Recipes (210)
Ingredients
Pork:
1-2 cloves garlic, pressed
2 tsp / 10 mL chopped fresh rosemary
¼ tsp / 1 mL EACH salt and ground black pepper
1 pork tenderloin, well-trimmed, about 12 oz / 375 g
1 Tbsp / 15 mL canola oil
Sauce:
1 ¼ cup / 300 mL halved or quartered strawberries, depending on size
⅛ cup / 25 mL balsamic vinegar
1 Tbsp / 15 mL honey
Directions
For the pork:
- Preheat oven to 350°F.
- In small bowl, combine garlic, rosemary, salt and pepper. Rub mixture over all sides of tenderloin.
- In large skillet, heat oil over medium-high heat. Sear tenderloin on all sides just until lightly browned, being careful not to burn garlic.
- Transfer tenderloin to rimmed baking sheet lined with parchment paper. Roast in oven until internal temperature reaches 155°F, about 25 minutes.
- Remove tenderloin from oven. Transfer to cutting board. Cover loosely with foil and let rest 3-5 minutes before slicing.
- Serve with warm sauce.
For the sauce:
- In small saucepan, combine strawberries, vinegar and honey. Cook over medium heat, stirring occasionally, 6-8 minutes.
- Reduce heat to low. Coarsely mash strawberries with back of fork. Cook an additional 5-6 minutes, just until sauce begins to thicken.
- Remove saucepan from heat and allow mixture to cool slightly.
- Spoon warm sauce over sliced tenderloin. Serve immediately.
Additional Info
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- Cut Tenderloin
- Dish or Meal Type Mains
- Cooking style Roast/broil
- Prep Time 30
- Cook Time 15
- Number of Servings 2-3
- Great Tastes of Manitoba Featured Recipes
Ingredients
1 lb / 0.5 kg lean ground pork
3 slices bacon, finely chopped
1 clove garlic, minced
1 tsp / 5 mL ground black pepper
1 Tbsp / 15 mL orange zest
1 tsp / 5 mL lemon zest
2 tsp / 10 mL EACH paprika and coriander seeds
1 tsp / 5 mL fennel seeds
½ tsp / 2 mL EACH salt and granulated sugar
¼-½ tsp / 1-2 mL red pepper flakes
¼ tsp / 1 mL EACH ground oregano and ground thyme
¼ cup / 50 mL cold water
Canola oil for frying
Directions
- In large bowl, gently combine all ingredients except water.
- Add water. Mix with hands to combine; do not overmix. Mixture will become sticky. Cover and refrigerate 2 hours to let flavours develop.
- Using a 2-inch food scoop, form mixture into balls. With palm of hand, press balls into ½-inch thick patties.
- In large skillet, heat a small amount of oil over medium-high heat. Working in batches, fry patties until cooked through, about 10 minutes, turning once or twice. Add oil as required.
- Remove patties to plate lined with paper towels to remove excess oil.
Additional Info
-
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- Cut Bacon, Ground pork
- Dish or Meal Type Breakfast & brunch
- Cooking style Pan-fry/sear
- Prep Time 30
- Cook Time 10
- Number of Servings 10-12 patties
Ingredients
6 medium-sized russet potatoes, peeled and cut into large cubes
¾ cup / 175 mL milk
2 Tbsp / 30 mL margarine
3-4 green onions, thinly sliced
2 cloves garlic, minced
2 egg yolks, slightly beaten
¼ tsp / 2 mL ground black pepper
2 pinches ground nutmeg
1 lb / 500 g uncooked farmer sausage, cut into ¼-inch slices
¼ cup / 50 mL EACH shredded mozzarella cheese and cheddar cheese
⅓ cup / 80 mL chopped fresh parsley
1 Tbsp / 15 mL fresh thyme leaves, plus more for garnish
Directions
- Preheat oven to 350ﹾF.
- Place potatoes in large pot and cover with cold water by 2 inches; bring to a boil. Reduce heat; cover and simmer, about 20 minutes or until potatoes are tender when pierced with fork. Drain well in a colander.
