The Joy of Pork - Put Pork on Your Fork!

www.putporkonyourfork.com

Contents
Cooking Guide
Pg 5... L O I N C U T S
Pg 8... R I B S
Pg 9... S H O U L D E R C U T S
Pg 10... L E G C U T S
Recipes
Roast <strong>Pork</strong> Loin with Portobello Mushrooms and Tarragon 12
Roast Rack <strong>of</strong> <strong>Pork</strong> with Rosemary and Goat Cheese 14
Rib Roast with Red Onion Marmalade 16
Citrus Grilled Country Style Ribs 18
Grilled Rib Steaks with Apple-Ginger Chutney 20
Vietnamese <strong>Pork</strong> Chops 22
Fast fry <strong>Pork</strong> Loin Chops with Feta Cheese and Black Olives 24
Spiced Tenderloin with Avocado Salsa 26
<strong>Pork</strong> Tenderloin Pasta with Pancetta, Crème Fraîche and Mushrooms 28
Brined Sirloin Steaks with Orange and Rosemary 30
Honey Garlic Back Ribs 32
Hot C<strong>of</strong>fee Side Ribs 34
Sweet and Sour <strong>Pork</strong> Strips 36
<strong>Pork</strong> Spiedini and Grilled Vegetable Salad 38
Parmesan Sage <strong>Pork</strong> Burgers 40
Blade Roast with Braised Red Cabbage 42
Grilled Shoulder Blade Chops with Pineapple Relish 44
<strong>Pork</strong> Schnitzel with Tartar Sauce 46
Wine Suggest ions
47

1
Visit our
website at
www.putporkonyourfork.com
• Hundreds <strong>of</strong> additional fabulous <strong>Pork</strong> recipes
• <strong>The</strong> Virtual Meat Counter: A user friendly illustrated
guide to all <strong>Pork</strong> cuts
• Nutrition and health information, including nutrition
information for recipes in this booklet
• Storage, handling, and food safety information
<strong>Pork</strong> is the most
popular meat in the
world for the simple
reason that people love
the way it tastes!
When you buy your <strong>Pork</strong> at the store it doesn’t usually
come with cooking instructions – and the choice can be
bewildering. “<strong>The</strong> <strong>Joy</strong> <strong>of</strong> <strong>Pork</strong>” is designed to provide
you with all the information you’ll need to cook <strong>Pork</strong>
with flair and confidence.
How do I cook <strong>Pork</strong> so that it’s always tender and moist? How
do I know when my <strong>Pork</strong> is done? What’s the difference between
<strong>Pork</strong> loin and <strong>Pork</strong> tenderloin? You’ll find the answers to
these and many more questions here.
Along with cooking advice and a guide to <strong>Pork</strong> cuts are
18 double-tested <strong>Pork</strong> recipes for all the popular <strong>Pork</strong>
cuts and their appropriate cooking methods.
r 2

7 r3 Once you are comfortable
knowing which cooking
method is suitable for which
cut, you can approach any
<strong>Pork</strong> recipe with confidence.
Cooking
Guide
Cooking is simply the application <strong>of</strong> heat to
food; cooking <strong>Pork</strong> doesn’t require special
knowledge or technique, just a basic
understanding <strong>of</strong> which method to use for
the cut chosen. <strong>The</strong>re are essentially only
two basic methods: dry heat and moist heat.
Dr y Heat Cooking Methods:
roasting, pan and stir-frying,
grilling, and broiling.
Heat is applied directly to the meat. <strong>The</strong> meat cooks faster and at a
higher temperature compared to moist heat methods.
Dry heat cooking methods are recommended for all loin cuts:
Tenderloin, loin roasts and loin chops and steaks.
Moist Heat :
braising, stewing, pot-roasting,
and steaming.
Heat is applied by means <strong>of</strong> a liquid (wine, stock, sauce, and so on),
which in turn gently cooks and flavours the meat.
Moist heat is suitable for less tender, but higher flavour cuts, like
those from the shoulder: shoulder blade and picnic.
A 100g average serving <strong>of</strong> raw,
trimmed <strong>Pork</strong> contains 2.7g <strong>of</strong> fat.
†All trimmed <strong>Pork</strong> cuts, with the exception <strong>of</strong> ribs, are extra-lean.
When selecting meat, choosing leaner cuts <strong>of</strong> meat more <strong>of</strong>ten
is part <strong>of</strong> healthy eating. Canada <strong>Pork</strong> financially supports the
Health Check program. This is not an endorsement.
See www.healthcheck.org
r8 r4

