English-13
ROASTED TURKEY BREAST WITH AROMATIC VEGETABLES
1 small turkey breast
2 stalks celery,
cut into ¼ inch (0.6 cm) 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 (0.6 cm) dice
Kosher salt and pepper
3 small carrots,
cut into ¼ inch (0.6 cm) dice
1 ½ cups chicken broth
Preheat Oster
®
Countertop Oven to 450 °F (230 °C). Sprinkle vegetables in bottom of an 11 inch
baking pan with 1 ½ - 2 inches (3.5 - 5 cm) 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 (165 °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 180 °F (80 ºC).
MUSTARD AND HERB PORK TENDERLOIN WITH ROASTED POTATOES
1 package pork tenderloin,
1 ½ - 2 lbs (0.7 - 0.9 kg)
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
®
Countertop Oven to 375 °F (190 °C). 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.