- Return potatoes to pot. Add milk and margarine to pot and, using a hand masher or potato ricer, mash potatoes until smooth.
- Add green onion, garlic, egg yolks, pepper and nutmeg. Mix well.
- Gently fold in sausage, cheeses and parsley.
- Spoon mixture into greased baking dish. Sprinkle with thyme. Bake, uncovered, 40-45 minutes.
- Remove casserole from oven and garnish with additional thyme leaves, if desired. Let stand 3-5 minutes before serving.
Additional Info
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- Cut Sausage
- Dish or Meal Type One pot & casseroles
- Cooking style Bake
- Prep Time 30
- Cook Time 45
- Number of Servings 4-6
Ingredients
⅔ cup / 160 mL cognac
1 Tbsp / 15 mL butter
¾ cup / 175 mL finely chopped yellow onion
1 ½ lb / 750 g lean ground pork
6 slices bacon
2 cloves garlic, minced
2 tsp / 10 mL dried thyme leaves
1 tsp / 5 mL ground black pepper
½ tsp / 2 mL EACH salt and ground allspice
¼ tsp / 1 mL ground nutmeg
2 eggs, beaten
¼ cup / 50 mL whipping cream
1-6 oz /170 g ham steak, cut crosswise into ¼-inch thick strips
8 slices bacon
Coarse sea salt for serving
Directions
- Preheat oven to 350°F.
- In small pot, bring cognac to a gentle boil over high heat. Boil until cognac is reduced to ¼ cup, about 3 minutes. Remove from heat and set aside.
- In small skillet, melt butter over medium-high heat. Add onion and sauté until soft, about 5 minutes. Set aside.
- In large bowl, combine pork and bacon. Do not overmix.
- Add sautéed onion, garlic, thyme, pepper, salt, allspice and nutmeg. Mix until thoroughly combined.
- Add eggs, whipping cream and reduced cognac. Stir until well-blended.
- Line a 5 x 9-inch loaf pan with 8 slices bacon; 3 slices along the length of the pan and 5 slices crosswise in the pan.
- Press half of the pork mixture into the bacon-lined pan.
- Arrange ham strips in a single layer over pork mixture. Top with remaining pork mixture.
- Fold over-hanging bacon slices over top of pork mixture.
- Cover pan tightly with foil. Place in a 9 x 13-inch baking dish. Pour boiling water into larger dish until it comes halfway up the sides of the loaf pan. Set on lowest rack in oven and bake for 1 ½ hours, or until instant-read thermometer inserted into centre of terrine registers 160°F.
- Remove loaf pan from boiling water bath and place on rimmed baking sheet. Remove foil, drain cooking liquid and allow to cool slightly.
- Replace foil and place 2-3 heavy cans on top of terrine to weight it down. Chill overnight.
- To loosen, place loaf pan with terrine in larger pan of hot water for 2-3 minutes. Invert terrine onto clean cutting board, Discard any unwanted fat.
- With sharp knife, cut terrine crosswise into ¼-inch thick slices and arrange on charcuterie board.
- Before serving, sprinkle with a pinch or two of sea salt.
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- Cut Bacon, Ground pork, Ham
- Dish or Meal Type Appetizers & snacks
- Cooking style Bake
- Prep Time 30
- Cook Time 90
- Number of Servings 10-12
- Great Tastes of Manitoba Featured Recipes
Ingredients
⅓ cup / 80 mL lightly packed brown sugar
2 Tbsp / 30 mL Dijon mustard
2 lb - 3 lb / 1 - 1.5 kg fully cooked boneless ham
2 cups / 500 mL apple juice
¼ cup / 50 mL lightly packed brown sugar
½ cup / 125 mL raisins
1 Tbsp / 15 mL cornstarch
¼ cup / 50 mL rum
Directions
- Preheat oven to 350ﹾF.
- In small bowl, combine first amount of brown sugar with mustard. Drizzle over ham and spread to coat evenly.
- Place ham in small roasting pan. Roast in preheated oven for 50-60 minutes or until internal temperature reaches 140ﹾF.
