Cuisinart TOB-50BC Instruction Booklet page 16

Asian 5-Spice Pork Tenderloin
Makes 4 to 6 servings
2 tablespoons light soy sauce
2 tablespoons brown sugar
1 tablespoon hoisin sauce
1 tablespoon dry sherry or mirin
1 tablespoon minced fresh ginger
1 tablespoon minced green onion
2 teaspoons Asian toasted sesame oil*
1-2 cloves garlic, peeled and minced
½ teaspoon 5-spice powder*
½ teaspoon kosher salt
1 pork tenderloin, about 1¼ to 1½ pounds
½ cup chicken stock
Combine the soy sauce, brown sugar, hoisin sauce, sherry, ginger,
green onion, sesame oil, garlic, 5-spice powder and salt in a resealable
freezer-weight bag and stir . Trim any excess fat and silver skin from the
pork tenderloin . Place the pork tenderloin in the marinade for 30
minutes at room temperature or up to 8 hours in the refrigerator .
Place the rack in position A and preheat toaster oven to 450°F . Line the
baking pan with foil; then place the roasting rack in the pan .
Remove tenderloin from marinade, allowing excess to drain off . Place
excess marinade in a small saucepan with the chicken stock . Turn the
narrow end of the tenderloin under and attach with a toothpick or
skewer so that the tenderloin is an even thickness .
Roast the tenderloin for 15 to 18 minutes, turning after 9 minutes . While
the pork is roasting, heat the reserved marinade until it bubbles for 5
minutes; lower heat and cook until reduced by half and thickened – this
can be served as a sauce for the pork . When pork has reached an
internal temperature of 150°F when tested with an instant-read
thermometer, remove it from oven . Cover loosely and let rest for 10 to
16
15 minutes before slicing . Slice the tenderloin crosswise into thin slices
and serve with sauce .
*Can be found in most well-stocked grocery stores or in any Asian
grocery store .
Nutritional information per serving (6 servings):
Calories 166 (29% from fat) • carb. 6g • pro. 22g • fat 5g • sat. fat 1g
• chol. 58mg • sod. 706mg • calc. 17mg • fiber 0g
Baked Potatoes
Why turn on the big oven just to bake potatoes when the toaster oven
does such a good job?
Makes 4 servings
4 Idaho or russet potatoes, about 8-11ounces each
1 teaspoon extra virgin olive oil
Place the rack in position B and preheat the toaster oven to 400ºF .
Scrub the potatoes thoroughly and dry . Lightly rub each potato with ¼
teaspoon of the olive oil . Use a fork to prick potatoes about 6 to 8
times . Place directly on the rack and bake until soft and easily pierced
with a knife, about 55 to 60 minutes . Remove from the oven .
To serve, pinch open the top, fluff the interior with a fork and serve
topped with butter, extra virgin olive oil, margarine, or sour cream, as
desired . Add kosher or sea salt and freshly ground pepper to taste .
Variation: Substitute sweet potatoes or yams for baking potatoes .
Nutritional information per serving (8-oz. potato):
Calories 167 (1% from fat) • carb. 36g • pro. 4g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 12mg • calc. 14mg • fiber 5g