Garlic&Rosemary. ecipes. pork roast. family the the. R behindfarm

Transcription

1 Garlic&Rosemary Manitoba pork roast family the the R behindfarm ecipes

2 We are very proud to produce food in Manitoba. We know from experience that Canada has some of the highest food safety standards in the world. The Kynoch Family Baldur Manitoba Pork Producers Garlic & Rosemary Manitoba pork roast 3 lb / 1.5 kg loin roast, boneless 3 cloves garlic 1 pkg fresh rosemary 2 Tbsp / 25 ml canola oil 1 Tbsp / 15 ml balsamic vinegar Salt and pepper to taste Using a small electric food chopper or knife, coarsely chop garlic and rosemary. In a small bowl, combine chopped garlic and rosemary with oil, vinegar, salt and pepper. Spread mixture on all sides of roast. Place roast on rack in shallow roasting pan. Roast uncovered at 325 F (160 C) until meat thermometer registers 155 F (68 C), about 1-1 ¼ hours. Remove roast from oven and cover loosely with foil. Allow roast to rest 10 minutes before slicing. Internal temperature will rise to about 160 F (71 C). Serves 8-10 Tasty Tip: Plan other meals with the leftovers - shaved leftover pork on a bun, strips for wraps, pitas or salads, diced pork for casseroles. the family the behind farm 11/12 Scan for more Information A 100 g average serving of raw, trimmed contains 129 calories, 22 g protein, 3.9 g fat and 0 g carbohydrates.

3 Crowd Pleasin Manitoba pork back ribs family the the R behindfarm ecipes

4 We are proud to be the fourth generation producing quality pork for Manitobans and our family! The Klippenstein Family Niverville Manitoba Pork Producers the family the 11/12 behind farm.ca Crowd Pleasin back ribs 4 racks of Manitoba pork back ribs Rib Rub: 2 Tbsp / 25 ml paprika 1 Tbsp / 15 ml brown sugar 2 tsp / 10 ml EACH salt, chili powder, coarse black pepper 1 tsp / 5 ml ground cumin ¼ tsp / 1 ml cayenne pepper Barbecue Sauce: 1 ½ cups / 375 ml ketchup 1 cup / 250 ml apple juice 2 Tbsp / 25 ml EACH Kahlua, Worcestershire sauce, apple cider vinegar, molasses 1 Tbsp / 15 ml brown sugar 1 Tbsp / 15 ml Dijon mustard 1 tsp / 5 ml chili powder Scan for more Information Lift and peel membrane from back of each rack of ribs. In a jar with a tight-fitting lid, mix all rub spices together and shake well until blended thoroughly. Rub generously over both sides of each rack; cover and refrigerate up to 12 hours. Roast ribs on foil-lined baking sheet at 350 F (180 C) for about 1 ½ hours. Cover loosely with foil if ribs are browning too quickly. Meanwhile, in a small saucepan, combine barbecue sauce ingredients. Bring sauce to a boil. Reduce heat and simmer uncovered minutes or until sauce thickens slightly; stirring occasionally. Remove ribs from oven when done. Finish ribs on a pre-heated barbecue over medium heat, about 5-8 minutes per side; baste frequently with warm sauce. Serves 8 A 100 g average serving of raw, trimmed contains 129 calories, 22 g protein, 3.9 g fat and 0 g carbohydrates.

5 Quick&Crispy Manitoba pork chops family the the R behindfarm ecipes

6 I am proud to have grown up on a family farm producing food for Manitobans and people all over the world. We believe in the quality of our pork. Our children eat it too! The Kleinsasser Family Stonewall Manitoba Pork Producers the family the 11/12 behind farm.ca Quick & Crispy chops 6 boneless loin chops (fast-fry) 1 Tbsp / 15 ml canola oil for frying Egg Wash: ½ cup / 125 ml milk 1 egg 1 Tbsp / 15 ml light soy sauce Breading: 1 cup / 250 ml flour ½ cup / 125 ml panko crumbs 1 Tbsp / 15 ml salt 2 tsp / 10 ml oregano 1 tsp / 5 ml thyme ½ tsp / 2 ml EACH black pepper, cayenne pepper, cumin, garlic powder, paprika Whisk together milk, egg, and soy sauce. Dip chops in egg wash, then coat with breading. Transfer to a rack and allow breading to dry, about 15 minutes. In non-stick skillet, heat oil over medium-high heat. Cook chops about 4-5 minutes per side or until golden brown; do not overcook. Serves 4-6 Tasty Tip: Breading can easily be doubled. Store unused breading in an airtight container in the freezer. Scan for more Information A 100 g average serving of raw, trimmed contains 129 calories, 22 g protein, 3.9 g fat and 0 g carbohydrates.

