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    Recipes — pork

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    Pan-Roasted Pork with Baby Vegetable Salad

    Tender baby vegetables and herbs make this a photo-worthy spring main. A mandoline is the best tool for shaving the vegetables into thin, even slices, but the salad would be just as delicious with thinner shaved ribbons (using a vegetable peeler) or slightly thicker slices (using a sharp knife). We love the variety of colors in the salad, but you could choose just 2 or 3 vegetables. Pecorino Romano is an aged sheep’s milk cheese with a bit more saltiness and tang than Parmesan, a nice contrast to the delicate vegetables.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •    1 tsp honey
        •    1 tsp paprika
        •    1 tbsp fresh lemon juice
        •    1 tbsp chopped fresh dill
        •    1 tsp kosher salt, divided
        •    3/4 tsp black pepper, divided
        •    1 tbsp chopped fresh tarragon
        •    1 (1-lb.) pork tenderloin, trimmed
        •    1/3 cup frozen green peas, thawed
        •    3 tbsps extra-virgin olive oil, divided
        •    1 cup thinly sliced radishes (about 2 oz.)
        •    2 tbsps shaved pecorino romano cheese
        •    1 cup (1/8-in.-thick) strips zucchini (about 5 oz.)
        •    1 cup (1/8-in.-thick) strips small carrots (about 2 oz.)
        •    1 cup (1/8-in.-thick) strips yellow squash (about 3 oz.)


    1. Preheat oven to 500°F.
    2. Heat 1 teaspoon oil in an ovenproof skillet over medium-high. Sprinkle pork with 1/2 teaspoon salt, paprika, and 3/8 teaspoon pepper. Add pork to pan; cook 5 minutes, turning to brown on all sides. Place pan in oven; bake at 500°F for 8 minutes or until a thermometer inserted in the thickest portion registers 145°F. Place pork on cutting board; let stand 5 minutes. Cut into medallions; drizzle with 2 teaspoons oil and 1/8 teaspoon pepper.
    3. Combine remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, tarragon, dill, lemon juice, and honey in a medium bowl. Add peas, zucchini, squash, carrots, and radishes; toss. Sprinkle with cheese. Serve with pork.

    This great family recipe is thanks to Cooking Light Recipes at https://www.cookinglight.com/recipes/pan-roasted-pork-baby-vegetable-salad

    Oregano Pork Sausages with Greek Salad

    For a simple weeknight dinner, serve grilled pork sausages with Greek-style salad.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 6 minutes
        •    Yield: Serves 4


        •    2 tbsps olive oil
        •    1 1/2 tsp ground oregano
        •    80g pitted kalamata olives
        •    200g semi-dried tomatoes
        •    8 extra-lean pork sausages
        •    140g low-fat feta, cut into cubes
        •    1 green oakleaf lettuce, washed, dried, leaves separated
        •    1 ripe avocado, halved, stone removed, peeled, chopped
        •    1 Lebanese cucumber, halved lengthways, coarsely chopped


    1. Preheat grill on high. Combine 1 tablespoon of the oil and the oregano in a small bowl. Brush the pork sausages with the oregano oil. Place on a baking tray and cook under preheated grill, about 6cm from the heat source, for 3-4 minutes each side or until brown and cooked through.
    2. Meanwhile, combine the tomatoes, cucumber, avocado, feta and olives in a large bowl. Drizzle with the remaining oil and gently toss to combine. Place the lettuce on serving plates and top with the pork sausages. Serve with Greek salad.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/oregano-pork-sausages-greek-salad/fe9d26e0-e2a5-4aa8-a436-1b8bad779fcb

    Pulled Pork Grilled Cheese

    My family combined two of our favorite things: pulled pork and grilled cheese sandwiches. This recipe is super fast and easy when you use store-bought pulled pork.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    1/4 cup mayonnaise
        •    1 garlic clove, minced
        •    8 slices country white bread
        •    1 small red onion, thinly sliced
        •    1 carton (16 ounces) refrigerated fully cooked barbecued shredded pork
        •    6 ounces sliced Manchego cheese or 8 slices Monterey Jack cheese


    1. Heat shredded pork according to package directions. Stir in garlic. Layer four slices of bread with cheese, onion, pork mixture and remaining bread. Spread outsides of sandwiches with mayonnaise.
    2. In a large nonstick skillet, toast sandwiches in batches over medium-low heat until golden brown and cheese is melted, 2-3 minutes per side.

