grilling Archives - Passion for Pork

Recipe: Pork Rolls with Almond Butter Sauce

Posted on September 7, 2016September 7, 2016 by Admin

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.

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

Posted on July 6, 2016July 6, 2016 by Admin

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)

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.

Pork Month – Celebrate with Sunterra Market

Posted on June 8, 2016June 8, 2016 by Admin

Last Friday, June 3rd I had to go see what all the fuss was about at Sunterra Market here in Calgary. They kicked off pork month serving up some fabulous pork specials on their rooftop patio. Sunterra is offering discounts and specials all of June.

It was smokin’ on the patio as Chef Micah prepared a variety of mouth-watering pork dishes to satisfy anyone’s taste. Customers could enjoy pork shoulder, pulled pork, tenderloin and so much more. The wait staff offered samples of local craft beer and a drink menu with specials that included a bacon caesar.

I ordered the Mexican spiced pork tacos which were to die for! This shoulder was very tender and juicy. The combination of spice with cool sweet fruit was sensational. And I’ll take a topping of fresh fruit salsa with my protein any day!

I also tried the blackberry jalapeño – glazed bacon – wrapped tenderloin skewers. These, I must say were cooked to perfection. The combination of flavours made this one a real treat. A barbecue inspiration this summer perhaps?

Of course when it’s 30 degrees on a patio, how else do you cool off and get that much needed calcium back into the body but with some… GET THIS —> Double smoked whiskey pecan bacon gelato! OMG.

So after all that, including two drinks, my bill was just under $28, which is a steal of a deal if you ask me. Make the effort and go check these guys out, they have some incredible deals on right now and specials all month long. If you #digthepig be sure to take home some delicious Alberta pork for entertaining your family and friends this summer!

Sunterra Market 200 12^th Avenue S.E Calgary, Alberta.

Find a location nearest you: Sunterra Market Locations

Recipe: Raspberry and Black Pepper Compote

Posted on August 21, 2013June 2, 2014 by Dan Clapson

Pork and berries go together like two peas in a pod. Since summer is wrapping up shortly – sad, I know – farmers’ markets are practically bursting with fresh, juicy berries. While berries are always great to eat by the handful or make into pies, try taking a bit more of a savoury route with them when it comes to sauces.

This raspberry-based sauce is a fantastic compliment to a grilled pork tenderloin or barbecued pork chops. If there’s any leftover meat from dinner, it’s great slathered on that, tossed in-between some bread with some grainy dijon mustard and mayo for a quick lunch!

What you’ll need…

1 clove garlic (minced)

2 cups raspberries

2/3 cup water

1 TBSP red wine vinegar

1 TBSP honey

1 TBSP fresh oregano (chopped)

2 TSP cracked black peppercorns

1 TSP salt

1/2 cayenne pepper

2 TSP corn starch

1 TBSP water

Directions:

Place the first 3 ingredients into a small pot on medium-high heat. Once the mixture begins to bubble, reduce to medium heat and let cook until the berries have broken down, about 5 minutes. Next, stir in the remaining ingredients, aside from the corn starch and water and continue to cook for 10 minutes.

In a small bowl, whisk together the corn starch and water, pour into the pot and stir. Remove from heat to let cool. As it cools, the sauce should thicken slightly. Set aside until ready to serve with your grilled pork.