Thai Pork Tenderloin - NuWave Pro Plus Manual And Cookbok

Pork Chops with Mustard Sauce
Serves: 1
1 (4 – 6-ounce) pork chop
2 tablespoons butter
1 tablespoon prepared mustard
1 tablespoon cream
½ teaspoon dried tarragon
Salt & pepper to taste
Directions:
1. Mix butter, mustard, cream,
tarragon, salt and pepper;
spread mixture over pork.
2. Place chop in oven-safe dish and
place dish on 3-inch rack.
3. Cook at 350°F for 10-12 minutes
per side, or until juices run clear.
Adobo Cutlets
Serves: 1
1 (4-6 ounce) pork cutlet
1 tablespoon white vinegar
Adobo seasoning
Chopped radishes
Directions:
1. Place cutlet in oven-safe dish and
season with adobo and vinegar.
2. Place dish on 3-inch rack and cook
at 350°F for 12-14 minutes, or until
juices run clear.
3. Sprinkle with radishes and serve.
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Thai Pork Tenderloin

Serves: 6
2 (12-ounce) pork tenderloins
2 cloves garlic, minced
1 tablespoon ginger root, chopped
2 tablespoons fresh cilantro, chopped
3 tablespoons hoisin sauce
2 tablespoons lime or lemon juice
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons sweet Asian chili sauce
Directions:
1. In small bowl, combine all
ingredients except for pork.
2. Arrange tenderloins in single layer
in dish just large enough to hold
them.
3. Pour sauce over meat, turning to
coat.
4. Cover and refrigerate for 1-4 hours.
5. Place tenderloins on 3-inch rack
and cook at 350°F for 12-14
minutes per side if fresh or 18-22
minutes per side if frozen.
6. Let meat rest for 5 minutes before
cutting. Slice meat diagonally.
Tip: You can substitute 1 teaspoon
dried ginger root for fresh.
Tip: For a less spicy version, use 1
tablespoon Asian chili sauce.
Kielbasa Casserole with
Rice & Vegetables
Serves: 4-6
1 (10½-ounce) can condensed cream
of celery soup, undiluted
¾ cups water
1 tablespoon butter or margarine
1½ cups instant rice
1 pound sausage, sliced into ½-inch
pieces
1 (10-ounce) package frozen peas,
thawed
1 (10-ounce) package frozen corn,
thawed
1 cup Cheddar cheese, shredded
Directions:
1. In 3-quart saucepan, combine soup,
water and butter.
2. Bring to boil on Medium-High
(375°F), mixing until smooth.
3. Stir rice into soup mixture; cover
and let stand for 5 minutes.
4. Stir in sausage, peas and corn.
5. Place mixture in oven-safe dish and
place in liner pan.
6. Cook at 350°F for 20-22 minutes.
7. Top with cheese and cook for
additional 1-2 minutes, or until
cheese melts.
Avocado BLTs
Serves: 4
½ pound bacon slices
1 whole baguette, cut into 4 equal
pieces and split open
4 tablespoons extra-virgin olive oil
1 garlic clove, crushed
1 cup salad greens
4 plum tomatoes, cut lengthwise
2 avocados, halved, pitted
and thinly sliced
Salt & pepper to taste
Directions:
1. Cook bacon on 3-inch rack at 350°F
for 10 minutes.
2. Brush bread crust with olive oil and
rub garlic inside bread.
3. Lay bread, crust side up, onto
3-inch rack at 350˚F and grill for
3-4 minutes.
4. Remove bread and build sandwich
with greens, tomatoes and
avocados.
5. Season with salt and pepper.
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