- Meanwhile, in large saucepan, combine apple juice, second amount of brown sugar and raisins. Bring to a gentle boil over medium-high heat, stirring occasionally. Cook until liquid is reduced to about 2 cups, 20-25 minutes.
- In small bowl, blend cornstarch with rum until smooth. Stir into apple juice mixture; simmer over medium heat until sauce is thickened and clear.
- Once ham is reheated, remove from oven and let stand at room temperature for 10 minutes before carving into ¼-inch slices.
- Serve sauce with ham.
Additional Info
-
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- Cut Ham
- Dish or Meal Type Mains
- Cooking style Bake, Roast/broil
- Prep Time 20
- Cook Time 60
- Number of Servings 6-8
Ingredients
1 pork shoulder blade roast, boneless, well-trimmed, about 3 lb / 1.5 kg
1 yellow onion, thinly sliced
1 cup / 250 mL barbecue sauce
2 Tbsp / 30 mL apple cider vinegar
1 Tbsp / 15 mL EACH molasses and Worcestershire sauce
2 tsp / 10 mL chili powder
1 tsp / 5 mL EACH ground cumin and ground oregano
6-8 Kaiser rolls, sliced
Prepared coleslaw for serving
Directions
- Preheat oven to 325ﹾF.
- Place roast in large ovenproof casserole dish. Scatter onion slices on and around meat.
- In medium bowl, thoroughly combine remaining ingredients. Pour sauce over and around roast.
- Cover and transfer roast to preheated oven. Cook for about 3 ½ hours or until meat is fork tender and almost falling apart.
- Remove roast from casserole dish onto a clean cutting board. Let rest 5-10 minutes or until roast is cool enough to handle.
- Meanwhile, carefully pour cooking liquid into a measuring cup. Cool to room temperature; then refrigerate for 45-60 minutes. The fat will rise to the surface and solidify.
- In the meantime, using two forks, pull pork into shreds; discard any fat. Return pork to casserole dish.
- Remove sauce from refrigerator, remove hardened fat layer with spoon and pour degreased sauce over pork. Cover with foil, transfer to oven and heat through, about 45 minutes.
- To serve, layer pork onto Kaiser rolls and top with coleslaw.
Additional Info
-
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- Cut Roasts
- Dish or Meal Type Athlete Approved, Burgers / sandwiches / wraps
- Cooking style Braise/stew, Slow cook
- Prep Time 30
- Cook Time 270
- Number of Servings 6-8
Ingredients
2 pork tenderloins, well-trimmed, about 12 oz / 0.375 kg EACH
¼ cup / 50 mL soy sauce
1 Tbsp / 15 mL granulated sugar
2 tsp / 10 mL sesame oil
½ cup / 125 mL thinly sliced green onion
1 Tbsp / 15 mL EACH minced garlic and grated ginger root
1 Tbsp / 15 mL sambal oelek*
4 tsp / 20 mL honey
2 tsp / 10 mL canola oil
2 Tbsp / 30 mL sesame seeds, toasted
1 ½ cups / 375 mL cooked rice vermicelli noodles
1 head butter lettuce, leaves separated and washed
* Sambal oelek is an Asian chili paste that can be found at Asian markets and larger grocery stores.
Directions
- With sharp knife, slice each tenderloin into thin strips, about ¼-inch thick by 2 ½-inches long. Set aside.
- In large bowl, combine soy sauce, sugar, sesame oil, green onion, garlic and ginger. Whisk until sugar dissolves.
- Add pork strips to marinade; turn with fork to ensure all pork strips are evenly coated. Cover and marinate in refrigerator for at least 2 hours.
- Meanwhile, in small bowl, combine sambal oelek and honey to make chili sauce. Cover and set aside.
- Remove pork strips from marinade; discard marinade. Lightly pat pork strips with paper towels to remove excess marinade.
- In nonstick skillet or wok, heat oil over high heat. Add pork strips; stir-fry 4-5 minutes. Do not overcook.
- Remove skillet or wok from heat and sprinkle pork strips with toasted sesame seeds. Stir to combine.
