In the NuWave Oven, of course!
Boneless pork loin is a very healthy cut of meat, due to the fact that it has very little fat. The problem with is is that for one thing, it can taste bland, and for another, it can easy dry out while cooking.
This can be very easily avoided with the NuWave Oven. I promise you, as long as you follow the instructions, you will end up with the most succulent, flavorful boneless pork loin ever!
Here, I used a spice rub to *marinate* the loin for several hours. This can be any spice blend you like. I used Emeril’s *Rib Rub* here, as it has a robust flavor and adds a lot to the otherwise bland pork meat. Another good choice would be Chef Paul Prudhomme’s Meat Magic Seasoning Blend. Both the Emeril and Chef Paul spices can be found in most decent supermarkets. Or just use your own favorite seasoning mix, either store-bought or homemade.
Pat the roast dry. Then rub on as much or as little of your selected seasoning as you’d like. I don’t measure, I just sprinkle it out of the container. Rub it in really well, on all sides. Then wrap it in aluminum foil, put in the fridge, and let marinate for about 3 hours, or more.
When it is time to cook, unwrap the pork roast and place it on the 1-inch rack in the NuWave, fat side up. If your roast is 3 pounds or more, cook it on HIGH for 25 minutes per pound. If it is a smaller roast, such as the 2-pound one that I had, cook for just 20 minutes per pound. This is for roasts that are completely thawed.
Halfway into the cooking, remove the dome from the NuWave and turn the roast over. This enables it to brown well on all sides. Put the dome back on and resume cooking.
The internal temp should be 160° F.  It’s okay of it only measures at 140° when the time is up, because it will continue to cook as it rests. All roasted meats need a resting time of 5-10 minutes before slicing. Tent it with some foil, on a cutting board, to keep warm.
When sliced, the meat comes out with a very slight pinkness inside, not medium-rare, but not overcooked, either. Remember that trichinosis has been bred out of today’s pork, so cooking it until it is tough and chewy is no longer necessary. A very slight pinkness inside is perfectly safe. Also, you cannot catch swine flu from eating pork…amazing how many people still believe that!
What’s next for the NuWave? Maybe burgers. A while back, I bought Hubert Keller’s Burger Bar cookbook. Keller owns several restaurants, some that are in Las Vegas hotels, including Burger Bar, in the Mandalay Bay hotel, which is the subject of the book. He has a TV show on PBS called Hubert Keller’s Secrets of A Chef, which I enjoy. He demonstrates one of his yummie burgers at the end of each show, and the book gives even more detailed informations.
I bet burgers would cook up well in the NuWave. We shall see!
