Pork loin is one of my favorite meats to convection roast because it’s readily available and easy to handle, requiring no special trimming or cutting. If you simply season it with salt and pepper and use the same temperature and timing as with this recipe, the meat is tender and delicious. Most ovens come with a probe. When you’re roasting pork loin it’s best to use it, so that you don’t accidentally overcook the meat, making it dry rather than succulent and juicy. Set the probe to 160°F. The roast continues to cook for a few minutes once you’ve removed it from the oven. When you convection roast the pork, it is done in one-third to one-half the usual time.
Recipe information
Yield
makes 6 servings
Ingredients
For the Glaze
Preparation
Step 1
Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection roast at 325°F.
Step 2
Pat the pork dry with paper towels. Coat the rack and a shallow roasting pan with nonstick spray. Place the pork on the rack over the pan.
Step 3
Combine the garlic, rosemary, sage, thyme, salt, and pepper in a small bowl. Rub the mixture all over the pork.
Step 4
Roast the pork on the top rack for 18 to 22 minutes per pound or until the oven probe or a meat thermometer reaches 160°F. To make the glaze, mix the honey, mustard, and lemon juice together and brush the mixture over the pork during the last 15 minutes of roasting.
Step 5
Remove the pork from the oven and cover with foil. Let it rest for 10 to 15 minutes before carving.
