Evelyn Chartres Author
Pork

Swedish Meatballs

Swedish meatballs are a de-facto comfort food. This recipe opts to bake the meatballs in the oven so they remain intact during cooking. These seasoned meatballs, coated in sour cream, can really brighten the mood at the table and is sure to become a family favourite!

This recipe feeds 6 to 8 people.

Ingredients

  • 1⅛ cup (265 ml) of dry bread crumbs
  • 1 cup (235 ml) of heavy cream
  • 2 tablespoons (30 ml) of butter (divided)
  • ½ cup (120 ml) of finely chopped onions
  • 2 cloves (5-10 g) of crushed garlic
  • 1 pound (450 g) of ground beef
  • ½ pound (225 g) of ground pork
  • 1 tablespoon (15 ml) of Herbes de Provence or Italian Seasoning (divided)
  • ¼ teaspoon (1.25 ml) of ground allspice
  • Salt and Pepper to taste
  • 1 cup (235 ml) of beef broth
  • 1 cup (235 ml) of sour cream
  • 2 tablespoons (30 ml) of flour

Preparation

  1. Pre-heat oven to 325°F (165°C).
  2. In a small skillet, melt 1 tablespoon (15 ml) of butter. Add onions and garlic then sauté until onions are transparent.
  3. In a large bowl, mix bread crumbs and cream. Then quickly add onions, garlic, beef, pork, 2 teaspoons (10 ml) of herbes, salt and pepper.  Kneed the contents until you have a consistent texture.
  4. Using a heaping tablespoon of meat, roll into meatballs. Place meatballs on greased 17×11 inch (44×28 cm) pan or cookie sheet. Space them out to fit approximately 40 meatballs.
  5. Place in the oven and bake for 25 to 30 minutes or until the centre is no longer pink. On occasion, roll the balls to prevent them from cooking on only one side or sticking to the pan. Once cooked, set aside.
  6. In a large saucepan on medium-high bring broth to a boil. Reduce to low once it comes to a boil.
  7. Combine sour cream and flour into a small bowl then mix well. Stir mixture into the broth, then cook for five minutes while stirring constantly. Do not bring to a boil.
  8. Add meatballs and cook for five minutes. On occasion, place a lid on the saucepan then shake the contents so every meatball gets evenly coated.
  9. When complete, garnish with remaining herbes and serve.

Cretons

This is a classic French-Canadian breakfast spread. Made with pork, onions, spices and served over bread, this dish can be readily found in any Québec kitchen. While this spread can be served straight, many will enhance the flavour with mustard.

In English Canada this dish will typically get some confused looks. However, this dish should be judged with your tastebuds!

Ingredients

  • ¾ pounds (340 g) of cubed lean pork
  • ¾ cup (180 ml) of dry breadcrumbs
  • ¾ cup (180 ml) of finely chopped onions
  • 1 cup (235 ml) of water
  • 1 cup (235 ml) of milk
  • 1 teaspoon (5 ml) of salt
  • ½ teaspoon (2.5 ml) of white pepper
  • ⅛ teaspoon (0.63 ml) of ground cloves
  • ¼ teaspoon (1.25 ml) of cinnamon
  • ¼ teaspoon (1.25 ml) of nutmeg

Instructions

  1. Mix all ingredients into a pot. Bring to boil while stirring occasionally.
  2. Reduce heat to low. Simmer with a closed lid for an hour.
  3. Remove from heat then let cool for 15 minutes.
  4. Use a blender until you have a smooth texture.
  5. Let cool then refrigerate overnight.

Ginger, Peanut, and Pork Tenderloin

A tasty way to marinate pork tenderloin using ginger, peanut butter, soy sauce and various spices. This dish is typically, cut into tender bite-sized pieces and is a family favourite!

This recipe can be prepared ahead of time and frozen. I use this when going camping for the week, since it can be used as cold packs as it thaws and allows me to get supper done on the first day without much effort.

Ingredients

  • 3 tablespoons (45 ml)  of soy sauce
  • 1 tablespoon (15 ml) of honey
  • 1 tablespoon (15 ml) of peanut butter
  • 2 teaspoons (10 ml) of hot sauce
  • 1 teaspoon (5 ml) of curry powder
  • ½ teaspoon (2.5 ml) of salt
  • ¼ teaspoon (1.25 ml) of ground ginger
  • 1 clove (5-10 g) of garlic
  • 1 pound (450 g) of pork tenderloin

Instructions

  1. In a freezer bag, add all ingredients and mix thoroughly.
  2. Use a straw take out any excess air then seal the bag.
  3. Place in the fridge for at least two (2) hours or preferably overnight.  Mix contents occasionally.
  4. Grill pork tenderloin until meat is cooked throughout.  Occasionally baste with marinade to enhance flavour.
  5. Cut up tenderloin into bite-sized pieces. Ready to serve.

Italian Porketta

A tasty combination of pork and seasonings. While the roast itself has great flavour, it can also be served with a rich hunter sauce, roast potatoes and some tasty greens.  This recipe is easy to prepare, is sure to be a crowd pleaser!

Ingredients

  • 2 pounds (900 mg) of pork tenderloin
  • 3 tablespoons (45 ml) of dill seed
  • 1 tablespoon (15 ml) of fennel seed
  • 1 teaspoon (5 ml) of lemon pepper
  • 1 teaspoon (5 ml) of Italian seasoning
  • ¼ teaspoon (1.25 ml) of onion powder
  • ¼ teaspoon (1.25 ml) garlic powder

Instructions

  1. Pre-heat oven to 325°F (165°C).
  2. Combine seasonings and used to coat the roast.
  3. Roast in a shallow pan for 45 minutes or until internal temperature reaches 160°F (71°C).
  4. Let roast rest for 5 minutes before carving. Ready to serve.

Tourtière

Meat Pie

There are many variants of tourtières and this one is the most iconic version. Filled with ground beef and pork, covered in crust and baked in the oven, this dish is often enjoyed with hunter sauce or ketchup.

For an added kick, add some grated cheddar cheese before the top layer of crust is added. Stuff crust tourtière?

Ingredients

  • 1½ pounds (680 g) of ground pork
  • 1 pound of (450 g) of ground beef
  • 4 cups (940 ml) of chicken broth
  • 1 tablespoon (15 ml) of butter
  • 2 cloves garlic (5-10 g) pressed
  • ½ cup (125 ml) of diced onions
  • ½ teaspoon (2.5 ml) of Italian seasoning
  • ¼ teaspoon (1.25 ml) of ground nutmeg
  • ¼ teaspoon (1.25 ml) of ground cinnamon
  • Salt and pepper

Preparation

  1. Pre-heat oven to 350°F (180°C).
  2. Using a 3 quart (2.8 litre) saucepan pour in chicken broth followed by ground meat.
  3. Heat on medium-high and stir occasionally until cooked.
  4. Remove from heat, drain then set aside.
  5. Melt butter in a pan. Sauté onions and garlic until onions are transparent.
  6. Mix onions and garlic with the ground meat. Halve the meat mixture then fill two 9 inch (23 cm) pie crusts. Cover with crust, cut some slits so vapours can escape.
  7. Bake in oven for 30 to 40 minutes or until crust is a golden brown.
  8. Remove from oven and let cool for five minutes before cutting into slices and serving.