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Pork Loin Roast with Seasonal Vegetables
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.
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.
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Almond Orange Olive Oil Cake
One of the great mysteries of the the appliance industry is that most ovens sold nowadays feature Convetion cooking modes; however, recipes rarely reference cooking with Convection.
1 - cup whole raw almonds lightly toasted and cooled
¾ - cup twice-sifted cake flour
1 ½ - teaspoons baking powder
Pinch of kosher or sea salt
4 - large eggs
1 - cup sugar
1 - teaspoon vanilla extract
Finely grated zest of one small orange or Meyer lemon
⅔ - cup extra virgin olive oil
Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely.
Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode.
Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper.
Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand.
In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture.
In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 3 minutes.
On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended.
Pour the batter into the prepared pan and bake until firm to the touch in the center. Cook in the pan for 10 minutes before inverting onto a rack.
Recipe from “Wine Country Table ” author Janet Fletcher