More roast pork questions...


Joined Dec 14, 2006
I am planning to cook a 7-8 pound center loin roast this weekend.  (This is for the dinner party for the picky eaters with multiple food allergies I mentioned in a previous thread.)

I just discovered that none of my roasting pans will work on the top of my new induction range, nor are there any to be purchased around these parts, so I can't sear or brown the roast before putting it in the oven.  Should I start it at high heat, then lower the oven?  Should I not do the high heat and just put a rub on it?  What kind of a rub?  (I've never rubbed a pork before.) 

Do I put it on a rack?

I was planning on cooking it at 350F, because the sides can bake at that temp.  My family eats their meat well-done and nothing will ever persuade them to eat pork with even a trace of pink.  So I was planning on cooking it to 150F, figuring it would reach 160F after resting.  Does that sound right?  Most importantly, how long should it take in the oven?  I need to coordinate it with everything else.

Thanks for your help.  I live by myself and almost never cook a roast this big, and when I do, I need to be re-educated.  /img/vbsmilies/smilies/confused.gif
Joined Oct 2, 2010
Well, I had the same thing going on a few days ago! Normally I sear pork first and then put it in the oven, but this time I went like this;

- made a "marinade". Crush fennelseeds in a mortar together with 2 cloves of garlic, a few leaves of sage, pepper and some coarse seasalt, untill it's a paste. Mix in some sunflower oil, don't make the paste too thin, it has to stick to the meat!

- smear the marinade all over the meat and let it sit for at least haf an hour

- heat your oven to 200°C/392°F and put the meat straight in without taking the marinade off

- cook for half an hour on this high heat, then reduce to 180°C/356°C for the remaining cooking time. Important; I used a meat thermometer, set at 71°C/160°F.  

- let the meat rest in a warm spot for 10 minutes

The meat came out just perfect! Barely a little pink-ish. This picture was taken the day after, cutting some cold meat. Still moist and delicious.

So, yes for starting at a high temperature and continue on a lower. But, do use a meatthermometer, it makes life so easy, and,  pork is so easily overcooked and gets all dry. Thanks to the thermometer, I call this my best result with pork!

Joined Apr 3, 2008
You will just have to start at a very high temperature for 15 minutes or so and then turn the temp down for the remainder of cooking.  May I ask, what benefit have you seen so far by getting an induction stove?

Chris that's a good slather rub.  I make mine with a specialty mustard, usually horseradish mustard and then I mix in crushed fennel seeds, thyme, garlic, lemon, olive oil, a little cumin and some ceyenne.

Sounds like your'e going to have to serve a gravy with this, especially since it will be slightly overcooked.  I just came across this recipe from another forum for a mustard sauce that goes really well with pork, particularly ham but you're welcome to it.

Mustard sauce

1 tablespoon flour

80g white sugar

1 tablespoon French mustard

 250ml milk

2 egg yolks

50g tarragon vinegar. (or regular white wine vinegar and a small amount of fresh tarragon.)
  1. In a small bowl, mix together the flour, sugar and mustard until blended.
  2. Whisk together the milk and egg yolks in a saucepan, and slowly whisk in the mustard mixture.
  3. Stir in the vinegar. Whisking constantly, bring the mixture to a boil over medium heat, reduce heat, and simmer until thickened.


Staff member
Joined Mar 29, 2002
If you have a flat cast iron grill/griddle, you can use that on the induction, then place the roasting pan on top of that to transfer heat via the cast iron. This won't be ideal by any stretch but would get the job done.


Joined Dec 14, 2006
Thank you for the suggestions...I think I'm going to do the rub and the mustard sauce.  Amazingly, my local supermarket had both fennel seeds and tarragon vinegar (although fresh herbs were a different matter).

No griddle.  I don't think you're supposed to bridge 2 elements on this range either.

KK, regarding induction...   I bought an Electrolux induction range with two ovens several months ago as part of an extensive kitchen renovation.  I had tried the Burton induction plate previously and was impressed.  The temperature control is far superior to conventional electric, and induction doesn't throw off anywhere near as much heat into the kitchen.  Unfortunately, this particular range has had a lot of problems.  The induction controls didn't work right on arrival, nor did either oven.  After 4 service visits, the induction top and one oven work fine, the other oven still doesn't.  I really want/need 2 ovens, so I recently bought a countertop convection microwave.  The technical glitches and trying to figure out what pots can be used where have really added a new dimension to planning a dinner party.  I've been missing my old GE electric range this week. 

KYH, if you're following this, I discovered that ALL my guests like baked beans.  So we're having those.  Very haute cuisine.  I'm baking them in a CROCKPOT.  And I just found two STONES in the beans.  /img/vbsmilies/smilies/rollsmile.gif
Joined Apr 3, 2008
Hey now baked beans might not be haute cuisine but they are so tasty.  I'm never too snobby to serve good food.

I have my suspicions about induction cooking.  I hope the troubles you are having can get sorted.  I find electric impossible to cook with and thank my lucky stars every day that I have a gas oven and cooktop.  Nothing beats the control and response of a flame.  Let us know how the mustard sauce works out, I've actually never made it before but plan on making it next time I serve a pork roast.
Joined Feb 1, 2007
KYH, if you're following this,.........

Is there a particular reason those comments were directed at me?


Joined Dec 14, 2006
KYH, just because you provided a lengthy (and helpful) answer to my first post about my dinner party for the picky eater and food allergy crowd, as well as your comments in the threads about crockpot use and stones in legumes.

KK, the mustard sauce was great.  I whisked everything together at once instead of in steps.  I couldn't quite figure out how much 50g of tarragon vinegar was, so I just added some until it tasted right.  And also some fresh tarragon when I took it off the heat.  It was kind of sweet/sour, tangy, and mustardy all at once.
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