Try Some Of Our Great Pork Recipes


 36_friedpork.jpeg Pork Tenderloin with Caramelized Ontario Peaches

This recipe gives you the chance to use an old cast iron skillet. Do you have one? If you do then pull it out, dust off the cobwebs and get to work. Let's bring back some good old fashioned nostalgia. You're in for a real treat!! The peaches add just the right touch of sweetness.
Makes 6 Servings

4

sprigs of fresh thyme
2 small pork tenderloins, whole
8 slices of bacon
2 tbsp olive oil
2 small fennel bulbs, cut in 8 wedges
2 Ontario peaches, cut into 8 slices
3/4     cup chicken broth
 Salt and Freshly ground black pepper, to taste

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                                 Pre-heat oven to 400° C (200° F) 

1. Sprinkle thyme on pork and season with pepper.
2. Wrap each tenderloin with 4 slices of bacon and secure with tooth picks if needed.
3.

In a large cast-iron skillet at high heat, add olive oil, fennel and pork.

4.  Brown pork for about 2 minutes on each side. Season with salt and pepper.
5. Place iron skillet in the oven and bake for 10 minutes.
6. Add peaches and continue cooking for an additional 10 minutes.
7. Remove pork and cut into medallions.
8. Add broth to skillet, stir with peach and fennel mixture until sauce reduces slightly.
9. Serve pork medallions with fennel and caramelized peaches.
10.  Garnish with a sprig of fresh thyme.


 
Spicy Pork with Peanuts recipe picture
 Spicy Pork with Peanuts

Pork and Peanuts? What a great unity!!
Start to Finish:20 min
Makes 4 Servings (1 1/2 cups each)

1 1 lb pork - boneless chops (diced)
3 tbsp cornstarch
2 tsp red wine vinegar
1 tbsp dry sherry
1 1/2  tbsp dark soy sauce
2 tbsp regular soy sauce
1 tsp sesame oil
2 tsp sugar
1 cup chicken stock
2-3 thai chilies
1 tbsp fresh ginger, diced
handful dry roasted peanuts

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1.  Marinate in 2 TB regular soy sauce for 1/2 hour
2.

Whisk together the cornstarch, red wine vinegar, dry sherry, dark soy sauce, toasted

sesame oil, and sugar
3.    Cook pork and ginger until no longer pink.
4. Add stock and chilies, cook 3 minutes
5. Add cornstarch mixture, cook until thickened, about 30 seconds 
6. Add peanuts, top with green onions. Serve your delicious spicy pork with peanuts


  Bacon-Stuffed Pork Loin in an Apple-Port Reduction

Not only does this dish sound fancy but it tastes fancy too! 
Start to Finish:2 1/2 hours
Makes 4 Servings

1/4      teaspoon water
1/8  teaspoon ground mustard
1/2 cup plain fat-free yogurt
2 tablespoons lemon juice
3/4 teaspoon paprika
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1/8 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1 clove garlic, finely chopped
4 boneless skinless chicken breasts (about 1 1/4 lb)

Lemon slices, if desired

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1. In small bowl, mix water and mustard; stir in remaining ingredients except chicken and

     		lemon slices. Place chicken in shallow glass or plastic bowl. Pour marinade over chicken;

turn to coat with marinade. Cover; refrigerate at least 12 hours but no longer than 24

hours to marinate.
2. Heat oven to 375°F. Remove chicken from marinade; discard marinade. Place chicken in

ungreased 13x9-inch (3-quart) glass baking dish. Bake about 45 minutes or until juice of

chicken is clear when center of thickest part is cut (170°F).
3. To serve, garnish with lemon slices.