7 Buffalo-Style Manitoba pork tenderloin in salad family the the R behindfarm ecipes

8 My family and I are proud to be part of the world s food chain, as we have been for well over 30 years. We take pride in doing our best to put the best product possible on the table. The Penner Family Winkler Manitoba Pork Producers the family the 11/12 behind farm.ca Buffalo-Style tenderloin salad 1 tenderloin, well trimmed, about 12 oz / kg 2 Tbsp / 25 ml canola oil 2 cloves garlic, minced 2 Tbsp / 25 ml hot Asian chili sauce 1 Tbsp / 15 ml lemon juice 2 tsp / 10 ml soy sauce 1 ½ tsp / 7 ml prepared mustard Salt and pepper to taste 1 pkg spring mix salad greens ¼ cup / 50 ml crumbled blue cheese (optional) Bottled ranch dressing Scan for more Information Butterfly pork tenderloin by cutting horizontally, not quite through. Open and lay flat. In a small glass bowl, stir together oil, garlic, chili sauce, lemon juice, soy sauce, mustard, salt and pepper. Place pork and marinade in a zip lock bag. Seal bag and refrigerate 2-24 hours. Remove pork from marinade and pat dry; discard marinade. Cook pork in a non-stick skillet or grill pan, about 5-7 minutes per side. Remove pork to a cutting board or plate. Tent loosely with foil and let rest 5 minutes before slicing. Arrange pork slices on salad greens. Add salad ingredients of your choosing. Sprinkle with crumbled blue cheese and drizzle with your favourite brand of ranch dressing. Serves 4 A 100 g average serving of raw, trimmed contains 129 calories, 22 g protein, 3.9 g fat and 0 g carbohydrates.

9 Savory sloppy joes family the the R behindfarm ecipes

10 Our parents raised us on the wholesome nutritious pork that they produced on the farm. We are proud to carry on that tradition and feed your families the same delicious pork that we love. The Friesen Family Lowe Farm Manitoba Pork Producers the family the 11/12 behind farm.ca Savory sloppy joes 1 lb / 0.5 kg lean ground 1 Tbsp / 15 ml canola oil 1 clove garlic, crushed 1 cup / 250 ml diced onion 1 cup / 250 ml thick and spicy pasta sauce 1 cup / 250 ml chopped bell pepper ¼ cup / 50 ml sliced celery 3 Tbsp / 45 ml brown sugar 1 ½ tsp / 7 ml red wine vinegar 1 tsp / 5 ml oregano ½ tsp / 2 ml Worcestershire sauce Salt and pepper to taste 6 crusty buns In large skillet or Dutch oven, heat oil over medium-high heat; add pork, garlic and onion. Cook pork over medium heat until well done, about 10 minutes. Stir frequently to break up pork. Add remaining ingredients and bring to a soft boil. Reduce heat; cover and simmer until vegetables are tender, about 10 minutes. Serve over sliced crusty buns. Serves 4-6 Tasty Tip: Prepare sauce a day in advance to enhance its flavour. Scan for more Information A 100 g average serving of raw, trimmed contains 129 calories, 22 g protein, 3.9 g fat and 0 g carbohydrates.

