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Place the rack in position A and preheat toaster oven to 450°F. 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 temper-
ature of 150°F 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
4 Idaho or russet potatoes, (8-11ounces each)
1 teaspoon extra virgin olive oil
Place the rack in position B and preheat the toaster oven to 400ºF. Scrub
the potatoes thoroughly and dry. Lightly rub each potato with
1
⁄4 teaspoon
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.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
4 Idaho or russet potatoes, about 7-8 ounces each
1
⁄3 cup lowfat milk
1 tablespoon + 1 teaspoon unsalted butter
1
⁄2 cup sour cream or lowfat sour cream
1
⁄4 teaspoon kosher salt
1
⁄4 teaspoon freshly ground pepper (black or white)
3 tablespoons + 1 tablespoon 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-thick potato shell. Reserve cooked potato
and skin shells. Preheat toaster oven to 375°F.
Place cooked potato in a medium bowl. Add milk and 1 tablespoon butter.
Using a potato masher or hand mixer, mash/beat until smooth. Add sour
cream, salt, pepper, and 3 tablespoons chives. Mash/beat to combine
completely. Generously fill the potato shells with sour cream and chive
potato mixture. (Potatoes may be prepared a day ahead to this point –
cover and refrigerate.) Arrange potatoes on baking tray (can line with a
sheet of aluminum foil). Melt remaining teaspoon of butter and drizzle on
potatoes. Bake for 35 to 45 minutes (add 5 to 10 minutes to baking time if
potatoes were prepared ahead and refrigerated), until potatoes are hot and
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