Oster 4783 Cookbook page 34

PORK TENDERLOIN WITH APRICOT GLAZE
4 to 6 servings
3/4 cup apricot preserves
2 tablespoons soy sauce
1 tablespoon vinegar
1 tablespoon Dijon-style mustard
1 teaspoon ground ginger
l/4 teaspoon ground black pepper
2 pork tenderloins, about 1 l/2 to 1 3/4 pounds
1 tablespoon Dijon-style mustard
For glaze, in blender container combine preserves, soy sauce, vinegar, 1 tablespoon
mustard, ginger, and pepper. Blend until smooth. Set aside. Brush pork tenderloins
with the remaining mustard. Tie together lengthwise with string, place on the spit and
screw the spit onto the basket. Close door and cook until internal temperature reaches
150°F to 155°F (approximately 30 to 40 minutes). Brush meat with apricot mixture
every 15 minutes and again at the end. Slice to serve. Pass remaining glaze mixture, if
desired.
MAPLE-MUSTARD PORK RIBS
l/4 cup maple syrup or l/4 cup dark corn syrup and a few drops maple flavoring
2 tablespoons prepared mustard
1 tablespoon Worcestershire sauce
l/8 to l/4 teaspoon Tabasco sauce
2 to 2 pound pork loin back ribs
Combine maple syrup, mustard, Worcestershire sauce and Tabasco sauce. Mix well
with wire whip. Place ribs on spit by weaving onto spit in an "S" shape. Close door
and cook until tender or until internal temperature reaches 150°F to 155°F (approxi-
mately 1 hour). Brush with maple mixture after 30 minutes in rotisserie and occasional-
ly during remaining cooking time. Brush again at end of cooking period. Cut into 2 to
3 rib portions to serve.
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