Spirited Entertaining 2 - Great New Recipes using Manitoba Foods - Manitoba Agriculture, Food and Rural Initiatives

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August 2006

Spirited Entertaining 2: Great New Recipes Using Manitoba Foods

Holiday Stuffed Rack of Pork

This dish is perfect for any occasion.

1/2 cup	(125 mL)	chopped fresh mushrooms
1/2 cup	(125 mL)	chopped onion
1/2 cup	(125 mL)	chopped sweet red pepper
2 tbsp	(25 mL)	canola oil
1/2 pkg	(10 oz/300 g)	frozen chopped spinach, thawed
2 cups	(500 mL)	soft breadcrumbs
1/2 tsp	(2 mL)	each, salt & pepper
1/4 tsp	(1 mL)	each, sage & garlic powder
3 lb	(1.5 kg)	rack of pork
In a skillet, cook mushrooms, onion and red pepper in oil until onion is tender. Squeeze as much moisture as possible from spinach. Add to vegetables; add breadcrumbs and seasonings. Carefully slide a long sharp knife through the centre of the meat from one end to the other. Enlarge hole slightly with the knife. With your fingers, open the hole and force stuffing into the opening first from one end, then the other. Roast, uncovered, at 325°F (160°C) for about 20 to 25 minutes per lb (0.5kg) or until meat thermometer reaches 160°F (71°C). Note: Any extra stuffing may be baked, covered, in a greased casserole, for about 30 to 40 minutes at 325ºF (160ºC). Makes: 6 servings. Manitoba Pork Council www.pickpork.com Not thought of as a wine-producing province, Manitoba has the Prairies’ first estate winery – Rigby Orchards. It produces premium wines with home grown raspberries and saskatoons.

Product Suggestion: Mission Hill 49 North White VQA. Dr. Zenzen Vino Noire. Top it off with a crisp white or fruity red wine. Visit www.liquormartsonline.com for more information.

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