5
Loin Cuts
Loin cuts are the most popular <strong>of</strong> all <strong>Pork</strong> cuts –
See recipes on
pages 12, 14 and 16
and justifiably so: lean, tasty, and easy to cook.
Best advice? DON’T OVERCOOK THEM.
[ ROASTS: CENTRE CUT AND RIB ROASTS, BONE-IN
OR BONELESS SIRLOIN. CROWN ROAST ]
Both overcooking and high heat will dry out and toughen <strong>Pork</strong>.
To ensure that your roast is beautifully moist and tender every
time roast at medium: 325°F (160°C). Do not cover the roast
while it’s in the oven, this will steam the meat and toughen it.
Using a meat thermometer is by far the best way to make sure your
<strong>Pork</strong> roast is “done” - but not overcooked.
Loin roasts are at their best when cooked to an internal temperature
<strong>of</strong> 155°F (68°C).
Allow the roast to “rest” - covered lightly with foil away from the
heat - for 10 to 15 minutes before serving. <strong>The</strong> internal temperature
will continue to rise to about 160°F (70°C).
How do I know
when it’s done?
For larger cuts –thicker chops and
roasts– use an oven-pro<strong>of</strong> meat
thermometer. <strong>The</strong>y are inexpensive
and widely available. Insert into
the thickest part <strong>of</strong> the meat away
from the bone and monitor the
temperature reading towards
the end <strong>of</strong> the recommended
cooking time.
‘Resting pork’
Resting <strong>Pork</strong> once it’s cooked allows the
wonderful juices in the meat to become
reabsorbed and lets the meat relax after
all that heat. You’ll find that your <strong>Pork</strong>
will be more tender and juicier as a result.
seasoned <strong>Pork</strong>
Loin Cuts
Roasts Chops & Steaks
Some <strong>Pork</strong> is sold labelled
“Seasoned”. <strong>The</strong>se products have
added moisture to prevent the
meat drying out even when
overcooked, and a slightly higher
salt content. Use salt sparingly
with these products.
[ RIB CHOPS AND STEAKS, CENTRE-CUT CHOPS
AND STEAKS, SIRLOIN CHOPS AND STEAKS ]
Dry heat methods (pan-frying or grilling) are
recommended for all <strong>Pork</strong> loin chops. Cook over
medium heat until JUST done.
What’s meant by “just done”? Judge doneness by gently touching the
thickest part <strong>of</strong> the meat; when it feels firm and springy, it’s done. This takes a bit <strong>of</strong>
practice. If you’re not confident using this method, gently pierce the meat with a
knife; the internal juices should run clear. You can use this method to test for
doneness for any <strong>Pork</strong> cut.
A meat thermometer is <strong>of</strong>ten not practical for steaks and chops, especially the thinner
ones, but if using one, cook to an internal temperature <strong>of</strong> 155°F (68°C).
Chops and Steaks | Typically chops have the rib bone attached; steaks are all <strong>Pork</strong>. Tastes differ, but the
bone does tend to preserve some juiciness and taste and is fun to chew on. Boneless
steaks are more convenient, with less waste.
See recipes on
pages 20, 22,
24 and 30
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7
Loin Cuts
See recipes on
pages 26 and 28
Tenderloin
<strong>The</strong> most tender <strong>of</strong> all <strong>Pork</strong> cuts – that’s why
it’s called Tenderloin! Tender, lean, and
ready to cook as purchased.
Tenderloin is an exception: it can be cooked at a higher
temperature (400°F/200°C) than other cuts, until it’s JUST
cooked - about 20 to 25 minutes in a regular oven for the
average whole tenderloin, or to an internal temperature <strong>of</strong> 155°F (68C).
<strong>The</strong> tenderloin has the least fat <strong>of</strong> all <strong>Pork</strong> cuts and so will easily dry out if overcooked. When you
cut into it, if there’s still a hint <strong>of</strong> pink in the centre you’ll be enjoying tenderloin at its very best.
Similarly, a quick pan-fry or grilling is best for tenderloins cut crosswise into medallions (small
steaks) or into strips.
Country Style Ribs
Ribs in name only, Country Style Ribs are almost all <strong>Pork</strong>. <strong>The</strong>y are located right next to the shoulder,
which means loads <strong>of</strong> flavour, and a bit <strong>of</strong> extra fat to lend juiciness. See recipe on page 18.
A long, slow roast in the oven or on the barbeque is recommended.
<strong>Pork</strong> tenderloin
is super-lean!
It has only 1.3 grams <strong>of</strong>
fat per 100g serving
Healthy - and delicious!
Other types <strong>of</strong> ribs you
might come across:
Side Ribs, Breast Bone Removed:
Yes, the breast bone has been cut
away. This is a good thing!
St. Louis Style Ribs: Side ribs tidied up
so that they look almost like back ribs;
no wasteful trimming required.
Sweet and Sour Ribs are strips about
one inch wide cut from the side ribs.
Cook the same way you would for
side ribs.
Riblets: If you can find them, riblets
are mostly bone, with some (very tasty)
meat. Cook as for side ribs.
Rib Tails or “Button Bones”: Mostly
lean loin meat, with three small bones.
Can be grilled or roasted without any
pre-cooking.
<strong>Pork</strong> Ribs
Ribs, whatever you call them, rule! Great eating,
great fun, and the summer wouldn’t be the same
without them. <strong>The</strong>re are really just two kinds
<strong>of</strong> ribs: Back Ribs and Side Ribs. “Baby Back Ribs”
are back ribs, just with a fancier name. In the US,
Side Ribs are usually called “Spare Ribs”.
How to Cook Ribs
Back Ribs:
Back ribs are more tender, and costlier, than side ribs.
A gentle steaming followed by a quick turn on the grill is
recommended. See the method described in the recipe for
Honey Garlic Back Ribs on page 32.
Side Ribs:
Side ribs take almost twice as long to cook, but otherwise
cook them exactly as you would back ribs; see recipe for
Hot C<strong>of</strong>fee Side Ribs on page 34.
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9
Shoulder Cuts
Shoulder roasts are always reasonably priced
and are valued by chefs for their great flavour. Pulled <strong>Pork</strong>
See recipes on
pages 42 and 44
Roasts
[ SHOULDER BLADE, BONE-IN OR BONELESS.
SHOULDER PICNIC, BONE-IN OR BONELESS ]
<strong>The</strong> blade is leaner and more tender than the picnic.
Shoulder roasts can be roasted or braised. If roasting, a long,
slow roast is recommended. Shoulder roasts’ generous
marbling (intra-muscular fat) will ensure they don’t dry out
and a long roasting will give you fall-<strong>of</strong>f-the-bone tenderness.
Cook shoulder roasts to an internal temperature <strong>of</strong> 175°F (80°C).
Shoulder roasts can be braised, low and slow, with equal success.
Chops & Steaks
[ BLADE CHOP, BLADE STEAK ]
Slow roast or barbeque a shoulder
blade roast (bone-in or boneless)
until the meat is so tender it can be
pulled apart with the aid <strong>of</strong> two
forks. Discard the bone and visible
fat and mix the “pulled” <strong>Pork</strong> with
your favourite barbeque sauce.
Pulled <strong>Pork</strong> is traditionally served
on s<strong>of</strong>t white buns with coleslaw.
<strong>The</strong>se flavourful cuts are best when marinated in a tenderizing marinade and then grilled or pan-fried.
Blade chops and steaks can also be braised.
LegRoasts [ INSIDE ROAST, OUTSIDE ROAST ]
Leg Cuts
Most <strong>Pork</strong> legs are made into hams, but fresh roasts do appear
sometimes in stores. Leg cuts are as lean as loin cuts, but less tender.
Cook leg roasts just as you would loin roasts: roast at 325°F (160°C), remove from the oven
at 155°F (68°C) and tent loosely with foil for 10 to 15 minutes. <strong>The</strong> internal temperature will
continue to rise to about 160°F (70°C).
Other Leg Cuts [ SCHNITZEL, STEAKS, STRIPS & CUBES ]
Leg roasts are also perfect for making into schnitzels.
Scaloppini (small thin slices cut from the leg), can be lightly floured and pan-fried in butter.
<strong>Pork</strong> Strips can be pan-fried, breaded and fried, or skewered to make satays.
<strong>Pork</strong> Cubes from the leg make an excellent braised dish. For grilling – kebabs, for example –
it is better to use cubes cut from the loin.
See recipes on
pages 30, 36
and 38
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<strong>The</strong>re’s life after apple sauce! This rich, earthy sauce shows <strong>of</strong>f <strong>Pork</strong>’s amazing versatility.
1 <strong>Pork</strong> loin, centre roast, 1
boneless, about
2½ lbs | 1.25 kg
1 large clove garlic, 1
cut into slivers
1 tsp each: salt and pepper 5 mL
1 tbsp canola or other 15 mL
vegetable oil
1 tbsp butter 15 mL
2 tsp minced shallots 10 mL
1 tsp minced garlic 5 mL
4 Portobello mushrooms, 4
stems removed, caps halved
and sliced
1 cup dry red wine 250 mL
¼ cup tarragon leaves, 50 mL
roughly chopped
½ cup whipping cream 125 mL
[ R o a s t P o r k L o i n ]
with Portobello Mushrooms and Tarragon
1. Pre-heat oven to 325°F (160°C). Using a small, sharp knife, make
deep slits all over fat surface <strong>of</strong> roast and insert garlic slivers. Season
with salt and pepper. Heat oil in a large, oven-pro<strong>of</strong> skillet over
medium-high heat and brown <strong>Pork</strong> on fat-covered side. Turn roast
over and place in oven.
2. Roast <strong>Pork</strong> until the internal temperature reaches 155°F (68°C),
about 1 hour. Set roast aside and tent with foil; allow to rest for 15
minutes. Pour <strong>of</strong>f fat from skillet.
3. To make the sauce: Place skillet over medium-high heat and add
butter. When butter starts to foam, add shallots and minced garlic;
sauté for about 1 minute. Add mushrooms and sauté 2 minutes.
Add wine and bring to a rolling boil. Add cream, reduce heat and
simmer for 1 to 2 minutes. Add tarragon and any juices that have
collected around the resting roast. Continue to simmer until sauce
begins to thicken. Check seasoning and add salt and pepper if necessary.
Slice roast thinly and serve with sauce.
T i p | This recipe can be applied to any <strong>Pork</strong> roast, bone-in or boneless.
T i p | Searing a roast as described here is one extra step, but it adds flavour and improves colour.
serves 4—6
r 12

