The Flavorista's Handbook - Eastman Outdoors Reveo Food Processor/Tumbler Instruction Book

The Flavorista's Handbook:

Recipes to enlighten the masses.
Pork
Rosemary Pork
Ingredients
4 lbs Pork loin
Marinade
1/2 C Orange juice
1 tsp Fresh rosemary
1/4 C Honey
Procedure
1. Blend liquid ingredients with dry spices
2. Add pork loin and marinade to barrel
3. Attach hose and MariVac
4. Tumble 20 minutes. Grill, bake, broil or sauté
5. Bake covered at 350°F for 1 hour
6. Uncover and bake until an internal
temperature of 160ºF has been reached, or
to your desired taste.
Jamaican Pork Chops
Ingredients
2 lbs Pork chops
1/4 C Crushed pineapple
Marinade
1/4 C Reveo Rasta Riot™ Jamaican
Jerk Dry Marinade Base
1/4 C Water
Procedure
1. Blend liquid ingredients with dry spices
2. Add pork chops and marinade to Reveo
barrel
3. Attach hose and MariVac
4. Tumble 20 minutes. Grill, bake, broil or sauté
5. Cook until an internal temperature of
160ºF has been reached, or to your
desired taste.
Honey Mesquite Pork Ribs
Ingredients
2 lbs Pork ribs, country style
Marinade
1/2 C Reveo Hive Uprising™
Honey Mesquite Dry Marinade
Base
1/2 C Orange juice
1/4 C Olive oil
1/4 C Water
Procedure
1. Blend liquid ingredients with dry spices
2. Add pork ribs and marinade to Reveo
barrel
3. Attach hose and MariVac
4. Tumble 20 minutes
5. Bake covered at 350ºF for one hour,
basting every 15 minutes after the first 30
minutes. Cook until tender and serve with
basting liquid from roasting pan.
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