Oster TSSTTVCG05-1MX Instruction Manual page 28

MUSTARD AND HERB PORK TENDERLOIN WITH ROASTED POTATOES
1 package pork tenderloin,
1 ½ - 2 pounds
5 cloves garlic, peeled and minced
3 tablespoons Dijon mustard
6 small Yukon Gold potatoes, quartered
3 tablespoons fresh rosemary, stemmed
and chopped
2 tablespoons olive oil
Preheat Oster Countertop Oven to 375°F. Coat pork with Dijon mustard. In
®
a small bowl, combine 2 tablespoons of rosemary, 2 tablespoons of thyme, salt,
pepper and garlic. Spread over pork tenderloins and place in a large baking dish
that fits comfortably inside countertop oven. Spread potatoes around pork drizzle
with olive oil. Sprinkle potatoes with salt and pepper and remaining 1 tablespoon of
rosemary and thyme. Cook for ½ hour or until pork tenderloin is no longer pink in the
center. Remove pork, cover with foil and set aside. Check potatoes by piercing with
fork to see if tender and cook for an additional 15-20 minutes if necessary.
RECIP E S
3 tablespoons fresh thyme, stemmed
1 tablespoon Kosher salt, plus additional
for potatoes
1 teaspoon freshly cracked black pepper,
plus additional for potatoes
E n g l is h -13