25
* Spicy Pork Tenderloin
A fast entrée that will delight everyone in the family.
1 Tablespoon chili powder
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon Italian seasoning
1/4 teaspoon ground cumin
1 Tablespoon minced garlic
1 1-pound pork tenderloin
Combine chili powder, oregano, salt, Italian seasoning, cumin and
garlic in a small bowl. Generously press the spice mixture into the
pork, coating each side. Place the tenderloin in the Adjustable Flat
Basket and insert in the Rotisserie. Set the Timer for 45-75 minutes
or until done. The pork is cooked when the temperature is 160ºF
on the meat thermometer. Slice the tenderloin thinly and serve.
Serves 4.
8
Introduction
Your Baby George
™
Rotisserie is a full-featured Rotisserie with a
powerful motor and a heavy-duty Rotisserie Bar Assembly.
Complete with all the accessories you’ll need, your Baby George
™
Rotisserie allows you to cook anything from delicate fish or vegeta-
bles to poultry items and hamburgers! Cook fish or hamburgers in
the Adjustable Flat Basket and roasts or poultry on the Rotisserie
Bar Assembly. Any way you cook it—it’s healthy and delicious!
Rotisserie
Foods which are cooked on a Rotisserie are extra flavorful,
because they are self-basted with their own juices. Foods are more
healthful as fat can drip down, away from the food during cooking.
Carefully center food (especially food with a bone in it) on the
Rotisserie Bar Assembly, as unbalanced food will cause a jerking
motion during cooking. This causes undue stress on the Motor.
Adjust food as necessary.
No food should touch the Heating Element or walls of the unit. Use
cooking string to tie all poultry; some meats also require tying. Trim
food if necessary.
Before cooking poultry, clean inside of cavity removing giblets and
neck, then tie bird with cooking string. Secure legs together with
string and secure with a knot. Or, use the legs-ties that may come
on the bird. Next, truss the thighs by wrapping string around the
largest part of the thigh and secure with a knot. Wrap string around
breast securing wings snugly next to body of bird and secure with
a knot. Cut off excess string. Refer to the "Cooking Chart" for max-
imum size of food.
