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Ingredients

1 Tbsp / 15 mL canola oil
6 pork shoulder blade steaks, bone-in, about 3 lb / 1.4 kg
1 Tbsp / 15 mL canola oil
3 medium yellow onions, quartered
½ tsp / 2 mL garlic powder
1 medium leek, thinly sliced, white and tender green parts only
2 cups / 500 mL apricot nectar
2-3 Tbsp / 30-45 mL dry onion soup mix
¼ cup / 50 mL chopped fresh parsley

Directions

  1. Preheat oven to 350°F.
  2. In large skillet, heat first amount of oil over medium-high heat. Sear steaks, two at a time, for 2-3 minutes per side depending on thickness. Transfer steaks to a large casserole or baking dish.
  3. Heat second amount of cooking oil in same frying pan over medium heat. Add onion, garlic and leek. Sauté for 8-10 minutes, stirring often, until onion is soft and golden.
  4. Add nectar and soup mix. Stir to combine.
  5. Pour onion mixture over steaks, turning until coated.
  6. Cover steaks loosely with aluminum foil. Bake in preheated oven for 45 minutes.
  7. Remove foil and bake 40-50 minutes more, just until steaks are tender and sauce is thickened.
  8. Remove steaks from oven. Mix in parsley and serve.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Mains
  • Cooking style Bake
  • Prep Time 30
  • Cook Time 105
  • Number of Servings 6
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Ingredients

5 lb / 2.5 kg pork side ribs
2 limes, cut into thin slices
1 cup / 250 mL strong brewed coffee
½ cup / 125 mL EACH ketchup, red wine vinegar and soy sauce
¼ cup / 50 mL molasses
1-2 tsp / 5-10 mL Tabasco sauce
¼ cup / 50 mL packed brown sugar
2 small shallots, finely chopped
2 cloves garlic, minced

Directions

  1. Preheat oven to 325ﹾF.
  2. Lift and peel membrane from the back of each rack of ribs.
  3. Line rimmed baking sheet with heavy duty aluminum foil. Place ribs on baking sheet meat side up.
  4. Randomly arrange lime slices over ribs. Cover ribs with foil and roast 1 ¼ hours or until meat begins to pull away from bones.
  5. Meanwhile, in medium saucepan, combine remaining ingredients. Bring mixture to a boil over medium heat. Reduce heat and simmer until sauce thickens slightly, about 15 minutes.
  6. Remove ribs from oven. Preheat barbecue on high; reduce heat to medium-low.
  7. Place ribs on lightly oiled grill grates and brush generously with sauce.
  8. With barbecue cover up, turn and brush ribs frequently with sauce until they become a rich, mahogany brown, about 20 minutes or until all the sauce is used. Serve immediately.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ribs
  • Dish or Meal Type Mains
  • Cooking style Grill, Roast/broil
  • Prep Time 30
  • Cook Time 90
  • Number of Servings 4-6
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Ingredients

2 racks pork back ribs

Rub:

½ cup / 125 mL packed brown sugar
2 Tbsp / 30 mL ground ginger
1 tsp / 5 mL EACH ground black pepper and garlic powder
½ tsp / 2 mL salt
¼ tsp / 1 mL cayenne pepper

Honey Soy Glaze:

½ cup / 125 mL honey
½ cup / 125 mL sodium-reduced soy sauce
2 tsp / 10 mL prepared yellow mustard
2 tsp / 10 mL Worcestershire sauce
4-5 drops hot pepper sauce

Directions

  1. Lift and peel membrane from the back of each rack of ribs.
  2. In small bowl, combine rub ingredients until well-blended.
  3. Massage ribs all over with rub. Cover loosely with plastic wrap and let stand at room temperature for up to 1 hour.
  4. Preheat oven to 350ºF. Roast ribs on a rimmed, parchment-lined baking sheet for about 1 ½ hours. Cover loosely with foil if ribs are browning too quickly.
  5. In small bowl, thoroughly combine glaze ingredients.
  6. Turn off oven. Remove ribs from oven and brush all over with glaze.
  7. Wrap each rack in heavy duty aluminum foil. Keep warm and let rest for up to 1 hour in cooled oven.

