Ecipes – Oster TSSTTVCG01 User Manual

Page 13

English-13

eCipes

ustard

and

erb

ork

enderLoin

With

oasted

otatoes

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

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

Preheat Oster

Toaster Oven to 375°F. Coat pork with Dijon mustard. In

a small 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 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.