- To serve, spoon a heaping tablespoon of noodles on to the centre of each lettuce leaf. Top with a small amount of pork strips and drizzle with a few drops of chili sauce. Roll up to eat.
Additional Info
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- Cut Tenderloin
- Dish or Meal Type Athlete Approved, Burgers / sandwiches / wraps, Mains
- Cooking style Stir-fry
- Prep Time 20
- Cook Time 5
- Number of Servings 6-8
- Great Tastes of Manitoba Featured Recipes
Ingredients
4 pork loin centre chops, boneless, about ¾-inch / 2 cm thick
Salt, ground black pepper and paprika
1 Tbsp / 15 mL canola oil
½ cup / 125 mL apple cider or apple juice
2 Tbsp / 30 mL pure maple syrup
1 Tbsp / 15 mL Dijon mustard
1 small, red skinned apple, cored and sliced into thin wedges
Directions
- Season both sides of chops with salt, pepper and paprika.
- In nonstick skillet, heat oil over medium-high heat. Add chops and cook until lightly browned on both sides, 3-4 minutes per side.
- Deglaze skillet with cider or juice, scraping up brown bits from bottom of skillet.
- Add syrup and mustard to skillet. Stir to combine. Cover skillet and reduce heat to medium-low. Simmer chops 4-5 minutes, turning once.
- Remove chops from skillet onto a clean plate; cover loosely with foil to keep warm.
- Increase heat and bring sauce to a gentle boil; cook, about 2 minutes.
- Add apple wedges to skillet and continue to boil until apples soften and sauce thickens, about 5 minutes.
- To serve, spoon apples and sauce over chops.
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- Cut Chops/steaks
- Dish or Meal Type Athlete Approved, Mains
- Cooking style Pan-fry/sear
- Prep Time 10
- Cook Time 15
- Number of Servings 4
- Great Tastes of Manitoba Featured Recipes
Ingredients
1 pork shoulder blade or shoulder butt roast, boneless, about 4 lb / 2 kg
Salt and ground black pepper
1 ½ cups / 375 mL sodium-reduced chicken broth
½ cup / 125 mL canola oil
¼ cup / 50 mL EACH fresh lemon and lime juice
½ cup / 125 mL fresh orange juice
5-6 cloves garlic, minced
3 green onions, thinly sliced
2 Tbsp / 30 mL dried oregano leaves
2 tsp / 10 mL sugar
1 tsp / 5 mL ground cumin
1 medium yellow onion, halved and thinly sliced
Chopped fresh cilantro for garnish
Directions
- Place roast on cutting board. With sharp knife, slice into 6 large cubes. If desired, trim excess fat.
- Season cubes with salt and pepper and place in large resealable plastic bag.
- In 4-cup measuring cup, combine broth, oil and citrus juices. Pour over cubes.
- Add garlic, green onions, oregano, sugar and cumin to bag. Seal bag. Massage to combine ingredients and coat cubes. Marinate in refrigerator 6-8 hours or overnight.
- Remove cubes from refrigerator 1 hour before cooking to help bring meat to room temperature.
- Preheat oven to 325°F.
- Remove cubes from marinade and place in deep casserole or braising pan. Scatter onion slices around cubes.
- Pour 1 cup marinade over cubes; discard remaining marinade. Cover and braise in oven for 2 ½ - 3 hours or until meat is tender and easily pulls apart.
- Remove cubes from oven onto a clean plate. Let rest 5-10 minutes or until cubes are cool enough to handle.
- Meanwhile, strain cooking liquid into a saucepan. If desired, include some of the onion.
- Keep cooking liquid warm over medium-low heat.
- With two forks, pull cubes into shreds; discard any unwanted fat.
- Transfer shredded meat back to cooking vessel. Ladle warm cooking liquid over meat. Place under broiler for 6-8 minutes, or just until the top of the meat starts to brown.
- Remove meat from oven. Garnish with cilantro.
