Butterflied Mustard Garlic Pork

How To Prepare
Trim any fat from pork. Cut lengthwise almost but not all the way through; open like book.

In large shallow dish, combine mustard, vegetable oil, vinegar, maple syrup, sesame oil, pepper and garlic; remove 2 tbsp (25 mL) of the marinade and set aside. Place pork in remaining marinade, turning to coat; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Place on greased grill over medium-high heat; close lid and grill, turning once and brushing with reserved marinade, until juices run clear when pork is pierced and just a hint of pink remains inside, about 10 minutes. Transfer to cutting board; tent with foil and let stand for 5 minutes before serving.

Butterflied Mustard Garlic Pork

Servings

Ingredients

Servings

Ingredients

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Chicken with Tomato Spinach Chickpea Simmer

How To Prepare
In large saucepan, heat 1 tbsp (15 mL) of the oil over medium-high heat; saut?nion, garlic, oregano, and hot pepper flakes until onion is softened, about 4 minutes.

Add tomato paste; fry for 1 minute. Add tomatoes, chickpeas and paprika; bring to boil. Reduce heat and simmer until thick enough that space remains after spoon is dragged through, about 25 minutes.

Meanwhile, in skillet, heat remaining oil over medium-high heat; saut?pinach until wilted, about 3 minutes. Stir into chickpea mixture.

Additional information : Variation
Tomato Spinach Chickpea Simmer with Tilapia: Place 4 tilapia fillets (1-1/2 lb/750 g) on foil-lined baking sheet. Drizzle with 1 tbsp (15 mL) each lemon juice and extra-virgin olive oil; sprinkle with 1/4 tsp (1 mL) pepper. Broil until fish is golden and flakes easily when tested, about 7 minutes. Serve with chickpea mixture.

Chicken with Tomato Spinach Chickpea Simmer

Servings

Ingredients

16 oz cooked chicken breast
2 tbsp (30 mL) extra-virgin olive oil
1 chopped onion
3 minced cloves of garlic
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) hot pepper flakes
2 tbsp (30 mL) no salt added tomato paste
1 can (28 oz/796 ml) diced tomatoes
1 can (19 oz/540 ml) no salt added chickpeas, drained and rinsed
1 tsp (5 mL) Paprika
1 8 oz/250 g bag spinach, trimmed (about 6 cups/1.5L)

Servings

Ingredients

16 oz cooked chicken breast
2 tbsp (30 mL) extra-virgin olive oil
1 chopped onion
3 minced cloves of garlic
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) hot pepper flakes
2 tbsp (30 mL) no salt added tomato paste
1 can (28 oz/796 ml) diced tomatoes
1 can (19 oz/540 ml) no salt added chickpeas, drained and rinsed
1 tsp (5 mL) Paprika
1 8 oz/250 g bag spinach, trimmed (about 6 cups/1.5L)

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Saucy Pepper Pork

How To Prepare
Toss pork with 1 tbsp (15 mL) of the flour, and pepper; set aside.
In large skillet, heat half of the oil over medium-high heat; brown pork, in batches and adding more oil if necessary, about 4 minutes. Transfer to plate.
Add remaining oil to skillet; saute onion, red pepper, garlic, thyme and paprika until fragrant, about 1 minute.

Return pork and accumulated juices to pan. Add stock and bring to boil. Mix remaining flour with 2 tbsp (25 mL) water and stir into pan; cover and cook, stirring occasionally, until thickened and juices run clear when pork is pierced, about 5 minutes. Sprinkle with parsley.

Saucy Pepper Pork

Servings

Ingredients

16 oz pork tenderloins, thinly sliced crosswise on diagonal
3 tbsp (30 mL) potato flour
1/2 tsp (1 mL) pepper
2 tbsp (30 mL) vegetable oil
1 small onion, thinly sliced
1 sweet red pepper, thinly sliced
2 minced cloves of garlic
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) Paprika
1 cup (250 mL) no salt added chicken stock
2 tbsp (30 mL) chopped fresh parsley

Servings

Ingredients

16 oz pork tenderloins, thinly sliced crosswise on diagonal
3 tbsp (30 mL) potato flour
1/2 tsp (1 mL) pepper
2 tbsp (30 mL) vegetable oil
1 small onion, thinly sliced
1 sweet red pepper, thinly sliced
2 minced cloves of garlic
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) Paprika
1 cup (250 mL) no salt added chicken stock
2 tbsp (30 mL) chopped fresh parsley

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