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• 
• Yield: Serves 6
• Cooking Time: 10 minutes
• Preparation Time: 15 minutes

Ingredients

• 1-1/2 lbs (750 g) Ontario pork, cut into 1-inch (2.5 cm) cubes
• 1 Tbsp (15 mL) cornstarch
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) cracked black pepper
• 1 Tbsp (15 mL) vegetable oil
• 6 cloves garlic, minced
• 1 Tbsp (15 mL) minced fresh gingerroot
• 8 green onions, cut into 1-inch (2.5 cm) pieces, white and green parts separated
• 2 Tbsp (30 mL) rice vinegar
• 1/4 cup (50 mL) hoisin sauce
• 1 cup (250 mL) sugar snap peas
• 1 cup (250 mL) red bell pepper chunks
• 1 cup (250 mL) pineapple chunks
• 1 cup (250 mL) toasted cashews (optional)

Cooking Instructions

In a medium bowl, toss pork with cornstarch until coated; season with salt and pepper.

In large non-stick skillet, heat oil over medium high heat; brown pork, tossing often, about 3 minutes. Add garlic, ginger and the white parts of the green onion; cook one minute. Stir in vinegar and cook until it evaporates, about 30 seconds. Transfer pork mixture to a plate.

In same skillet, add hoisin and broth, scraping up any brown bits. Stir in snap peas, red pepper and pineapple and bring to a boil, about 2 minutes. Return pork mixture to pan and add remaining green onions. Cook one minute until sauce thickens slightly. Sprinkle with cashews (if desired).

Serve over steamed jasmine rice.

Tips: *When buying a cut of pork for this dish, you can purchase whatever is on sale. We recommend boneless chops.

*Marinate pork in gingerroot and garlic a few hours in advance to achieve deeper flavours.

Source: Homegrown Ontario (www.homegrownontario.ca)

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• 
• Yield: Serves 4
• Cooking Time: 1 minutes
• Preparation Time: 20 minutes

Ingredients

• 1 lb (500 g) Canadian Pork scalopini or Canadian Pork leg steaks
• 1 tbsp (15 mL) chopped fresh parsley
• 1 tbsp (15 mL) chopped fresh sage
• 2 tbsp (25 mL) olive oil
• 1 tsp (5 mL) grated lemon zest
• Salt and freshly ground black pepper

Cooking Instructions

If using Pork steaks, place between two sheets of plastic wrap. Using meat mallet (or rolling pin), gently flatten steaks until they are about 1/8 inch (5 mm) thick. Combine parlsey, sage, olive oil and lemon zest. Rub meat generously with herb mixture. Refrigerate Pork and let marinate for four to 12 hours. Remove Pork from marinade and grill over medium-high heat very briefly for about 30 seconds each side, or until Pork feels firm to touch.

Season with salt and pepper.

Serve with tabbouleh.

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• 
• Yield: Serves 4
• Cooking Time: 8 to 10 minutes
• Preparation Time: 5 minutes

Ingredients

• 4 Canadian Pork loin chops or leg steaks, trimmed
• 1/3 cup (75 mL) creamy blue cheese salad dressing
• 1 tbsp (15 mL) each minced garlic and lemon juice
• 1/2 tsp (2 mL) each dried basil and black pepper
• Salt, to taste

Cooking Instructions

In a small bowl, mix together all ingredients except the pork. Brush Pork on both sides with the mixture.

Preheat the barbecue on high; reduce temperature to medium. Place Pork on the grill; close barbecue cover and grill 4 to 5 minutes per side.

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• 
• Yield: Serves 10
• Cooking Time: 2 hours
• Preparation Time: 10 minutes

Ingredients

• 1 STUFFED PORK LOIN DOUBLE ROAST,centre-cut, about 4 lb (2 kg)
• 2 tbsp (25 mL) fennel seeds
• 1 tbsp (15 mL) black peppercorns
• 2 tsp (10 mL) caraway seeds
• 2 tsp (10 mL) salt
• 2 tbsp (25 mL) butter
• 1 medium onion, sliced
• 2 tbsp (25 mL) flour
• 1 cup (250 mL) red wine
• 2 cups (500 mL) beef bouillon

Cooking Instructions

Stuffed double pork loins are often sold in butchers and at meat counters in larger stores. This is an easy and effective way to cook them.

