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Pork Tenderloin with Roasted Vegetables

This is a Combi Roasting mode recipe which is a combination of Convection 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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Steamed Bone-In Chicken for Salads

Steaming bone-in chicken*, yields two great results. Succulent chicken that can be used for salads or sandwiches or added to pizza or a stir-fry as well as some flavorful chicken stock. The flavor of the stock will be determined by the type of aromatics and seasoning you add to the pan. This recipe uses onion, celery, carrot, bay leaf and mixed Italian seasoning.


*This is an old video that I am publishing as a recipe. And, yes, the  logo is different, but the essence is the same!  I hope you enjoy the  video and learn more about the benefits of using a Steam oven, also  known as a Combi Oven.



Paul-Tang1_edited.jpg

Larissa Taboryski

Ingredients

1 bone is chicken breast

1 whole chicken leg

1 small onion, peeled and halved

1 small carrot, trimmed and scrubbed

1 celery stick

1 bay leaf

1/4 tsp mixed Italian seasoning

3 stalks fresh parsley (optional)

2 cups cold water


Preparation

Place all the ingredients in the solid pan from the steam oven or in an oven safe casserole dish.


Heat the steam oven in the Steam Mode 212°F. 


Place the casserole dish in the oven and set the timer for 45 minutes.  The meat should be very tender and falling off the bone. If it's not quite there return it to the oven for 5 - 8 more minutes.


Remove the pan from the oven, carefully remove the cooked chicken pieces and place on a plate to cool.  When cool enough to handle, remove the skin and discard, shred the chicken by hand or with a knife and fork and discard the bones.  


When the stock has cooled discard the aromatics and either refrigerate or freeze the stock for later use.

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