It’s Chinese New Year this weekend, and while we’d love to brave the crowds at some of our favourite Chinese restaurants, we decided to pick up some ingredients in Chinatown and make a few of our favourite things at home. Noodles are always a hit around here – especially quickly fried with a mildly spicy sesame sauce and tender pork tenderloin.Read More
Whether you’re cooking for two or serving a busy family, slow cookers make easy work of creating delicious and soul-satisfying meals. We love being able to switch on the slow cooker in the morning, head out the door and then arrive home to a house filled with the mouthwatering aromas of dinner.
Shredded, or “pulled,” pork is the perfect slow cooker food and we think the BBQ flavours taste extra special in January when we all need a reminder of warm summer days. Enjoy!Read More
The superb flavor of jerk pork – the perfect dinner for a summer’s day. This recipe looks involved but it’s not.
- 2 tsp. salt 10 mL
- 1⁄2 tsp. black pepper 2 mL
- 1 tsp. ground cumin 5 mL
- 1 tsp. chili powder 5 mL
- 1 tsp. cinnamon 5 mL
- 2-3 pork tenderloins (21⁄2-3 lbs. TOTAL) 1-1.5 kg
- 2 Tbsp. olive oil 30 mL
- 1 cup packed dark brown sugar 250 mL
- 2 Tbsp. finely chopped garlic 30 mL
- 1 Tbsp. Tabasco 15 mL
- 3 Tbsp. fresh lime juice 45 mL
- 1 Tbsp. fresh orange juice 15 mL
- 1 Tbsp. Dijon mustard 15 mL
- 1 tsp. curry powder 5 mL
- 1⁄4 tsp. black pepper 1 mL
- 1⁄2 cup olive oil 125 mL
- 3 Navel oranges, peeled, white 3
- pith removed
- 6 cups baby spinach, trimmed 1.5 L
- 4 cups thinly sliced Napa cabbage 1 L
- 1 red pepper, in thin strips 1
- 1⁄2 cup golden raisins 125 mL
- 2 firm-ripe avocados, peeled & 2
- cut diagonally into thin slices
- To prepare pork: preheat oven to 350°F (180°C). Combine salt, pepper, cumin, chili powder and cinnamon. coat pork with spices. Heat oil in ovenproof frying pan over moderately high heat; brown pork, turning often. Leave in pan.
- To make glaze: Combine ingredients and pat onto tops of tenderloins. Roast in middle of oven for about 20 minutes. Let stand at room temperature for 10 minutes.
- To make vinaigrette: whisk together juices,mustard, curry powder and pepper. Add oil in a stream, whisking thoroughly.
- For the salad: cut oranges crosswise into thin slices. Toss spinach, cabbage, peppers and raisins in a large bowl with 1⁄2 cup (125 mL) vinaigrette.
- To assemble salad: cut pork at a 45° angle into 1⁄2" (1.3 cm) slices. Line a large platter with dressed salad. arrange sliced pork, oranges and avocado
- in rows on top. Drizzle some vinaigrette over avocado and oranges. Pour juices from frying pan over pork.