Ronco 6000 Series Standard Stainless Rotisserie Oven - Manual (Page 27)

Showtime ® 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
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