[ R o a s t R a c k o f P o r k ]
with Rosemary and Goat Cheese
A roast rack <strong>of</strong> <strong>Pork</strong> looks spectacular – and has a spectacular flavour to match!
1 <strong>Pork</strong> rib roast, rack, 1
about 3 lb | 1.5 kg
1 tbsp pure maple syrup 15 mL
2 tbsp Dijon mustard, divided 25 mL
1 tsp ground black pepper 5 mL
1 tbsp butter 15 mL
½ cup finely chopped onion or
shallots 125 mL
2 tbsp minced garlic 25 mL
1 tbsp chopped fresh rosemary 15 mL
1 cup dry white wine 250 mL
¹/3 cup s<strong>of</strong>t goat cheese 75 mL
1. Pre-heat oven to 350°F (180°C). Whisk together maple syrup, one
tablespoon (15 mL) mustard and pepper in a small bowl. Place <strong>Pork</strong>
rack in an oven-pro<strong>of</strong> skillet. Brush some <strong>of</strong> the maple syrup glaze
over the <strong>Pork</strong> and roast, brushing with glaze every 15 minutes, for
about 1 ¼ hours, or until an internal temperature <strong>of</strong> 155°F (68°C) is
reached.
2. Remove <strong>Pork</strong> roast and tent with foil. Allow roast to rest for at least
15 minutes while you’re making the sauce. Pour <strong>of</strong>f fat from skillet
and discard. Place skillet over medium-high heat, and melt butter.
Add onions and garlic and sauté for about 1 minute. Add rosemary
and increase heat to high. Add white wine and bring to a boil.
Continue boiling for about 3 minutes, or until there’s about 1 cup
(250 mL) <strong>of</strong> liquid left. Whisk in remaining mustard, goat cheese, and
any juices that have collected around the resting roast. Remove
from heat once the sauce has begun to thicken.
T i p | If you don’t like goat cheese, use whipping or sour cream. Or use the sauce from Roast <strong>Pork</strong> Loin with Portobello
Mushrooms and Tarragon, page 12.
serves 6
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<strong>The</strong> sweet and tart combination <strong>of</strong> the red onion marmalade makes a perfect counterpoint
to this cut’s full rich flavour.
1 <strong>Pork</strong> rib roast, boneless, 1
about 3 lb | 1.5 kg
2 tbsp chopped fresh thyme 25 mL
2 1”| 2.5 cm strips <strong>of</strong> lemon zest 2
2 tbsp olive oil 25 mL
1 tbsp chopped garlic 15 mL
1 tsp each: salt and ground 5 mL
black pepper
Red Onion Marmalade
Makes 1½ cups | 375 mL
1 tbsp olive oil 15 mL
2 red onions 2
( about 1lb | 500g ) finely sliced
2 tbsp balsamic vinegar 25 mL
2 tbsp brown sugar 25 mL
½ tsp each: salt and ground 2 mL
black pepper
[ R i b R o a s t ]
with Red Onion Marmalade
1. Pre-heat oven to 325°F (160°C). Process thyme, lemon zest, olive oil, garlic,
and salt and pepper to a paste in a spice mill or mortar and pestle. With a
sharp knife make cross hatch slashes over fat surface <strong>of</strong> <strong>Pork</strong>. Rub paste
vigorously into the incisions.
2. Place <strong>Pork</strong> on a baking tray or dish and roast for about 1 hour, or until the
internal temperature has reached 155°F (68°C).
Remove <strong>Pork</strong> roast and tent with foil; allow to rest for about 15 minutes.
Slice <strong>Pork</strong> roast, and serve topped with Red Onion Marmalade.
Red Onion Marmalade
1. Heat olive oil in a large skillet over medium-high heat. Add sliced onions
and cook, stirring occasionally, for about 15 minutes, or until onions have
a nice brown colour.
2. Reduce heat to medium-low and add vinegar and sugar. Cook, stirring
<strong>of</strong>ten, for 10 minutes or until all liquid has evaporated and the onions have
a “jammy” consistency. Marmalade can be cooled, covered and
refrigerated for up to 1 week. In a hurry? Double the Red Onion Marmalade recipe
and freeze half for your next <strong>Pork</strong> roast.
T i p | This recipe can be used with equal success for all loin roasts, and the Red Onion Marmalade makes a great
accompaniment for most <strong>Pork</strong> dishes.
serves 6
r 16

