Loin Roast

Cranberry Spiced Pork Roast

Place roast in plastic bag or non-metal sealable container. Combine ingredients, except cornstarch and water, in a food processor and blend. Pour over roast. Seal container and refrigerate 8 hours or overnight. Drain marinade into a small saucepan and boil

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Classic Souvlaki

Cut pork into 1″/2.5 cm cubes. Combine pork, canola oil, 2 Tbsp/25 mL garlic, oregano, lemon juice, salt and pepper in a mixing bowl. Mix thoroughly, cover, and refrigerate for 4 hours to overnight. Before cooking pork, prepare Tzatziki Sauce.

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Cranberry Citrus Stuffing

Melt butter in skillet over medium heat; sauté celery, onion and apple until soft. Add bread cubes, sage and marjoram. In a small saucepan, combine cranberry sauce, brown sugar, orange juice and rind. Stir over low heat until sugar is

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Curried Lime and Pineapple Kabobs

Cut pork into 1″/2.5 cm cubes. Place in a resealable plastic bag or non metal sealable container. Cut peppers and pineapple into cubes. If using bamboo skewers, presoak in water 1 hour. Mix remaining ingredients; pour over pork. Cover; marinate

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Easy Grilled Pork Roast

Spread mustard on all sides of the pork roast. Place in a plastic bag. Mix soy sauce and hot pepper sauce and pour over roast in bag. Tie bag tightly to force marinade to cover roast. Refrigerate and marinate at

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Fiesta Pork and Sausage Kabobs

Cut pork into 1″/2.5 cm cubes. Place pork cubes in a sealable plastic bag or non-metal sealable container. Combine lime juice, soy sauce and oregano. Pour over pork and seal. Marinate in the refrigerator 2 hours or overnight. If using

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Garlic Roast Pork

Pierce roast all over with the tip of a knife. Insert slivers of garlic into the slits. Grate the rind from the limes. Squeeze juice from the limes and combine with the rind, salad dressing, cumin and orange juice. Place

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Glazed Pork Loin with Fig Stuffing

With a sharp knife, make an incision lengthwise through the centre of the roast. Rotate the knife to make an opening. Remove knife and enlarge opening with your fingers. For stuffing, combine figs, garlic, shallot, bread crumbs and Italian seasoning.Stuff

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Greek Loin Roast

Place pork, fat side up, on a cutting board. Cut loin almost, but not completely, in half lengthwise. Open up like a book. Starting in the centre, parallel to to the original cut, cut each side almost, but not completely

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Greek Loin with Yogurt Sauce

Place pork loin in a large sealable plastic bag. Combine oil, lemon juice, oregano, salt, pepper and 6 cloves minced garlic; pour over pork in bag. Seal bag and refrigerate overnight. Remove pork from marinade; discard marinade. Preheat barbecue on

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