Tip: To serve as an appetizer, slice racks between bones into single rib portions and arrange on a platter.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ribs
  • Dish or Meal Type Appetizers & snacks, Mains
  • Cooking style Roast/broil
  • Prep Time 30
  • Cook Time 150
  • Number of Servings 4-6
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Ingredients

2 racks pork back ribs
2 Tbsp / 30 mL EACH ground cumin and chili powder
1 Tbsp / 15 mL ground coriander
1 tsp + ½ tsp / 7 mL EACH cayenne pepper, ground cinnamon and brown sugar
1 Tbsp / 15 mL ground black pepper
½ tsp / 2 mL salt

Directions

  1. Lift and peel membrane from the back of each rack of ribs.
  2. In small bowl, combine remaining ingredients until well-blended.
  3. Massage ribs all over with rub. Cover and refrigerate up to 12 hours.
  4. Preheat barbecue on high; turn one burner off and reduce other burner to medium heat, temperature should read 300-325ﹾF.
  5. Place ribs, meat side up, on lightly oiled grill grate over unlit burner. Turn every 15-20 minutes for about 1 ½ hours, until ribs are tender. To check doneness, lift rack from grill with tongs. If you see some cracking at the point where the tongs are grasping the meat, they’re done. If not, they need a little more time.
  6. Remove ribs from grill and wrap securely in heavy duty aluminum foil.
  7. Place foil-wrapped ribs into a paper bag. Close bag and let ribs rest for up to 1 hour on counter.
  8. Unwrap ribs, slice into 3-4 rib portions and serve with your favourite barbecue sauce for dipping.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ribs
  • Dish or Meal Type Mains
  • Cooking style Grill
  • Prep Time 30
  • Cook Time 150
  • Number of Servings 4
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

2 cups / 500 mL all-purpose flour
2/3 cup / 160 mL cocoa powder
1 tsp + ½ tsp / 7 mL instant espresso powder
1 tsp / 5 mL baking soda
¼ tsp / 1 mL salt
1 ½ cups / 375 mL granulated sugar
1 cup / 250 mL unsalted butter, softened
2 large eggs, at room temperature
2 tsp / 10 mL vanilla extract
1 ½ cups / 375 mL semi-sweet chocolate chips
6 strips bacon, cooked crisp, drained and chopped

Directions

  1. Preheat oven to 350ﹾF.
  2. In medium mixing bowl, combine flour, cocoa powder, espresso powder, baking soda and salt. Set aside.
  3. In large mixing bowl, beat sugar with butter, eggs and vanilla extract using an electric mixer; beat until fluffy and smooth.
  4. Gradually add flour mixture.
  5. Stir in chocolate chips and bacon.
  6. Drop dough by the tablespoon or a 1 ½-inch cookie scoop onto parchment-lined baking sheets about 2 inches apart.
  7. Bake cookies for 10-12 minutes in preheated oven or until lightly browned around the edges. Cool cookies on the pans 2 to 3 minutes before transferring to a wire rack to cool completely.

Additional Info

  • Hero Photo Hero Photo
  • Cut Bacon
  • Dish or Meal Type Treats & desserts
  • Cooking style Bake
  • Prep Time 30
  • Cook Time 10-12
  • Number of Servings 25
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Ingredients

6 pork rib chops, boneless, about ½-inch / 1.25 cm thick
2 cups / 500 mL coarsely chopped portabella mushrooms
1 large leek, thinly sliced
1 cup / 250 mL dry Marsala wine
½ cup / 125 mL water
1-10 oz / 284 mL can condensed cream of mushroom soup
1 packet wild mushroom roast gravy sauce mix
1 tsp / 5 mL dried oregano leaves
Salt and ground black pepper to taste

Directions

  1. Place chops in slow cooker. Layer if necessary.
  2. Sprinkle mushrooms and leek evenly over chops.
  3. In 4-cup measuring cup, combine wine, water, soup, gravy mix and oregano. Pour over chops.
  4. Cover and cook on LOW, about 6 hours. Chops should be fork tender.
  5. Season with salt and pepper according to taste.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Mains, One pot & casseroles
  • Cooking style Slow cook
  • Prep Time 10
  • Cook Time 6 hrs
  • Number of Servings 6
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