Additional Info
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- Cut Roasts
- Dish or Meal Type Burgers / sandwiches / wraps
- Cooking style Braise/stew
- Prep Time 30
- Cook Time 180
- Number of Servings 8-10
- Great Tastes of Manitoba Featured Recipes
Ingredients
1 pork loin, centre roast, boneless, about 3 lb / 1.5 kg
1 Tbsp / 15 mL EACH ground cinnamon, sugar and salt
½ tsp / 2 mL ground black pepper
¼ cup / 50 mL grated yellow onion
2 cloves garlic, minced
2 tsp / 10 mL soy sauce
Directions
- Pierce roast all over with fork.
- In small bowl, combine cinnamon, sugar, salt and pepper. Add onion, garlic and soy sauce; stir to combine.
- Spread mixture over all sides of roast. Cover and refrigerate 4-24 hours.
- Preheat oven to 325°F. Place roast on rack in shallow roasting pan. Roast, uncovered, until instant-read thermometer registers 155°F, about 1 ¼-1 ½ hours.
- Remove roast from oven. Tent loosely with foil and let rest 10 minutes before carving.
Additional Info
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- Cut Roasts
- Dish or Meal Type Mains
- Cooking style Roast/broil
- Prep Time 30
- Cook Time 90
- Number of Servings 8-10
Ingredients
⅓ cup / 80 mL all-purpose flour
1 tsp / 5 mL salt
½ tsp / 2 mL ground black pepper
1 pork shoulder roast, boneless, about 2 lbs / 1kg, cut into ½-inch / 1.25 cm cubes
2 Tbsp / 30 mL canola oil, divided
3-4 large yellow onions, halved and cut into ½-inch / 1.25 cm thick slices
2 cloves garlic, minced
1 Tbsp / 15 mL packed brown sugar
2 Tbsp / 30 mL red wine vinegar
1-12 oz / 355 mL can beer
1-10 oz / 284 mL can chicken broth
1 tsp / 5 mL caraway seeds
1 bay leaf
1 ½ cups / 375 mL baby carrots
Salt and ground black pepper to taste
¼ cup / 50 mL chopped fresh parsley, plus more for garnish
Directions
- In large bowl, combine flour, salt and pepper. Dredge pork cubes in seasoned flour; shake off excess.
- In large pot or Dutch oven, heat 1 Tbsp oil over medium-high heat. Add cubes, browning in batches. Brown on all sides, adding more oil as required. Remove browned cubes to a clean plate.
- Add onion and garlic to pot. Sauté 2-3 minutes, stirring often.
- Add brown sugar; stir to combine.
- Deglaze pot with vinegar, scraping up browned bits from bottom of pot.
- Return cubes to pot. Add beer, broth, caraway seeds and bay leaf. Stir to combine.
- Cover pot and bring contents to a boil. Reduce heat to medium-low and simmer, about 45 minutes, stirring occasionally.
- Add carrots; stir to combine. Cover and simmer 15 minutes more.
- When both pork and carrots are tender, remove bay leaf from pot and season stew with salt and pepper according to taste.
- Add parsley; stir to combine.
- Ladle soup into bowls and garnish with additional parsley.
Additional Info
-
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- Cut Roasts
- Dish or Meal Type One pot & casseroles
- Cooking style Braise/stew
- Prep Time 30
- Cook Time 90
- Number of Servings 6-8
Ingredients
1 pork shoulder blade roast, boneless, about 2 ½ lb / 1.25 kg, cut into 3/4-inch / 1.875 cm cubes
2 Tbsp / 30 mL soy sauce
2 Tbsp / 30 mL canola oil, divided
1 ½ cups / 375 mL chopped yellow onion
2 Tbsp / 30 mL unseasoned rice vinegar
3 Tbsp / 45 mL finely chopped fresh lemongrass or 3 Tbsp / 45 mL lemongrass paste
1 Tbsp / 15 mL grated ginger root
2 cloves garlic, minced
1-2 tsp / 5-10 mL red pepper flakes
½ tsp / 2 mL ground turmeric
1 large sweet potato, peeled and cut into 1-inch / 2.5 cm cubes
3 cups / 750 mL water
1-10 oz / 284 mL can chicken broth
1 Tbsp / 15 mL honey
4-5 baby bok choy bulbs, stems and leaves, roughly chopped into 1-inch pieces
¼ cup / 50 mL chopped fresh cilantro
1 lime, cut into wedges
1 small hot chili pepper, minced (optional)
Hot cooked basmati or Jasmine rice (optional)
Directions
- In large bowl, combine pork cubes with soy sauce. Cover and let stand 1 hour.
