Johnston’s Chocolate Berry Glazed Pork Loin

Created by Johnston’s Alex Pugsley

Ingredients

• 3 lbs Johnston’s boneless pork loin
• 1 cup unsweetened cocoa powder
• 4 tbsp kosher salt
• 3 tsp crushed chili flakes
• 1 tbsp garlic powder
• 2 tbsp brown sugar
• 1 tbsp cracked black pepper
• 1/4 tsp salt
• 1/4 tsp pepper
• 4 cups frozen cranberries or raspberries
• 1 cup sugar
• 1/2 cup orange juice
• 1/2 cup BBQ sauce, your favorite
• 50 ml shaved semisweet dark chocolate

Cooking Directions

1. Chocolate Heat Rub: In a large bowl, combine the ingredients: cocoa powder, kosher salt, chili flakes, garlic powder, brown sugar, cracked black pepper. Rub the mixture evenly over pork loin. Let it rest for at least 10 minutes or overnight in the fridge.
2. Chocolate Berry Glaze: Combine ingredients (salt, pepper, berries, sugar, orange juice, BBQ sauce, dark chocolate) in a sauce pan on med-high heat, stirring frequently until a rolling boil. Reduce heat to simmer, cover and let stand for 20 minutes.
3. Pre heat oven to 325°F
4. Lightly coat a frying pan with oil over med-high heat. Add the pork loin and sear for 2 minutes per side.
5. Transfer the loin to a baking pan and bake for 20 - 30 minutes, until internal temperature reads 140°F or to desired doneness.
6. Remove from oven, cover and let rest for 5 minutes before serving. Slice and glaze sauce over pork before serving.

Island Pork Skewers

Courtesy of Canadian Pork - Put Pork on Your Fork!

Prep Time: 25 minutes

Cook Time: 10 minutes

Yield: 4

Ingredients

• 1 lb (500g) Johnston’s Pork Cubes (leg, loin or shoulder)
• 1 can (14 fl oz/398 mL) Pineapple Chunks
• 2 Tbsp (30 mL) Lime Juice
• 1 Tbsp (15 mL) Soy Sauce
• 1 Tbsp (15 mL) Vegetable Oil
• 1 Tbsp (15 mL) Sugar
• 1/4 tsp (1 mL) Ground Ginger
• 1/4 tsp (1 mL) Black Pepper
• Dash Ground Cloves
• 2 Zucchini, cut into 1-inch (2.5 cm) pieces
• 1 Green/Red Pepper, cut into 1-inch (2.5 cm) pieces

Cooking Directions

1. Place pork cubes in a plastic bag, non-metal bowl or sealable container. Drain pineapple chunks, reserving 1/4 cup (50 mL) juice. Refrigerate pineapple chucks and combine pineapple juice with lime juice, soy sauce, vegetable oil, sugar, ginger, black pepper and cloves. Pour mixture over pork; seal or cover and refrigerate for 30 minutes to overnight, turning meat occasionally. If using bamboo skewers, pre-soak in water 1 hour.
2. Preheat barbecue on high; reduce temperature to medium. Drain marinade into a small saucepan; boil 1 minute. Thread pork cubes on skewers, alternating with reserved pineapple chunks, zucchini and pieces of red pepper. Place kebabs on grill; close barbecue cover and grill 10 to 12 minutes, turning occasionally and basting with marinade. Serve with rice and fruit salad.
3. Helpful Hint #1: Leave space between items, especially meat, as you will want to assess if it is cooked.
4. Helpful Hint #2: All foods on a skewer should require the same cooking time - put raw meat and vegetables on separate skewers or precook the meat until almost done; then thread with your vegetables until they are tender and the flavours are blended.

Sweet and Sour Ribs

Courtesy of Alice May Macdonald

Ingredients

• 3 lbs Johnston’s Pork Spareribs
• 2 Tbsp Soy Sauce
• 2 Tbsp Cornstarch
• ½ Cup Sugar
• ½ Cup Vinegar
• 1 Tbsp Soy Sauce
• 1 Green Pepper, chopped
• 1 Red Pepper, chopped
• 1 Can Pineapple Chunks & Juice

Cooking Directions

1. Mix 2 tablespoons soy sauce and rub over ribs. Brown in pan until well browned. Pour off fat.
2. Combine cornstarch, vinegar, sugar, 1 tablespoon soy sauce and cook until clear.
3. Add peppers, pineapple chunks and juice and cook for ½ hours.
4. Pour over ribs and bake for ½ hour.

