Food Scientists Approve Pork in Oven . . . Under Certain Conditions

Is it OK to microwave pork roasts?

In the beginning we were told no, that pork failed to cook evenly or fully in the microwave and, therefore, might not be safe to eat.

But food scientists have recently announced that pork can be safely microwaved if each of the following conditions is met:

--The container must be tightly covered--with a lid, not with vented plastic wrap. Covering pork, researchers have found, means that it will cook more thoroughly and evenly.

--The roast must be begun briefly on HIGH, then finished on MEDIUM, which ensures a slow, uniform cooking. It also ensures juicier meat.

--The roast must be inverted and rotated 180 degrees when half cooked.

--The roast must reach an internal temperature of 170 degrees and then be allowed to stand 10 minutes. Always spot-check the internal temperature in several areas before removing a pork roast from the microwave, then again after it has stood 10 minutes. At 170 degrees the meat will be succulent and utterly safe.

As for which cuts of pork microwave best, top-quality loins about four inches in diameter, either bone-in or boned and rolled, in the three- to four-pound category microwave splendidly. To figure the number of servings, allow one-third to one-half pound boneless pork per serving and one-half to three-quarters pound of bone-in meat.

ROAST LOIN OF PORK

1 (3- to 4-pound) pork roast

1/4 teaspoon freshly ground black pepper

Crushed garlic

Rubbed sage, crumbled leaf marjoram and rosemary or thyme, optional

Trim away all but 1/4 inch exterior fat from roast, then score lightly. Sprinkle with 1/4 teaspoon freshly ground black pepper and then rub with crushed garlic and rubbed sage, crumbled leaf marjoram, rosemary or thyme. Let roast stand 1 1/2 to 2 hours at room temperature before microwaving. Refrigerator-cold meats are less likely to cook evenly.

Do not salt roast. Salt accelerates heating and can actually toughen meat. Measure diameter of roast, then weigh to determine precise microwave time.

Place roast, fat side down, on rack in deep casserole. Insert microwave-safe meat thermometer in center of largest muscle touching neither fat nor bone. Or use automatic temperature probe according to manufacturer’s directions. (Probe is surest way to tell when pork is done although method is not recommended for roasts of less than 2 pounds.)

Cover casserole with tight-fitting lid and microwave pork on HIGH (100% power) 5 minutes. Reduce power to MEDIUM (50% power) and continue microwaving, allowing 14 to 16 minutes per pound for bone-in roasts and 15 to 17 minutes per pound for boned and rolled.

At half time, turn roast fat side up and rotate casserole 180 degrees. Continue microwaving on MEDIUM until internal temperature reaches 170 degrees.

Let pork roast stand, still covered, 10 minutes. Test temperature in several places. If not at least 170 degrees throughout, cover and continue microwaving on MEDIUM in 5-minute increments.

Variation: For Pineapple Sweet-Sour Pork, microwave pork to 170 degrees as directed. Drain off drippings and spread 1/2 cup Pineapple Sweet-Sour Sauce over pork. Microwave, uncovered, on MEDIUM 5 minutes, basting with additional sauce at half time. Let roast stand, covered, 10 minutes. Transfer to hot platter, spoon some casserole sauce on top and serve.

Pineapple Sweet-Sour Sauce

1 (8-ounce) can crushed pineapple

Pineapple juice

1/2 cup pineapple jam

1/4 cup light brown sugar, packed

1/4 cup cider vinegar

1 tablespoon soy sauce

1/2 clove garlic, peeled and crushed

1/4 teaspoon prepared spicy brown mustard

1/8 teaspoon ground ginger

2 tablespoons cornstarch

2 tablespoons cold water

Drain pineapple, reserving liquid. Add enough pineapple juice to equal 1 cup. Combine pineapple juice, jam, brown sugar, vinegar, soy sauce, garlic, mustard and ginger in 6-cup measure. Microwave, uncovered, on HIGH (100% power) 4 1/2 to 5 minutes, stirring at half time, until boiling.

Combine cornstarch with water. Blend into pineapple mixture and microwave, uncovered, on HIGH 1 minute, stirring at half time, until mixture boils and thickens. Add pineapple and microwave, uncovered, on MEDIUM-LOW (30% power) 2 minutes. Makes 2 1/2 cups.

Note: In ovens of less than 600 watts, increase cooking times about 15%.