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
What a way to wake up on Christmas…with the aromas of ham baking in the oven! Make holiday prep easy with this overnight holiday ham recipe that Chef Michael Olson shared at the Fairmont Jasper Park Lodge’s Christmas in November 2016.
Ingredients
1 large bone-in smoked ham,
about 10 lbs (4 kg)
1/2 cup (125 mL) honey
Ingredients
2 eggs
3 shallots, chopped
2 garlic cloves, chopped
2 Tbsp (30 mL) Dijon mustard
½ tsp each salt and pepper
1 kg (2.2 lb) ground pork
2 seasoned sausages, casing removed
¼ cup fresh parsley, chopped
6 slices back bacon
Prep Time: 10 Minutes Cooking Time: 55 Minutes Total Time: 75 Minutes Approximately 4-6 Servings
Directions Preheat oven to 400ºF. Line a 9
Ingredients
2 racks Canadian Pork Back Ribs
3 cups (750 ml) hot water
1/2 cup (125 ml) hoisin sauce
1/4 cup (50 ml) soy sauce
1/4 cup (50 ml) rice or cider vinegar
1/2 cup (50 ml) dry sherry or rice wine
2 tbsp (25 ml) Dijon mustard
2 cloves garlic, minced
1 tbsp (15 ml) minced fresh ginger
Prep Time: 20 minutes
Ingredients Spinach Stuffing 1-2 Tbsp (15-30 mL) butter 1 bunch fresh spinach, rinsed and trimmed 2 cloves garlic, crushed 4 Tbsp (60 mL) feta cheese, crumbled Mustard Mop 3-4 Tbsp (45-60 mL) House of Q Smoke Gold Slather and Sauce 3-4 Tbsp (45-60 mL) white sugar 2 Tbsp (30 mL) cider vinegar Pork Chops
Honey-Mustard Tenderloin
Ingredients
12 oz (375 g) Canadian Pork Tenderloin
1/4 cup (50 ml) honey
2 tbsp (25 ml) cider vinegar
2 tbsp (25 ml) brown sugar
1 tbsp (15 ml) prepared yellow mustard
Directions
Preheat oven to 400°F (200°C). In a small bowl, mix honey, vinegar, sugar and mustard. Coat pork tenderloin with sauce. Place pork tenderloin in a shallow pan,
Cranberry Spiced Pork Roast
Ingredients
3 lb (1.5 kg) Canadian Pork Loin, Leg or Shoulder Roast, boneless
3/4 cup (175 ml) whole berry cranberry sauce
1 cup (250 ml) cranberry juice
1/2 cup (125 ml) chopped red onion
1/4 cup (50 ml) dark rum (optional)
2 tbsp (25 ml) canola oil
2 cloves garlic, minced
1 tbsp (15 ml) fresh chopped parsley
2
Ingredients
1 2-3 pound boneless pork tenderloin
1 cup chicken or vegetable broth ( I used a 1/2 cup of each)
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes
2 cloves garlic chopped
Directions
Place pork tenderloin into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining
For my recent milstone birthday my sister in law made me these awesome cupcakes. She used the recipe found on the site, Will Cook For Smiles. They tasted as good as they looked !
She also made me Pig Lanterns which now hang over my desk
Ingredients
Cupcakes:
4 egg whites room temperature
1 cup of white granulated sugar
1
Thai Peanut Pork Stew (Slow Cooker)
Ingredients
2 lbs (1 kg Canadian Pork Braising Cubes)
1/2 red bell pepper, cut into strips
1/4 cup (50 ml) ready-to-use teriyaki sauce
2 tbsp (25 ml) white wine vinegar
1/2-1 tsp (2-5 m) cayenne pepper
2 cloves garlic, minced
1/4 cup (50 ml) creamy peanut butter
1 cup (250 ml) frozen green beans, thawed
2 tbsp
