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How to Roast a Pork Loin in Convection

While pork shoulder is one of the easiest cuts of meat to cook, successfully cooking a lean pork loin is much more challenging. When roasting lean tender cuts of meat the best method to ensure moisture retention is to use a Convection mode and a low temperature. Using your oven Meat Probe (if equipped) will definitely help you avoid overcooking the meat. It’s quite safe to target a slightly lower internal temperature as the internal temperature of the meat will rise during the recommended resting time of 12 - 15 minutes.


Larissa Tboryski

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1 boneless pork loin roast 2 - 2.5lbs

1 tsp Kosher salt

1 tbsp mild chili spice rub

1 tsp olive oil

Optional - Roasted Apples

2 Granny Smith apples, core removed, cut into large 2” chunks

½ medium yellow onion, cut into 2” chunks

½ tbsp dried thyme

1 tbsp olive oil

Medley of Roasted Golden Potatoes, Brussel Sprouts and Carrots

1 lb small golden potatoes

½ lb brussels sprouts

3 medium carrots


Allow approximately 35 - 40 minutes cooking time for a 2-2.5lb roast. Increase the temperature for the final 10 - 12  minutes of cooking time. When the oven temperature is increased add the vegetables and cook them for 20 - 25 minutes. By the time the meat has rested and been sliced everything will be ready to serve at the same time.


Heat the oven in the Convection Roast or Convection Bake mode 320 degrees. 

Combine the apples and the onions and spread them around the pork (you can also cook them in a separate pan). 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.

To program the Meat Probe, touch the probe symbol or icon and program to 140 degrees and set the oven timer for 25 minutes. When the timer has elapsed, increase the oven temperature to 375 degrees. Slide the vegetables onto the lower rack under the meat. Remove the pork loin when the internal temperature reaches 140 degrees and set it aside to rest for 10 - 12 minutes before slicing.

Medly of Roasted Golden Potaties, Brussel Sprouts and Carrots

In order for the vegetables to be ready to serve with the meat, slice the potatoes  into ¼” thick coins, and carrots into ¼” thick diagonal slices, and the brussels sprouts slightly thicker. 

Combine the vegetables in a wide shallow bowl and toss with enough olive oil to coat. If the vegetables are prepared in advance don’t add salt until you are ready to cook them. When ready to cook, spread the vegetables onto a rimmed baking sheet and toss with a sprinkle of Kosher salt and freshly cracked pepper.

Serves 4


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Baked Ham with Tangerine Glaze and Roasted Carrots

Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.  

In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.

PDF Recipe



1 - smoked ham, bone-in, skin on 7 - 9 lbs

1 - bunch fresh sage leaves

¾ - cup olive oil

1 - cup unsalted butter, cut into chunks

2 - cups tangerine juice

2 - tangerines, sliced thin, seeds removed

2  - cups, packed light brown sugar

1 - cup water

½ - teaspoon whole cloves

2 - cinnamon sticks

1 ½ - lbs baby carrots

Preheat the oven in the Convection Mode 300 degrees.

Place the ham on a rack in a large roasting pan. 

Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep. 

Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.

Bake for 2 hours.


Combine the  butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.  

Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.

Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.

Serves 12

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