To ensure that this pork roast recipe is perfectly roasted, keep in mind that a convection oven reduces roasting time by about one-quarter. For a 4 lb (2 kg) roast, as we used for the photo, add 10 minutes to convection and 1 hour to conventional times.
- Portion size 8 servings
- Credits : Canadian Living Magazine: March 2004
- 1 teaspoon fennel seeds
- 6 cloves garlic minced
- 4 teaspoons chopped fresh thyme (or 1 tsp/5 mL dried)
- 1 tablespoon vegetable oil
- 1 teaspoon dry mustard
- 1/2 teaspoon each salt and pepper
- 1 boneless centre-cut double-loin pork roast (about 2-1/4 lb/1.125 kg)
Using mortar and pestle or with bottom of heavy skillet, crush fennel seeds; place in small bowl. Mix in garlic, thyme, oil, dry mustard, salt and pepper to form paste; rub all over roast.
Place roast on rack in roasting pan. Roast in centre of 325?F (160?C) convection oven until meat thermometer inserted in centre registers 160?F (70?C), about 80 minutes. Transfer to cutting board; tent with foil and let stand for 10 minutes before slicing.
Conventional oven: Centre rack at 325?F (160?C) for 2 hours.
Nutritional facts <b>Per serving:</b> about
- Sodium 201 mg
- Protein 25 g
- Calories 178.0
- Total fat 8 g
- Cholesterol 68 mg
- Saturated fat 2 g
- Total carbohydrate 1 g
- Iron 8.0
- Folate 2.0
- Calcium 3.0
- Vitamin C 3.0