Alberta Pork on the Fairmont Hotel Macdonald Patio

Fairmont Hotel MacDonald Taste of Alberta BBQ Kitchen Board.

Executive Chef Jiju Paul and his culinary team at the Fairmont Hotel Macdonald have been making up for all that lost dining out time during the pandemic with a new summer patio menu that will have your mouth watering. Since restrictions eased on July 1, 2021, Edmonton’s best patio has been packed with hotel guests and local diners looking for a great bite of BBQ to enjoy with that stunning view of the city’s river valley.

Fairmont Hotel MacDonald Executive Chef Jiju Paul

Chef Paul invited me to check out his new Confederate Lounge & patio all day BBQ summer menu packed with Alberta Pork, specifically the Taste of Alberta Barbeque Kitchen Board.

The Taste of Alberta Barbeque Kitchen Board includes:
smoked pork ribs, chorizo sausage, pulled pork, smoked brisket, cheddar and jalapeno cornbread, grilled corn, and BBQ spiced fries for $75. 

 

The sweet and savoury smell of BBQ is hard to ignore on the Mac patio as the culinary team has two tents set up in the garden for immediate temptation and BBQ gratification. While the Taste of Alberta BBQ kitchen board is ideal for sharing, all of the Alberta pork items can be ordered individually.

The Taste of Alberta BBQ Kitchen Board at the Fairmont Hotel MacDonald is best enjoyed on the patio with a friend. Thank you to Edmonton blogger Linda Hoang for joining me for some Alberta Pork on the patio.

Local Brew Pub Cooks up Pork for PTSD Event

Richard Spilsted and his son, Patrick co-operate their restaurant/pub Beer Factory Inc. out of St. Albert, AB. I was fortunate enough to have had the pleasure of meeting these fine gentlemen who volunteered to feed us at a Charity event up by Edson this past weekend known as Got Your Six. GY6 is a yearly rifle shooting event that supports those whom suffer from PTSD. A very worthy cause, please check it out.

These talented chefs cooked up a back country style BBQ whole pork dinner accompanied with all the fixin’s for the competitors, military & first responders at the event.

 

In addition this fabulous meal, Patrick was kind enough to share with me some of the simple ingredients he uses in his pork rub. So if you plan to barbecue some Alberta pork, try adding these spices.

HOW TO SPICE UP YOUR BBQ PORK…
Paprika
Black pepper
Garlic powder
Onion powder
Ground up Italian seasoning
No salt or sugar because it dries out the meat

Barbecue for approximately 5 – 1/2 hours at 160-200 degrees.

Alberta pork

Alberta pork

As you can see from my photos, this pork was well prepared and perfectly tender and juicy. The seasoning I felt was just right, enough to enhance the flavour of the meat itself. Also offered was an in- house BBQ sauce that was simply fantastic. I found it to have a touch of sweetness, just enough to compliment the savouriness of the spiced pork. I was told there were a few other secret ingredients that may involve their own special brew. For this, you will need to go pay them a visit… which I would highly recommend.

We were also treated to an assortment of delicious fresh salads (pictured below) and corn on the cob. A feast I am certain everyone would agree, was amazing. I may have gone back for seconds… possibly even thirds!

 

Pork Dinner Alberta Pork First responders

Beer Factory Inc.  is located in St. Albert, AB. where they offer craft beer, a full menu and catering services. You can find these guys on Twitter and on Facebook. If your in the Edmonton – St. Albert area, be sure to check them out.

Thanks again guys for such a fantastic meal!

 

Recipe: Pork Rolls with Almond Butter Sauce

This delicious and healthy pho – inspired pork roll recipe is excellent for those days when time is limited. It’s a perfect option for lunch and one the whole family will love!

Pork provides good lean protein with ample amounts of nutrients including B vitamins, zinc, iron and more. The almond butter sauce offers additional protein and fats with nutrients that promote superior health benefits while the veggies give a colourful, nutritious crunch.

This recipe is gluten-free, dairy-free, peanut-free and is very low in sugar so it meets the dietary demands for a variety of people with health concerns. The almond butter sauce literally mocks a peanut flavour and avoids the sugar content in hoisin sauce.

