Thai Pork Tenderloin; Adobo Cutlets; Pork Chops With Mustard Sauce; Kielbasa Casserole With Rice - NuWave Elite 20501 Manual

Thai Pork Tenderloin

2 pork tenderloins (about 12 ounces each)
2 cloves garlic, minced
1 tablespoon chopped ginger root
(1 teaspoon dry ginger root)
2 tablespoons chopped fresh cilantro
3 tablespoons Hoisin sauce
2 tablespoons lime or lemon juice
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons sweet asian chili sauce
In small bowl combine garlic, ginger,
cilantro, Hoisin, lime juice, soy sauce,
sesame oil and chili sauce. Arrange
tenderloins in single layer in dish just
large enough to hold them. Pour sauce
over meat, turning to coat. Cover and
refrigerate for 1 to 4 hours. If you plan
to freeze, do so in appropriate plastic
bag. Place tenderloins on the 3-inch
rack and cook at 375 degrees for 15-17
minutes per side if thawed, 22 to 24
minutes per side if frozen (keep in mind
these are estimates). When juices run
clear, tenderloin is cooked (internal
temperature of 170 degrees F). Let meat
rest for 5 minutes before cutting. Slice
meat on diagonal.
(6 servings)

Adobo Cutlets

1 (4-6 ounces) pork cutlet
2 tablespoons white vinegar
Adobo seasoning
(available in Mexican food stores)
chopped radishes for garnish
Place cutlet in shallow oven safe dish
and season with Adobo, mixed with
vinegar. Place dish on 3-inch rack and
cook at 400 degrees for 10 minutes,
or until juices run clear. Sprinkle with
radishes and serve.
(1 serving)

Pork Chops with Mustard Sauce

2 tablespoons butter
1 tablespoon prepared mustard
1 tablespoon cream
1/2 teaspoon dried tarragon
1 (4-6 ounces) pork chop
Salt & pepper to taste
Mix first five ingredients and spread over
surface of pork. Place chop in shallow
dish and cook at 350 degrees for 5-6
minutes per side on 3-inch rack, or until
juices run clear.
(1 serving)

Kielbasa Casserole with Rice

& Vegetables
1 can (10 3/4-ounce) condensed cream
celery soup, undiluted
3/ 4 cup water
1 tablespoon butter or margarine
1 1/2 cups instant rice
1 pound sausage, sliced into 1/2-inch
pieces
1 (10-ounce) package frozen peas,
thawed
1 (10-ounce) package frozen corn,
thawed
1 (4-ounce) cup shredded cheddar
cheese
In medium saucepan, combine soup,
water, and butter. Bring to a boil, mixing
until smooth. Stir rice into soup mixture,
cover and let stand 5 minutes. Stir in
sausage, peas and corn. Place rice
mixture in oven-safe dish and cook at
350 degrees for 18-20 minutes. Top with
cheese and cook 1 to 2 minutes more,
or until cheese melts.
(4-6 servings)
Complete Cookbook
Pork
65