Manual Ronco 3000 Series Rotisserie (page 27 of 32) (English)

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Rotisserie

Jamaican Jerk Pork Tenderloin

2 Pork Tenderloins (About 1 ½ to 2 Pounds Total)

2 tablespoons Chopped Fresh Cilantro

1 tablespoon Finely Minced Fresh Ginger

¼ cup Dark Rum

2 tablespoons Fresh Lime Juice

2 tablespoons Olive Oil

2 tablespoons Light Brown Sugar

1 cup Soy Sauce

½ teaspoon Nutmeg

¼ teaspoon Cayenne

¼ teaspoon Ground Allspice

¼ teaspoon Ground Cinnamon

¼ teaspoon Salt

Combine all ingredients except the pork in a ﬂat baking dish. Reserve 1/3 of the

marinade and keep it separate. Trim all fat and skin from the pork tenderloins and

place them in the marinade. Turn to coat well. Cover and marinate for 15 to 30 minutes

at room temperature. Cook the pork in a Rotisserie Basket for 30 minutes basting it

with the marinade juices often during the last 10 minutes or until the internal temperature

reaches 160°F on a meat thermometer. Slice the pork on the diagonal, place on a

serving platter. Warm the reserved marinade and spoon it over the pork slices and

serve. Serves 4.

Lemon Dill Salmon Steaks

4 Large or 6 Medium Salmon Steaks

¼ cup Fresh Lemon Juice

3 tablespoons Olive Oil

1 tablespoon Minced Fresh Dill or 1 teaspoon Dry Dill Weed

½ teaspoon Salt

½ teaspoon White Pepper

In a small bowl add all ingredients except the salmon. Brush on both sides of the

salmon, wait 5 minutes and repeat. Place the salmon steaks in the Rotisserie Basket.

Cook for 15 to 25 minutes, depending on size of salmon steaks. Serve one salmon

steak per person.

RECIPES 27

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Ronco 3000 Series Rotisserie Manual

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