Ronco Oven - Manual (Page 21)

1 Cup Soy Sauce
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½ Teaspoon Nutmeg
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¼ Teaspoon Cayenne
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¼ Teaspoon Ground Allspice
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¼ Teaspoon Ground Cinnamon
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¼ Teaspoon Salt
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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 Fahrenheit degree 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.
Beef Tenderloin Roast with Horseradish Sauce
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One 3 Pound Beef Tenderloin Roast
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Salt and Pepper To Rub On Roast
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Horseradish Sauce: ¾ Cup Whipping Cream
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4 Tablespoons Prepared Horseradish
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2 Tablespoons Fresh Lemon Juice
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½ Teaspoon Salt
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Thoroughly coat the beef with salt and pepper. Place the beef tenderloin on the Spit Rods. Rotate for 30
to 40 minutes or until the internal temperature reaches 140 Fahrenheit degree for rare on the meat
thermometer. Remove the roast and slice it into ½ inch thick slices and serve with Horseradish Sauce.
Serves 6.
Horseradish Sauce: Whip the cream until stiff. Stir in the horseradish, lemon juice and salt. Cover and
refrigerate for 1 hour. Remove the roast and slice it into ½ inch thick slices and serve with Horseradish
Sauce. Serves 6.