Pork Loin with cranberry apple stuffing and Pork dumplings with walnut sauce Rita DeMontis


Cold season always reminds me to put pork on my fork. From breakfast sausages to delectable tenderloin to elegant hors d’oeuvres, this tasty and delicious meat is perfect in many savoury dishes.

It’s also a lean meat, containing many of the nutrients recommended by Health Canada, including vitamins, protein and energy. Pork Marketing Canada reports that, from a nutritional perspective, Canadian pork is a source of 13 key nutrients important for good health, and that all fresh cuts of pork (except ribs), when trimmed of visible fat, are considered "extra lean."

It also means pork should be cooked gently — high heat will only dry it out and sap it of its flavours.

Pork is perfect in stews, roasts and shredded into sandwiches. Here’s a selection guaranteed to wow.

Pork Loin with Cranberry Apple Stuffing

Created by Liz White of Liaison College on behalf of Steam Whistle Beer, (Steamwhistle.ca for additional recipes).

Pork Loin:

3-1/2 to 4 lb. (1.5kg-2kg) boneless pork loin
1 Tbsp. (15ml) finely chopped rosemary
1 Tbsp. (15ml) finely chopped thyme
2 cloves garlic, minced
1 Tbsp. (15ml) olive oil
1 cup (250ml) finely diced red onion
1/2 cup (125ml) fresh ginger, finely chopped
3 lbs. Granny Smith apples, peeled, cored and coarsely chopped
1-1/2 cups (325ml) light brown sugar
1 cup (250ml) cider vinegar
1/2 bottle Steam Whistle Pilsner (or favourite pilsner beer)
1 tsp. (5ml) cinnamon
1 tsp. (5ml) mustard seed
1/2 tsp. (2ml) crushed red pepper
1/4 tsp. (1ml) ground cloves
2/3 cup (150ml) dried cranberries
1/4 tsp. (1ml) salt
Sliced bacon, as needed
Olive oil for sautéing


Slit a pocket through one end of tenderloin, and down centre. Do not slice through. Season inside and out with salt and pepper. Combine rosemary, thyme, garlic and oil in a bowl. Spread mixture over pork. Cover and refrigerate for at least 1 hour.

Heat olive oil in sauce pan, add onion and cook until slightly brown and onion has softened. Add ginger and apples and cook for 2-3 minutes.

Place brown sugar, beer, cinnamon, mustard seed, red pepper, ground cloves, dried cranberries and salt in a bowl and thoroughly blend together. Add to apple/ginger mixture, lower heat and cook, reducing until thickened. Remove from heat and cool slightly.

Stuff chutney into tenderloin and carefully wrap with bacon. Using a roasting rack and baking sheet, put pork into 350F (180C) oven, until centre reads a temp of 155F (75C). Remove from oven, allow to stand, tented with aluminum foil for 10 minutes. Slice and serve with favourite vegetable.

Serves 6.

Pork Dumplings with Walnut Sauce

Serve these delectable appetizers during the holidays. Note: Dumpling wrappers are available in the refrigerated section of your grocery store or supermarket. Recipe courtesy of California Walnuts (Walnutinfo.com).


1/2 lb. (250g) ground pork
2 Tbsp. (30 ml) chopped cilantro
2 Tbsp. (30 ml) chopped chive bud
1/4 cup (60 ml) toasted and chopped walnuts
1/4 tsp. (1 ml) EACH garlic powder, ginger powder and white pepper
1 tsp. (5 ml) salt
25-30 dumpling wrappers

Walnut Sauce:

1/2 cup (125 ml) toasted and pureed walnuts
3 Tbsp. (45 ml) water
1 Tbsp. (15 ml) rice vinegar
1 Tbsp. (15 ml) cooking sake
1 Tbsp. (15 ml) tamari soy sauce


Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.

Dumplings: In a large bowl combine pork, cilantro, chive bud, chopped walnuts, garlic, galangal, white pepper and salt.

Take one dumpling wrapper and wet outer rim lightly with water. With dumpling skin flat on one hand, place 1 Tbsp. (15 ml) of pork mixture in centre. Fold wrapper edge up into a taco shape and pinch together while creating pleats on one side of dumpling. Repeat for remaining filling and wrappers.

Bring a large pot of water to a boil, add dumplings (2 to 3 batches at a time), then immediately stir so they don’t stick together. Cook until done (5 to 7 minutes). Remove with a slotted spoon and place on a clean tray – do not overlap as dumplings will stick.

Walnut Sauce: In a small bowl, whisk together pureed walnuts, water, rice vinegar, cooking sake and tamari. Serve with dumplings.

TIP: Substitute pork with ground beef or chicken, if desired.

CRISPY DUMPLINGS: In a large non-stick pan, add 1 Tbsp. (15 ml) of oil and as many dumplings as you can fit in a single layer with spaces between each. Add 1/2 cup (125 ml) cold water to pan, cover and cook on low heat for 10 minutes. Cook until all water has evaporated and bottoms are crispy and golden.

Makes 4 servings.

Pork Loin with cranberry apple stuffing and Pork dumplings with walnut sauce Rita DeMontis Pork Loin with cranberry apple stuffing and Pork dumplings with walnut sauce Rita DeMontis Reviewed by Admin on December 17, 2018 Rating: 5