Ingredients2lb (1 kg) pork tenderloin1 can (14 oz/398 mL) pineapple chunks, drained and reserve juice1 medium red pepper, diced1/4 cup (60 mL) reserved pineapple juice2 Tbsp (30 mL) brown sugar, packed1 tsp (5 mL) chili powder1 tsp (5 mL) garlic powder8 – 10 thick cut bacon strips*
Serves 8Prep Time 25 MinCook Time 30 Min
DirectionsPreheat
IngredientsMaple Glaze:1/4 cup (60 mL) maple syrup2 Tbsp (30 mL) apple cider vinegar2 tsp (10 mL) Dijon mustard1/2 tsp (2 mL) garlic powder1/4 tsp (1 mL) paprika1/4 tsp (1 mL) salt1/4 tsp (1 mL) ground black pepper4 pork loin chops, about1 – 1 1/2 inch (2.5 x 3.8 cm) thick
DirectionsIn a small saucepan, combine
Ingredients1 lb / 0.5 kg pork loin centre chops, boneless, well-trimmed, about ½-inch / 1.25 cm thick1 Tbsp / 15 mL canola oil1 Tbsp / 15 mL butter1 cup / 250 mL chopped yellow onion2 cloves garlic, minced¾ lb / 340 g mixed mushrooms,quartered or coarsely chopped1 Tbsp / 15 mL all-purpose flour¾ cup
IngredientsCake1 1/4 cups all-purpose flour1 1/4 tsp baking powder1/2 tsp salt1/2 cup unsalted butter softenedat room temp3/4 cup sugar3 large eggs room temperature2 tsp pure vanilla extract1/2 cup buttermilk or plain kefir,room temperatureButtercream (Easy Swiss Meringue)6 fl oz egg whites (3/4 cup)24 oz powdered sugar (6 cups)1/2 tsp salt24 oz unsalted butter (3 cups),at room temperature2 Tbsp vanilla extract
DirectionsPreheat oven to 350°F.Cake:Cream butter and sugar until light and fluffy. Add eggs one at a time.Add flour and buttermilk alternating in thirds.Can be used
Ingredients5 lb / 2.5 kg fully cooked, bone-in ham2 ½ cups / 625 mL hard cider or apple juice1 cup / 250 mL lightly packed brown sugar, divided1 tsp / 5 mL EACH ground cinnamon and ground cloves2 Tbsp / 30 mL lemon juice2 tsp prepared yellow mustard2 Tbsp / 30 mL cornstarch (mixed
Ingredients2 Tbsp / 30 mL mayonnaise2 Tbsp / 30 mL Dijon mustard1 egg2 Tbsp / 30 mL water1 cup / 250 mL panko breadcrumbs*1 tsp / 5 mL lemon zest1 tsp / 5 mL dried sage leaves½ tsp / 2 mL ground black pepperCanola oil4 pork schnitzels or scaloppini**Lemon wedges for garnish
Prep Time: 45
IngredientsStuffing:1 small diced red onion2 diced cloves of garlic1 tbsp butter400 g sausage meat (used honey garlic)1/4 cup bread crumbs1 tsp sagesalt & pepper to tasteLoin1 5lb pork loin@ 14 slices baconshaved parmesan cheesethinly sliced mozzarella cheese
DirectionsStuffing: Finley dice the onion and garlic, add butter. Over medium high heat for a few minutes, until
IngredientsPORK:1 pork loin, centre roast, boneless,about 2 lb / 1 kg2 tsp / 10 mL canola oil1 Tbsp / 15 mL EACH ground coffee and chili powder2 tsp / 10 mL packed brown sugar1 tsp / 5 mL EACH ground cinnamonand salt1⁄2 tsp / 2 mL dried oregano leavesMARMALADE:2 1⁄2 cups / 625 mL
Ingredients Marinade 3 cloves crushed garlic 1 Tbsp (15 mL) coriander seeds 2 tsp (10 mL) fresh chopped ginger 1 tsp (5 mL) cumin seeds 1 tsp (5 mL) coarse sea salt 1 tsp (5 mL) mixed peppercorns 1 pinch allspice 1 bottle beer, preferably brown or red ale Pork Tenderloin 1 pork tenderloin
Ingredients Marinade
1 lemon, zest and juice 2 cloves garlic, minced 2 Tbsp (30 mL) olive oil 1 Tbsp (15 mL) soy sauce 2 tsp (10 mL) rice wine vinegar 1 tsp (5 mL) chili flakes 1 tsp (5 mL) ground black pepper 1 tsp (5 mL) salt 4 bone-in pork loin chops
Preparation
Whisk together marinade