- In large pot or Dutch oven, heat 1 Tbsp oil over medium-high heat. Brown cubes in batches, adding more oil as required. Remove cubes to a clean plate.
- In same pot, sauté onion until lightly browned and softened, about 2 minutes.
- Deglaze pot with rice vinegar, scraping up browned bits from bottom of pot.
- Add lemongrass, ginger and garlic; stir to combine.
- Add red pepper flakes and turmeric; stir to combine.
- Add sweet potato, water, broth and honey. Return cubes to pot and stir to combine.
- Cover pot and bring contents to a boil. Reduce heat to medium-low and simmer until sweet potato is just tender, about 10 minutes.
- Reduce heat to low. Add bok choy and cilantro. Stir gently. Cover and simmer 3-5 minutes more.
- Ladle soup into bowls. Squeeze in a wedge of lime to brighten flavours. Garnish with minced hot peppers if desired. Soup can be served as is or over a scoop of hot cooked rice.
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- Cut Roasts
- Dish or Meal Type One pot & casseroles
- Cooking style Braise/stew
- Prep Time 60
- Cook Time 30
- Number of Servings 6-8
- Great Tastes of Manitoba Featured Recipes
Ingredients
1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
Salt and ground black pepper
¼ cup / 50 mL sodium-reduced chicken broth
1 Tbsp / 15 mL lemon juice
1 tsp / 5 mL Worcestershire sauce
3-4 drops Tabasco sauce
2 tsp / 10 mL canola oil
1 tsp / 5 mL butter
½ cup / 125 mL minced shallots
1 large ripe pear, peeled, halved, cored and cut horizontally into ¼-inch thick slices
¼ cup / 50 mL Sambuca liqueur
1 Tbsp / 15 mL fresh tarragon leaves
Directions
- With sharp knife, slice tenderloin crosswise into 6 equal pieces. With cut side down, flatten slightly with palm of hand to 1-inch thickness.
- Season both sides of each medallion with salt and pepper. Set aside.
- In small bowl, whisk together broth, lemon juice, Worcestershire sauce and Tobasco sauce. Set aside.
- In large nonstick skillet, heat oil over medium-high heat. Add butter; swirl pan to melt.
- Add medallions to skillet and sear 3-4 minutes. Using tongs, turn medallions to brown other side.
- Arrange shallots and pear slices around meat. Cook 1-2 minutes more.
- Add broth mixture to skillet. Reduce heat to low. Cover and simmer, about 3 minutes or until instant-read thermometer inserted into centre of medallions registers 150-155ﹾF.
- Meanwhile, in small saucepan, heat Sambuca over medium heat just until bubbles begin to form around the edge, about 1 minute. Carefully pour warmed Sambuca over medallions. Remove skillet from element and immediately ignite vapours with a long match or BBQ lighter. Gently rotate skillet so flames and alcohol distribute evenly. After 10-15 seconds, the alcohol will cook off and the flames will die out.
- Baste medallions with sauce and sprinkle with tarragon leaves. Serve immediately.
Additional Info
-
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- Cut Tenderloin
- Dish or Meal Type Mains
- Cooking style Pan-fry/sear
- Prep Time 10
- Cook Time 15
- Number of Servings 3-4
- Great Tastes of Manitoba Featured Recipes
Ingredients
2 tsp / 10 mL canola oil
2 cloves garlic, minced
1 lb / 500 g farmer sausage, cut on diagonal into ¼-inch slices
½ cup / 125 mL chicken broth
½ cup / 125 mL tomato sauce
1 bunch asparagus, tips only
2 cups / 500 mL quartered crimini mushrooms
2 large bell peppers, seeded and cut into bite-size pieces
1 small yellow onion, sliced into thin wedges
Hot cooked rice for serving
Directions
- In large sauté pan, heat oil over medium-high heat.
