Pork Roast With Sauerkraut


I broke down and made my New Years Day Pork Roast and Sauerkraut using the convection oven setting on my range. Many of you asked me to keep you posted if I decided to use my convection oven.

Click Here to see the link to my original recipe when I cook Pork Roast and Sauerkraut in the regular oven. There are step by step directions and a printable recipe card with this link too.

I prepared the Pork Roast in the picture above exactly the same way but I used the convection oven setting instead. That meant cooking at 325 degrees instead of the normal 350 degrees. When you cook in a convection oven you lower the temperature by 25 degrees and decrease the time by 25%. That amounts to 15 minutes less per hour.

The roast turned out perfect using the convection oven. It was moist, delicious and the fat layer on top was a golden brown. I did use a lower temperature but the time it took the roast to get to an internal temperature of 165 degrees was almost the same. However, in the convection ovens defense, my roast wasn’t completely thawed when I put it in the oven.

Once again, I didn’t care for how the vegetable tasted. The last time I cooked a roast, the carrots didn’t get cooked completely and this time the sauerkraut tasted different. Regardless, I don’t feel the addition of the convection oven is worth adding it to a standard home size range and I probably won’t use it again.



Cooked in the regular oven



Cooked with the convection oven



  1. In fact, I also have such memories. My mother laid cabbage on the bottom and laid her chicken breasts.
    Thank you for the new recipe.

  2. I’m glad you’re sharing your honest opinion about the convection oven so we don’t waste our money on one. I had considered getting one, but I’ll stick to the regular oven.

    • I will never buy one again. I also will never buy a glass top again unless I can figure out a better way to keep it clean. All I do is clean it and I have to use a razor blade to scrape off the top at least once a week. I love the way it cooks, all the burners and the different features it has. I just can’t stand all the cleaning. I’m use to using a dishcloth every time I cook and it’s clean. My son said he used a Mr. Clean eraser on his but I haven’t tried it yet.

      • I didn’t realize that about glass tops. I’m scared to have one of those. My cousin had one and dropped a bowl on it from the cabinet above and shattered it. It ended up costing less to buy a whole new stove than to replace the glass!

      • Try cooking it with apples or apple juice – it gives it a little bit of a sweet taste. It’s so salty – we used to eat it more, then my mom started cutting out all the sodium she could and sauerkraut was one of the first to go.

  3. This looks awesome! I’m glad you’re experimenting with the convection oven. I used to use one at my restaurant, in the good ol’ days and I found that it was good for some things and not-so-good for others. It sounds like you are discovering that, too. Pork and sauerkraut! It makes my German genes go wild!

  4. I have been interested to read your comments on convection ovens. [But not interested enough to research the subject myself]. We have owned one for a decade and have almost never used it.
    I have become fond of pork cooked “low and slow.” Today’s lean pork seems to come out more tender that way.

  5. My Mom used to have a stand-alone convection oven that she used exclusively, instead of the regular oven. It finally died after 25 or 30 years of daily use. Then the kitchen got a remodel and they put in an oven/range that has a convection oven setting. Neither of us has ever used it. LOL

    Thanks for experimenting with yours so that we don’t have to.

    Your pork roast looks deeeeeeeeelicious!!!!! Give me all the brown-roasty pork fat. Yum yum!!!

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