11 Sweet n Sour farmer sausage skewers family the the R behindfarm ecipes

12 We have a strong sense of the importance of place and a deep appreciation for our role as caretakers of our natural environment. The Rempel Family Steinbach Manitoba Pork Producer the family the 11/12 behind farm.ca Sweet n Sour farmer sausage skewers 1 lb / 0.5 kg Manitoba farmer sausage, sliced into ¾" / 2 cm pieces 1 tsp / 5 ml canola oil ½ cup / 125 ml ketchup 1 / 3 cup / 75 ml EACH white vinegar and pineapple juice 1 ½ tsp / 7 ml soy sauce 1 cup / 250 ml brown sugar 1 Tbsp / 15 ml cornstarch 2 Tbsp / 25 ml cold water 1 red bell pepper, seeded, sliced into chunks 1 fresh pineapple, cut into chunks In large skillet, heat oil over medium-high heat; add sliced farmer sausage. Cook sausage until well done. Add ketchup, vinegar, pineapple juice, soy sauce and brown sugar. Bring to a boil. In separate bowl, combine cornstarch and cold water; mix well and stir into hot mixture. Cook until sauce is thick and transparent. Assemble farmer sausage pieces, sliced red pepper and pineapple chunks on skewers. Serve with remaining sauce. Makes appetizer skewers Scan for more Information A 100 g average serving of raw, trimmed contains 129 calories, 22 g protein, 3.9 g fat and 0 g carbohydrates.

13 Whiskey Molasses Braised familythefarm the behind Recipes

14 Farming has provided our family with a fulfilling way of life. We are proud to produce tasty, nutritious food...just for you. The Matheson Family Stonewall Manitoba Pork Producers the family the 11/12 behind farm.ca Whiskey Molasses Braised loin roast, Sauce Heat 1 Tbsp (15 ml) canola cut into 1" / 2.5 cm cubes 1 cup / 250 ml brown sugar oil in non-stick skillet 2 Tbsp / 25 ml canola oil ½ cup / 125 ml canned over medium-high heat. crushed tomatoes Brown pork in batches, Marinade adding remaining 1 Tbsp 4 cloves garlic, minced ¼ cup / 50 ml rye whiskey (15 ml) of oil as necessary. 2 Tbsp / 25 ml rye whiskey 3 Tbsp / 45 ml molasses Meanwhile, combine 1 Tbsp / 15 ml grated 2 cloves garlic, minced sauce ingredients in ginger root a small saucepan. Boil Combine marinade gently minutes or 1 Tbsp / 15 ml lemon juice ingredients. Place pork until slightly thickened. ¾ tsp / 4 ml EACH cubes in a zip-lock bag. Transfer pork cubes to a salt and pepper Pour marinade over cubes; casserole dish. Pour sauce close bag and massage to ¼ tsp / 1 ml cayenne over and stir cubes to coat. coat cubes well. Marinate Cover and bake at 350 F 4-24 hours in the (180 C) for 1 hour. Remove refrigerator. Remove pork lid; bake an additional from marinade and drain minutes, turning well; discard marinade. occasionally. Serves 6-8 Scan for more Information A 100 g average serving of raw, trimmed contains 129 calories, 22 g protein, 3.9 g fat and 0 g carbohydrates.

15 Maple Glazed Manitoba rack of pork familythefarm the behind Recipes

16 Through responsible animal care and conscientious use of our land, we have been producing quality food for Manitobans for three generations. The Peters Family Randolph Manitoba Pork Producers the family the 11/12 behind farm.ca Maple Glazed Manitoba rack of pork 3-4 lb / kg Manitoba rack of pork 3 cloves garlic, slivered 1 tsp / 5 ml finely chopped fresh thyme Coarse salt and freshly ground black pepper ½ cup / 125 ml pure maple syrup ¼ cup / 50 ml EACH grainy mustard and cider vinegar Cut small slits in rack of pork; insert garlic slivers and chopped thyme. Season pork with salt and pepper. Place roast on rack in shallow roasting pan. Roast uncovered at 325 F (160 C) for 45 minutes. Meanwhile, in small saucepan, combine remaining ingredients. Boil gently until mixture is reduced by half and almost thickened, about 10 minutes. Brush glaze over pork and roast until meat thermometer registers 155 F (68 C). Baste occasionally. Transfer roast to a large serving platter. Tent loosely with foil; let rest 5-10 minutes before carving. Drizzle with pan juices if desired. Serves 6-8 Tasty Tip: For best results, check internal temperature often by inserting a meat thermometer into the thickest part of the roast. Cook pork until meat thermometer registers 155 F (68 C), followed by a 5-10 minute rest time before carving. Scan for more Information A 100 g average serving of raw, trimmed contains 129 calories, 22 g protein, 3.9 g fat and 0 g carbohydrates.