Your Recipe for Combi-steam Cooking

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Spice Rubbed Pork Tenderloin and Vegetables

This is a Combi Roasting mode recipe which is a combination of Comvection Steam Mode.


The important thing to think about with this combination is timing and temperature. Since the tenderloin has already been seared it only needs about 15 minutes in the oven at a moderate temperature to cook through. However, you also need to factor in 10 minutes for resting before slicing.


If the vegetables take about 25 - 30 minutes to cook then they can go into the oven with the tenderloin at a moderate temperature and when you remove the tenderloin to rest before slicing, you can increase the oven temperature to give the vegetables some high heat for caramelization.

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Ingredients

1 - 1lb pork tenderloin

1 - teaspoon BBQ spice rub

½ - teaspoon Kosher salt

2 - teaspoons olive oil


Vegetables:


2 - cups Brussels sprouts, washed, trimmed and cut into 3 - 4 slices

8 - ounces Cremini mushrooms, cut into 3 - 4 slices

4 - small golden potatoes, cut into ½” thick slices ( or 1 large sweet potato if you prefer)

½ - teaspoon mixed Italian seasoning

1 - tablespoon olive oil

Preparation

Tenderloin Preparation:


Heat the Steam Oven in the Combination Convection Steam Mode 350 degrees.


Rub the seasoning and oil into the tenderloin and heat a 10 - 12” skillet over moderate heat, sear the tenderloin on all sides then place on a rimmed baking sheet.


Toss the vegetables in a little olive oil and spread onto the baking sheet next to the pork.


Cook for 15 minutes until the Pork is firm to the touch.


Remove the pork from the oven and set aside to rest.


Change the oven Mode to Convection 400 degrees and cook the vegetables for another 15 minutes.  Using this combination they cook with the combined benefit of humidity and dryer heat for caramelization.


Vegetable Preparation:


Toss the vegetables with the oil and spread onto a rimmed baking sheet cooking as directed above.


Note: if your oven doesn’t accommodate a ½ sized baking sheet you may have to cook the pork on a separate pan  so that the vegetables are not too crowded.


Serves 4

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Larissa Taboryski

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Combi Steam Whole Fish

When steaming whole fish in the Combi-Steam oven, select the solid pan or use an oven-safe casserole dish. Then add the aromatics you wish to use to flavor the fish together with just enough water to cover the base of the pan and maybe even a splash of wine if appropriate. The cooking time will be a little longer than when fish is steamed over boiling water, but the succulent results are well worth the extra 8 - 10 minutes of cooking time.

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Paul Tang

Ingredients

Cooking the Fish


2 whole tilapia or striped sea bass,  scales and fins removed

1” piece of fresh ginger, thinly sliced

2 scallions, thinly sliced into 2” long diagonal strips

1 lemon, thinly sliced

2 tbsp soy sauce

2 tbsp sesame oil


Serving the Fish


1 small red Jalapeno chili pepper, cut into very thin circles

2 scallions, thinly sliced into 2” long diagonal strip

4 tbsp sesame oil, heated

Preparation

Heat the oven in the Steam mode, 100% Humidity, 212 Degrees


Pour about ¼ - ½ a cup of water into the solid Combi-Steam oven Pan.


Cut a few diagonal slits in the fish and place the fish in the prepared pan.


Place the lemon and ginger slices in the slits and put any remaining slices in the belly together with the scallions.


Pour the soy sauce over the fish then drizzle the sesame oil over the fish. Place in the oven and cook for 15 - 20 minutes until the fish flakes easily from the bone.


Place the fish on a platter and sprinkle the reserved scallions and chili pepper over the fish.


Heat the sesame oil until sizzling then pour it over the fish.

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