 

Reduction Carolina Pork Tenderloin Pinwheels


These pieces of pork all rolled up in bacon and pecans topped in such sauce - OH MY! They might not stay on your plate for long.
Makes 4 Servings

Carolina Pork Tenderloin Pinwheels
  Carolina Sauce (see below)
1 2-pound pork tenderloin roast (partially frozen for easier cutting)
8  slices thin-sliced bacon
1 cup coarsely chopped pecans
1 tsp coarse salt
1/2    tsp coarsely ground black pepper

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Carolina Sauce
3/4 cup prepared mustard
1/2 cup honey
1/4 cup cider vinegar
2 tbsp ketchup
2 tbsp firmly-packed brown sugar
2 tbsp Worcestershire sauce
1 tsp hot pepper sauce

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1. Prepare Carolina Sauce; set aside. Preheat oven to 350 degrees F.

To make the Sauce: In a small bowl, combine all ingredients.
2. Trim the tenderloin of fat and silverskin. (The silverskin is a silvery-white connective
tissue. When cooking the tenderloin that tissue doesn't dissolve and if it isn't trimmed
off before cooking it will cause the meat to curl up.)
3. Pat the roast dry with paper towels
4. If you partially freeze the pork, it is easier to cut into slices. Cut pork tenderloin lengthwise
into eight 1/4-inch slices (slices should be just a little larger than the shape of the bacon -
trim if necessary).
5. Place a slice of bacon on top of each pork slice.
6. Starting at one end, roll up pork/bacon into a spiral; secure with 2 to 3 wooden toothpicks.
7. Brush Carolina Sauce over each of the pinwheels; reserving remaining sauce.
8. On a pie plate, combine pecans, salt and pepper.
9. Roll each pinwheel in the pecan mixture to coat.
10. Place pinwheels onto a rack in a shallow baking pan. Bake, uncovered, approximately 30
minutes or until a meat thermometer inserted into the thickest part of the roast registers
155ºF.
11. Remove from oven and transfer onto a cutting board or cooling tray; let pinwheels stand
10-15 minutes before serving (meat temperature will rise 5º - 10º after it is removed from
the oven.)
12. After cooling time is complete, transfer pinwheels onto a serving platter and drizzle over
remaining Carolina Sauce.


  Margarita Pork Tenderloin

Calling all margarita lovers! Ooh, imagine the flavor yielded from marinading your pork in tequila for a little while. This pork can be dressed up or dressed down.
Makes 6 Servings 

3  garlic cloves, minced
1  green onion, minced 
1/2    jalapeño pepper, minced 
3 tbsp chopped fresh cilantro
2  tbsp fresh lime juice 
1   1/2    tbsp tequila 
1  tbsp fresh orange juice 
1  tsp salt 
1  tsp ground cumin 
1/2  tsp chili powder 
2  (1-pound) pork tenderloins 

 

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1.     Combine first 10 ingredients in a shallow dish or large zip-top plastic freezer bag
2.  Cut pork diagonally into 1-inch thick slices
3.  Add slices to tequila mixture
4.  Cover or seal and chill 1 hour, turning occasionally
5. Remove pork from marinade, discarding marinade
6. Grill, covered with grill lid, over high heat (400º to 500º) 3 to 4 minutes on each side
or until done.


  Balineses Style Pork

The aromas that come from making this Indonesian pork recipe will get your flavor buds jumping. Serve with rice and vegetables - YUM!
Start to Finish:40 min
Makes 4 Servings

600 gm   diced pork 
2 tbsp oil
2 cloves garlic, crushed
1   small onion, finely chopped
2 tsp fresh ginger, finely grated
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp sweet chili sauce
1/4 tsp ground black pepper
1-2 fresh chilies, sliced 
juice of 1 lime
1/2 cup water

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1.    Heat oil in wok
2. Cook garlic and onion over low heat until soft and golden, stirring occasionally 
3. Add pork, ginger and stirfry over medium heat for 3-4 minutes until the pork changes color
4. Reduce heat to low 
5. Add sauces, black pepper, chili, lime juice and water
6. Stir before covering and leave to simmer for 10 minutes
7. Uncover and cook until the sauce has condensed to your liking
Serve with rice and steamed vegetables