1 lb / 0.5 kg pork loin centre chops, boneless, well-trimmed, about ½-inch / 1.25 cm thick
1 Tbsp / 15 mL canola oil
1 Tbsp / 15 mL butter
1 cup / 250 mL chopped yellow onion
2 cloves garlic, minced
¾ lb / 340 g mixed mushrooms, quartered or coarsely chopped
1 Tbsp / 15 mL all-purpose flour
¾ cup / 175 mL sodium-reduced beef broth
1 Tbsp / 15 mL EACH Dijon mustard and tomato ketchup
2 tsp / 10 mL Worcestershire sauce
1 tsp / 5 mL ground paprika
½ cup / 125 mL sour cream
Salt and ground black pepper to taste
Hot cooked rice for serving *
Large dill pickles, chopped for garnish *

Directions

  1. Place chops on cutting board. With sharp knife, slice chops across the grain into thin strips, about ¼-inch thick and 1 ½ to 2 inches long.
  2. In large sauté pan, heat oil over high heat. Stir-fry pork for a few minutes, just until lightly browned on both sides.
  3. Remove from pan onto a clean plate. Cover loosely with foil to keep warm.
    In same pan, heat butter over medium-high heat until melted. Add onion, garlic and mushrooms to pan. Sauté just until mushrooms cook down, about 5 minutes.
  4. Add flour; stir mixture until vegetables are evenly coated, about 1 minute.
  5. Add broth, stirring continuously until mixture thickens.
  6. Add mustard, ketchup, Worcestershire sauce and paprika; stir to combine. Reduce heat to medium-low.
  7. Add sour cream; stir until mixture is well-blended.
  8. Return pork and any juices to skillet. Stir to combine and simmer until pork is heated through, about 3 minutes.
  9. Season with salt and pepper according to taste.
  10. Serve Stroganoff over hot cooked rice and garnish with chopped dill pickle.

** Alternatively, serve Stroganoff over hot cooked egg noodles and garnish with chopped parsley.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type One pot & casseroles
  • Cooking style Braise/stew
  • Prep Time 20
  • Cook Time 15
  • Number of Servings 4
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

1 cup / 250 mL white rice
2 Tbsp / 30 mL butter, divided
½ tsp / 2 mL curry powder
2 Tbsp / 30 mL EACH dried cranberries, coarsely chopped toasted almonds
¼ tsp / 1 mL salt
4 pork loin centre chops, bone-in, about 1 ½-inch / 3.75 cm thick
2 tsp / 10 mL canola oil
2 medium yellow onions, sliced into thin wedges
8 oz / 250 g fresh mushrooms, sliced

Directions

  1. Prepare rice according to package directions. Combine with 1 Tbsp / 15 mL butter, curry powder, cranberries, almonds and salt.
  2. With sharp knife, cut a pocket in the side of each chop.* Open pocket with your fingers. Stuff with ¼ to ⅓ cup rice mixture.** Tie with butcher string or secure with toothpicks. Place on a rack in a shallow pan.
  3. Preheat oven to 375°F. Brush chops lightly with canola oil. Bake, uncovered, 45-60 minutes or until instant-read thermometer inserted into thickest part of meat (not stuffing) registers 155°F.
  4. Meanwhile, in large skillet, heat remaining butter and canola oil over medium-high heat. Add onions. Sauté over medium heat, about 15 minutes, stirring occasionally.
  5. Add mushrooms; cook 10 minutes more, stirring occasionally.
  6. When chops are done, remove from oven, tent loosely with foil and let rest 5 minutes. Remove butcher string.
  7. Serve chops topped with onion-mushroom mixture.

* Boneless butterflied loin chops may be substituted for the thick chops

** Keep any remaining stuffing warm and serve with chops.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Mains
  • Cooking style Bake
  • Prep Time 20
  • Cook Time 15
  • Number of Servings 4
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

4 panini buns, sliced
1 cup / 250 mL baby arugula
1 apple, thinly sliced
5 oz / 145 g old cheddar cheese, sliced
1 Tbsp / 15 mL canola oil, divided
8 pork loin centre chops, fast-fry, well-trimmed
½-1 tsp / 2-5 mL ground paprika
Salt and ground black pepper to taste
Canola oil

Directions

  1. Open buns. Garnish bottom half with arugula, apple and cheese. Set aside.
  2. In nonstick skillet, heat oil over high heat. Sear chops, in batches, 1-2 minutes per side, depending on thickness.
  3. Place 2 chops side-by-side on each bun. Sprinkle with paprika, and season with salt and pepper according to taste. Top with other half of bun.
  4. In large skillet, heat a small amount of oil over medium-high heat. Add sandwiches two at a time. Press a heavy pan on top to weigh them down. Cook until golden and crisp, 3-4 minutes per side. Repeat with remaining sandwiches.
  5. Serve immediately.