Country style ribs are mostly meat, and not much rib! As they come from the shoulder end <strong>of</strong> the loin
they have that extra bit <strong>of</strong> flavour and fat to keep them juicy.
1 piece <strong>Pork</strong> country style rib, 1
about 2½ lbs | 1.25 kg
¼ cup red wine vinegar 50 mL
¼ cup brown sugar 50 mL
¼ cup frozen lemonade
concentrate, thawed 50 mL
3 tbsp tomato paste 45 mL
2 tbsp molasses 25 mL
1 tsp ground black pepper 5 mL
½ tsp ground cumin 2 mL
Citrus Grilled
[ C o u n t r y S t y l e R i b s ]
1. Combine all ingredients (except the <strong>Pork</strong>) in a medium bowl; reserve a
half cup (125 mL) <strong>of</strong> marinade. Place ribs in a glass or ceramic baking dish
and pour remaining marinade over. Turn a couple <strong>of</strong> times to coat. Cover
and refrigerate for 4 hours to overnight.
2. Pre-heat grill to medium low. Remove ribs from marinade, discarding
marinade and wipe dry with a paper towel. Grill for a total <strong>of</strong> an hour and
fifteen minutes. Baste frequently with reserved marinade for the final 20
minutes, turning every 5 minutes or so until ribs are tender and the
internal temperature has reached 160°F (70°C). Anything that has sugar
in the basting sauce, like this one, is very easy to burn. Grill over a low
heat, turn frequently, and pay careful attention. Or roast at 325°F (160°C),
basting throughout.
3. Allow ribs to rest for 15 min., covered, then slice between bones and serve.
E l e g a nt v a r i a t i o n | Cut ribs lengthwise to make long steaks; grill slowly and baste with sauce for the final few minutes.
T i p | In a hurry? For all rib recipes, instead <strong>of</strong> making your own sauce use your favourite barbeque sauce; mix in a few
tablespoons <strong>of</strong> cider vinegar.
serves 4
r 18

[ G r i l l e d R i b S t e a k s ]
with Apple-Ginger Chutney
Rib steaks – the chef’s favourite - have an extra bit <strong>of</strong> fat to keep them juicy and to give them great flavour
4 <strong>Pork</strong> rib steaks, bone-in or 4
boneless, about 1 ½ lbs | 750 g
1 tbsp chili powder 15 mL
Apple-Ginger Chutney Makes 1 ½ cups | 375 mL
2 tbsp unsalted butter 25 mL
1 tart green apple, peeled, cored and 1
cut into ¼-inch | 5 mm cubes
½ medium onion, thinly sliced ½
1 tbsp minced fresh ginger 15 mL
½ cup brown sugar 125 mL
½ cup cider vinegar 125 mL
½ tsp salt 2 mL
1. Season steaks with chili powder
2. Pre-heat lightly oiled grill to medium. Grill steaks until just
cooked, about 10 minutes, depending on thickness. Or panfry
steaks over medium heat in 1 tbsp (15 mL) oil in a large
skillet. Allow to rest for 5 to 10 minutes, covered, and serve
with Apple-Ginger Chutney.
Apple-Ginger Chutney
Heat butter in a saucepan over medium heat; add apple,
onion, ginger, sugar, vinegar and salt. Bring to a boil, and
then reduce to a simmer. Cook until apple is s<strong>of</strong>t and the
sauce begins to get syrupy, about 20 minutes. Serve warm or
at room temperature.
In a hurry? Instead <strong>of</strong> the Apple Ginger Chutney, try
store-bought Mango Chutney.
T i p | Apple-Ginger Chutney is a great accompaniment for any <strong>Pork</strong> loin chop or roast.
T i p | For a change: Instead <strong>of</strong> apples, substitute 1 cup (250 mL) diced peaches, pears or plums.
serves 4
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[ Vi e t n a m e s e P o r k C h o p s ]
This very simple recipe demonstrates how <strong>Pork</strong> can be paired
with almost any flavour combination – with stunning results!
4 <strong>Pork</strong> loin centre chops, 4
bone-in or boneless
4 stalks lemongrass, 4
white bulbous portion only,
finely minced
3 tbsp sugar 45 mL
2 tbsp nam pla 25 mL
(mild Vietnamese
fish sauce)
1 tbsp minced garlic 15 mL
1 tsp ground black pepper 5 mL
1 lime 1
1. In a medium bowl, combine lemongrass, sugar, nam pla or soy
sauce, garlic, pepper, and the juice from half the lime. Place
chops in a dish and pour marinade over; turn a couple <strong>of</strong> times
to coat evenly for up to one hour.
2. Grilling: Pre-heat grill to medium, about 6 minutes per side.
Remove chops from marinade; discard marinade. Grill chops for
about 12 minutes, turning twice, depending on their thickness.
Pan-frying: Heat a tablespoon (15 mL) oil in a large skillet over
medium heat. Fry chops on both sides until golden brown and just
cooked, about 12 minutes total. Thicker chops can be finished in
the oven at 325°F (160°C).
3. Allow chops to rest for a few minutes; serve with a simply
dressed salad <strong>of</strong> grated carrot and cucumber. Add some Thai
basil or cilantro leaves to garnish if desired.
T i p | Substitute soy sauce for nam pla, and 1 tbsp (15 mL) grated lemon zest for the lemongrass if you can’t locate these ingredients.
T i p | Thicker chops (over ¾-inches/2 cm) are a good choice; they look great on the plate and stay moist and juicy longer than
thinner chops or steaks.
serves 4
r 22

[ Fa s t F r y P o r k L o i n C h o p s ]
with Feta Cheese and Black Olives
4 fast-fry <strong>Pork</strong> loin chops, 4
boneless
½ tsp ground black pepper 2 mL
½ cup crumbled feta cheese 125 mL
½ red bell pepper, ½
roasted and thinly sliced –
or ¼ cup | 50 mL bottled
¼ cup black olives, (about 8) 50 mL
pitted and roughly chopped
8-10 basil leaves, shredded 8-10
2 tbsp extra virgin olive oil 25 mL
1 tbsp chopped garlic 15 mL
1 tbsp canola or other 15 mL
vegetable oil
1. Pre-heat oven to 325°F (160°C). Season chops with pepper and
set aside. In a mixing bowl, combine feta cheese, roasted red
peppers, black olives, basil, olive oil and garlic. Toss to mix.
serves 2—4
2. Heat canola oil in a large oven-pro<strong>of</strong> skillet over medium-high
heat; reduce heat to medium and add chops. Fry chops on
both sides for a few seconds to give them a bit <strong>of</strong> colour, or
grill them briefly over medium-high heat.
3. Pile feta mixture evenly over the four chops, covering them
entirely. If you don’t have an oven-pro<strong>of</strong> skillet, place chops
on a baking tray. Place chops in oven and cook for five
minutes, or until <strong>Pork</strong> is just cooked.
In a hurry? Top <strong>Pork</strong> with a chunky store-bought salsa and
grated cheese in place <strong>of</strong> the feta mixture.
T i p | <strong>The</strong>re is an endless variety <strong>of</strong> toppings you could try: Sauerkraut and a slice <strong>of</strong> Emmental cheese; baby spinach
leaves and goat cheese; black olive tapenade; tomatoes and bocconcini; grilled portobello mushrooms; roasted
red peppers and ricotta cheese, to name just a few.
r 24

