Cooking

Instructions

Rosemary Mushroom Pork Medallions

1. Thaw completely in refrigerator.
2. Start your rice according to directions.
3. Preheat skillet to medium-high with 1 Tbsp oil.
4. Add pork medallions to flour mixture, shake until coated. Place pork into pan and sauté for 3 to 5 mins per side (DO NOT OVERCOOK) Remove to a plate.
5. Heat another Tbsp oil and add mushrooms; cook 5 mins.
6. Pour in broth and bring to a boil. Return pork to skillet; cook 3-5 mins.

Turn off heat and mix in the sour cream and rosemary. Serve with a side of DFC Super Seasoned Green Beans. Delicicious

Cooking

Instructions

Cocoa Spiced Pork Tenderloin

1. Thaw completely in the fridge.
2. Begin your creamy dilled carrots.
3. Heat one tablespoon of canola oil in a large non-stick pan over medium high heat and sauté until inside temperature reaches 68ºc and it is no longer pink. Do Not Overcook pork or it will be tough.
4. Serve with your carrots and rice.

Cooking

Instructions

Please check back this will be updated.

Cooking

Instructions

Crusted Orange and Sage Pork Tenderloin
1. Thaw completely in the fridge. Preheat the oven to 375F.

2. Remove the tenderloins from the bag, saving the marinade. The orange juice in the marinade will give the pork a bluish colour before being cooked – don’t worry about this!

3. Dry the pork with paper towel. Spread the mustard evenly over the pork.

4. Spread the parsley/sage mixture on a sheet of wax paper and roll the tenderloins in the mixture until coated.

5. Place the pork on a greased wire rack on a baking sheet, or a greased broiling pan. Bake 19 – 22 minutes or until a meat thermometer inserted in the centre reads 155F. Start your rice cooking as per instructions. Use the reserved marinade as a portion of the liquid required to cook rice (not provided). Cut pork into 1 inch slices and serve with seasoned green beans (provided).

Cooking

Instructions

Amazing apple Pork Tenderloin Medallions

1. Thaw completely in the fridge.
2. Heat 1 TBSP of canola or olive oil in a large non-stick pan over medium heat and saute medallions until inside temp = 71ºC – do not overcook.
3. In the meantime, prepare your Dill Carrots according to directions.
4. Heat glazed ingredients in a saucepan.
5. Pour glaze over medallions and simmer for approximately 3 mins on medium. Remove from heat.
6. Serve alongside creamy dilled carrots and rice

Cooking

Instructions

Balsamic Pork Tenderloin
1. Thaw completely in refrigerator.
2. Preheat oven to 500°F (you may want to make sure your oven is clean before making this one to
avoid a lot of smoking).
3. Place tenderloins on a sprayed, foil lined baking dish
4. Roast in hot oven for 20-25 minutes or until the internal temperature of the roast registers 150
degrees.
5. While tenderloins are cooking, start your rice (as per directions on bag) so it is ready with your meal.
6. Remove from the oven and let rest for 10 minutes before slicing. Serve with rice & steamed broccoli.

Cooking

Instructions

Crusted Orange and Sage Pork Tenderloin
1. Thaw completely in the fridge. Preheat the oven to 375F.

2. Remove the tenderloins from the bag, saving the marinade. The orange juice in the marinade will give the pork a bluish colour before being cooked – don’t worry about this!

3. Dry the pork with paper towel. Spread the mustard evenly over the pork.

4. Spread the parsley/sage mixture on a sheet of wax paper and roll the tenderloins in the mixture until coated.

5. Place the pork on a greased wire rack on a baking sheet, or a greased broiling pan. Bake 19 – 22 minutes or until a meat thermometer inserted in the centre reads 155F. Start your rice cooking as per instructions. Use the reserved marinade as a portion of the liquid required to cook rice (not provided). Cut pork into 1 inch slices and serve with seasoned green beans (provided).

Cooking

Instructions

Cocoa Spiced Pork Tenderloin

1. Thaw completely in the fridge.
2. Begin your creamy dilled carrots.
3. Heat one tablespoon of canola oil in a large non-stick pan over medium high heat and sauté until inside temperature reaches 68ºc and it is no longer pink. Do Not Overcook pork or it will be tough.
4. Serve with your carrots and rice.

Cooking

Instructions

Crockpot Jambalaya
1. Thaw completely in the fridge.
2. Place all the ingredients of the large bag and bag of sausage (if you chose that option) into a slow cooker.
3. Cook for 4-6 hours on low. You may need to add a little water after 4 hours.
4. If you chose the shrimp option, add the shrimp at the end and cook for an additional 15 minutes or just until shrimp turn pink.
5. Approximately ½ hour prior to serving start your rice, according to directions on bag.
Serve the jambalaya over the rice and enjoy.

Cooking

Instructions

Please check back this will be updated.

Cooking

Instructions

Italian Herbed Crusted Pork Chops
1. Thaw completely in refrigerator.
2. Start your Risotto (as per directions on the bag) so it is ready with
your meal.
3. Heat large skillet with a couple of tablespoons of olive oil until
medium hot.
4. Pour flour/herb mixture onto plate and run each pork chop through
mixture to coat. Brown for 3-4 minutes per side. Remove the chops
to a serving dish and cover with foil to keep warm. In same pan.
5. Heat 2 tablespoons of olive oil and set to higher heat, scraping up
the browned bits from the bottom of the pan, pour in wine/chicken
stock mixture, lower heat and simmer stirring until slightly thickened.
6. Return pork chops to pan and simmer on low for another 5-10
minutes. Enjoy with Tomato Basil Risotto.

