Use and Care Manual

Drain and let cool slightly.
2. While the potatoes are cooling, combine 30 ml (2 tbsp.) of the oil,
the garlic, oregano and thyme in a bowl. Toss the cooled potatoes with
the mixture.
3. Slice each potato in half lengthwise then slice each half into 3 or 4
wedges, depending on the size.
4. Brush the wedges with the remaining 45 ml (3 tbsp.) of oil and season
with salt.
5.Followthedirectionsinthe‘HowtoUse’section.Preheatthegrillon
high.
6. Grill potatoes until lightly golden brown and just cooked through, about
6 minutes.
7. Remove to a platter and immediately toss with the remaining oil
mixture and chopped parsley.
Grilled Pork Tenderloin With Apricot Glaze
2 pork tenderloins, trim fat
and silver skin
BBQ Rub
15 ml (1 tbsp.) paprika
10 ml (2 tsp.) salt
5 ml (1 tsp.) black pepper
5 ml (1 tsp.) ground rosemary
2.5 ml (1/2 tsp.) granulated garlic
Apricot Glaze
150 ml (2/3 cup) apricot jam
70 ml (1/2 cup) rice vinegar
1 clove garlic, minced
5ml(1tsp.)   nebrownsugar
5 ml (1 tsp.) honey
5 ml (1 tsp.) reserved BBQ Rub
1. For the BBQ rub, stir all the dry ingredients together. Set aside 5 ml
(1 tsp.) of this for the glaze.
2.Followthedirectionsinthe‘HowtoUse’section.Preheatthegrillon
170°C (338°F)
3. Rub the two pork tenderloins with the BBQ rub and grill until they
reach an internal temperature of 71°C (160°F), turning the pork
occasionally.
4. While the pork is grilling, prepare the glaze.
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