<strong>The</strong> cooling effect <strong>of</strong> avocado and tomatoes contrasts perfectly with the spicy <strong>Pork</strong> tenders.
2 <strong>Pork</strong> tenderloins, 2
about 12 oz | 375 g each
1 tbsp brown sugar 15 mL
1 tsp each: garlic powder, chili powder 5 mL
½ tsp each: dried oregano, salt 2 mL
1 tbsp canola or other vegetable oil 15 mL
Avocado Salsa
Makes about 1½ cups | 375 mL
1 medium, ripe avocado, pitted, 1
peeled, and diced
¹/3 cup diced red onion 75 mL
2 tbsp chopped cilantro 25 mL
1 lime, juiced 1
¼ jalapeño pepper, seeded and ¼
finely chopped
½ ripe tomato, seeded and chopped ½
1 tsp salt 5 mL
[ S p i c e d Te n d e r l o i n ]
with Avocado Salsa
1. Combine sugar, garlic powder, chili powder, oregano, and salt.
Rub all this mixture into the tenderloins. Cover and refrigerate
while you’re making the avocado salsa.
2. Pre-heat oven 400°F (200°C). Heat canola oil in a large ovenpro<strong>of</strong>
skillet over medium high heat until oil is very hot –
almost smoking Add tenderloins and cook, turning, until well
browned on all sides, about 3 minutes total.
3. Transfer tenders to oven. If you don’t have an oven-pro<strong>of</strong> skillet
place tenders in a baking tray or dish. Roast for about 20
minutes, or until tenders are almost cooked through. Set aside
and tent with foil. Allow tenders to rest for at least 10 minutes.
Slice tenders on the diagonal and serve with Avocado Salsa.
Avocado Salsa
Combine all ingredients in a medium bowl. Taste for seasoning
and adjust with salt as necessary. Cover tightly with plastic wrap
and refrigerate. Best used the same day.
T i p | Leftovers (if there are any!) can be cut into strips and served with arugula, cherry tomatoes, red onions, black
olives, and balsamic vinaigrette to make a light, healthy salad.
serves 6
r 26

A great cut like this really deserves this extravagant, sumptuous sauce which is balanced
by the extra-low fat content <strong>of</strong> the tenderloin.
1 <strong>Pork</strong> tenderloin, 1
12 t0 16 oz | 375 to 500 g
Salt and ground black pepper
1 tbsp canola or other 15 mL
vegetable oil
½ cup diced pancetta 125 mL
½ large onion, thinly sliced ½
2 cups sliced mushrooms 500 mL
2 tsp minced garlic 10 mL
½ cup dry white wine 125 mL
1 cup crème fraîche 250 mL
8 oz small shell pasta, 250 g
cooked to al dente
Parmesan cheese,
chives to garnish
[ P o r k Te n d e r l o i n Pa s t a ]
with Pancet ta, Crème Fraîche and Mushrooms
1. Pre-heat oven to 400°F (200°C). Season tenderloin with salt and pepper.
Roast for about 20 minutes, or until internal temperature reaches 155°F
(68°C). Set aside to rest. Cool, cover and refrigerate until ready to serve.
2. Cut tenderloin lengthwise and then across into thin (1/8-inch/3 mm)
slices. Heat canola oil in a large skillet over medium-high heat. Add
pancetta and cook, stirring, until pancetta becomes crispy, about 5
minutes. Pour out all but one tablespoon (15 mL) oil and add onion. Sauté
until onion slices s<strong>of</strong>ten, about 2 minutes. Add mushrooms and garlic;
cook another two minutes.
Add wine and bring to a boil; reduce heat and simmer for 1 minute. Stir in
crème fraîche, cooked pasta, sliced tenderloin and 1 tsp (5 mL) each salt
and pepper. Cook, stirring gently, until just heated through.
3. Divide between four pasta bowls and garnish with grated Parmesan and
snipped chives. A more elegant presentation is to use whole Parmesan:
using a vegetable peeler, shave some Parmesan curls over the pasta at the
last moment.
T i p | Can’t find crème fraîche? Mix 1 Tbsp (15 mL) lemon juice into 1 cup (250 mL) <strong>of</strong> whipping cream and refrigerate overnight.
T i p | Use regular side bacon instead <strong>of</strong> pancetta to add a smoky flavour to the dish.
serves 4
r 28

[ B r i n e d S i r l o i n S t e a k s ]
with Orange and Rosemary
Fast-fry chops are convenient and affordable. <strong>The</strong>se thinner cuts cook very quickly,
so be careful not to overcook them.
4 <strong>Pork</strong> sirloin steaks, boneless, 4
about 1½ lbs | 750 g brined
1 medium orange 1
2 tbsp chopped fresh 25 mL
or dried rosemary
2 tbsp olive oil 25 mL
1 tbsp minced garlic 15 mL
½ tsp each: salt and ground 2 mL
black pepper
Simple Brine
½ cup granulated sugar 125 mL
¹/3 cup kosher or sea salt 75 mL
1 tbsp rosemary leaves, 15 mL
fresh or dried
1 tbsp crushed black peppercorns 15 mL
4 cloves garlic, crushed 4
1. Grate zest from orange (you should have about 1 tbsp/15 mL). With a
small, sharp knife cut peel from orange, then cut out segments from
between the membranes and set aside. Combine rosemary, olive oil, garlic,
orange zest, salt and pepper in a bowl.
2. Remove chops from brine, discarding brine. Rinse to remove excess salt
and wipe dry. Rub all the rosemary paste into chops.
3. Pre-heat grill to medium. Grill, turning once, for about 10 minutes, or
until steaks are just cooked; or pan-fry in a skillet over medium heat in a
small amount <strong>of</strong> vegetable oil. Serve chops with orange segments as a
garnish.
Simple Brine
Place sugar and salt in a large plastic container or bowl. Pour in 1 cup (250
mL) hot water and stir to dissolve salt and sugar; add rosemary, peppercorns,
garlic and 3 cups (750 mL) cold water. Cover and refrigerate until completely
cooled. Add sirloin chops, cover and refrigerate for two hours.
T i p | You can brine any low fat <strong>Pork</strong> cut – that is, all cuts from the leg and loin. Leave larger cuts and roasts in the brine for
up to 24 hours. In a hurry? Top <strong>Pork</strong> with a chunky store-bought salsa and grated cheese in place <strong>of</strong> the feta mixture.
serves 4
r 30