Cooking

Instructions

Maggie’s Maple Pork Tenderloin

1. Thaw completely in the fridge.
2. Transfer pork and marinade to a small roasting pan or baking dish. Roast, uncovered at 350ºc for 40 minutes. Pork should be slightly pink in the middle.
3. Let pork stand 5 minutes and then slice thinly, Drizzle extra sauce over pork and serve immediately.

Cooking

Instructions

Please call us at 780-470-3463 and we can always email you the cooking directions, if your directions happen to fall off!

Cooking

Instructions

Orange Chili Pork Stir-Fry

1. Thaw completely in refrigerator.
2. Begin Rice then In a large skillet or wok, heat about 1 Tbsp of oil over medium-high heat. Stir fry pork until browned and just a hint of pink remains inside. Using a slotted spoon transfer to a plate and keep warm.
3. Add vegetables to oil remaining in pan. Cover and steam for about 4 minutes.  Add garlic and ginger to center of vegetables in pan, stir fry for a few seconds.

4. Return pork to pan.  Add orange sauce and bring to a boil.  Then reduce the heat and let it simmer gently for another minute.

Serve over your cooked rice!

Cooking

Instructions

LICK YOUR CHOPS
1. Prep your Spanish rice (as per directions on the bag)
2. Place chops on a grill rack over a cookie sheet (make sure rack is sprayed with cooking spray.)

3. Grill porkchops for about 6 mins per side (should be slightly pink in the centre).

4. Brush pork generously with the sauce during the last 5 minutes

Cooking

Instructions

Rosemary Mushroom Pork Medallions

1. Thaw completely in refrigerator.
2. Start your rice according to directions.
3. Preheat skillet to medium-high with 1 Tbsp oil.
4. Add pork medallions to flour mixture, shake until coated. Place pork into pan and sauté for 3 to 5 mins per side (DO NOT OVERCOOK) Remove to a plate.
5. Heat another Tbsp oil and add mushrooms; cook 5 mins.
6. Pour in broth and bring to a boil. Return pork to skillet; cook 3-5 mins.

Turn off heat and mix in the sour cream and rosemary. Serve with a side of DFC Super Seasoned Green Beans. Delicicious

Cooking

Instructions

1. Thaw completely in the fridge – at least 48 hours to ensure the center of the roast is thawed.
2. Place the roast and the contents of the bag with the onions in a slow cooker.
3. DS-Cook on LOW for 5-7 hours. HIGH 3-5 hours.
   FS-cook on LOW 6-8 hours, HIGH 5-7 hours.
4. Pour the bag of sauce over the roast, pulling the meat apart with two forks. Cook on HIGH for an additional 20-30 minutes, stirring occasionally, until hot.
5. Serve with included baguettini, and a crisp green salad

Cooking

Instructions

Raspberry Chipotle Pork Tenderloin
1. Thaw completely in refrigerator.
2. Place 2 Tbsp olive oil in sauce pan.
3. Heat on medium, add tenderloin and sear on both
sides.
4. Place tenderloin in an ovenproof dish and pour
raspberry sauce over.
5. Cook uncovered at 350 ºF for 40 minutes or until
done and internal temp reaches 165ºF.
Once done, let tenderloin sit 10 minutes, then serve. To grill –
grill on medium-high heat covered for 15-25 minutes turning
often. Heat sauce in saucepan and serve over pork.

Cooking

Instructions

Raspberry Chipotle Pork Tenderloin
1. Thaw completely in refrigerator.
2. Place 2 Tbsp olive oil in sauce pan.
3. Heat on medium, add tenderloin and sear on both
sides.
4. Place tenderloin in an ovenproof dish and pour
raspberry sauce over.
5. Cook uncovered at 350 ºF for 40 minutes or until
done and internal temp reaches 165ºF.
Once done, let tenderloin sit 10 minutes, then serve. To grill –
grill on medium-high heat covered for 15-25 minutes turning
often. Heat sauce in saucepan and serve over pork.

Cooking

Instructions

Rosemary Mushroom Pork Medallions

1. Thaw completely in refrigerator.
2. Start your rice according to directions.
3. Preheat skillet to medium-high with 1 Tbsp oil.
4. Add pork medallions to flour mixture, shake until coated. Place pork into pan and sauté for 3 to 5 mins per side (DO NOT OVERCOOK) Remove to a plate.
5. Heat another Tbsp oil and add mushrooms; cook 5 mins.
6. Pour in broth and bring to a boil. Return pork to skillet; cook 3-5 mins.

Turn off heat and mix in the sour cream and rosemary. Serve with a side of DFC Super Seasoned Green Beans. Delicicious

Cooking

Instructions

Please check back this will be updated.

Cooking

Instructions

Tangy Slow Cooker Pork Roast

1. Thaw completely in the fridge.
2. Place onions in the bottom of the slow cooker. Place the bag of sauce and por Prepare Southern Fried Cabbage according to directions, 20 minutes prior to serving roast k roast over the onions.  (This can be done the night before, if you like.  Just store the slow cooker pan in the fridge overnight.)  Set the temperature to LOW and cook for 5-7 hours.
3. Remove roast and onions to plate. In a small cup stir in ¼ cup cornstarch with a ¼ cup water. Pour into slow cooker to thicken sauce.
4. Drizzle sauce over roast.

Prepare Southern Fried Cabbage according to directions, 20 minutes prior to serving roast