- Add garlic and sauté briefly just until fragrant, about 30 seconds.
- Add sausage and cook until lightly browned, 8-10 minutes, stirring occasionally.
- Add chicken broth and tomato sauce; stir to combine.
- Reduce heat to medium-low. Add asparagus tips; cook 2 minutes, stirring often.
- Add mushrooms and peppers. Stir to combine and cook 3 minutes more.
- Reduce heat to low. Add onion and allow mixture to simmer an additional 4-5 minutes, stirring occasionally.
- Serve sausage and vegetable mixture over hot cooked rice.
Additional Info
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- Cut Sausage
- Dish or Meal Type Mains
- Cooking style Stir-fry
- Prep Time 15
- Cook Time 25
- Number of Servings 4-6
Ingredients
2 pork tenderloins, well-trimmed, about 12 oz / 0.375 kg EACH
2 tsp / 10 mL lemon pepper
1 Tbsp / 15 mL butter
2 Tbsp / 30 mL brandy
1 Tbsp / 15 mL EACH lemon juice and Worcestershire sauce
1 tsp / 5 mL Dijon mustard
1 Tbsp / 15 mL chopped fresh parsley
Directions
- With sharp knife, slice each tenderloin crosswise into 6 equal pieces. With cut side down, flatten slightly with palm of hand to 1-inch thickness.
- Season both sides of each medallion with a small amount of lemon pepper.
- In large skillet, melt butter over medium-high heat. Sear medallions on both sides until nicely browned, about 3 minutes per side. Remove from skillet to a clean plate. Cover loosely with foil to keep warm.
- Add brandy, lemon juice, Worcestershire sauce and mustard to skillet. Cook, blending with pan juices just until bubbling.
- To serve, spoon sauce over medallions and sprinkle with parsley.
Additional Info
-
Hero Photo
- Cut Tenderloin
- Dish or Meal Type Mains
- Cooking style Pan-fry/sear
- Prep Time 10
- Cook Time 15
- Number of Servings 4-6
- Great Tastes of Manitoba Featured Recipes
More...
Ingredients
1 Tbsp / 15 mL packed brown sugar
2 tsp / 10 mL chili powder
1 tsp / 5 mL EACH garlic powder, onion powder, paprika and dry mustard
½ tsp / 2 mL celery salt
1 pork shoulder blade roast, boneless, about 4-4 ½ lb / 2-2.25 kg
1-355 mL can root beer
1-355 mL bottle root beer-flavoured barbecue sauce, like Bon Vivant!
6 crusty buns, sliced
Prepared coleslaw for serving
Directions
- In small bowl, thoroughly combine brown sugar, chili powder, garlic powder, onion powder, paprika, mustard and celery salt.
- Rub spice mixture over all sides of roast. Refrigerate 6-8 hours or overnight. Remove roast from refrigerator 1 hour before cooking to help bring meat to room temperature.
- Place roast into slow cooker. Add root beer. Cover and cook on LOW for 7-9 hours.
- Remove roast to cutting board and discard liquid. With 2 forks, pull meat into shreds, discarding any fat. Return pork to slow cooker.
- Add enough barbecue sauce to moisten the meat. Cover and cook on HIGH, about 15 minutes.
- Layer pork onto buns and serve with prepared coleslaw.
Additional Info
-
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- Cut Roasts
- Dish or Meal Type Burgers / sandwiches / wraps
- Cooking style Slow cook
- Prep Time 15
- Cook Time 540
- Number of Servings 6
Ingredients
2 Tbsp / 30 mL canola oil, divided
1 pork shoulder blade roast, boneless, about 3 lb / 1.5 kg, cut into 1-inch / 2.5 cm cubes
1 Tbsp / 15 mL butter
3 large yellow onions, thinly sliced
2 cups / 500 mL sliced white mushrooms
½ cup / 125 mL water or white wine
2 cups / 500 mL canned diced tomatoes, undrained
2 Tbsp / 30 mL paprika
1 tsp / 5 mL salt
½-¾ tsp / 2-4 mL ground black pepper
½ tsp / 2 mL caraway seeds
Hot cooked egg noodles for serving
Sour cream for garnish (optional)
Directions
- Preheat oven to 325ﹾF.