Mmmmm – back ribs, or baby back ribs (same thing), are guaranteed crowd-pleasers
- if cooked right. This method ensures spectacular results every time.
2 slabs <strong>Pork</strong> back ribs, 2
about 3 lbs | 1.5 kg total
2 lemons 2
½ cup liquid honey 125 mL
½ cup cider vinegar 125 mL
½ cup ketchup 125 mL
¹/3 cup soy sauce 75 mL
2 tbsp minced garlic 25 mL
2 tsp Tabasco sauce or 10 mL
hot chili sauce
2 tsp garlic salt 10 mL
Honey Garlic
[ B a c k R i b s ]
1. Pre-heat oven to 325°F (160°C). Using a fork, lift the membrane from a
corner <strong>of</strong> the rib bones on the non-meaty underside, and gently peel it
away from the ribs and discard. Place ribs in a single layer in a baking tray
or dish, meaty side up. Add 2 cups (500 mL) <strong>of</strong> hot water to the tray. Slice
lemons and place slices on top <strong>of</strong> ribs.
2. Cover with foil and bake in oven for about 1 hour, or until meat is easily
pierced with a sharp knife, and is beginning to pull away from the rib
bones. At this stage ribs can be cooled, covered and refrigerated for up to
3 days.
3. Pre-heat barbeque to medium-low, or oven to 375°F (190°C).
Prepare sauce: Combine all remaining ingredients in a saucepan and bring to
a boil over high heat. Reduce heat and simmer for 10 minutes, or until
sauce thickens slightly.
4. Place ribs on grill or in oven and baste with sauce. Keep basting and
turning ribs for about 20 minutes or until ribs are thoroughly heated. Slice
and serve.
T i p | Any recipe for back ribs can also be used for side ribs with equal success: just add about 50 minutes to the steaming time.
serves 4
r 32

2 slabs <strong>Pork</strong> side ribs, 2
about 5 lbs | 2.5 kg
2 limes, cut into thin slices 2
Hot C<strong>of</strong>fee Barbeque Sauce
Makes 2 cups | 500 mL
1 cup strong brewed c<strong>of</strong>fee 250 mL
1 large (or 2 small) 1
shallots, finely chopped
½ cup tomato ketchup 125 mL
½ cup red wine vinegar 125 mL
¼ cup brown sugar 50 mL
¼ cup dark molasses 50 mL
¼ cup soy sauce 50 mL
1 tbsp hot chili sauce 15 mL
1 tbsp chopped garlic 15 mL
[ S i d e R i b s ]
Side ribs are not quite as tender — or costly — as back ribs, but they more than make up for it with their
flavour. Side ribs take longer to cook, but otherwise can be prepared just like back ribs
1. Pre-heat oven to 325°F (160°C). Place ribs on a baking tray, meaty side
up. Place sliced limes over surface <strong>of</strong> ribs. Add 2 cups (500 mL) hot water
to tray.
2. Cover with foil and place in oven for about 2 hours, or until meat is
easily pierced with a thin knife and begins to pull away from the bones.
Remove ribs from the oven. At this stage the ribs can be cooled, covered
and refrigerated for up to 3 days
3. Pre-heat grill to medium low or oven to 325°F (160°C). Place ribs on
grill or in oven and brush generously with sauce. Turn and brush
frequently until ribs have become a rich dark brown, about 20 minutes.
Serve immediately with plenty <strong>of</strong> paper towels for your guests.
Hot C<strong>of</strong>fee Barbeque Sauce
Combine all ingredients in a medium saucepan and bring to a boil over high
heat. Reduce heat and simmer for 10 minutes, or until sauce becomes a bit
syrupy. <strong>The</strong> sauce can be cooled, covered and refrigerated for up to a week.
T i p | Look for “St. Louis-Style Ribs” when buying side ribs. <strong>The</strong>se are trimmed and ready to cook.
T i p | Try this sauce for back ribs or country style ribs.
Hot C<strong>of</strong>fee
serves 4—6
r 34

<strong>Pork</strong> is the most popular meat in the world – and nowhere is this more true than in eastern Asia.
This easy, fast recipe will give you an idea why.
1 lb <strong>Pork</strong> strips from leg or loin, 500g
about 2-inches | 5 cm long,
1/8 inch | 3 mm thick
2 tbsp cornstarch 25 mL
2 tbsp light sesame oil, divided 25 mL
1 14 fl oz | 398 mL can 1
pineapple chunks
¼ cup rice vinegar 50 mL
¼ cup brown sugar 50 mL
2 tbsp soy sauce 25 mL
1 tsp red pepper flakes (optional) 5 mL
½ each: red and green bell ½
pepper, cut into bite-sized pieces
1 large carrot, peeled, 1
cut lengthwise, and
sliced thinly on the diagonal
1 medium onion, sliced 1
1 tbsp minced ginger 15 mL
Sweet and Sour
[ P o r k S t r i p s ]
1. Place <strong>Pork</strong> strips and cornstarch in a sealable plastic bag; seal and shake
to coat. Heat I tbsp (15 mL) oil in a large skillet over high heat until
very hot. Add <strong>Pork</strong> strips, in batches if necessary, and brown strips
evenly. Set strips aside on absorbent paper towels and keep warm.
2. Drain pineapple chunks, reserving juice; set chunks aside. Measure out
¾ cup (175 mL) juice. Whisk together pineapple juice, vinegar, sugar,
soy sauce, and pepper flakes in a medium bowl.
3. Set the same skillet used for the <strong>Pork</strong> strips over high heat and add
remaining oil. Add peppers, carrot, and onion over high heat and stirfry
vegetables until hot. Reduce heat to medium-high and stir-fry
until they begin to s<strong>of</strong>ten, about four minutes. Add ginger and stir
continuously for a few seconds. Add pineapple juice mixture and bring
to a boil. Add pineapple chunks and <strong>Pork</strong>. Cook, stirring, a few seconds
to heat through. Serve immediately over plain steamed rice, sprinkled
with white or black sesame seeds if desired.
T i p | It’s always a good idea to have everything prepared in advance before you start cooking. This dish takes so little
time to cook that you won’t have time to cut and measure at the same time.
T i p | A boneless <strong>Pork</strong> sirloin roast cut into strips is a perfect, inexpensive choice for this dish.
serves 4
r 36

