Recipes

Cut the tenderloin into 1 inch thick slices and sprinkle with ¼ teaspoon of the salt and 1 ¼ teaspoon of the pepper. Cook over medium-high heat in a large non-stick skillet until cooked through, 2 minutes on each side. Remove from skillet, cover, and set aside to keep warm.In the same skillet, cook garlic in olive oil over medium heat until fragrant, 1 minute. Add sweet potatoes and cook, covered until tender and golden, stirring often, 10 minutes.Add vinegar, honey, scallions, sage and remaining % teaspoon of salt and pepper, and stir to coat. Serve with pork (4 servings)..

1 pound pork tenderloin
1 tsp. salt
3/4 tsp. ground black pepper
2 garlic cloves, minced
1 tbsp. olive oil
2 large sweet potatoes, peeled and diced into 1/2 inch cubes
1 1/2 tbsp. red wine vine9ar
3 tbsp. honey
3 scallions, thinly sliced
1 1/2 tbsp. chopped sage

In large bowl, mix together beef, pork, egg, rice, onion and garlic. Season with salt and pepper. Form into 1 1,4” (4 cm) balls to make 25-30 meatballs.In Dutch oven or soup pat, heat oil over medium heat; brown meatballs all over. Add chicken broth, tomatoes (including juice) and cabbage. Bring to boil over high hear; reduce heat and cook for 20 minutes. Stir in parsley and serve. Preparation time: 20 minutesCooking Time: 20 minutesServes: 6-8

8 oz. (250g) lean ground beef
8 oz. (250g) ground pork
1 egg, beaten
3/4 cup (175 ml) uncooked rice
1 medium Ontario onion, minced I
1 small Ontario Garlic, minced
1 tbsp. (25 ml) vegetable oil
8 cups (2L) chicken broth 1
1 can (28 oz/796 ml) diced tomatoes
4 cups shredded Ontario Cabbage
¼ cup (50 ml) chopped fresh parsley I
Salt and pepper to taste

This is excellent on baked fish, steamed veggies and potatoes. Purée eggs and milk together in a blender. Melt butter. Whisk in flour. Lower heat and cook, whisking, 2 minutes. Whisk in puréed milk/egg mixture, plus seasonings. Simmer 8-10 minutes, whisking frequently.