The Healthy Butcher ... Toronto, Canada

PORK RECIPES

NEW Baked Back Ribs, by Jonathan Fraser

NEW Shortcut Pastry, by Catherine Mah

NEW Pork Pie - A Tribute to Pork, by Catherine Mah

Peppered Pork Chops with Vegetable Fricassee

Pineapple Soy Marinated Pork Tenderloins

Western Style Grilled Ribs

Fiery Asian-Style Pork Loin Roast

Pork Tenderloin with Tart Cherry, Port, and Caraway Sauce

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BAKED BACK RIBS, by Jonathan Fraser

This recipe is compliments of one of our regular customers... absolutely delicious! The way ribs were meant to be eaten.

Dry Rub:
1/4 Cup Salt
1/4 Cup Sugar
2 Tbsp Paprika
1 Tbsp Garlic Powder
1 Tbsp Black Pepper
1 Tsp Chilli Powder

Combine all ingredients - rub the ribs, cover & refrigerate for 2 hours

Cooking Stock:
2 Bottles of Beer
1/4 Cup Canola Oil
2 Tbsp Chopped Garlic
2 Tbsp Worcestershire Sauce
1 Tbsp Black Pepper
1/2 Tbsp Hot Sauce

Combine ingredients and pour over the ribs - place baking pan on the stovetop and bring stock to a boil. cover the pan and bake at 350 degrees for 3+ hours - until the ribs tear apart easily

Barbecue Sauce:
1 Cup Molasses
1/2 Cup Beer
1/2 Cup Tomato Sauce
1 Cup Ketchup
1 Cup White Vinegar
1 Tsp Hot Sauce
1 Tsp Dried Oregano
1 Tbsp Paprika
1 Tsp Cinnamon
Salt & Pepper

Combine ingredients in a saucepan and let simmer for 30 - 45 minutes. let cool.

To finish the ribs - brush the BBQ sauce on the rib and cook on a medium/hot BBQ for 10 - 15 minutes until the sauce has caramelized on all sides. Enjoy!

PEPPERED PORK CHOPS WITH VEGETABLE FRICASSEE

4-1 inch Pork Loin Chops
Kosher Salt
3 Tbsn Dijon Mustard
Fresh Ground Black Pepper
6 Tbsn Pure Olive Oil or vegetable oil
½ Cup finely chopped shallots
2 Tbsn red wine vinegar
½ Cup dry white wine
1 Cup heavy cream
1 ½ Tbsn finely chopped Italian parsley
½ lbs sugar snap peas
¼ lbs white mushrooms, sliced thick
4 scallions, thinly sliced
½ Cup English peas

1. Preheat oven to 400 degrees. Brush each chop with 1 teaspoon of mustard. Season pork chops with salt and pepper.
2. In a large skillet, heat 2 Tbsn of olive oil until shimmering. Add the pork chops and cook over moderate heat, turning once, until golden, about 6 minutes. Transfer the chops to a baking sheet and roast for 12 minutes, until cooked to about 155 degrees. Keep warm.
3. Pour of the fat from the skillet. Add ¼ Cup of water and scrape any browned bits from the bottom of the pan. Pour the juices into a cup and wipe out the skillet.
4. Heat 2 Tbsn of olive oil in the skillet. Add all but 1 Tbsn of the shallots and cook over moderately high heat until softened, about 3 minutes. Add the vinegar and cook until nearly evaporated, about 30 seconds. Add the wine and cook until nearly evaporated, about 2 minutes. Add the cream and cook over moderately high heat until slightly reduced, about 2 minutes. Add the remaining 4 tsp of mustard, the reserved pan juices and half of the parsley. Season the sauce with salt and pepper and keep warm.
5. Heat the remaining 2 Tbsn of olive oil in another large skillet. Add the mushrooms and sautee until they are tender with a golden colour. Add the sugar snaps and scallions and reserved 1 Tbsn of shallots and cook over moderately high heat until the shallots and sugar snaps are tender. Stir in the peas and the rest of the parsley and season with salt and pepper. Pour the sauce onto the plates and top with the pork chops. Spoon the vegetables alongside and serve immediately.

Pineapple Soy Marinated Pork Tenderloins

1 Cup Pineapple Juice

1/3 Cup Dark Corn Syrup

¼ Cup Soy Sauce

1 Tablespoon mustard

1 pressed garlic clove

½ tsp ground pepper

2 pork tenderloins, tied together

Combine all marinade ingredients. Pierce pork tenderloin and pour marinade over. Cover and chill for at least 2 hours.

Grill with lid covered over med heat for 12 minutes per side, turning and basting with marinade.

