Recipes for Steam Cooking

meat dishes

AUTUMN ROAST PORK

INGREDIENTS

Roast

3 lb. pork loin

Sage Stung

1 onion, nely sliced

1 tsp. oil

4 oz. breadcrumbs, freshly made

2 tbsp. sage, freshly chopped

1 egg

Salt and pepper

Autumn Side Dish

2 lbs. potatoes, peeled and in chunks

1 tsp. of oil

4 – 6 carrots, 1 inch lengths

4 – 6 baby parsnips, halved lengthways

1 butternut squash, peeled, seeds removed,

and diced

2 red onions, quartered

4 – 6 small apples

4 – 6 sprigs rosemary

SETTINGS

Roast

STEAM CONV, 350°F

1½ – 1¾ hours;

After 15 minutes add Potatoes

Baking Pan (Level 2)

Apples

Last 25 minutes of roasting time

Baking Pan – Half Size

(Level 4)

In a pan on the cooktop, make the stung by

softening onion in the oil and combining with

breadcrumbs, sage, egg and season.

Cut a slit in the center of the pork roast to

ll with half of the stung mix. Place pork roast

on baking pan and roast as indicated.

Peel the potatoes and cut into quarters. After

15 minutes of roasting time, add to

the roast.

Meanwhile, prepare vegetables and toss

in oil. Core the apples and pack with remaining

stung. For last 25 minutes of roasting time, place the apples on the half size baking pan

and insert into the oven at level 4. Add the vegetables to the pork roast and continue to

cook. At the end of the roasting time, turn the vegetables and garnish with the rosemary.

Serves 6