Fagor America 670040380 Manuel D’Utilisation
23
ENGLISH
HONEY BOURBON PORK TENDERLOIN
So simple, yet delicious enough for a dinner party!
Ingredients (Serves: 4)
2 pounds pork tenderloin, trimmed
¼ cup honey
¼ cup soy sauce
2 tablespoons bourbon whiskey
¼ cup honey
¼ cup soy sauce
2 tablespoons bourbon whiskey
Blend honey, soy sauce and whiskey in small saucepan. Heat over medium heat
to blend flavors. Trim pork and sprinkle with olive oil, salt and pepper. Place pork
on frying pan and place on high rack in oven. Roast at 450ºF for 10 minutes on
each side. Let rest 10 minutes and slice into ½ inch slices. Spoon sauce over
pork.
to blend flavors. Trim pork and sprinkle with olive oil, salt and pepper. Place pork
on frying pan and place on high rack in oven. Roast at 450ºF for 10 minutes on
each side. Let rest 10 minutes and slice into ½ inch slices. Spoon sauce over
pork.
HONEY-PECAN CRUSTED CHICKEN
Better than fried and so much better for you!
½ teaspoon salt
¼ teaspoon black pepper
1 pound chicken tenderloins
¼ cup honey
2 tablespoons Dijon mustard
¾ teaspoon paprika
¼ teaspoon garlic powder
1 ¼ cup cornflake crumbs
½ cup pecan pieces, finely chopped
Cooking spray
¼ teaspoon black pepper
1 pound chicken tenderloins
¼ cup honey
2 tablespoons Dijon mustard
¾ teaspoon paprika
¼ teaspoon garlic powder
1 ¼ cup cornflake crumbs
½ cup pecan pieces, finely chopped
Cooking spray
Sprinkle salt and pepper evenly over chicken. Combine honey, mustard, paprika,
and garlic powder in a zip-loc bag and add chicken tenders, making sure all are
covered in sauce. Combine cornflakes and pecans in a shallow dish. Coat each
tender in crumb mixture and put on frying pan (8 to a frying pan).
and garlic powder in a zip-loc bag and add chicken tenders, making sure all are
covered in sauce. Combine cornflakes and pecans in a shallow dish. Coat each
tender in crumb mixture and put on frying pan (8 to a frying pan).
On low rack, at 400ºF, bake chicken 7 minutes, turn and bake 5 minutes more.
Halogen Oven Manual_Revn Nov10.indd Sec2:23
Halogen Oven Manual_Revn Nov10.indd Sec2:23
11/17/10 7:45 PM
11/17/10 7:45 PM