    This great family recipe is thanks to Taste-of-Home Recipes at https://www.tasteofhome.com/recipes/pulled-pork-grilled-cheese/

    Souvlaki-Style Pork Tenderloin

    A lean cut of meat that’s versatile and easy to master, this pork souvlaki-fied tenderloin is spiked with garlic, lemon and oregano to mimic all the flavours that help make the Greek staple so scrumptious. Add this bright and light warm orzo salad, dotted with tomatoes, cucumber, olives and feta, and makes quickie side dish for this Greek-style tenderloin.

    Prep Time

        •    Prep time: 1 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •    4 tbsps olive oil
        •    2 tsps dried oregano
        •    1 medium pork tenderloin
        •    zest and juice of 1/2 lemon
        •    2 large cloves garlic, minced
        •    salt and freshly ground pepper, to taste

    Orzo Salad:

        •    lemon juice
        •    2 tbsps olive oil
        •    1 tsp dried oregano
        •    2 cups orzo, cooked
        •    ¼ cup kalamata olives, sliced
        •    ½ pint grape tomatoes, halved
        •    ½ roasted red pepper, chopped
        •    ¼ cucumber, seeded and chopped
        •    salt and freshly ground pepper, to taste


    For the tenderloin:

    1. Combine lemon juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Place tenderloin in the bag and seal. Set aside to marinate for at least 30 minutes.
    2. Preheat oven to 425°F (220ºC). Brush marinade off of tenderloin, but do not rinse. In large non-stick skillet, heat oil over medium-high heat and brown pork on all sides. Transfer to a foil-lined baking sheet and bake until just a hint of pink remains inside, about 10 minutes. Transfer to cutting board, let stand for 5 minutes before slicing.

    For the Orzo salad:

    1. Cook orzo according to package directions.
    2. Meanwhile, combine the rest of the ingredients in a large bowl and adjust seasoning to taste. Mix in cooked orzo and gently stir to combine. Adjust seasoning to taste again.

    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/souvlaki-style-pork-tenderloin-with-a-tomato-olive-feta-and-roasted-red-pepper-salad/15234/

    Pork & Pepper Meatballs on Parsnip Mash

    The ultimate comfort food: sweet red pepper mixed into these meatballs add depth of flavour and parsnip mash is a great twist on your usual spuds

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 2


        •    1 tsp olive oil
        •    140g passata
        •    1 egg, beaten
        •    1 tsp oregano
        •    ¼ tsp cinnamon
        •    250g lean pork mince
        •    1 tsp smoked paprika
        •    1 red pepper, chopped
        •    2 garlic cloves, crushed
        •    3 parsnips, peeled and chopped
        •    1 tbsp flat-leaf parsley, chopped
        •    1 wholemeal pitta bread, torn into pieces


    1. Heat oven to 190C/170C fan/gas 5. In the small bowl of a food processor, put the cinnamon, half the paprika, the pepper, 1 garlic clove, the oregano and torn pitta. Blitz until very finely chopped, then tip into a large bowl and add the mince and the egg, and season well. Rub 1 tsp of the oil over a large baking sheet. Squish the pork and pepper mixture together with your hands, shape into 8 meatballs and place evenly spaced on the prepared baking sheet.

    2. Bake the meatballs for 20 mins or until cooked through and lightly golden. Meanwhile, cook the parsnips in a pan of boiling water over a high heat for 15 mins, then drain and mash with some seasoning, keeping warm until needed.

    3. For a quick tomato sauce, put the remaining crushed garlic and paprika in a small saucepan with the passata and cook over a medium heat for 5 mins, until thickened a little. To serve, divide the parsnip mash between the plates, tip the meatballs into the pan with the sauce and stir to coat them, then pile everything on top of the mash. Scatter over the parsley and drizzle with the remaining olive oil. Serve immediately.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/pork-pepper-meatballs-parsnip-mash