Sate

Ingredients

• 1 ½ lb Johnston’s Pork Tenderloin
• ¼ Cup Butter
• 1 Tbsp Lemon Juice
• Rind on one lemon, grated
• ½ tsp Tobasco
• 3 Tbsp Grated Onion
• ½ Cup Indonesian Soy Sauce
• 3 tsp Brown Sugar
• 1 tsp Coriander
• ½ tsp Ground Cumin
• ¼ tsp Ginger
• 1 Clove Garlic, crushed

Cooking Directions

1. Cut pork into ¾” cubes and place in shallow dish.
2. Melt butter in saucepan and add remaining ingredients, bring to boil and simmer for 5 minutes. Pour over meat.
3. Chill overnight turning periodically-covered.
4. Put meat on skewers and grill over BBQ for 15 minutes on low-medium heat. Turn frequently.
5. Reboil marinade.
6. Place skewers on a bed of rice and pour marinade over the meat.
7. Helpful Hint: Can also use boiler in winter instead of BBQ.

Roasted Pork Loin

Courtesy of Alice May Macdonald

Ingredients

• 2 Tbsp Flour
• 1 tsp Dry Mustard or Caraway Seed
• ¼ tsp Black Pepper
• 1 (4 - 5 lbs) Johnston’s Pork Loin Roast
• 1 ½ tsp Salt
• ½ tsp Sugar
• ¼ tsp Ground Sage
• 1 ½ Cup Applesauce
• ¼ tsp Cinnamon or Allspice
• ¼ tsp Salt
• ½ Cup Brown Sugar
• ¼ tsp Mace

Cooking Directions

1. Mix flour, salt, mustard, sugar, pepper and sage. Rub over surface of meat. Set meat aside, fat side up, in a roasting pan. Roast at 325°F for 1 ½ hours.
2. For topping, mix applesauce with brown sugar, cinnamon, mace and salt. Spread on top of meat. Roast about 45 minutes longer, or until done.

Oven Barbecued Ribs II

Yield: 4 - 6 Servings

Ingredients

• ½ Cup Brown Sugar
• ½ Cup Ketchup
• ½ Cup Vinegar
• 2 Tbsp Worcestershire Sauce
• 1 obs Johnston’s Pork Spareribs
• ¾ Cup Water
• ½ tsp Chili Powder
• 1 Small Onion, diced finely
• 1 Large Garlic Clove, diced

Cooking Directions

1. Brown pork ribs.
2. Combine sauce ingredients and pour over browned ribs.
3. Bake at 250°F for 3 hours.

Oven Barbecued Ribs

Ingredients

• 4 lbs Johnston’s Pork Back Ribs
• 1 Tbsp Butter
• 1 Garlic Clove, crushed
• ½ Cup Ketchup
• 1/3 Cup Chili Sauce
• 1 Tbsp Brown Sugar
• 1 Tbsp Worcestershire Sauce
• 1 Tbsp Prepared Mustard
• 1 tsp Celery Seed
• ¼ tsp Salt
• Dash Tabasco Pepper Sauce
• 3 Lemon Slices, sliced thin
• 2 Tbsp Onion, chopped

Cooking Directions

1. Simmer covered ribs in enough salted water to cover, until nearly tender, about 1 hour.
2. Meanwhile prepare sauce. In a saucepan, melt butter, add garlic and cook 4-5 minutes. Add remaining ingredients except lemon slices. Bring to a boil.
3. Drain ribs, place in a shallow pan, pour over ½ boiling sauce over.
4. Bake at 300°F for 20 minutes. Basting with remaining sauce.
5. Helpful Hint: This recipe is good on the barbeque too.

Maui Pork Chops

Yield: 6

Ingredients

• 19 oz Can Crushed Pineapple
• ½ Cup Soy Sauce
• 2 Tbsp Sugar
• ½ tsp Ginger
• ½ tsp Garlic Powder
• ¼ tsp Pepper

Cooking Directions

1. Combine the ingredients into a bowl and stir to make the sauce.
2. dd pork chops and marinate for 2 hours or overnight.
3. Place chops on grill over medium heat. Turn and baste every 3-4 minutes until cooked, about 12-15 minutes.
4. Heat remaining marinade in a saucepan. Simmer for a few minutes and serve with pork chops.

Pork Marinade

Courtesy of Alice May Macdonald

Ingredients

• ¼ Cup Oil
• 1/3 Cup Soy Sauce
• 3 Tbsp Lemon Juice
• 2 Tbsp Worcestershire Sauce
• 1 Tbsp Mustard
• ½ tsp Salt
• 1 tsp Pepper
• ¼ tsp Ginger
• ½ tsp Garlic Salt

Cooking Directions

1. Mix together. The longer the meat is in the marinade the better.

Barbecue Spare Ribs

Courtesy of Alice May Macdonald

Ingredients

• 2 lbs Johnston’s Pork Spareribs
• 1 ½ Cup Ketchup
• ½ Cup Water
• 2/3 Cup Brown Sugar
• 6 Tbsp Vinegar
• 2 tsp Mustard
• ½ tsp Salt

Cooking Directions

1. Cut spareribs into portions of 2 or 3 ribs each. Bake at 350°F for 45 minutes. Drain excess fat.
2. Combine remainder of ingredients in a bowl to make sauce and pour over ribs. Bake 1 hour longer.