Because of its pleasant, mild flavor, pork is versatile enough to go with everything from sweet fruits to mouth puckering vinegar. All of the diverse flavours of harvest season make this time of year a culinary delight. Why not try out new flavours and food combinations this harvest season!
Pork can find a home on your family’s weekday menus or act as the centerpiece for special occasions. When you are in a hurry—turn to cuts that cook up quickly, such as rib chops, pork tenderloins and pork cutlets. When you have company—go with a roast, chops or some pork tenderloin garnished with ingredients that are in season. For a list of what is in available check out Foodland Ontario’s handy chart: http://www.foodland.gov.on.ca/english/availability.html
Check out this recipe that includes some delicious fall flavours:
Pork and Apples
Yield: Serves 6
Cooking Time: 90 minutes
Preparation Time: 15 minutes
2 lb (1 kg) Ontario pork loin or shoulder roast – cut into 1″ (2.5 cm) cubes
1/4 cup (60 mL) flour
2 Tbsp (30 mL) canola oil: DIVIDED
1/2 tsp (2 mL) freshly ground black pepper
1 medium red onion, diced
1 cup (250 mL) apple cider (or apple juice)
1 cup (250 mL) reduced-sodium chicken stock
3 tart eating apples, cored and sliced
1/4 cup (60 mL) grainy mustard (use honey mustard
or maple mustard if you have it)
6 green onions, sliced
- Place pork cubes in a sealable plastic bag; toss with flour to coat. Heat 1 Tbsp (15 mL) oil in a large skillet. Add in pork cubes (discard excess flour). Season with pepper. Brown pork cubes on all sides over medium-high heat. Set pork aside. Using the same skillet, add the remaining 1 Tbsp (15 mL) oil to skillet; sauté red onion until soft. Add pork cubes back to skillet, and stir in cider, stock, apples, and mustard. Simmer, covered, for about one hour or until pork is tender, stirring occasionally. Add more cider if mixture becomes too dry. Add green onions and continue to simmer for a further five minutes.
- Serve hot, topped with more green onions if desired.