The key to success when roasting lean cuts of meat like a pork loin is keeping the temperature on the low side and keeping a careful eye on the timing. Creating a flavorful marinade and cooking the roast in convection adds great flavor and ensures better moisture retention.

Convection is ideal for cooking lean meats as the circulating heated air cooking the food from the edge to the center helps maintain the natural moisture in the food. I cooked this (2.75lb/1.25kg) pork roast in my gas oven set to 325℉/162℃ for 1 hour and 10 minutes. To prevent moisture loss, I placed the pork on a rack in a shallow pan and added some vegetables to it for the final 40 minutes of cooking time. My gas oven does not have an electronic meat probe, but the internal temperature was a perfect 140℉/60℃ when I removed it from the oven and slightly higher after resting for 10 minutes.

The Balsamic vinegar in the marinade not only adds great flavor to the meat but also helps tenderize it, rendering it incredibly juicy and tender. I marinated the roast for 6 hours prior to cooking; however, it could also be marinated overnight. In addition to adding great flavor, the marinade gives the roast a lovely glossy finish and can also be reduced to a glaze to serve with the pork.

INGREDIENTS

Pork loin roast approx 2.5lbs (1.15kg)

⅓ cup (7mL) Balsamic vinegar

1 tbsp (15 mL) honey

2 tbsp (30 mL) olive oil

1 tsp dried Italian seasoning or 1tbs chopped fresh rosemary or thyme

3 cloves garlic, minced

Kosher salt and freshly ground pepper 

PREPARATION

Season the pork loin with kosher salt and pepper. Combine the remaining marinade ingredients and pour over the pork. Marinate for several hours or overnight. When ready to cook, remove the pork from the marinade and place it on a rack in a shallow pan to bring it to room temperature.

Reserve the marinade.

If you plan to add vegetables to the pan to roast together with the pork, be sure to use a large enough pan. Alternatively, you can add the vegetables to a second pan, knowing they will cook evenly in convection.

Heat the oven in the Convection Bake or Convection Roast mode to 325℉/162℃.

When the oven comes to temperature, place the pan with the pork in it, and if using the oven meat probe, set the internal temperature to 140℉/60℃. If your oven does not feature a meat probe, plan to cook the roast for at least 1 hour and 10 minutes, but check it at the 50-minute mark with an instant-read thermometer to estimate the exact cooking time.

When you remove the roast from the oven, set it aside to rest for at least 10 minutes before slicing. Place the reserved marinade in a small heavy pan and reduce over low heat for 5 - 6 minutes until it thickens to form a glaze to serve with the pork.

Leftover pork loin thinly sliced makes amazing sandwiches. When reheated in the steam oven, it recreates the enjoyment of a freshly cooked meal.

Serves 4