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Coat, Stuff and Glaze

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.

 

Coatings

Description

Ingredients

Tex-Mex

Chili powder, paprika, crushed chilies

Thai

Coarsely ground peanuts, ground hot pepper, dry basil

Brazilian

Ground allspice, crumbled bay leaves, lime zest

French

Orange zest, dry tarragon, dry mustard powder

Provençal

Herbes de Provence (or a blend of dry thyme, rosemary and marjoram), finely chopped sun-dried tomatoes

Italian

Grated Parmesan cheese, ground oregano and dry parsley

Boreal

Dry mushrooms, finely crumbled, dry mustard and dry thyme

Oriental

Coarsely ground sesame seeds, dry ginger, lemon zest and a touch of sugar

Cuban

Coarsely ground black pepper, cinnamon and paprika

 

Méthode

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.


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Stuffing

Description Ingredients
Rustic Leeks and mushrooms sautéed with crumbled bacon
Apricot Sliced shallots and dried apricots, drop of almond liqueur
Hearty Crumbled blue cheese, diced pears, grilled pecans
Italian Prosciutto, roasted pine nuts, diced fennel bulb and Italian parsley
Belgian Meat from Toulouse sausage, green apples and diced onions, beer to moisten
Spicy Mango, coriander and finely chopped hot pepper

 

Méthode

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.

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Glazes

Basic Ingredients Aromatics
Creamy honey and a touch of port Crushed black pepper with dry sage, mint or rosemary
Chili sauce and brown sugar Allspice, hot peppers and fresh coriander
Aperitif wine and orange marmalade Dry thyme and moutarde à l’ancienne (grainy Dijon mustard)
Apricot jam and Amaretto Ground cardamom and chopped shallots
Maple butter and apple cider vinegar Garlic, ground ginger and finely chopped green onions

 

Méthode

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. .

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