Ingredients

1 Tbsp / 15 mL canola oil, plus more for brushing
½ cup / 125 mL chopped yellow onion
½ cup / 125 mL chopped cremini mushrooms
½ cup / 125 mL chopped red bell pepper
5 oz / 150 g frozen chopped spinach, thawed
2 cups / 500 mL soft bread cubes
½ tsp / 2 mL each salt and ground black pepper, plus more for seasoning
¼ tsp / 1 mL EACH ground sage and garlic powder
1 rack of pork (6 bones), about 3-3 ½ lb / 1.5-1.75 kg, frenched

Directions

1. In nonstick skillet, heat oil over medium-high heat. Sauté onion, mushrooms and red pepper until onion is tender, about 3 minutes. Let cool slightly and transfer to large bowl.
2. With your hands, squeeze as much moisture as possible from spinach. Add to bowl along with bread cubes and seasonings. Mix well.
3. With long sharp knife, cut a 2-inch wide slit lengthwise through centre of roast. With wooden spoon handle, stretch meat to enlarge slit. Stand roast on end. With your fingers, open the hole and force stuffing into opening from one end, then from the other.
4. Wrap ends of ribs in foil to prevent charring. Place roast on rack in shallow roasting pan. Brush with small amount of oil and season with a few pinches of salt and pepper.
5. Roast, uncovered, at 350°F for 20-25 minutes per pound or until instant-read thermometer registers 155°F. (Insert thermometer into thickest part of meat, not stuffing. Take several readings to ensure temperature is even throughout.)
6. Transfer roast to a large serving platter. Tent loosely with foil and allow roast to rest 5-10 minutes before carving between the bones. Drizzle with pan juices if desired.

Ingredients

Sauce:

½ cup / 125 mL sodium-reduced soy sauce
2 Tbsp / 30 mL honey
1 Tbsp / 15 mL unseasoned rice vinegar
2 tsp / 10 mL sesame oil
1-2 tsp / 5-10 mL sambal oelek*
1 Tbsp / 15 mL grated ginger root
2-3 cloves garlic, pressed

* Sambal oelek is an Asian chili paste that can be found at Asian markets and larger grocery stores.

Stir-fry:

1 lb / 0.5 kg pork loin centre chops, boneless
1 Tbsp / 15 mL canola oil
1 large carrot, peeled and cut into matchsticks
3 ½ oz / 100 g shiitake mushrooms, sliced
1 red bell pepper, seeded and cut into matchsticks
2-7 oz / 200 g pkgs. vacuum-sealed udon noodles
3-4 baby bok choy bulbs, leaves only
3 Tbsp / 45 mL thinly sliced green onion

Directions

For the sauce:

1. In medium bowl, thoroughly combine sauce ingredients. Separate into two portions – 3 Tbsp for marinating and the remainder for cooking.

For the stir-fry:

1. With sharp knife, trim unwanted fat from chops. Slice chops against the grain into ¼-inch wide strips.
2. In large bowl, combine pork strips with 3 Tbsp sauce; cover and let marinate while preparing vegetables. Keep vegetables separate.
3. In large sauté pan or wok, heat oil over high heat. With tongs, transfer some of the pork strips to the hot pan. Stir-fry pork strips in batches, just until lightly browned. Transfer to clean plate.
4. Add carrots to pan; cook, stirring, about 2 minutes. Add mushrooms and red pepper to pan; cook, stirring, 1-2 minutes more.
5. Return pork strips and any accumulated juices to pan; stir to combine.
6. Add udon noodles and remaining sauce. Cook, tossing until noodles are hot and coated with sauce, about 2 minutes.
7. Remove pan from heat. Incorporate bok choy leaves into stir-fry. Allow mixture to sit just until leaves start to wilt, about 1 minute.
8. Serve warm, garnished with green onion.

