Pork roast with apricot sauce.
A Sunday roast is a classic in many western households. The idea of trying to recreate that without an oven was a bit daunting. I gave it a try anyway and was surprised to find that, with a small roast, it’s actually not too difficult. I made an apricot sauce to go with my roast because pork pairs well with the tangy fruit.
Ingredients for 1 roast
1 2lb pork roast
salt and pepper to taste
1 tbsp butter
1 tbsp mustard
1/4 cup apricot jam (orange marmalade will also work)
1 cup vegetable stock
The salt and pepper are used as a simple rub for the meat. Roasting brings out a lot of natural flavors, so it isn’t really necessary to get to creative with spices or marinades. Just make sure that the whole roast gets a bit of salt and pepper.
In your rice cooker, melt the butter and set the machine to cook. It’s important that the butter be melted and the pot of your cooker be very hot because now you’re going to sear the meat. Searing cooks the outside quickly and seals in juices. Roasting is done by cooking slowly, which can dry out the meat, so don’t skip this step. When you sear meat, you need to get each side well browned including the ends. If your rice cooker won’t get hot enough, or won’t stay hot, you can also do this step on the stove. I like to make mashed potatoes with pot roast, so I don’t have enough room left on the stove to sear the roast as well.
Partially seared pork roast.
Normally a roast would be put into the oven in the same pan it was seared in, but I’ve never seen a toaster oven large enough to hold a pan like that. That means you’ll have to move the roast to a baking pan that will fit in your toaster oven. Don’t worry about lining your pan with foil. You can if you like, but I don’t find it necessary. You can also skip the step where you would normally tie up your roast to help it keep its shape because the string can catch fire if it’s too close to the heat source in a toaster oven.
Now just put it in your toaster oven with the temperature set to 300 F using both heat sources. If you can’t get a low enough temperature with both sources, just use the lower one. Set your timer to 20 minutes. After 20 minutes, turn your roast about a third of the way around. Then cook for another 20 minutes and turn again. Then cook for another 20 minutes. In total, your roast should could for about an hour. If your’s is smaller than 2 lbs, try doing 15 minute intervals.
After second 20 minutes.
Typically a roast wouldn’t be turned at all while cooking, but toaster ovens heat a bit unevenly. After the full hour you will need to check the meat to see if it’s done. The best way is to check the temperature. According to the USDA the lowest temperature at which it’s safe to eat pork is 145 F. At this temperature the meat will still be a bit rare. However, if you don’t have a thermometer, it’s better to cook until there is no pink left, just to be safe. Check the meat color by cutting into the thickest spot.
Finished pork roast that I’ve begun to slice up.
Notice that the outside should be well cooked and have some crispy spots, while the inside is juicy and slices easily.
While your roast is cooking you can start on the sauce. The pot of your rice cooker, or pan on your stove top is you used that, will have bits of pork left in it from searing the roast. Turn it up to cook and let the pan heat through. Add the vegetable stock to deglaze the pan. If the pan is hot enough, it will sizzle immediately. Now, just add the mustard and the apricot jam and stir to a smooth consistency. The sauce will thicken slightly. Pour the sauce over the finished roast and even on your mashed potatoes.
Just adding the apricot jam to the sauce.