Pre-heat oven to 325°F (160°C).

Grind fennel seeds, peppercorns, and caraway seeds in an electric coffee mill for six or seven pulses – do not reduce seeds to a coarse powder; if a few seeds remain whole, that’s OK.

Mix in salt and liberally coat pork roast. Place in a roasting pan and cook for two hours, or until the middle of the roast registers 155°F (58°C) on a meat thermometer.

Remove and keep warm.

While pork is roasting make the sauce. In a saucepan melt butter over medium heat and sauté onions until lightly browned, about 5 minutes. Stir in flour until well blended. Whisk in wine and bouillon and bring to a boil. Reduce heat and simmer for five minutes, whisking occasionally.

Serve sliced pork loin over a pool of sauce.

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• 
• Yield: Serves 6
• Cooking Time: 10 min
• Preparation Time: 5 min

Ingredients

• 2 lbs (1 kg) Canadian Pork sirloin steaks, boneless
• 1 large red onion, thinly sliced
• 3/4 cup (175 mL) fresh lime juice
• 1 tsp (5 mL) salt
• 1/2 tsp (2 mL) cayenne pepper

Cooking Instructions

Place Pork and onion in plastic bag or non-metal sealable container. Combine remaining ingredients and pour over Pork. Cover and refrigerate 4 hours.

Drain marinade and onions into a saucepan. Preheat barbecue on high; reduce temperature to medium. Place Pork on grill; close barbecue cover and grill 5 to 10 minutes per side.

Meanwhile, bring reserved onions in marinade to a boil; spoon over Pork.

Serve with vegetable skewers or fruit salad.

 

 

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• 
• Yield: Serves 10
• Cooking Time: 1 1/4 hrs

Ingredients

• 3 lb (1.5 kg) Canadian Pork loin rib roast or centre cut roast, boneless
• 2 tsp (10 mL) vegetable oil
• 1/2 tsp (2 mL) each dried thyme and cracked black pepper
• 1-1/2 cups (375 mL) fresh or frozen blueberries
• 1/4 cup (50 mL) ketchup
• 1/4 cup (50 mL) firmly packed brown sugar
• 1/4 tsp (1 mL) ground black pepper
• 1/4 tsp (1 mL) hot sauce or to taste

Cooking Instructions

Preheat barbecue on high; reduce temperature to medium. Brush Pork roast with vegetable oil. Combine thyme and pepper and rub over Pork. Turn off one barbecue burner and place pork roast on grill on that side over a drip pan to deflect direct heat or skewer for rotisserie. Close barbecue cover and roast until internal temperature measured with a meat thermometer measures 160°F (70°C), approximately 25 minutes per pound. Excess drippings in drip pan should be drained part way through cooking.

Meanwhile combine 11/4 cups (300 mL) blueberries and remaining ingredients in a food processor or blender; process until smooth. Or combine ingredients in a medium bowl and mash with a potato masher or mixer. Pour mixture into a small saucepan; simmer sauce for 5 minutes. Stir in remaining 1/4 cup (50 mL) blueberries and keep warm.

Remove roast from barbecue; tent with foil and let stand 10 minutes before slicing and serving with warm blueberry sauce. Accompany with barbecued baby potatoes and green beans with toasted slivered almonds.

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• 

Pork Roast and TVR’s no fail Gravy (or Soup for the next day)—October, 2009

Ingredients

• 4 lb Pork Roast-Bone in or Boneless (your choice)
• 2 Tablespoons Clubhouse Italian Seasoning Spice
• 2 Cloves Garlic (Cut in bite size pieces)
• 1 Onion (Cut in Bite size pieces)
• 3 medium potatoes (Washed and cut in quarters)
• 3 Medium Carrots (peeled and cut in inch size pieces) if you like carrots

Cooking Instructions

Put the Roast in Crock Pot. If it is frozen 8 hours, 7 for Fresh or Thawed (Low Temp). With the pork roast being lean it can dry out if cooked too long. I have also wrapped it in Foil after I’ve spiced it if I’m going to be away longer than the 8 hours.

