Pork recipes

• Boneless Pork Roast
• Sage Pork Chops
• BBQ Pork Burgers
• Stuffed Crown Roast of Pork

Boneless Pork Roast

Ingredients

• Boneless pork roast (Leg or shoulder)
• 2 T olive oil
• 2 t. rosemary, sage or thyme, salt and pepper
• Garlic cloves
• Onion wedges and celery ribs
• 1 c. white wine

Instructions

1. Preheat oven to 350F.
2. Mix together 2T olive oil, 2 t. rosemary, sage or thyme and salt and pepper. Rub onto entire roast.
3. Place meat with a couple of garlic cloves, onion wedges and celery ribs in a roasting pan.
4. Roast until the internal temperature of the meat reaches 160F (approx. 2 hours).
5. Place the pan on medium heat, crush the garlic clove with a spoon and add 1 c. white wine. Boil, stirring until slightly thickened.

A 3 - 4 lb. roast should serve 6 adults.

Sage Pork Chops

Total Cook and Preparation Time: 15 minutes / Serves 4
Serve with rice and a tossed salad - so easy!

Ingredients

• 4 boneless pork chops
• Salt and pepper
• 1 T olive oil
• 1 T butter
• 1 medium shallot or 1/2 an onion, minced
• 1 t. chopped fresh sage or 1/4 t dried
• 1/4 t. dried thyme leaves
• 1/2 c. dry white wine

Instructions

1. Season pork with salt and pepper. In a large skillet, heat oil and butter and add pork.
2. Cook until browned and opaque throughout, 3-4 minutes per side. Transfer to plate and cover to keep warm.
3. Start making the sauce by adding the shallots to the skillet, stirring until softened, 1-2 minutes.
4. Add sage, thyme, and wine. Simmer until sauce is reduced to about 1/3 c. Stir in any accumulated juices from the plate with meat.
5. Transfer chops to plate, drizzle with sauce and serve.

Adapted from Everyday Food, Issue 40, March 2007, p. 30.

BBQ Pork Burgers

Ingredients

• 1.5 lb. ground pork
• 1 small red onion minced plus slices for serving
• 3/4 c. favourite bbq sauce
• Coarse salt and ground pepper
• Burger buns

Instructions

1. Heat grill. In the meantime, mix pork, onion, 1/4 c. barbecue sauce, 1 t. coarse salt and 1/4 t. pepper.
2. Gently mix as overworking meat makes dense burgers. Form meat into patties.
3. With thumb, make a 1/2 inch deep indentation in the center of each to help keep burgers flat during grilling.
4. Grill until cooked throughout, about 5-8 minutes per side. Serve on buns with sliced onion and remaining bbq sauce.

Adapted from Everyday Food, July/August 2006, page 122

Stuffed Crown Roast of Pork

Serves 12

Ingredients

• 1 large loaf rustic bread torn into pieces (8 cups)
• 6 T butter
• 2 c. coarsely chopped onions
• 1/4 c. minced garlic
• 12 oz PVF bacon, chopped
• 1 1/2 c. coarsely chopped prunes
• 1 1/2 c. pine nuts, toasted
• 3 T. fresh rosemary, chopped
• 1 c. chicken stock
• 1 c. dry white wine
• coarse salt and fresh ground pepper

Instructions

1. Preheat oven to 350. Spread out bread pieces on baking sheet. Bake until lightly toasted, about 25 minutes. Remove and raise oven temp to 400.
2. While bread toasts, melt butter in a large saute pan over medium low heat. Add onions and garlic, cook until translucent and softened, about 10 minutes. Add bacon. Raise heat and cook, stirring until browned, about 5 minutes. Remove pan from heat. Stir in prunes, pine nuts and 1 T rosemary. Transfer to bowl and let cool.
3. Stir reserved bread, the stock and wine into onion mixture. Season with salt and pepper, set aside.
4. Rub pork all over with salt, pepper and remaining 2 T rosemary. Transfer to roasting pan. Loosely fill center cavity with stuffing. Transfer remaining stuffing to a baking dish.
5. Cover pork with foil. Roast until thickest part of roast (not near bone) registers 160, about 2 hours. While pork roasts, bake stuffing, uncovered, until heated through and crisp, about 45 minutes.
6. Once cooked, let pork stand about 20 minutes. Carve and serve with stuffing.

Adapted from Martha Stewart Living, December 2004