Black & Decker FC351B Boneless Pork Loin On The Rotisserie, Seasoned Rotisserie Cornish Game Hens

BONELESS PORK LOIN ON THE ROTISSERIE

1 tsp. kosher salt

½tsp. herbs de Provence

½tsp. garlic pepper

½tsp. seasoned pepper 1 tbsp. olive oil

4½ lb. boneless pork loin

In small bowl, combine all ingredients except pork.

Place pork on rotisserie rod and secure both ends by inserting prongs into meat and inserting them onto rod, balancing pork evenly on rod. Turn screws on prongs to hold meat securely in place. Rub seasoning mixture evenly over entire roast.

Insert rotisserie rod into Black & Decker® InfraWave® Oven and close oven door. Follow these steps:

cerdo	Select	or
(pork)	weight of
	meat to be
LCD Display	cooked

When cooking time is complete, oven will give an audible signal. Remove from oven and let stand at least 10 minutes before serving.

If desired, serve with re-stuffed baked potatoes and steamed broccoli and cauliflower.

Makes about 8 servings.

Note: Pork should register 165°F (74°C) when an instant read thermometer is inserted into the center of the roast.

SEASONED ROTISSERIE CORNISH GAME HENS

¼cup softened butter or margarine ½ tsp. poultry seasoning

½ tsp. rotisserie chicken seasoning

¼tsp. garlic pepper

¼tsp. seasoned pepper

¼tsp. seasoned salt

2 Cornish game hens (about 20 oz., each)

In small bowl, combine all ingredients, except hens; blend well. Truss hens for cooking on the rotisserie using butcher’s cord.

Place hens on rotisserie rod and secure both ends by inserting prongs into meat and inserting them onto rod, balancing hens evenly on rod. Turn screws on prongs to hold chicken securely in place. Rub outside of hens with butter mixture to coat evenly.

Insert rotisserie rod into Black & Decker® InfraWave® Oven.

Follow these steps:

codornices	Select
(cornish hen)	weight of	or
	hen to be
LCD Display	cooked

When cooking time is complete, oven will give an audible signal.

Remove from oven. Tent loosely with foil and let stand at least 10 minutes before serving.

If desired, serve with rosemary potatoes and a mixture of sugar snap peas and pearl onions.

Makes about 4 servings.

Note: Insert an instant read thermometer into the thicket part of the breast (do not

touch bone) to test for doneness: Breast 170°F (77°C); Thigh 180°F (82°C).

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