After Roast is in crock pot sprinkle with Spices, Garlic and Onion. Add Potatoes & Carrots. If you add the carrots you will be able to see it better!!!. Not totally true, however it does add an interesting flavor and color to your “Sauce”.

When your roast is cooked, 70 degrees C.or 160 degrees F—remember, your meat thermometer is your friend—Remove from Crock Pot. (If you have wrapped your roast drain juice into Crock) Pour everything left in the Crock Pot, Garlic, Onion, Potatoes and Carrots and juices into Blender. Blend til smooth (your Gravy is never lumpy and any left over sauce is a really really good and nutritious soup)

Cut up the roast as you desire and drizzle sauce over the meat for presentation purposes.

Serve immediately and ENJOY!!!!

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Bake 1 lb. frozen farmers sausage slowly in oven, 300 degrees (convection) for 2 hours. (I put in frozen, less time if thawed).

Turn after 1.5 hours to even out browning.

Take out of oven and allow to cool. (10 minutes is lots).

Cut with a serrated knife in bit size portions. By cooking thoroughly and cooling it allows for the sausage to be cut neatly. (all about presentation!!!)

Sauce

• ¼ cup soy sauce
• 1/8 cup Brown Sugar
• ¼ cup Ketchup
• ¼ cup white vinegar

Mix together and heat two minutes in microwave in order to blend in sugar.

Add sausage and mix thoroughly with the sauce. Put all in crock pot til ready to serve. Last night was 1 hour on low. I have been known to have it on 3 hours at low. What this does is enhance the flavoring—sometimes may dry out if too long.

Serve on a really pretty plate with individual toothpicks and some spinach leaves, cut up veggies, or whatever is in your fridge. (Remember about the presentation thing).

Variations: This is a simple, very tasty recipe that you can personalize with any flavor of sausage, your favorite BBQ Sauce substitute White for Brown sugar.

See how Flexible Pork is!!!!

We have found this hors d’oeuvre to be a hit at parties, especially the teen age parties hosted at our home.

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• 
• Yield: Serves 8
• Cooking Time: 90 minutes
• Preparation Time: 20 minutes

Ingredients

• 1 PORK RIB ROAST, rack, frenched (~3 lb./1.5 kg)
• 2 cloves garlic, peeled and cut into slivers
• 1 tbsp (15 mL) pure maple syrup
• 1 tbsp (15 mL) butter
• 2 tbsp (25 mL) chopped fresh rosemary leaves, or 2 tsp/10 mL dried
• 1 tsp (5 mL) each: salt and ground black pepper
• 3 tart apples, cored and cut into 12 wedges each
• 3 tbsp (45 mL) brown sugar
• 1 tbsp (15 mL) cider vinegar
• 2 red onions, cut into 1-inch chunks
• 2 tbsp (25 mL) olive oil

Cooking Instructions

Using a small, sharp knife, make little slits all over the pork and push in the slivers of garlic. Heat maple syrup and butter in a small skillet until butter has melted; brush mixture over all surfaces of pork. Combine rosemary, salt, and pepper and pat all over pork roast. Place apple wedges in a mixing bowl, add sugar and cider vinegar; toss to coat. Pre-heat oven to 450°F (230°C). Scatter sliced onions over roasting pan and sprinkle with olive oil; place pork on top. Roast for 20 minutes, then reduce temperature to 325°F (160°C).

Arrange apples around pork roast. Continue roasting for another 1 1/2 hours, or until the internal temperature registers 155°F (68°F) on a meat thermometer. Turn apples and onions occasionally. Allow roast to stand for 10 to 15 minutes. Carve between bones and serve with onion apple mixture.

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• 
• Yield: Serves 4
• Cooking Time: One hour
• Preparation Time: 10 minutes

Ingredients

• 2 racks PORK BACK RIBS (~3 lb/1.5 kg)
• 2 tsp (10 mL) onion salt
• 1 cup (250 mL) fresh or premium orange juice
• 1/4 cup (50 mL) cider vinegar
• 1/4 cup (50 mL) terriyki sauce
• 1/4 cup (50 mL) tomato ketchup
• 1/4 cup (50 mL) liquid honey
• 2 tbsp (25 mL) vegetable oil
• 2 tbsp (25 mL) soy sauce
• 1 tbsp (15 mL) hot chili sauce

Cooking Instructions

Pre-heat oven to 325°F (160°C).