Tip: Alternatively, sandwiches may be prepared using a panini press. Preheat the press. Add sandwich and cook according to manufacturer's instructions until golden and crisp, 3-5 minutes.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Burgers / sandwiches / wraps
  • Cooking style Pan-fry/sear
  • Prep Time 10
  • Cook Time 10
  • Number of Servings 4
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Ingredients

2 tsp / 10 mL canola oil
2 pork loin centre chops, boneless, about ¾-inch / 1.875 cm thick
Salt and ground black pepper
1 prepared 12-inch pizza crust or pizzeria shell
¼ cup / 50 mL bottled Thai peanut sauce
½ cup / 125 mL thinly sliced snow peas
¼ cup / 50 mL matchstick carrots
1 cup / 250 mL shredded mozzarella cheese
2 Tbsp / 30 mL chopped fresh cilantro

Directions

  1. Preheat oven to 425°F.
  2. In nonstick skillet, heat oil over medium-high heat.
  3. Season both sides of chops with salt and pepper.
  4. Add chops to skillet; cook until nicely browned, about 4 minutes per side.
  5. Remove chops from skillet onto a clean plate; let rest 3 minutes.
  6. Place pizza crust or pizzeria shell on a round baking sheet.
  7. Spread peanut sauce onto crust. Sprinkle with snow peas and carrots.
  8. Thinly slice chops and arrange on pizza crust. Cover with shredded cheese.
  9. Bake 12-15 minutes or until cheese is melted and bubbly.
  10. Let stand 5 minutes before slicing.
  11. Garnish with cilantro.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Burgers / sandwiches / wraps
  • Cooking style Bake, Pan-fry/sear
  • Prep Time 10
  • Cook Time 30
  • Number of Servings 2-3
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

1 Tbsp / 15 mL canola oil
1 pork shoulder blade roast, boneless, about 3 ½ lb / 1.5 kg
3 cloves garlic, minced
2 medium yellow onions, chopped
1 jalapeno pepper, seeded and minced
2 Tbsp / 30 mL chili powder
1 tsp / 5 mL ground cumin
⅓ cup / 80 mL tomato paste
1-28 oz / 796 mL can diced tomatoes, undrained
Chopped fresh cilantro for garnish (optional)

Directions

  1. In large casserole pot, heat oil over medium-high heat. Add roast and brown on all sides. Remove to a plate; pour off all but 1 Tbsp fat.
  2. Add garlic, onion, jalapeno, chili powder and cumin to pot. Cook until onions are softened, about 5 minutes, stirring occasionally.
  3. Add tomato paste and cook 2 minutes.
  4. Stir in tomatoes.
  5. Return pork and any juices to casserole pot. Heat to boiling.
  6. Preheat oven to 300°F. Cover and bake for 3 ½-4 hours, basting every 30 minutes.
  7. Remove pork to a cutting board; cover and let rest 10 minutes.
  8. Shred pork, using 2 forks, discarding any fat.
  9. Skim any fat from sauce. Bring sauce to a boil; boil gently to thicken slightly. Add shredded pork to sauce and heat through.
  10. Serve in buns or tortillas, sprinkled with cilantro, if desired.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type One pot & casseroles
  • Cooking style Braise/stew
  • Prep Time 15
  • Cook Time 4.5 hrs
  • Number of Servings 10
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Ingredients

1 pork tenderloin, well-trimmed, about 12oz / 0.375 kg

Lemon & Herb Rub:

2 cloves garlic, minced
1 Tbsp / 15 mL lemon zest
4 sprigs fresh parsley, finely chopped
2 sprigs fresh thyme, finely chopped
1 sprig fresh rosemary, finely chopped
2 Tbsp / 30 mL canola oil
½ tsp / 2 mL sea salt
½ tsp / 2 mL red pepper flakes