You can buy <strong>Pork</strong> cubes ready-made, but if they’re not available buy a loin or sirloin roast,
and cut into 1-inch (2.5 cm) cubes.
1 lb <strong>Pork</strong> cubes 500 g
1 head garlic, roasted for 30 1
minutes at 400°F | 200°C
½ cup olive oil 125 mL
½ tsp each: salt and 2 mL
ground black pepper
16 whole mushrooms: 16
button or cremini
1 red bell pepper, cut into 1
1 inch | 2.5 cm squares
½ red onion, cut into ½
1 inch | 2.5 cm squares
1 bunch sage leaves 1
8 cherry tomatoes 8
4 slices ciabatta bread 4
6 10 inch | 25 cm 6
bamboo skewers
1 Lemon 1
[ P o r k S p i e d i n i ]
and Grilled Vegetable Salad
1. Cut the top <strong>of</strong>f the cooked garlic and squeeze the flesh into the olive oil
in a small mixing bowl; whisk to incorporate. Add the salt and pepper.
This can be prepared, covered and refrigerated the day before.
2. Thread the <strong>Pork</strong> onto two <strong>of</strong> the skewers. Thread the mushrooms,
peppers, onions and sage leaves on to the four remaining skewers, using
plenty <strong>of</strong> sage leaves and folding the larger leaves in half. Place
a cherry tomato at both ends <strong>of</strong> each vegetable skewer.
3. Pre-heat barbeque to medium. Brush the <strong>Pork</strong> and vegetables with the
garlic olive oil mixture and grill, brushing with more <strong>of</strong> the oil mixture
and turning skewers frequently, until the <strong>Pork</strong> is just cooked and the
vegetables begin to char, about 15 minutes. Brush bread slices with some
<strong>of</strong> the garlic olive oil and grill lightly on both sides.
4. Remove the <strong>Pork</strong> and vegetables from the skewers and pile on top <strong>of</strong> the
grilled bread.
Squeeze some lemon juice over, and serve.
T i p | Use remaining garlic flavoured olive oil and a squeeze <strong>of</strong> lemon juice to make a dazzling roast garlic mayonnaise.
serves 4
r 38

Lean ground <strong>Pork</strong> can be used for so many dishes that it was hard to choose just one,
but this recipe has withstood the test <strong>of</strong> time: simple, quick and more-ish!
1½ lbs lean ground <strong>Pork</strong> 750 g
½ cup milk 125 mL
¼ cup dry breadcrumbs 50 mL
(or ½ cup |125 mL fresh)
3 tbsp grated Parmesan cheese 45 mL
3 tbsp chopped fresh sage 45 mL
(or 1 tbsp |15 mL
dried crumbled)
2 tbsp minced garlic 25 mL
1½ tsp ground black pepper 7 mL
1 tsp salt 5 mL
6 Kaiser or hamburger buns 6
Parmesan Sage
[ P o r k B u r g e r s ]
1. Combine all ingredients (except the buns!) in a large mixing bowl. Mix
thoroughly with a fork. Form into four equally-sized burgers, about 4inches
(10 cm) wide. Cover and refrigerate if not grilling immediately.
2. Pre-heat grill to medium; lightly oil grill bars with vegetable oil.
Grill burgers on both sides, turning once, until completely cooked
with no trace <strong>of</strong> pink, about 15 minutes.
3. Serve on buns with plenty <strong>of</strong> whatever you usually fancy with your
burger: bacon, mustard, mayo, tomatoes, onions, lettuce. Or try
something a little more daring: grilled portobello mushrooms, s<strong>of</strong>t goat
cheese, roasted peppers, arugula leaves or black olive tapenade.
All ground meat MUST be cooked to well done.
T i p | Why not present a build-it-yourself burger bar with all the toppings laid out for your guests to express their creativity?
T i p | This recipe suits most people’s taste, but you can change the amounts <strong>of</strong> garlic, Parmesan cheese, pepper and sage to suit yours.
serves 4
r 40

1 <strong>Pork</strong> shoulder blade roast, 1
boneless, about 3 lbs | 1.5 kg
1 tsp each: salt and ground 5 mL
black pepper
1 small head red cabbage, 1
cored and thinly sliced
1 green apple, cored and diced 1
1 medium onion, sliced 1
½ cup cider vinegar 125 mL
½ cup granulated sugar 125 mL
1 tsp caraway seeds 5 mL
1 tsp salt 5 mL
[ B l a d e R o a s t ]
with Braised Red Cabbage
1. Pre-heat oven to 325°F (160°C). Season <strong>Pork</strong> with pepper
and roast for 1 hour on a baking tray or dish.
2. Combine all remaining ingredients in a large mixing bowl.
Place <strong>Pork</strong> in a large oven-pro<strong>of</strong> casserole or Dutch oven;
add red cabbage mixture, cover and place in the oven.
Braise, stirring cabbage once or twice until the internal
temperature <strong>of</strong> <strong>Pork</strong> has reached 175°F (80°C), 1 ½ to 2 hours.
Shoulder cuts can be cooked to a higher final internal
temperature due to their generous fat content which bastes
the meat naturally as it cooks and becomes tender.
Remove <strong>Pork</strong> and cover. Stir the red cabbage thoroughly
over medium heat for three or four minutes.
3. Allow <strong>Pork</strong> to rest for about 10 minutes before serving. Slice
thinly and serve with braised red cabbage.
T i p | Any <strong>Pork</strong> shoulder roast can be used in this recipe. For a bone-in roast, add at least 30 minutes to both the
roasting and braising times.
serves 6
r 42