Remove thin membrane from non-meaty (concave) surface of ribs.

Season with onion salt. Place ribs in a single layer on a baking sheet and fill with water to a depth of about 1/4- inch (5 mm). Cover loosely with foil and bake for about one hour, or until meat is easily pierced with a sharp knife.

Prepare sauce: combine all remaining ingredients in a saucepan and simmer for about 10 minutes, or until sauce begins to thicken. Cool and refrigerate if not using immediately. Makes 2 cups/500 mL.

Pre-heat barbecue to low. Place ribs on grill and baste with sauce.

Continue turning and basting until ribs are hot, and ribs have an attractive dark coating of sauce. Or cook in oven, basting frequently.

Slice and serve.

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• 
• Yield: Serves 14
• Cooking Time: 2 hours
• Preparation Time: 45 minutes

Ingredients

• 7 lb (3 kg) crown roast of Canadian Pork (14 – 16 ribs)

Stuffing:

• 1 cup (250 mL) dried apricots, chopped
• 1/2 cup (125 mL) orange juice
• 1 Tbsp (15 mL) butter
• 1 medium onion, chopped
• 1 celery stalk, chopped
• 6 cups (1.5 L) soft bread cubes
• 1 apple, chopped
• 1 tsp (5 mL) salt
• 1/2 tsp (2 mL) sage
• 1/2 tsp (2 mL) black pepper
• 1/3 cup (75 mL) pine nuts or chopped almonds, toasted

Sauce:

• 1 cup (250 mL) brown sugar
• 1/2 cup (125 mL) Dijon mustard
• 2 tsp (10 mL) freshly grated ginger
• 2 Tbsp (25 mL) orange juice

Cooking Instructions

Place roast on rack in shallow pan, rib bones up. Season with salt and pepper. Wrap rib bones in foil. Make a ball of aluminum foil and press into the middle to keep cavity open. Roast uncovered in 325°F (160°C) oven for 1 hour, basting occasionally with pan juices. Remove from oven, remove foil and fill centre with stuffing. Cover stuffing with small piece of foil and continue roasting an additional hour or until meat thermometer registers 155°F (68°C). Remove foil and allow roast to rest for 10 minutes. To serve, slice between the bones.

To make stuffing:

Simmer apricots in a small saucepan with juice for 5 minutes. Melt butter in a non-stick skillet. Add onion and celery and cook until soft. Place in a large bowl and toss with bread cubes, apples, salt, sage, black pepper and nuts. Add apricot mixture and mix thoroughly. Note: All or some of the stuffing may be placed in a greased casserole and baked in a 325°F (160°C) oven for 1 hour.

Sauce:

Combine sugar, grainy mustard, ginger and orange juice and cook over medium heat. Serve over slices of crown roast.

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• 
• Yield: Serves 4
• Cooking Time: 16 min
• Preparation Time: 5 min

Ingredients

• 1 lb (500 g) Canadian Pork shoulder blade steaks, boneless, trimmed
• 1/2 cup (125 mL) honey mustard sauce
• 1/4 cup (50 mL) apricot jam
• 3/4 tsp (3 mL) ground ginger
• Cracked black pepper

Cooking Instructions

Preheat barbecue on high; reduce temperature to medium. Brush Pork steaks with some of a mixture of mustard, apricot jam and ginger; sprinkle with cracked black pepper. Place Pork steaks on the grill. Close barbecue cover and grill Pork 5 to 10 minutes per side, brushing with remaining mustard mixture frequently. New Content Goes Here

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• 
• Yield: Serves 8-10
• Cooking Time: 4 hrs 15 min

Ingredients

• 3lb (1kg) BONELESS PORK SHOULDER BLADE ROAST well trimmed
• 1 cup (250ml) barbecue sauce
• 1 tsp (5ml) each cumin, oregano
• 2 tsp (10ml) chili powder
• 1 Tbsp (15ml) Worcestershire sauce
• 2 Tbsp (25ml) cider vinegar
• 1 Tbsp (15ml) molasses
• 1 onion, sliced

Cooking Instructions

Place roast in a roasting pan. Combine remaining ingredients; spread over and around roast. Cover and roast in a 325°F (160°C) oven for 3-1/2 hours. Remove roast to a cutting board. With 2 forks, pull meat into shreds, discarding any fat. Transfer shredded pork to a casserole dish. Pour cooking liquid into a measuring cup and remove any fat. Pour degreased liquid over pork. Cover and bake another 45 minutes. To serve, layer onto Kaiser rolls and top with cole slaw if desired.

