We'd like "your" favourite recipe for cooking beef, poultry, lamb, fish, shrimp or pork.
In our store we have a box where you can drop off recipes. Please do not email them to us, thank you.
We'll be posting these recipes on our web site to share with everyone. We'll even give you credit for it, if you'd like, or write anonymous on it, and we'll keep your initials, or name secret.
Bring them in when you come shopping and stuff our box full.
THIS WEEK'S RECIPE...
CINNAMON PORK ROAST
 INGREDIENTS:
- 3 ½ to 4 lb (1.5-1.8 kg) Canadian PORK loin roast, boneless
- 2 Tbsp (25 mL) cinnamon
- 1 tsp (5 mL) freshly ground pepper
- 2 Tbsp (25 mL) sugar
- 1 onion, finely grated
- 4 garlic cloves, minced
- 1 Tbsp (15 mL) soy sauce, sodium-reduced
 DIRECTIONS
- Trim any visible fat from pork roast. In a small bowl, combine cinnamon, pepper, sugar, onion, and garlic; add soy sauce to make a paste. Rub mixture into pork loin.
- Put in sealable plastic bag and refrigerate 3 hours to overnight.
- Cook in Oven: Preheat oven to 325F (160C). Place pork in a shallow foil-lined baking dish. Roast pork for about 50 minutes or until meat thermometer registers an internal temperature of 155°F (68°C). Cover loosely with foil and allow to rest for 5 to 10 minutes (internal temperature will rise to about 160°F/71°C) before cutting into thin slices.
- BBQ: Grill pork over medium-low indirect fire 1-1/4 to 1-1/2 hours (about 18-20 minutes per pound) or until the internal temperature is 155°F (68°C). Cover loosely with foil and allow to rest for 5 to 10 minutes (internal temperature will rise to about 160°F/71°C) before cutting into thin slices.
 HELPFUL HINTS:
- Serve with unsweetened applesauce, mashed potatoes and your favourite green or orange vegetables.
Submitted by: James P. |
