Pork
MAPLE, MUSTARD AND RIESLING ROAST PORK
This pork roast requires just a bit of marinating time and a couple of quick bastes while it’s in the oven, so it’s a perfect
March 27, 2023
Canadian
BRAISED PORK, POTATOES AND BEANS IN WHITE WINE SAUCE
This spin on the classic French stew blanquette de veau is a tad more rustic than the original but still supremely tasty. If you don’t
March 27, 2023
Canadian
SLOW COOKER PULLED PORK
Serve this saucy pulled pork piled high on buns, with bowls of garnishes, such as pickled jalapeño peppers, sour cream, shredded cheese and thinly shredded
March 27, 2023
Canadian
PORCHETTA-STYLE BARBECUE PORK ROAST
Traditional porchetta is slow-roasted pork seasoned with herbs under a layer of crackling (crispy skin and fat). Prosciutto is a lower-fat alternative to crackling that
March 27, 2023
Baked
SAUSAGE-STUFFED PORK TENDERLOIN WITH CREAMY MUSTARD SAUCE
Italian sausage and bread make a flavourful and moist stuffing. After rolling up the pork, your hands will be dirty, so have the kitchen string
March 27, 2023
Canadian
MILK-BRAISED PORK LOIN
Braising in milk may seem unusual, but it’s a tradition in Italy. The milk will curdle as it cooks, but don’t sweat it: Puréeing the
March 27, 2023
Canadian
ORANGE AND SPICE BARBECUED PORK TENDERLOIN
Pork tenderloin is so quick to cook—no wonder it’s one of the most-requested recipe ingredients in the Test Kitchen. Serve this fragrant, well-seasoned meat with
March 27, 2023
Baked
BACON-WRAPPED TENDERLOIN KABOBS
Pork tenderloin is quite lean, so bacon helps out by basting these kabobs, keeping the meat perfectly juicy. Choose rosemary with thick stems that are
March 27, 2023
Canadian
CHOUCROUTE GARNIE
This French casserole is based on pork shoulder, sausages, sauerkraut and often potatoes as well—and there are many variations on it. The key is to
March 27, 2023
Canadian
PORK PIE WITH OKA MASH
This twist on shepherd’s pie features lean ground pork and smoky, spicy dry-cured chorizo in place of ground beef. Oka cheese is made in Quebec;
March 27, 2023
I’m Brenda, your home cheff. Welcome to my Recipe Book!
I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.
Sausage Soup Recipe
November 1, 2022
Large ham recipe
November 15, 2022
Roast Beef Recipe
November 16, 2022
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