Evelyn Chartres Author

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.

Roast Chicken au Jus

A quick and easy way to make roast chicken and requires very few ingredients. Simply use onion soup mix, garlic and olive oil, coat your chicken and place in the oven.  Simple and tasty!

For an additional burst of flavour, add in 1 tablespoon (15 ml) of Balsamic vinegar.

Ingredients

  • 1 package (40 g) of onion soup mix
  • 2 cloves of garlic (5-10 g) pressed
  • 2 tablespoons (30 ml) of olive oil
  • 1 tablespoon (15 ml) of Balsamic vinegar
  • 1 chicken cut into pieces

Preparation

  1. Pre-heat oven to 425°F (220°C).
  2. Oil up an 12×9 inch casserole dish and set aside.
  3. In a large sealable bag combine soup mix, garlic and olive oil.
  4. Toss in pieces individually, shake bag and coat pieces.  Place coated pieces on the casserole dish.
  5. Roast chicken in the oven for 40 minutes or until chicken is cooked. Occasionally baste the chicken with remaining mix and/or juices collecting on the dish.
  6. Remove from oven, place on a plate.  Ready-to-serve.

Pilaf-Stuffed Pork Loin

A tasty pork loin, which vaguely resembles a jelly roll when complete. Combines onions, garlic, rice, marmalade, and salt to create an interesting meal!

I normally serve this meal with a hunter sauce and mashed potatoes.

Ingredients

  • 2 tablespoons (30 ml) of butter
  • ½ cup (120 ml) of fine chopped onions
  • 2 cloves (5-10 mg) of garlic pressed
  • 2 cups (470 ml) of chicken broth
  • 1 cup (235 ml) of uncooked rice
  • ½ cup (120 ml) of thin sliced almonds
  • 3 tablespoons (45 ml) of marmalade
  • 1 teaspoon (5 ml) of celery salt
  • 4 teaspoons (20 ml) of thyme leaves (divided)
  • ½ teaspoon (2.5 ml) of salt
  • ½ teaspoon (2.5 ml) of pepper
  • 2 pounds (900 g) of pork loin
  • 1 tablespoon (15 ml) of olive oil

Preparation

  1. Melt butter in a medium saucepan over medium heat. Stir in onion and garlic, cook until onion is transparent.
  2. Add broth and bring to a boil. Stir in rice, reduce heat, cover and simmer for 15 to 20 minutes.
  3. Remove from heat and let stand until liquid absorbed.
  4. Roast almonds, then chop into small pieces. Mix with marmalade, celery salt, 1 teaspoon (5 ml) of thyme, salt, pepper and rice.
  5. Pre-heat oven to  325°F (170°C).
  6. Butterfly roast and flatten. Cover roast with rice mix then roll the roast.  Use butcher string to tie up the roast. Should resemble a jelly roll when complete. Discard any remaining rice mixture.
  7. Place roast on a rack, brush with olive oil and cover with remaining thyme.
  8. Place in oven for 2 hours or until internal temperature reaches 170°F (77°C).
  9. Carve roast into slices and served with a hunter sauce.