Sunbeam 08EM1 - Manual (Page 23)

43
This recipe is ideal for using
the Dual Cycle Mode. This recipe is ideal for
using the Auto Cook Mode.
44
This recipe is ideal for using
the Dual Cycle Mode. This recipe is ideal for
using the Auto Cook Mode.
Main Courses
Pork and Sausage:
Smothered Autumn Pork Roast
2 boneless pork loins, about 2-3 pounds each
4 apples, peeled, cored and sliced
2 large onions, peeled and sliced
Salt and freshly ground pepper to taste
1. Season the pork loins well with salt and freshly ground pepper.
2. Place pork in bottom of stoneware and place apples and onions on top.
3. Cover; cook on LOW for 10-12 hours or on HIGH for 6-8 hours, until meat
pulls apart easily. Transfer pork to cutting surface and let rest for 10
minutes before slicing into
1 / 2 - 3 / 4 inch pieces.
4. Top pork slices with apples and onions.
Serves 10-12
Main Courses
Pork and Sausage:
Pork Tenderloin with Figs, Apricots, and Shitake
Mushrooms
3 pounds pork tenderloin, rinsed, dried, and trimmed of excess fat
or
silver skin
2 tablespoons olive oil
3 large Vidalia onions, sliced into
1 / 4 -inch slices
2 cups sliced shitake mushrooms (4 or 5 stemmed mushrooms)
20 dried figs
1 cup dried apricots, chopped
3 tablespoons balsamic vinegar
1 / 2 cup chicken stock
2 tablespoons chopped fresh sage
Salt and freshly ground pepper
1. Heat olive oil in sauté pan. Season pork tenderloin with salt and pepper,
sear all sides in sauté pan, and remove from heat.
2. Layer onions in bottom of stoneware, place tenderloin on top, and add
mushrooms, figs, and apricots.
3. In a separate bowl, combine balsamic, stock, and sage; pour over other
ingredients.
4. Cover; cook on LOW for 6-8 hours or on HIGH for 3-5 hours, tossing
ingredients several times to ensure even cooking, until meat is tender
and onions have softened
5. Remove tenderloin, let rest for 5 minutes. Adjust seasoning to taste
and cut into 3 / 4 -inch slices. To serve top pork with the figs, apricots and
mushrooms and broth.
Serves 4-6
6 QT Smart-Set 08EM1.indd Sec1:43-Sec1:44 6 QT Smart-Set 08EM1.indd Sec1:43-Sec1:44 4/17/08 6:21:22 PM 4/17/08 6:21:22 PM