Make It Tonight: Cal & Gary's Boneless Pork

September 16, 2020

 Quick fact: Pork is great. Reportedly the most widely consumed meat globally, pork can be thought of as both ‘the other white meat’ or even as a red meat, depending who you ask (and what cuts their using).

While Serbians eat the most pork, North America follows closely behind, seeing as crispy breakfast bacon has begun turning up on all kinds of non-breakfasty foods. Would you have ever imagined bacon on maple donuts, or crumbled into chocolate chip cookies?

Pork is tasty and healthy; it’s 75% leaner than it was decades ago and is packed with protein, amino acids, and vitamins including B-vitamins, iron, and zinc. Pork is a very versatile meat and there are all kinds of cuts that work well in recipes so there are plenty of options for you to use it multiple times a week without getting bored with it. Get cooking!

Pork also creates a great base for adding tangy flavours, like this Mustard Glazed Grilled Pork Chop. And speaking of tangy, this Teriyaki Pork Stir-fry is the perfect one-pot dish to feed a crowd. Or try using the bountiful fall apples in these Roasted Pork Sandwiches with Braised Apple and Swiss Cheese. Whether you need to whip up a feast, need a fast meal or you’re cooking for the family, we’ve got you covered!

Teriyaki Pork Stir-fry

Ingredients:

Wk38 Teriyaki Pork Stir fry blog1/4 cup soy sauce
3 Tbsp. brown sugar
3 Tbsp. rice vinegar
1 Tbsp. cornstarch
2 garlic cloves, crushed
1 tsp. grated ginger
canola oil, for cooking
1 red, orange or yellow bell pepper, sliced
4 asparagus stalks or 8-12 snap pea pods
salt and pepper, to taste
2 - 4 boneless centre loin pork chops
steamed rice, for serving

Directions:

  1. In a small bowl, stir together the soy sauce, brown sugar, vinegar, cornstarch, garlic, ginger and 1/4 cup water.

  2. In a large skillet set over medium-high heat, add a drizzle of oil and cook the peppers and asparagus for 2-3 minutes, sprinkling with salt and pepper.

  3. Add the pork strips to the pan and cook, turning with tongs, for another minute or two.

  4. Add the sauce and bring to a simmer; cook, stirring, for 3-4 minutes, until the pork is cooked through and everything is covered with sauce. (Add a splash of water if it’s getting too thick.) Serve with steamed rice.

Three Make It Tonight recipes for Cal & Gary's Pork Boneless Center Roasts and Boneless Center Chops

Fast MIT

Mustard Glazed Grilled Pork Chop

Fancy MIT

Teriyaki Pork Stir-fry

Family MIT

Roasted Pork Sandwiches with Braised Apple and Swiss Cheese

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