Oster TSSTTV0001 Manual Del Usuario página 10

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
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
Preheat Oster
®
inch 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 325°F
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 180°F.
Mustard and Herb Pork Tenderloin with Roasted Potatoes
1 package pork tenderloins, 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
3 tablespoons fresh thyme, stemmed
1 teaspoon freshly cracked black pepper,
1 tablespoon Kosher salt, plus additional for potatoes
Preheat Oster
®
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 toaster oven. Spread potatoes around pork and 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.
Toaster Oven to 450°F. Sprinkle vegetables in bottom of an 11
Toaster Oven to 375°F. Coat pork with Dijon Mustard. In a small
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