More roast pork questions...

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!

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.

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.

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.

KYH, if you're following this,.........

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

KCZ that's awesome! Glad it worked out.