Western Style Grilled Ribs

(Serves 6)

5 to 6 pounds Baby Back pork ribs

Rub:

3 tablespoons chili powder

2 tablespoons freshly ground black pepper

2 tablespoons paprika

2 tablespoons crushed red pepper

1 teaspoon salt

1 clove garlic, minced

Sauce:

1 cup tomato sauce

1/4 cup honey

1/4 cup soy sauce

6 tablespoons distilled white vinegar

1/4 cup light corn syrup

3 tablespoons Worcestershire sauce

2 tablespoons Hoisin sauce

1/2 teaspoon cayenne pepper

salt and freshly ground black pepper to taste

Combine all rub ingredients. Rub onto both sides of the ribs, working it into the meat. Put the ribs in a shallow glass or ceramic dish, cover, and set aside at room temperature for no longer than 30 minutes, or refrigerate for up to 24 hours. Alternatively, enclose the ribs in a sealable plastic bag and refrigerate.

Prepare the sauce by combining all ingredients in a saucepan. Stir, and cook over medium heat for about 30 minutes, or until the flavors blend. Let cool and use immediately, or cover and refrigerate for up to 5 days.

Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be hot.

Set the ribs, meat side down, over the hottest part of the fire and sear for about 10 minutes until there are defined grill marks on the meat. Transfer the ribs to the cooler part of the grill, cover, and turning the ribs every 15 to 20 minutes, cook for about 1 1/2 hours. If using a charcoal grill, add fresh coals to maintain the heat at medium; if using a gas grill, turn the heat to medium on the burner away from the meat – turn off the burner under the meat. Cut the ribs between the bones and serve with sauce on the side.

Fiery Asian-Style Pork Loin Roast

1 (4 – 4 1/2 lb) boneless pork loin roast, trimmed

1/2 cup orange juice

2 tablespoons frozen orange juice concentrate

2 tablespoons honey

1 tablespoon soy sauce

1 tablespoon olive oil

1 teaspoon minced garlic

1 teaspoon minced fresh ginger

1/2 teaspoon Chinese five-spice powder

1 teaspoon Asian chili paste

2 to 3 drops hot chili oil

vegetable oil cooking spray

Combine the orange juice, juice concentrate, honey, soy sauce, oil, garlic, ginger, five-spice powder, chili paste, and chili oil in a bowl, stirring well. Put the roast in a shallow glass or ceramic dish and pour the marinade over it. Turn to coat. Cover and refrigerate for at least 2 hours and as long as 12 hours.

Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot.

Lift the roast from the marinade, reserving the marinade and brushing it on the roast 2 or 3 times during the first 30 minutes of cooking. Grill over indirect heat with the grill covered for about 1 hour and 10 minutes or until a meat thermometer inserted in the center of the roast registers 150° to 155° F. Remove the roast from the grill and let it rest for about 10 minutes before slicing. Serve with one of the following salsas, if desired.

MINTED SUMMER FRUIT SALSA

1 cup diced strawberries

1 cup diced mango

1/4 cup diced kiwi

1/4 cup chopped red onion

1 or 2 jalapenos, seeded and diced

3 tablespoons fresh lime juice

3 tablespoons finely chopped fresh mint

1 teaspoon light brown sugar

Combine all the ingredients in a bowl and stir gently to blend. Serve immediately, or cover and refrigerate for several hours.

BAJA-STYLE TOMATO SALSA

1 pound tomatoes, chopped

2 yellow or red bell peppers, seeded and chopped

1 cup cooked corn kernels

3 scallions, finely chopped

2 jalapeno or Serrano chilies, seeded and chopped

1 large clove garlic, minced

3 tablespoons finely chopped cilantro

1 tablespoon fresh lime juice

2 teaspoons cider vinegar

1/2 teaspoon salt, or to taste

Combine all ingredients in bowl and stir gently. Let the salsa stand for about an hour to let the flavors blend. Serve or cover and refrigerate for several hours. Let the salsa reach room temperature before serving.

PORK TENDERLOIN WITH TART CHERRY, PORT, AND CARAWAY SAUCE

(serves 4 to 6)

1 large onion

2 pounds boneless pork tenderloin

1 tablespoon olive oil

1/2 cup Tawny Port

1/4 cup fresh orange juice

1 1/2 teaspoons red-wine vinegar, or to taste

2 cups fresh or frozen pitted tart cherries (about 1 1/4 pints fresh, picked over)

1/2 teaspoon caraway seeds

Preheat oven to 425° F.

Coarsely chop onion. Season Pork tenderloin with salt and pepper. In an ovenproof large heavy skillet heat oil over moderately high heat until hot but not smoking and brown pork. Transfer pork to a plate and in oil remaining in skillet cook onion over moderate heat, stirring, until golden. Add Port, orange juice, and vinegar and simmer, stirring, 2 minutes. Add fresh or frozen cherries, caraway seeds, pork, and any juices that have accumulated on plate and bring to a boil.

Transfer skillet to middle of oven and roast pork 30 minutes, or until a meat thermometer registers 155° F. Transfer pork to a cutting board and let stand, loosely covered with foil, 10 minutes.

While pork is standing, simmer sauce, stirring, until slightly thickened and reduced to about 1 1/2 cups. Cut pork into 1/2-inch-thick slices and spoon sauce over it.