Today's Pork, A Healthy Choice for you and your family.
At one time, pork was served only well done. This was to ensure that the meat was safe to eat and to melt out the fat. Times have changed...
Today's pork can be cooked to medium 160oF (70oC) to give a juicy and tender product. Years ago consumers were concerned about trichinosis in pork and therefore over cooked it. Today, as a result of improved production methods in Canada, there has not been as case of trichinosis for over 17 years. Now, if pork is cooked to a higher temperature, the meat tends to dry out and become tough. The exception is ground pork and sausage, which like all ground meats, should be cooked thoroughly.
For Perfect Pork... Every time!
- Estimate 4 oz (120g) raw pork for a 3 1/2oz (100g) service. Water evaporates during cooking, resulting in weight loss.
- Don't over cook pork - cook to 160oF (70oC).
- Use a meat thermometer when roasting to avoid guessing when pork is done.
- When cooking stuffed pork roasts, ensure the tip of the meat thermometer is in the meat, not the stuffing.
- After removing a roast from the oven, cover with foil and let stand for 10-15 minutes before carving.
- Slice pork across the grain.
- Stir-fry pork strips quickly over medium-high heat. Do not over cook since the meat will toughen and dry out.
- Barbecue or grill over low to medium-high heat. Use tongs for turning the meat.
- Use a non-stick skillet for pan-frying and stir-frying. This way you need little or no oil, which reduces the fat added to your meal.
Submitted by Jeanne Novak
- 2-3 cloves of garlic, crushed
- 1 Tbsp. brown sugar
- 1/2 cup honey
- 1/4 cup soya sauce
- 1/4 cup vinegar
- 6lbs Sunhaven Farms Spareribs, cut into 2 inch pieces
- 1 cup tomato sauce
- 2 tsp. salt
In a large bowl, combine garlic, sugar, honey, soya sauce and vinegar. Add spareribs and marinate in refrigerator for several hours or overnight, turning meat several times. Drain and reserve marinade.
Combine marinade with tomato sauce and salt in heavy saucepan. Simmer for 10 minutes.
Bake ribs at 400 degrees(F) for 30 minutes. Reduce heat to 325 degrees and back for 1 hour, basting frequently with sauce.
Serves 10 to 12.
Skillet Pork Chops with Mustard-Peppercorn Sauce
- 4 Sunhaven Farms Centre Cut Pork Chops
- 2/3 cup vegetable broth or dry white wine
- 1 tbsp Dijon mustard
- 2 tsp freeze dried green peppercorns*
- 1/2 tsp Worcestershire sauce
*Can also be purchased packed in brine.
Saute Pork Chops in a large non-stick or lightly oiled skillet over medium heat, until browned, about 3-4 minutes per side. Remove steaks from skillet and keep warm.
Add broth or wine to skillet and bring to a boil, scraping up any browned bits.
Add remaining ingredients; cook and stir 1 minute. Return chops to the sauce and heat through.
Serve with rice pilaf, sauteed mushrooms and a salad of mixed greens.
Roasted Pepper and Stuffed Pork Tenderloin
- 2 Sunhaven Farms Pork Tenderloins
- Salt and Pepper
- 1 each roasted red and green bell pepper, chopped*
- 2 tbsp balsamic vinegar
- 1/2 cup dry bread crumbs
- 1 tsp vegetable oil
- 1 tbsp minced shallots or onions
- 1 Pork gravy or brown gravy mix (21oz)
*Quarter the peppers, spray with olive oil and sprinkle with balsamic vinegar. Roast at 400oF for 30 minutes turning once or twice, until blackened and blistered, then chop.
Split the tenderloins down the center, cutting just deep enough so they open flat. Season to taste with salt and pepper.
Combine chopped peppers and 1 tbsp balsamic vinegar. Add bread crumbs, 1/4 tsp each of salt and pepper. Toss well. Spoon the stuffing down the center of each tenderloin. Close up the tenderloin and tie with kitchen string in several places.
Place tenderloins on rack in roasting pan and cook in a 350oF oven for 40 to 50 minutes or until meat thermometer registers 160oF (70oC). Meanwhile, in a small saucepan, heat oil over low heat. Add shallots or onions and cook about 2 minutes or until tender. Stir in gravy mix and water and prepare as directed on the package. Stir in remaining 1 tbsp balsamic vinegar.