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• 
• Yield: Serves 2
• Cooking Time: 15 min

Ingredients

• 3/4 lb (375 g) Italian, chorizo or your favorite Canadian Pork sausage
• 1 small green pepper, diced
• 1 submarine sandwich roll or French bread, about 18 inches (45 cm) long
• 1/4 cup (50 mL) tomato or pizza sauce
• 1 1/4 cups (300 mL) shredded mozzarella cheese

Cooking Instructions

Cut sausage lengthwise into halves. In a large skillet, over medium heat, cook sausage 8 to 10 minutes; drain; increase the heat to medium high and add the green peppers; brown both lightly, 3 to 5 minutes.

Remove the sausages from the pan and lay them out flat.

Slice open the sub roll; spread sauce evenly and place sausage flat on bun.

Sprinkle evenly with green pepper and mozzarella cheese; place, open side up, under a broiler for 2 to 3 minutes or just until cheese is melted. Remove from the broiler; close the sandwich and serve hot.

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• 
• Yield: Makes 8 cups (2 L)
• Cooking Time: 20 minutes
• Preparation Time: 5 minutes

Ingredients

• 1 lb (500 g) lean ground Canadian Pork or hot Italian Canadian Pork sausage, casing removed
• 1-28 oz (796 mL) can diced tomatoes with Italian spices
• 3 Tbsp (50 mL) chili powder
• 1 19 oz (540 mL) can black beans or kidney beans, rinsed
• 1 1/2 cups frozen (or 1-14 oz / 314 mL can) corn

Cooking Instructions

In a large skillet or Dutch oven, cook ground Pork or crumbled Pork sausage over medium high heat; stir occasionally. When Pork is thoroughly cooked (about 5 minutes), drain excess fat. Add canned tomatoes and chili powder. Bring to a boil, reduce to medium heat and simmer for 5 minutes. Add beans and corn. Simmer for another 5 minutes.

Serve as is, or over steamed rice. Top with sour cream and grated cheese if desired.

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• 
• Yield: Serves 6
• Cooking Time: 10 min
• Preparation Time: 10 min

Ingredients

• 1 lb (500 g) lean ground Canadian Pork
• 1/2 cup (125 mL) EACH chopped mushrooms and dry bread crumbs
• 1 tsp (5 mL) dried oregano leaves
• 7 fl oz (213 mL) prepared pizza sauce
• 1/2 cup (125 mL) part-skim mozzarella cheese, shredded
• 4 sandwich buns
• Lettuce
• 4 tomato slices

Cooking Instructions

In a medium bowl, stir together lean ground Pork, mushrooms, bread crumbs, and oregano. Shape mixture into 6 patties.

Preheat barbecue on high; reduce temperature to medium. Place patties on lightly greased grill; close barbecue cover and grill patties 5 to 7 minutes per side or until no longer pink inside. OR, fry in lightly-greased skillet at medium-high until no longer pink inside.

Place burgers on buns; top each with pizza sauce and cheese. Arrange lettuce and slice of tomato on the other half of the bun.

Garnish, if desired, with rings of grilled green pepper, sliced mushrooms and red onion.

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• 
• Yield: Serves 6
• Cooking Time: 8 hours (in slow cooker)
• Preparation Time: 15 minutes

Ingredients

• 2 lb (1 kg) Canadian PORK loin or shoulder roast, trimmed
• 1/2 red bell pepper, cut into strips
• 1/4 cup (50 mL) ready-to-use teriyaki sauce
• 2 Tbsp (30 mL) white wine vinegar
• 1/2 – 1 tsp (2 – 5 mL) cayenne pepper (depending on how ‘hot’ you prefer)
• 2 garlic cloves, minced
• 1/4 cup (50 mL) creamy peanut butter
• 1 cup (250 mL) frozen green beans, thawed
• 2 Tbsp (30 mL) peanuts, unsalted, chopped

Cooking Instructions

Cut Pork roast into 1-inch (2.5 cm) cubes. Place Pork pieces, red bell pepper strips, teriyaki sauce, vinegar, cayenne pepper, and garlic in a slow cooker; stir. Cover and cook on LOW for 7-1/2 hours.

