There are three ways to enhance the flavour and tenderness of your pork dishes: coating the meat with a tasty blend of seasonings, stuffing it with vegetables, fruit or nuts or covering it in an irresistible, crisp glaze.
These easy methods are sure to make your pork delicious and juicy every time.
| Description |
Ingredients |
| Boreal | Dry mushrooms, finely crumbled, dry mustard and dry thyme |
| Brazilian | Ground allspice, crumbled bay leaves, lime zest |
| Cuban | Coarsely ground black pepper, cinnamon and paprika |
| French | Orange zest, dry tarragon, dry mustard powder |
| Italian | Grated Parmesan cheese, ground oregano and dry parsley |
| Oriental | Coarsely ground sesame seeds, dry ginger, lemon zest and a touch of sugar |
| Provençal | Herbes de Provence (or a blend of dry thyme, rosemary and marjoram), finely chopped sun-dried tomatoes |
| Tex-Mex | Chili powder, paprika, crushed chilies |
| Thai | Coarsely ground peanuts, ground hot pepper, dry basil |
Cooking Instructions
Mix all ingredients in a bowl. Rub all sides of meat with the mixture and, if desired, marinate for 20 minutes (for more flavour, marinate for 1 to 6 hours).
Salt to taste after cooking.
| Description |
Ingredients |
| Apricot | Sliced shallots and dried apricots, drop of almond liqueur |
| Belgian | Meat from Toulouse sausage, green apples and diced onions, beer to moisten |
| Hearty | Crumbled blue cheese, diced pears, grilled pecans |
| Rustic | Leeks and mushrooms sautéed with crumbled bacon |
| Spicy | Mango, coriander and finely chopped hot pepper |
| The Italian | Prosciutto, roasted pine nuts, diced fennel bulb and Italian parsley |
Cooking Instructions
Mix all ingredients in a bowl. Cut the meat (roast, tenderloin, or chop) lengthwise to form a pouch. Stuff with the mixture and fasten with string or toothpicks. For cutlets, spread the stuffing over the meat, roll and fasten.
| Description |
Ingredients |
| Aperitif wine and orange marmalade | Dry thyme and moutarde à l'ancienne (grainy Dijon mustard) |
| Apricot jam and Amaretto | Ground cardamom and chopped shallots |
| Chili sauce and brown sugar | Allspice, hot peppers and fresh coriander |
| Creamy honey and a touch of port | Crushed black pepper with dry sage, mint or rosemary |
| Maple butter and apple cider vinegar | Garlic, ground ginger and finely chopped green onions |
Cooking Instructions
Mix all ingredients in a bowl. Keep in mind that, in order to stick to the meat, the glaze should have a thick, syrupy texture. Coat the pork with your glaze. Roast in the oven to caramelize and finish by broiling for a few minutes to give the meat a nice colour.