- In ovenproof Dutch oven, heat 1 Tbsp oil over medium-high heat. Add pork cubes, browning in batches. Brown on all sides, adding more oil as required. Remove browned cubes to a clean plate.
- In same pot, melt butter over medium-high heat. Brown onions and mushrooms, stirring occasionally.
- Add water or wine, scraping up brown bits from bottom of pot.
- Add tomatoes, paprika, salt, pepper and caraway seeds to pot. Stir to combine.
- Return cubes to pot. Stir to combine. Cover and place pot in centre of oven. Cook until pork is tender, about 1 ½ hours.
- Serve goulash over hot cooked egg noodles. If desired, top with a dollop of sour cream.
Additional Info
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- Cut Roasts
- Dish or Meal Type One pot & casseroles
- Cooking style Braise/stew
- Prep Time 45
- Cook Time 120
- Number of Servings 8
Ingredients
1 pork loin centre roast, boneless, about 1 ½ lb / 0.75 kg
1 ½ cups / 375 mL shredded sweetened coconut
¾ cup / 175 mL graham cracker crumbs
2 tsp / 10 mL curry powder
1 tsp / 5 mL ground ginger
½ tsp / 2 mL ground black pepper
¼ cup / 50 mL peach or apricot jam
¼ cup / 50 mL natural peanut butter
Mango Dipping Sauce:
½ cup / 125 mL mango chutney
½ tsp / 2 mL dry mustard
¼ tsp / 1 mL ground black pepper
2 Tbsp / 30 mL white rum (optional)
Directions
- With sharp knife, slice roast into 1-inch x 1-inch x 3-inch pieces and trim excess fat. Set aside.
- In medium bowl, combine coconut, graham cracker crumbs, curry, ginger and pepper. Set aside.
- In small microwave bowl, thin jam by microwaving on 50% power, about 45 seconds.
- Add peanut butter to jam; stir to combine.
- Working in small batches, coat all sides of pork pieces with jam mixture and then roll in coconut mixture until well-coated. Transfer to rimmed, parchment-lined baking sheet. Repeat with remaining pork pieces.
- Preheat oven to 400°F. Bake pork bites 6-7 minutes; turn and bake 6-7 minutes more or until coconut is nicely toasted and instant-read thermometer registers 155°F.
- Serve with Mango Dipping Sauce.
For the Mango Dipping Sauce:
- In a small saucepan, combine chutney, mustard, pepper and rum. Heat slowly over medium heat; stir until well-blended.
- Serve warm or at room temperature.
Additional Info
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- Cut Roasts
- Dish or Meal Type Appetizers & snacks
- Cooking style Roast/broil
- Prep Time 25
- Cook Time 15
- Number of Servings 13-16 pieces
- Great Tastes of Manitoba Featured Recipes
Ingredients
6 pork shoulder blade steaks, bone-in or boneless
1 cup / 250 mL sodium-reduced soy sauce
½ cup / 125 mL dry white sherry
½ cup / 125 mL ketchup
½ cup / 125 mL sesame oil
Juice from 1 medium orange
¼ cup / 50 mL honey
2 Tbsp / 30 mL grated ginger root
2 cloves garlic, minced
Directions
- Place steaks in resealable plastic bag.
- In 4-cup measuring cup, thoroughly combine remaining ingredients. Pour marinade over steaks in bag. Seal bag. Refrigerate 8-24 hours, turning occasionally.
- Remove steaks from marinade; discard marinade. Pat steaks with paper towels to remove excess marinade.
- Preheat barbecue on high; reduce heat to medium. Grill steaks 5-7 minutes per side or until instant-read thermometer registers 155°F.
- Remove steaks from grill onto a clean plate. Tent loosely with foil and let rest 3 minutes before serving.
Additional Info
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Hero Photo
- Cut Chops/steaks
- Dish or Meal Type Mains
- Cooking style Grill
- Prep Time 10
- Cook Time 15
- Number of Servings 6