Eastman Outdoors Reveo Food Processor/Tumbler - Manual (Page 20)

18
The Flavorista’s Handbook:
Recipes to enlighten the masses.
Rosemary Pork
I n g r e d i e n t s
4 lbs
Pork loin
M a r i n a d e
1/2 C
Orange juice
1 tsp Fresh rosemary
1/4 C Honey
P r o c e d u r e
1. Blend liquid ingredients with dry spices
2. Add pork loin and marinade to barrel
3. Attach hose and MariVac
4. Tumble 20 minutes. Grill, bake, broil or sauté
5. Bake covered at 350°F for 1 hour
6. Uncover and bake until an internal
temperature of 160ºF has been reached, or
to your desired taste.
Jamaican Pork Chops
I n g r e d i e n t s
2 lbs
Pork chops
1/4 C Crushed pineapple
M a r i n a d e
1/4 C
Reveo Rasta Riot™ Jamaican
Jerk Dry Marinade Base
1/4 C Water
P r o c e d u r e
1. Blend liquid ingredients with dry spices
2. Add pork chops and marinade to Reveo
barrel
3. Attach hose and MariVac
4. Tumble 20 minutes. Grill, bake, broil or sauté
5. Cook until an internal temperature of
160ºF has been reached, or to your
desired taste.
Honey Mesquite Pork Ribs
I n g r e d i e n t s
2 lbs
Pork ribs, country style
M a r i n a d e
1/2 C
Reveo Hive Uprising™
Honey Mesquite Dry Marinade
Base
1/2 C Orange juice
1/4 C Olive oil
1/4 C Water
P r o c e d u r e
1. Blend liquid ingredients with dry spices
2. Add pork ribs and marinade to Reveo
barrel
3. Attach hose and MariVac
4. Tumble 20 minutes
5. Bake covered at 350ºF for one hour,
basting every 15 minutes after the first 30
minutes. Cook until tender and serve with
basting liquid from roasting pan.
Pork