Directions

  1. Place tenderloin on clean plate.
  2. In small bowl, combine rub ingredients until well-blended. Generously coat all sides of tenderloin with rub. Cover with plastic wrap and refrigerate for up to 24 hours.
  3. Preheat oven to 400°F. Place tenderloin on foil-lined, rimmed baking sheet. Roast 20-25 minutes or until instant-read thermometer registers 155°F.
  4. Remove tenderloin onto a clean plate or cutting board. Tent loosely with foil and let tenderloin rest 5 minutes before slicing.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Mains
  • Cooking style Roast/broil
  • Prep Time 10
  • Cook Time 30
  • Number of Servings 2-3
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Ingredients

¼ cup / 50 mL honey
2 Tbsp / 30 mL cider vinegar
2 Tbsp / 30 mL packed brown sugar
1 Tbsp / 15 mL prepared yellow mustard
1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg

Directions

1. In small bowl, combine honey, vinegar, sugar and mustard. Brush mixture over all sides of tenderloin. Let stand 30 minutes.

Oven method:

  1. Preheat oven to 400°F.
  2. Place tenderloin on foil-lined rimmed baking sheet. Roast 20-25 minutes or until instant-read thermometer registers 155°F.
  3. Remove tenderloin from oven onto a clean plate. Tent loosely with foil and let tenderloin rest 5 minutes before slicing.

Grilling method:

  1. Preheat barbecue on high; reduce heat to medium. Grill tenderloin on lightly oiled grill grate for 20-25 minutes or until instant-read thermometer registers 155°F. Turn once or twice.
  2. Remove tenderloin from grill onto a clean plate. Tent loosely with foil and let tenderloin rest 5 minutes before slicing.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Athlete Approved
  • Cooking style Grill, Roast/broil
  • Prep Time 10
  • Cook Time 30
  • Number of Servings 3-4
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Ingredients

2 pork tenderloins, well-trimmed, about 12 oz / 0.375 kg EACH
2 Tbsp / 30 mL lime juice
2 tsp / 10 mL canola oil
3 cloves garlic, minced
¼ tsp / 1 mL EACH salt and pepper

For the Salsa:

1 small orange, sectioned and chopped
¼ cup / 50 mL EACH chopped red and green pepper
1 small tomato, seeded and chopped
⅓ cup / 75 mL chopped red onion
½ jalapeno, minced
1 tsp / 5 mL dried mint, crumbled
1 tsp / 5 mL lime zest

Directions

  1. Combine lime juice, oil, garlic, salt and pepper. Brush generously over all sides of pork tenderloins. Cover and refrigerate at least one hour.
  2. Meanwhile, combine remaining ingredients for salsa. Let stand at room temperature for 1 hour to allow flavours to blend.
  3. Preheat barbecue on high; reduce heat to medium. Grill pork on lightly oiled grill over medium heat, turning and basting occasionally, for 20 to 25 minutes or until instant-read thermometer registers 155 ºF.
  4. Remove tenderloins from grill onto a clean plate. Tent loosely with foil and let rest 5 minutes before slicing.
    Serve with citrus salsa.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Appetizers & snacks
  • Cooking style Grill
  • Prep Time 20
  • Cook Time 25
  • Number of Servings 6
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Ingredients

2 pork tenderloins, well-trimmed, about 12 oz / 375 g EACH
⅔ cup / 150 mL pineapple juice
¼ cup / 50 mL sodium-reduced soy sauce
2 Tbsp / 30 mL grated ginger root
3 cloves garlic, crushed
1 tsp / 5 mL EACH ground cumin and chili powder
½ tsp / 2 mL salt and ground black pepper

Directions

  1. Place tenderloins in resealable bag. Combine remaining ingredients and pour over tenderloins, turning to coat. Seal bag and marinate in the refrigerator for up to 24 hours.
  2. Remove tenderloins from marinade; discard marinade. Pat tenderloins with paper towels to remove excess marinade.
  3. Preheat barbecue on high; reduce heat to medium. Grill tenderloins on lightly oiled grill grate for 20-25 minutes or until instant-read thermometer registers 155ºF. Turn once or twice.
  4. Remove tenderloins from grill onto a clean cutting board or plate. Tent loosely with foil and let rest 5 minutes before slicing into ½-inch thick pieces.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Mains
  • Cooking style Grill
  • Prep Time 15
  • Cook Time 30
  • Number of Servings 6
  • Great Tastes of Manitoba Featured Recipes
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