Ground Pork – Let's Cook Together

Stuffed Pork Tenderloin

Denis Martel — Sun, 18 Apr 2010 14:03:42 +0000

My sister helped me discover stuffed pork tenderloin sold at Les Halles in Quebec City. I really enjoyed it and thought that I could do something similar. This recipe was my third attempt to match what I had tasted in Quebec. I think it is very close to the original.

You may change the apricots to dry cranberries or even mix the apricots with the cranberries.

I recommend serving this dish with an oyster mushroom sauce. That sauce goes so well with the stuffed pork tenderloin.

Ingredients:

200 ml chopped oyster mushrooms
50 ml Port wine
250 ml ground pork
250 ml dried apricots
250 ml walnuts
5 ml onion salt (or less if you use regular salt)
Black pepper from the mill
2 ml sage (optional)
2 pork tenderloin

Method:

Marinate the mushrooms in the Port wine for about 20 minutes
Chop apricots in the food processor
Chop walnuts in the food processor
Mix all the ingredients together with exception of the tenderloins
Cut the pork tenderloins lengthwise making a pocket to stuff them
Stuff the tenderloins with the apricot mixture
Using butcher rope, close the opening by tying the tenderloin every 5 cm
Place the tenderloins in a baking dish
Preheat oven to 325⁰F and cook for about 40 minutes
Cover dish with aluminium paper and let rest for about 5 minutes before cutting and serving

Meat Pie

Denis Martel — Sun, 18 Apr 2010 13:54:08 +0000

I do not limit myself to making meat pies only at Christmas. It is very good during the cold season.

Ingredients:

3 kg medium ground pork
10 ml salt
5 ml black pepper
5 ml sage
2 ml savoury
500 ml water
One recipe of crust for meat pies and tourtiere
One egg, beaten

Method:

Mix all ingredients but the crust and the egg in a large pot and cook for about 2 hours at low heat, stirring occasionally
Prepare the crust for three pies
Divide the cooked ground meat in the three pies shell, being careful to add some of the liquid but not too much
Cover with top crust and brush with beaten egg on top
Bake at 325⁰ F for 40 to 50 minutes

Meat Balls

Denis Martel — Sun, 18 Apr 2010 13:38:20 +0000

I use these meatballs in my chicken ragout or in spaghetti with meatballs. I prefer to use pork with the chicken ragout while I use beef for the spaghetti.

You can modify the spices to your taste.

I use a microwave dish that allows the fat to drip and not stay in contact with the balls. Using the microwave allows you to remove the fat from the meat.

Ingredients:

1 onion, sliced
750 ml grounded meat (pork or beef)
2 slices of bread without the crust, dipped in water and shredded in small pieces
2 ml thyme, savoury, parsley, onion salt and black pepper

Method:

In a large bowl, mix all the ingredients
Make small balls, about 2 cm in diameter
Cook in the microwave oven on high for about 10 to 15 minutes, until they are cooked (duration varies depending on your oven)

Liver Pâté

Denis Martel — Sat, 10 Apr 2010 17:42:51 +0000

Contrarily to the store bought pate, this one will not have a pink colour because we are not adding a chemical product (potassium nitrate or saltpetre) to extend its life span and avoid a chemical reaction with the air.

Ingredients:

1 kg chicken liver
300 gr ground pork
200 gr pork fat
50 ml brandy
100 ml red wine
2 chopped onions
3 chopped garlic cloves
15 ml whole black pepper
1 egg
Mix of herbs and spices to your taste (such as parsley, oregano, thyme, black pepper, etc.)
Sliced olives
Bacon strips

Method:

Mix all ingredients except the last two in a food processor and reduce to a purée
Place bacon at the bottom of your dish (you can use a bread pan or small round Pyrex dishes)
Pour puree over bacon
Put a few sliced olives on top to decorate
In a large Pyrex dish, place the pâté dish, filling the larger dish with water, at least up to the level of the purée
Bake in the oven at 275⁰F for about one hour
Remove from oven and placing weight on the pâté to compress it for a day
Refrigerate for 24 hours