Pork Rolls

FOR THE PORK
1 small pkg pork tenderloin (approx. 1 pound)
1 tsp Alberta Pork Spice

FOR THE ROLLS
1 head of lettuce or other greens, chopped
3 cups carrots, shredded
2 green onions, sliced
a few handfuls of pea shoots
4 cups mung bean sprouts
1 bunch fresh basil, parsley or cilantro (optional)

FOR THE SAUCE
1 cup raw almond butter
1/2 cup water
2-3 tbsp lime juice
4 tsp maple syrup
4 tsp tamari
2 cloves crushed garlic
1/2 tsp fresh grated ginger
dash of cayenne pepper
dash of sea salt

ASSEMBLY 

Place all ingredients for the almond butter sauce in a high speed blender and process until smooth. Adjust to your taste and add a little more water if mixture is too thick, set aside.

Trim outer fat from pork tenderloin. Sprinkle a light layer of Alberta Pork Spice evenly onto the meat. Cook tenderloin over med heat in a fry pan or on the BBQ until done. Set aside.

Moisten rice paper in a large deep bowl of hot water for about thirty seconds until slightly softened. Remove and spread moistened paper onto clean cutting board.

Assemble chopped greens along the middle of the rice paper, drizzle some of the almond butter sauce over the greens.

Slice the pork tenderloin into thin slices. Position a few small slices on top the bed of greens on the rice paper. Continue to layer small amounts of the rest of the veggies.

Tightly roll the mixture while folding the ends in. The completed rolls should stick together as shown in photo.

Serve with additional sauce. Enjoy!

Makes 12 servings.

Share your passion! Follow Passion For Pork on Twitter , Facebook and Instagram.

Recipe courtesy:  Carrie Mullaly Wildheart Fitness & Nutrition

Recipe: Bacon-Wrapped Pork Tenderloin with Apricot Sauce

pork tenderloin bbq

Pork month may have ended but my passion for pork certainly has not. This past weekend we entertained around twenty guests at our home in celebration of Canada Day and, well… BBQ SEASON! It’s always good day when I have an opportunity to get creative in the kitchen. But catching up with good friends and sharing laughs with amazing food is what summer is all about, right?

When I was choosing what to serve, my inspiration for this dish actually came from one of our Calgary chef’s pork month specials which included apricots. Pork tenderloin is always a great choice because it cooks up easy, is very nutritious and super tender. This spice combination has a delicate balance of flavour. The bacon contributes more flavour and saltiness while finishing with a warm apricot reduction, I think completes this dish with a perfect zesty sweetness. So… here is my recipe, please eat responsibly! (if you can)

carrie mullaly

 

WHAT YOU NEED

This recipe is for two pork tenderloins, approximately one pound each.
*Note: I am dressing a whole tenderloin in the photo above. 

THE RUB:

1 tsp paprika

1 tsp dark brown sugar

1/2 tsp chili powder

1/2 tsp fresh ground pepper

1/4 tsp ground allspice

pinch himalayan sea salt
TIP *Because the bacon adds salt, I used very little additional salt. 

MORE PROTEIN:

1/2 package sliced bacon of choice
*I used side bacon. 

APRICOT SAUCE:

8- 10 fresh apricots

1-2 tbsp honey or granulated sugar

1 tbsp olive oil

HERE’S WHAT TO DO 

Mix all the spices for the rub in a small bowl. Set aside.

Preheat barbecue grill to low-medium – medium heat.

Clean and trim off excess connective tissue from tenderloin(s) if needed. 

Using your hand, rub the spice mixture evenly across the meat until all of the meat is covered on one side. Roll the tenderloin(s) and continue to rub the spice mixture until it is completely covered.

Next, take individual bacon slices and wrap them around tenderloin(s) slightly overlapping each section. Leave approximately 1 inch on both ends of the loin uncovered.

Wrap the loins in tinfoil and barbecue on medium heat, turning once until internal temperature is just under 71 degrees. (68 or so degrees) Remove and let stand for 3-5 mins. 

While the meat is cooking, prepare the apricots by pitting and slicing them into even pieces. Add them to a medium skillet with the olive oil. 

Sauté apricots on medium heat until tender. Add the sweetener and simmer on low for several minutes. The sauce should be slightly thickened and chunky. 

Slice the tenderloin and serve immediately with warm apricot sauce.