[ G r i l l e d S h o u l d e r B l a d e C h o p s ]
with Pineapple Relish
Blade chops are packed with flavour and are inexpensive. Not as tender as loin chops,
they must be marinated or braised. <strong>The</strong> pineapple juice marinade is a very effective tenderizer
4 <strong>Pork</strong> shoulder blade chops, 4
bone-in or boneless, about 2 lbs | 1 kg
1 14 oz | 398 mL can pineapple chunks 1
¼ cup soy sauce 50 mL
1 tsp chopped fresh ginger 5 mL
2 cloves garlic, minced 2
2 green onions, chopped 2
Pineapple Relish Makes 1 ½ cups | 375 mL
Reserved pineapple chunks
½ jalapeño pepper, ½
seeded and finely chopped
½ cup minced red onion 125 mL
2 tbsp lime juice 25 mL
2 tbsp chopped cilantro 25 mL
1 tbsp liquid honey 15 mL
½ tsp salt 2 mL
1. Drain pineapple; put chunks and juice in separate containers.
Process juice, soy sauce, ginger, garlic and green onions in a
food processor or blender, or chop everything very finely.
Marinate chops, refrigerated, in this mixture in a sealed
plastic bag or glass baking dish for 4 hours to overnight.
2. Pre-heat grill to medium. Remove chops and wipe dry;
discard marinade. Grill chops, turning once, for a total <strong>of</strong>
about 10 minutes, depending on the thickness, or until chops
are just cooked. Serve chops with Pineapple Relish.
Pineapple Relish
Combine all ingredients in a medium bowl. Cover and
refrigerate for up to three days.
Serve at room temperature or chilled.
T i p | Add the cilantro at the end; the acidic lime juice will turn the cilantro’s vibrant green to a drab olive green over time.
T i p | You can also pan-fry the chops over medium heat in 2 tbsp (25 mL) vegetable oil.
serves 4
r 44

1 lb lean <strong>Pork</strong> from the loin or leg, 500g
or 4 ready-made <strong>Pork</strong> Schnitzels
¼ cup all-purpose flour 50 mL
2 tsp salt 10 mL
1 tsp ground black pepper 5 mL
1 egg, beaten 1
2 tbsp milk 25 mL
²/3 cup dry breadcrumbs 150 mL
(or 1½ cups | 375 mL Fresh)
1 tbsp each: butter and 15 mL
canola (or other)oil (approx)
1 lemon, cut into wedges 1
Tartar Sauce
Makes just over one cup | 250 mL
1 cup mayonnaise 250 mL
2 tbsp minced shallots or onion 25 mL
2 tbsp minced gherkins or dill pickles 25 mL
1 tbsp roughly chopped capers 15 mL
1 tbsp lemon juice 15 mL
½ tsp each: salt and ground 2 mL
white pepper
[ P o r k S c h n i t z e l ]
with Tartar Sauce
This recipe makes a little <strong>Pork</strong> go a long way!
1. Cut <strong>Pork</strong> into four equal portions. Place one piece <strong>of</strong> <strong>Pork</strong> on a sheet <strong>of</strong>
dampened plastic film. Cover with another sheet <strong>of</strong> plastic wrap. Using
a meat mallet, or other suitable instrument, gently pound <strong>Pork</strong> to a
width <strong>of</strong> 5-6-inches (12.5 to 15 cm). Lay out three large plates. Combine
the flour, salt and pepper on one plate, combine the egg with the milk
on the second, and spread the breadcrumbs on the third.
2. Coat each piece <strong>of</strong> <strong>Pork</strong> with flour, then egg mixture, and finally with
breadcrumbs.
3. Heat butter and oil in a large skillet until butter begins to foam.
Working in batches, brown schnitzels on both sides; this will take
only a minute or so. Set schnitzels on paper towels as they are
cooked; add more butter and oil to skillet if necessary.
Serve with Tartar Sauce and lemon wedges
Tartar Sauce
Combine all ingredients in a medium bowl. Taste for seasoning and
adjust if necessary. Cover and refrigerate for up to three days.
T i p | Save time by buying thin “fast-fry” chops; these are thin enough that they can be breaded without having
to pound them out.
serves 4
r 46

[ W i n e S u g g e s t i o n s ] [ W i n e S u g g e s t i o n s ]
Roast <strong>Pork</strong> Loin with Portobello
Mushrooms and Tarragon
r Ontario or Burgundy Pinot Noir,
or white Burgundy
Roast Rack <strong>of</strong> <strong>Pork</strong> with Rosemary
and Goat Cheese
r Sancerre or Ontario
Sauvignon Blanc
Rib Roast with Red
Onion Marmalade
Viognier from Southern France
r
Citrus Grilled Country Style Ribs
r Gamay, Chianti, or a Rosé from
Provence or the Rhône Valley
Grilled Rib Steaks
with Apple-Ginger Chutney
r Dry Gewürztraminer or Riesling
Vietnamese <strong>Pork</strong> Chops
r Wheat Beer, dry Gewürztraminer
or an <strong>of</strong>f-dry Riesling
Fast fry <strong>Pork</strong> Loin Chops with Feta
Cheese and Black Olives
New Zealand Sauvignon Blanc
r
Spiced Tenderloin with Avocado
Salsa
r Pinot Grigio from Northern Italy
or a crisp dry Riesling
<strong>Pork</strong> Tenderloin Pasta with
Pancetta, Crème Fraîche, and
Mushrooms
r
Cool climate (Ontario, Burgundy
or Northern Italy) Chardonnay
Brined Sirloin Steaks with
Orange and Rosemary
r Dry Gewürztraminer, cool climate
Merlot or Belgian fruit beer
Honey Garlic Back Ribs
A robust Californian Zinfandel
r
Hot C<strong>of</strong>fee Side Ribs
r Rhone valley Syrah or
Australian Shiraz
Sweet and Sour <strong>Pork</strong> Strips
r Californian Zinfandel or a
light Shiraz
<strong>Pork</strong> Spiedini and Grilled
Vegetable Salad
r
Parmesan Sage <strong>Pork</strong> Burgers
Dark beer or Ontario Gamay
r
Blade Roast with Braised
Red Cabbage
r Ontario Gamay, Loire valley
Cabernet Franc or BC Pinot
Noir
Grilled Shoulder Blade Chops
with Pineapple Relish
r Barrel fermented Chardonnay
from Ontario or British Columbia
<strong>Pork</strong> Schnitzel with Tartar Sauce
r Off-dry Riesling from Ontario,
Germany or Alsace
Ontario Pinot Noir or a light
Cabernet Franc
Wine pairing suggest ions generously supplied by Alan Kerr,
Pr<strong>of</strong>essor, Hospitality and Tourism Division <strong>of</strong> Niagara Culinary Inst itute.
r 52