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Piquant Pork Recipes

© Judy Howle

Pork lends itself well to many different types of cooking from grilling and roasting to soups and stews. It is used a lot in Mexican and Caribbean cuisine. Here are some tasty recipes for you to try. Enjoy!

Thai Tenderloins

• 2 pork tenderloins
• 1 tsp (5 mL) hot pepper sauce
• 1/4 cup (50 mL) orange juice
• grated rind of 1 orange
• 1/4 cup (50 mL) chopped cilantro
• 2 cloves garlic, minced
• 3 tbsp (45 mL) brown sugar
• 2 tbsp (25 mL) each: soy sauce, peanut butter
• 2 tsp (10 mL) grated ginger root
• 1/2 cup (125 mL) chicken broth

Place pork tenderloins in a plastic bag set in a bowl. Combine remaining ingredients except chicken broth. Spoon over pork; close bag. Marinate 4 to 24 hours in refrigerator. Remove pork from bag, reserving marinade. Place tenderloins on foil lined baking dish or cookie sheet. Roast at 375°F (190°C) for 30 to 35 minutes. Meanwhile, combine reserved marinade with chicken broth. Boil 3 to 4 minutes. Slice tenderloins; spoon sauce over before serving.

Hot'n' Spicy Quesadillas
Yield: 40 quesadillas

• 6 hot Italian sausages, about 1 lb (0.5 kg)
• 1 sweet red pepper, finely chopped
• 1 tomato, finely chopped
• 1/4 cup (50 mL) diced olives, black or green
• 3 cups (750 mL) shredded mozzarella cheese
• 1/2 cup (125 mL) grated parmesan cheese
• 4 tsp 920 mL) dried basil
• 1 tbsp (15 mL) olive oil
• 1 clove garlic, minced
• pinch red pepper flakes
• 10 flour tortillas, 10" (25 cm)

Skin sausages and pre-cook (30 minutes in 375°F/190°C oven). Chop sausage finely; combine with red pepper, tomato, olives, cheeses and basil. Combine olive oil, garlic and pepper flakes. Add to cheese mixture; stir to combine. Place about 1/4 cup (175 mL) on half of each tortilla; spread evenly to edges. Fold unfilled side over, press together gently and place on cookie sheet.

Bake at 400°F (200°C) about 10 minutes or until browned. Allow to cool slightly. Cut each tortilla into 4 wedges. Serve as an appetizer or light lunch or snack.

Barbados Chops with Black Bean Relish
Serves 4

• 4 pork chops, 1 1/2 in (4 cm) thick
• 1 tbsp (15 mL) vegetable oil
• 2 cloves garlic, minced
• 2 tsp (10 mL) finely chopped green olives
• Half jalapeno pepper, seeded and finely chopped
• 1 tsp (5 mL) dried thyme
• 1/2 tsp (2 mL) ground allspice
• 2 tbsp (30 mL) lime juice

Relish

• 1 tbsp (15 mL) olive oil
• 1 small onion, diced
• 1 can (14 oz/398 mL) black beans, drained and rinsed
• Half red pepper, diced
• 2 tbsp (30 mL) cider vinegar
• 1/2 tsp (2 mL) salt

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