Transfer the Pork to a platter, snip the strings and discard. Cut meat into slices 1 inch thick. Serve with gravy, roasted red potatoes, sliced zucchini and carrots.
Holiday Roase Pork
- Sunhaven Farms pork loin roast
- 3 tsp dry mustard
- 2 tsp dry thyme
- 1/2 cup dry sherry
- 1/2 cup soy sauce
- 2 cloves of garlic, crushed
- 1 tsp ginger
- 1 cup red current jelly (or jalepeno pepper jelly, if you want a little spice)
- 3 tsp soy sauce
- 5 tsp dry sherry
Combine mustard, thyme, dry sherry, soy sauce, garlic and ginger. Marinade roast in this mixture for 6 hours or overnight in the fridge.
Remove roast from marinade and place on rack in a shallow roasting pan. Roast uncovered at 350o to an internal temperature of 160o. Remove from pan and keep warm.
Melt jelly with meat juices in a pan. Stir in remaining soy sauce and sherry. Simmer for 2-3 minutes. Serve with roast.
Chili-Rubbed Pork Chops
Preparation Time - 10 minutes
Cooking Time - Approx. 10 minutes
- 1 1/2 Tbsp chili powder
- 1 Tbs unpacked brown sugar
- 2 tsp ground cumin
- 1 tsp garlic powder
- 2 Tbsp Worcestershire sauce
- 4 Sunhaven Farms Centre Cut Loin Chops
- 1 lb green snap beans, steamed
- 1/2 tsp fresh lemon juice
Preheat broiler and coat broiler pan with cooking spray.
In a small bowl, combine chili powder, sugar, cumin and garlic powder. Add Worcestershire sauce and stir until a paste forms.
Rub paste onto both sides of each pork chop on prepared pan and broil approximately 5 minutes on each side until juices run clear.
Serve with string beans drizzled with fresh lemon juice.
Barbecued Pork Ribs with Rosemary Barbecue Sauce
- 1 or 2, 2 1/2 to 4 lb rack of ribs
- Kosher salt
- fresh ground black pepper
- granulated garlic, to taste
- Rosemary Barbecue Sauce (recipe below, prepared in advance)
Prepare the grill for indirect cooking.
Season the ribs on both sides with kosher salt, fresh ground black pepper, and granulated garlic to taste. Place them on the grate, rib side down, over a drip pan. Place the cover on the grill with the vents open wide and allow the ribs to roast for 1 1/2 to 2 hours. (If using briquettes, add 8 on each side every hour)
Brush on generous amounts of Rosemary Barbecue Sauce during the last 10 minutes of cooking.
Rosemary Barbecue Sauce
- 1 15 oz can of tomato sauce
- 1 cup ketchup
- 1/2 cup olive oil
- 1/2 cup Worchestershire sauce
- 1/2 cup red wine vinegar
- 1/2 cup dry red wine
- 1/2 cup firmly packed brown sugar
- 2 tbsp fresh or dry rosemary leaves
- 2 large cloves of garlic, minced
- 1 tsp fresh thyme, or 1/2 tsp dried
- 1 medium onion, chopped
- 1/4 cup of green pepper, chopped
Saute the onion and green pepper in one tablespoon of olive oil. Combine all of the ingredients in a 2 quart saucepan and slowly heat to the boiling point. Simmer for 20 minutes to blend the flavors.
You may either strain the sauce, or process in a food processor until smooth.
Sauce may be kept refrigerated for up to two weeks.
Orange Pork Tenderloin
- 2 lbs pork tenderloin, cut into medallions
- 1/2 cup flour
- 1/4 cup cooking oil
- Salt & Pepper
- 2 large onions, chopped
- 1/2 lb mushrooms, chopped
- 3 tbsp flour
- 2 cups orange juice
Coat the pork medallions with 1/2 cup flour, then brown them in oil. Sprinkle with salt and lots of pepper. Remove to a shallow casserole dish, reserving the pan drippings.
Add to the pan drippings, the chopped onions and cook lightly. Add the mushrooms and stir briefly. Sprinkle with 3 tbps flour and mix. Gradually add the orange juice, stirring constantly to make a smooth sauce. Taste and adjust seasoning. Pour the sauce over the pork and cover with foil.
Bake at 350o for 45 minutes, checking occasionally. Add more juice if necessary.
Serve garnished with orange segments, strips of orange rind or fresh mint.