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