Rack of Pork

Apple, Orange and Pecan Stuffing

Over medium-high heat, sauté onions and celery in 1 Tbsp/15 mL butter for 5 minutes, or until celery has softened. Add apples; continue cooking for 2 minutes. Transfer to large mixing bowl. Add bread, pecans, parsley, sage, and orange zest.

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Apricot Almond Stuffing

In a small saucepan, simmer apricots and juice for 5 minutes until fruit is soft. Melt butter in a skillet over medium heat. Cook onion and celery until limp. Place in a large bowl. Toss with apricots and remaining ingredients.

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Apricot Pine Nut Stuffing

Simmer apricots with orange juice in a small saucepan over low heat for 5 minutes. Melt butter in a nonstick skillet. Add onion and celery and cook until soft. Place in a large bowl and toss with bread cubes, apples,

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Cajun Pork Roast

Place pork roast in a shallow pan. Combine all seasonings and rub well over all surfaces of roast. Roast pork at 325°F (160°C) for about 1 3/4 hours or until meat thermometer registers 155-160°F (68-71°C). Remove from oven; cover with

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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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Herb Roasted Rack of Pork

Place pork in a shallow pan; rub with mustard. Combine remaining ingredients in a shallow dish and roll pork in mixture to coat thoroughly. Roast Pork at 325°F (160°C) for about 1-3/4 hours or until meat thermometer registers 155-160°F (68-71°C).

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Holiday Rack of Pork

Trim any excess fat from roast. Make small slits over the outside surface. Mix garlic with salt and rub over the roast, pressing into the slits. Roast at 350°F (180°C) for about 1 hour. Meanwhile combine oil, mustard, honey, pepper

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Holiday Stuffed Rack of Pork

In a skillet, cook mushrooms, onion and red pepper in hot oil until onion is tender. With your hands, squeeze as much moisture as possible from spinach. Add to vegetables with bread crumbs and seasonings. Carefully slide a long knife

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Rack of Pork

Place rack of pork in shallow roasting pan. In a small bowl, combine mustard, rosemary, thyme, parsley, breadcrumbs and oil; pat onto roast. Roast uncovered at 325ºF (160ºC) for about 1½ hours or until meat thermometer reads 155-160ºF (68-71ºC). Cover

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Rack of Pork with Ice Cider*

In a large sealable plastic bag, combine ice cider, garlic, shallots, bay leaves, parsley and pepper. Add the rack of pork. Seal bag and marinate in the refrigerator for 6-10 hours. Preheat oven to 325°F (160°C). Drain the pork. Pour

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