Did you know that pork is the leading food source of Thiamine? Thiamine or vitamin B1 helps to build & repair nerves and muscles. To learn more nutrition facts about pork visit the Nutrition Facts page
Crown Roast
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.
Read MoreApricot 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.
Read MoreApricot 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,
Read MoreCranberry 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
Read MoreCrown Roast of Pork on the BBQ
Wrap each pork rib bone in foil. Place the roast in a drip pan about 1-11/2″/2.5-4 cm deep, and extending 3″/7.5 cm beyond sides of roast. Preheat barbecue on high; reduce heat to low. Place pan on grill about 6″/15
Read MoreSavoury Fruit Stuffing
In a medium skillet, heat canola oil. Sauté onions and celery until onions are golden. Transfer to a large bowl. Add remaining ingredients and toss well. Use to stuff crown roast, rack or pork loin. Spoon the rest of the
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