Then add peanut butter and green beans, stirring to mix. Cook for an additional 1/2 hour on HIGH.

Serve over hot cooked rice or rice noodles. Top with chopped peanuts.

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• 
• Yield: Serves 4
• Cooking Time: 16 min

Ingredients

• 1 lb (500 g ) Canadian Pork loin chops or silroin steaks, boneless
• 1 clove garlic, minced
• 1/4 tsp (1 mL) minced gingerroot
• 1 tbsp (15 mL) brown sugar
• 1/2 tsp (2 mL ) ground black pepper, divided
• 2 tbsp (25 mL) lemon juice
• 1 tbsp (15 mL) EACH olive oil and water
• 1 cucumber, thinly sliced
• 3 green onions, chopped
• 1/2 cup (125 mL) low fat yogurt
• 1/4 tsp (1 mL) salt
• 8 leaves lettuce
• 2 large nectarines, sliced
• 4 pita breads, cut in half crosswise

Cooking Instructions

Place pork in a plastic bag, non-metal bowl or sealable container. Combine garlic, gingerroot, sugar, 1/4 tsp (1 mL) pepper, lemon juice, olive oil and water. Pour marinade over pork; seal or cover and refrigerate for 2 hours or overnight, turning meat occasionally.

Meanwhile combine cucumber, green onions, yogurt, salt and remaining 1/4 tsp (1 mL) pepper to make a salad.

Preheat barbecue on high, reduce temperature to medium. Discard marinade. Place pork chops or steaks on a lightly greased grilll. Close barbecue cover and grill 8 to 10 minutes per side. Remove from barbecue; slice thinly and keep warm. Tuck a lettuce leaf, slices of warm pork, and nectarine slices into each pita bread half; top with cucumber salad mixture.

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• 
• Yield: 1 loaf (12 slices)
• Cooking Time: 60 minutes
• Preparation Time: 15 minutes

Ingredients

• 8 strips thick cut smoked Ontario bacon
• 2 cups (500 mL) grated old cheddar
• 3 cups (750 mL) all-purpose flour
• 4 tsp (20 mL) baking powder
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) cayenne pepper
• 1 12 fl oz (341 mL) bottle of pale ale
• 3 Tbsp (45 mL) liquid honey
• 2 Tbsp (30 mL) melted butter

Cooking Instructions

Preheat the oven to 375°F (190°C). Grease a 9 x 5 inch (22.5 x 12.5 cm) loaf pan. Set aside.

In large skillet, cook bacon over medium high heat until crisp. Transfer to paper-towel lined plate and let cool. Crumble all but one piece [to make about 1 scant cup (250 mL)].

In large bowl, whisk together cheese, flour, baking powder, salt and cayenne. Pour in beer and honey. Stir just until combined. Fold bacon into batter. Spread into prepared pan. Brush top with melted butter and push remaining strip of bacon into the top.

Bake until loaf is golden and a cake tester comes out clean when inserted into the center, about 60 minutes. Let cool in pan for 5 minutes and turn out onto a rack to cool. Serve warm with your favourite stew or soup.

Source: ontariomeatproducts.ca and homegrownontario.ca

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• Yield: 5 servings

Ingredients

• 1/4 cup packed brown sugar
• 1-1/2 teaspoons ground mustard
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Dash cayenne pepper
• 10 center-cut bacon strips

Cooking Instructions

Combine the first five ingredients; rub over bacon on both sides.

Twist bacon; place on a rack in a 15-in. x 10-in. x 1-in. baking pan.

Bake at 350° for 25-30 minutes or until firm; bake longer if desired.

Great as an appetizer. Cut in bit sized pieces before it cools OR freeze whole strips & enjoy Baconsicles or crisp up & break into small pieces to serve as an ice cream topping (vanilla works best…in my opinion)