinnamon, 1/3 tsp ground cloves
Per serving: 294 cal, 31 g pro, 7 g car, 15 g fat, 100 mg chol, 395 mg sod!.
Microwave: 268 cal, 31 g pro, 8 g car, 12 g fat, 100 mg chol, 395 mg sod
Note: To thicken, stir in 1 square (1 ounce) unsweetened chocolate!.
Chinese
Vegetables: White part only of 4 medium-size green onions!. 2 Tbsp chopped fresh gingerroot, 1 Tbsp minced garlic!. Liquids: 1 cup water, 3 Tbsp soy sauce, 2 Tbsp dry sherry wine or 1/4 cup orange juice!.
Seasonings: Peel of 1 orange (removed with vegetable peeler)!. 1/2 tsp Szechuan peppercorns (optional)
Per serving: 270 cal, 30 g pro, 3 g car, 15 g fat, 100 mg chol, 506 mg sod!.
Microwave: 244 cakm 30 g pro, 3 g car, 15 g fat, 100 mg chol, 506 mg sod!.
Note: To thicken, stir in 2 Tbsp cornstarch mixed with 1/2 cup water!.Www@FoodAQ@Com
If it fits in it, yes!. You really should marinade it for a few hours in a salty brine, say 2 tablespoons of salt per quart of water!. You can also add a small amount of sugar and any spices you like!. Modern pork is very dry when roasted so you really need to marinade
If the meat has significant fat on it cut the fat off before marinading!. Lay the fat back on the top of the roast before cooking!. If you are using a rotisserie you can hold the fat on with toothpicks!.Www@FoodAQ@Com
If the meat has significant fat on it cut the fat off before marinading!. Lay the fat back on the top of the roast before cooking!. If you are using a rotisserie you can hold the fat on with toothpicks!.Www@FoodAQ@Com
Too vague!.
Pork loin yes!.
Pork sholder , NO !
Shoulder requires slow low wet heat!.
Convection ovens are fast high dry heat!.
A loin roast could be made in such an oven , but be careful not to burn or dry the outside before the inside is done!.
Foil is your best protection against this , but not for the entire roasting time!.
I cook pork sholder at 250 , for 6-8 hours , in liquid (oven), or with smoke in outdoor smoker!.Www@FoodAQ@Com
Pork loin yes!.
Pork sholder , NO !
Shoulder requires slow low wet heat!.
Convection ovens are fast high dry heat!.
A loin roast could be made in such an oven , but be careful not to burn or dry the outside before the inside is done!.
Foil is your best protection against this , but not for the entire roasting time!.
I cook pork sholder at 250 , for 6-8 hours , in liquid (oven), or with smoke in outdoor smoker!.Www@FoodAQ@Com
How big is the oven!? How big is the roast!? I have a Wolfgang Puck convection oven that I cook everything in!. I would put the pork roast on the rotisserie if it has one!. also, read the owners manual/recipe booklet that it came with!.Www@FoodAQ@Com