“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
16
2
tbsp.
Smoky
Barbecue
Rub
Smoky
BBQ
Sauce
(recipe
to
follow)
Trim
fat
and
silver
skin
from
tenderloin
using
the
Forged
Boning
Knife.
Brush
with
oil
and
rub
seasoning
onto
pork.
Place
into
baker,
tucking
narrower
end
under
to
create
a
uniform
thickness.
Evenly
rub
pork
with
barbecue
rub.
Cover
and
microwave
on
HIGH
for
6
‐
10
minutes
or
until
internal
temperature
reaches
150.
Remove
from
microwave,
keep
it
covered
for
10
minutes
allowing
the
temperature
to
rise
to
160.
Top
with
Smoky
Barbecue
Sauce
and
server
as
main
dish,
or
shred
meat
and
use
in
sandwiches.
SMOKY
BARBECUE
SAUCE
1
cup
ketchup
2
Tbsp
Smoky
Barbecue
Rub
¼
cup
brown
sugar
2
tsp
cider
or
white
vinegar
Combine
ingredients
and
bring
to
boil,
stir
occasionally.
MINIATURE
BARBECUE
PORK
SANDWICHES
Cut
1
medium
onion
into
1/4
‐
inch
thick
slices.
Arrange
onion
slices
over
bottom
of
the
Deep
Covered
Baker.
Prepare
pork
as
above.
Place
over
onion
and
microwave
as
directed.
Cut
pork
into
¼
inch
thick
slices.
Arrange
sliced
pork
evenly
over
8
small
rolls.
Top
pork
with
onions.
Spread
about
1
teaspoon
Smoky
Barbecue
Sauce
over
top
half
of
each
roll.
Place
top
on
Sandwiches
and
serve.
BARBECUE
PORK
SALAD
Prepare
pork
as
directed.
For
dressing,
combine
¼
cup
ranch
salad
dressing
and
1
tsp
Smoky
Barbecue
Rub.
Cut
pork
into
strips.
Thinly
slice
half
of
a
medium
red
onion.
In
large
bowl,
combine
1
package
(7
ounces)
Iceberg
lettuce
salad
mix
and
2
cups
Cole
slaw
mix;
top
with
onion,
1
cup
thawed
frozen
corn
and
pork.
Drizzle
with
dressing.
CARIBBEAN
‐
STYLE
PORK
TENDERLOIN
Fix
as
above,
replace
the
Smoke
Barbecue
Rub
with
Asian
Seasoning
Mix
or
Jamaican
Jerk
Rub.
And
serve
with
Mango
Salsa.
MANGO
SALSA
1
Mango
1
jalapeno
pepper,
stemmed
and
seeded
2
tablespoons
finely
diced
red
bell
pepper
2
tablespoons
thinly
sliced
green
onion
with
top
1
lime
Coarsely
chop
mango
and
finely
chop
jalapeno
pepper.
Finely
dice
bell
pepper,
thinly
slice
green
onion.
Zest
&
Juice
lime.
Combine
mango,
peppers,
green
onions,
lime
zest
and
juice;
mix
gently.
Cover
refrigerate
until
ready
to
serve.
JERK
PORK
TENDERLOIN
WITH
RICE
Slice
1
medium
red
bell
pepper
into
thin
strips,
arrange
evenly
over
bottom
of
baker.
Prepare
pork
as
directed,
substituting
Jamaican
Jerk
Rub
for
barbecue
rub.
Slice
pork;
serve
over
rice.
Sprinkle
with
sliced
green
onions.
SOUTHWEST
PORK
FAJITAS
Slice
1
medium
onion
and
1
medium
green
bell
pepper;
arrange
evenly
over
bottom
of
baker.
Add
1
pressed
garlic
clove
to
baker.
Prepare
pork
as
directed,
substituting
Southwestern
Seasoning
Mix
for
barbecue
rub.
Slice
pork
into
strips,
return
to
baker
and
toss
with
onion
and
pepper.
Serve
with
warm
tortillas.
Garnish
with
shredded
cheese,
salsa,
sour
cream
and
guacamole,
if
desired.
OVEN
RECIPES
BACHELORS
ROAST
1
‐
3
pound
roast
1
or
2
onions
1
‐
2
Garlic
Cloves
1
can
of
Coke
2
cups
of
ketchup