Ingredients

Royal Blueberry BBQ Sauce:

2 tsp / 10 mL canola oil
1 cup / 250 mL chopped yellow onion
3 cloves garlic, minced
1/3 cup / 80 mL Crown Royal Whisky
2 cups / 500 mL fresh or frozen blueberries
3/4 cup / 175 mL chili sauce
1/3 cup / 80 mL cider vinegar
1 Tbsp / 15 mL molasses
1 tsp / 5 mL Worcestershire sauce
2 Tbsp / 30 mL packed brown sugar
1 tsp / 5 mL chili powder
1/8 tsp / 0.5 mL ground allspice

Pork:

4 pork rib chops, bone-in, about 1 ½ inches / 3.75 cm thick
Canola oil for brushing
1-2 Tbsp / 15-30 mL chopped fresh thyme
Salt and ground black pepper for seasoning
Thyme sprigs for garnish

Directions

For the sauce:

1. In large saucepan, heat oil over medium-high heat. Cook onion until softened and just starting to brown, about 5 minutes.
2. Add garlic and cook 1 minute more, stirring often.
3. Deglaze saucepan with whisky. Increase heat to high. Bring liquid to a boil and cook until nearly evaporated, about 3 minutes.
4. Stir in remaining ingredients and return mixture to a boil.
5. Reduce heat to medium-low. Allow sauce to simmer for 30 minutes, stirring often and occasionally pressing on blueberries with back of cooking spoon.
6. Remove saucepan from heat. Let sauce cool, about 45 minutes.
7. Using a hand-held immersion blender, puree sauce until nearly smooth.
8. Divide sauce among 2-3 small jars or containers with screw top lids. Refrigerate until fully chilled.

Makes 2 cups

*Sauce may be used for up to two weeks if kept sealed in refrigerator. Alternatively, freeze in smaller quantities.

For the pork:

1. With sharp knife, cut 2-3 slits through outer layer of fat-rimmed side of chops, about 2 inches apart.
2. Lightly brush both sides of chops with oil, rub with thyme and season with salt and pepper.
3. Preheat barbecue on high; reduce heat on one side to medium-low.
4. Sear chops over high heat, 2-3 minutes per side or until nicely grill marked.
5. Slide chops over to lower heat side. Grill 8-10 minutes more or until instant-read thermometer registers 155°F, turning occasionally and brushing often with sauce.
6. Remove chops from grill onto a clean plater. Tent loosely with foil and let rest 3 minutes.
7. Garnish with sprigs of thyme. Serve with additional sauce if desired.

Ingredients

1 pork tenderloin, well-trimmed, about 12 oz / 375 g
Ground black pepper for seasoning
4 slices prosciutto
10-12 fresh sage leaves
¼ cup / 50 mL flour
2-3 Tbsp / 30-45 mL olive oil, divided
2 Tbsp / 30 mL minced shallot
1-2 garlic cloves, minced
¼ cup / 50 mL white wine or chicken broth
1 Tbsp / 15 mL unsalted butter
½ lemon, sliced into wedges
Chopped fresh parsley for garnish

Directions

1. With sharp knife, slice pork tenderloin crosswise on slight angle into 8 equal pieces. With cut side down, flatten each piece slightly with palm of hand to ¼-inch thickness.
2. Lightly season medallions on both sides with pepper.
3. Place one or two sage leaves onto each medallion and cover with half a slice of prosciutto. Gently pat prosciutto so it adheres to meat, tucking edges under medallion if required.
4. One at a time, dust medallions with flour. Set aside.
5. In large skillet, heat 1 Tbsp oil over medium-high heat. Place half the medallions, prosciutto-side down, in skillet. With spatula, press down on medallions; cook until prosciutto starts to crisp, about 4-5 minutes. Carefully turn medallions. Cook, just until bottoms are nicely browned, about 2 minutes.
6. Transfer medallions to serving platter. Tent loosely with foil to keep warm. Repeat with remaining medallions, adding more oil as needed.
7. Add butter to skillet. Swirl skillet until butter melts.
8. Add shallot and garlic to skillet. Sauté, stirring often, about 1 minute.
9. Deglaze pan with broth, scrapping up any browned bits from bottom of skillet.
10. Spoon sauce over medallions. Drizzle with juice from 1-2 lemon wedges. Garnish with chopped parsley. Serve with additional lemon wedges if desired.