Cuisinart TOB-50BCC manual Baked Potatoes, Twice Baked Sour Cream Chive Potatoes

1⁄2 teaspoon (2 ml) kosher salt

1pork tenderloin, about 11⁄4 to 11⁄2 pounds (625 to 750 g)

1⁄2 cup (125 ml) chicken stock

Combine the soy sauce, brown sugar, hoisin sauce, sherry, ginger, green onion, sesame oil, garlic and 5-spice powder in a resealable freezer-weight bag and stir. Trim any excess fat and silver skin from the pork tenderloin. Place the pork tenderloin in the marinade for 30 minutes at room temperature or up to 8 hours in the refrigerator.

Place the rack in position A and preheat toaster oven to 450°F (235ºC). Line the baking pan with foil; then place the roasting rack in the pan.

Remove tenderloin from marinade, allowing excess to drain off. Place excess marinade in a small saucepan with the chicken stock. Turn the narrow end of the tenderloin under and attach with a toothpick or skewer so that the tenderloin is an even thickness.

Roast the tenderloin for 15 to 18 minutes, turning after 9 minutes. While the pork is roasting, heat the reserved marinade until it bubbles for 5 minutes; lower heat and cook until reduced by half and thickened – this can be served as a sauce for the pork. When pork has reached an internal temperature of 150°F (65ºC) when tested with an instant-read thermometer, remove it from oven. Cover loosely and let rest for 10 to 15 minutes before slicing. Slice the tenderloin crosswise into thin slices and serve with sauce.

*Can be found in most well-stocked grocery stores or in any Asian grocery store.

Nutritional information per serving (6 servings):

Calories 166 (29% from fat) • carb. 6g • pro. 22g • fat 5g • sat. fat 1g

• chol. 58mg • sod. 706mg • calc. 17mg • fiber 0g

Baked Potatoes

Why turn on the big oven just to bake potatoes when the toaster oven does such a good job?

Makes 4 servings

4Idaho or russet potatoes, (8 - 11ounces [230 - 315 g] each)

1teaspoon (5 ml) extra virgin olive oil

Place the rack in position B and preheat the toaster oven to 400ºF (200ºC). Scrub the potatoes thoroughly and dry. Lightly rub each potato with 1⁄4 teaspoon (1 ml) of the olive oil. Use a fork to prick potatoes, about 6 to 8 times. Place directly on the rack and bake until soft and easily pierced with a knife, about 55 to 60 minutes. Remove from the oven.

To serve, pinch open the top, fluff the interior with a fork and serve topped with butter, extra virgin olive oil, margarine, or sour cream, as desired. Add kosher or sea salt and freshly ground pepper to taste.

Variation: Substitute sweet potatoes or yams for baking potatoes.

Nutritional information per serving [8-oz. (230 g) potato]:

Calories 167 (1% from fat) • carb. 36g • pro. 4g • fat 1g • sat. fat 0g

• chol. 0mg • sod. 12mg • calc. 14mg • fiber 5g

Twice Baked Sour Cream

& Chive Potatoes

Makes 4 servings

4Idaho or russet potatoes, about 7-8 ounces (200 - 230 g) each

1⁄3 cup (75 ml) lowfat milk

1tablespoon (15 ml) + 1 teaspoon (5 ml) unsalted butter

1⁄2 cup (125 ml) sour cream or lowfat sour cream

1⁄4 teaspoon (1 ml) kosher salt

1⁄4 teaspoon (1 ml) freshly ground pepper (black or white)

3tablespoons (45 ml) + 1 tablespoon (15 ml) chopped fresh chives

Prepare and bake potatoes as in Baked Potatoes (previous recipe), but do not pinch open – just slit slightly with a knife to allow steam to vent. When cool enough to handle, cut off top quarter of each potato and scoop out cooked potato, leaving a 1⁄4-inch (0.8 cm)-thick potato shell. Reserve cooked potato and skin shells. Preheat toaster oven to 375°F (190ºC).

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