Posted in Recipes

Roast Pork Belly with Sage and Apple

Roast Pork Belly with Apple 1

We have been getting whole, rind-on pork belly pieces quite regularly in our store lately and I very much wanted to roast a nice chunk for supper one night. Apple and sage always make a great pairing with pork in all forms and I decided to prepare the roast ahead of time in a way that the meat would be infused with the fragrances while cooking…  Continue reading “Roast Pork Belly with Sage and Apple”

Posted in Recipes


Saltimbocca 1

Saltimbocca (the name means ‘jump in the mouth’) is an Italian classic that traditionally consists of veal paired with prosciutto and fresh sage leaves, and served, most commonly, with a reduction sauce of the pan juices and Marsala wine. It is sometimes served as a main course but appears more often as an appetizer and there are, of course, different variations. Chicken is quite often used in place of veal and, today, I will be using very lean pork as, not only is good veal almost impossible to obtain up here, pork makes a very delicious substitute.

It has been years since I last made this dish and the last time I hate it was at a restaurant in Montreal. It was actually a very good Italian restaurant (and Montreal has many of these), but this particular offering was awful and consisted of dried out slices of veal spread out on a plate with overcooked prosciutto just scattered randomly on top and a few flakes of dried sage visible here and there but not otherwise detectable. I am fairly confident that today’s version will be better….  Continue reading “Saltimbocca”

Posted in Recipes

Experiment: Mustard Glazed Pork Roast with Apple and Sage

The other day, I came across a blog with a recipe for pork loin stuffed with garlic and mint that looked ideal for a small roast I was already in the process of thawing. Sadly, I forgot to bookmark the link, otherwise I would share it with you here but, as it happened, I was unable to find any fresh mint at either of our stores. I still had the roast needing to be cooked in some fashion, though, and, since I had some fresh sage leaves left from a recent use, I decided to those with the roast along with apple and a little grainy mustard… Continue reading “Experiment: Mustard Glazed Pork Roast with Apple and Sage”