Oster TSSTTVFDMAF Manual De Instrucciones página 31

Roasted Turkey Breast with Aromatic Vegetables
1 small turkey breast
2 stalks celery, cut into ¼ inch dice
2 cloves garlic, peeled
1 lemon, halved
1 or 2 sprigs each of fresh rosemary and
fresh thyme
Preheat Oster Countertop Oven to 230°C. Sprinkle vegetables in bottom of an 11 inch
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baking pan with 1 ½ - 2 inches sides and top with turkey breast. Tuck garlic and herbs under
breast. Squeeze lemon on top of turkey and season with chili powder, salt and pepper. Cook
for 25 minutes. Reduce oven temperature to 160°C and pour broth into bottom of pan, about
1 inch up the sides of the pan. Continue cooking until turkey juices run clear and it reaches
internal temperature of 85°C.
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
Preheat Oster Countertop Oven to 190°C. Coat pork with Dijon mustard. In a small bowl,
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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.
RECIPES
Chili powder
1 small onion, cut into ¼ inch dice
Kosher salt and pepper
3 small carrots cut into ¼ inch dice
1 ½ cups chicken broth
2 tablespoons olive oil
3 tablespoons fresh thyme, stemmed
1 tablespoon Kosher salt, plus additional
for potatoes
1 teaspoon freshly cracked black pepper,
plus additional for potatoes
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