Hoisin pork & eggplant stir-fry

This was an exercise in pantry diving more than anything, but it turned out quite tasty.

1 pork tenderloin
1 eggplant, sliced
1 onion, diced
2 cloves garlic, crushed
1 cup snow peas
1 table spoon soy sauce
1 table spoon sugar
1/2 cup hoisin sauce
3 table sauce rice vinegar
2 table spoon Sambal oelek
3 tea spoon cornstarch
peanut oil


1. In a bowl, combine the hoisin, rice vinegar, sambal oelek and 1 tea spoon of the cornstarch. Stor together and set aside.

2. Thinly slice the pork. Combine the remaining cornstarch, the soy sauce and the sugar. Marinade the pork in this mixture for 30 minutes (See here).

Sear the pork until colored, set aside.

3. Throw the onions in the pan and cook until translucent. Add the garlic and stir until fragrant.

4. Add the eggplants and cook until they start to soften.

5. Add the snow peas.

6. Add the hoisin sauce mix.

7. Return the pork to the pan. Stir to combine.

8. Simmer until the eggplants are done.

9. Serve over rice.

Napa Cabbage and Pork Stir-Fry

Delicious and filling but since it’s mostly cabbage, almost guilt free!

1 pork tenderloin
2 1/2 tablespoons soy sauce
4 teaspoons cornstarch
1 1/2 tablespoons sugar
2 tablespoons rice vinegar
2 tablespoons water
2 lb Napa cabbage, chopped
2 tablespoons oil
2 cloves of garlic, minced
1 tablespoon finely chopped peeled fresh ginger
Optional : Sambal Oelek (1-2 tea spoon, to taste)


1. In a bowl, combine 1 tablespoon soy sauce, 2 teaspoon cornstarch and 1 tablespoon sugar.

2. Thinly slice the pork.

3. Toss with the soy sauce and cornstarch mixture. Set aside for a few minutes. In the mean time, wash and chop the cabbage.

4. Mix the water and the remaining 2 teaspoon cornstarch into a slurry. Set aside.

5. Heat 1 tablespoon oil in a large skillet. Add the pork into a single layer and cook for a few minutes until colored. Then flip and color the other side.

6. Remove the pork from the skillet and set aside.

7. In the same skillet, warm the remaining tablespoon of oil. Add the grated ginger and garlic.

8. As soon as they are fragrant add half of the cabbage.

9. Cook over medium-high heat until the cabbage wilts.

10. Add the rest of the cabbage, the remaining soy sauce and sugar. Add the sambal oelek if using. Lower heat to medium, cover and allow to cook for about 5 minutes, stirring once or twice.

11. All the cabbage should fall and become very tender.

12. Add the pork back into the skillet along with any juices from the resting plate. Add the cornstarch slurry. Bring to a boil and cook, stirring often, until the sauce thickens and the meat is fully cooked.

13. Serve over rice.

Eggplant & Pork

An easy and versatile dish. Re-heats well, easy to put together on a week-night and very flavorful. The pork comes out very tender, the eggplants soft and silky and the heat is just right.

2 pork loins
3 tea spoon sesame oil
3 tea spoon rice vinegar
3-4 table spoon sambal oelek
3-4 table spoon peanut oil
1 table spoon fresh grated ginger
2 bunches of green onions
* sesame seeds (for garnish, optional)


1. In a small bowl, combine the sesame oil, rice vinegar and sambal oelek. Set aside.

2. Slice the eggplant in coins about 1/2″ thick and cut those in 9 pieces. Don’t worry if they are uneven.

3. Slice the green onions in segments about 1/2″ long.

4. In a large, deep skillet, heat 2 table spoon of peanut oil until very hot. Add the eggplant and cook, stirring often for 3-4 minutes or just until they start to soften.

5. Toss in the green onions and the ginger and cook for 30 seconds to 1 minute. Pour the vegetables in a bowl and set aside.

6. Cut the pork into chunks about the same size at the original eggplant cubes. It helps at this point if your pork tenderloins are partially frozen (thrown into the freezer for about 20 minutes)

7. Add some oil back into the skillet. Working in batches, color the pork on all sides. Work over high heat and stir frequently.

8. You want the meat to be colored on all sides and almost but not quite cooked through.

9.  Once all the meat has been colored, throw everything back into the skillet. Add the sauce, mix well to coat and allow to cook together for 3-4 minutes.

10. Serve warm, over some rice and with sesame seeds as garnish (seen here)
Or stuff inside a fajita with some tzaziki for an easy lunch.

Dijon Pork

Super easy recipe but very tasty.

2 pork tenderloin
1/2 onion, chopped
3/4 cup cream
1/2 cup chicken stock
2-3 table spoon dijon mustard
olive oil
salt and pepper


1. Pre-heat the oven to 400F.
Season the meat with salt and pepper.

2. Warm some olive oil in a skillet and sear on all sides. Transfer to a baking dish and cook for 25-30 minutes,

3. In the pan, sweat the onion until translucent and deglaze with the chicken stock.

4. Add the cream, dijon mustard and a good amount of black pepper. Simmer until it thickens.

5. Allow the pork to rest for 5 minutes. Slice (it will be very pink) and finish cooking in the sauce,

6. Serve immediately.

Coq au porc

A one-ish pot meal, easy to throw together and warm for the cooling weather. But really the rice is the star here. I’ll have to try with dry rubs or marinades for the meat for the next time.

4 coq-au-porc (about 300g per)
2 granny smith apples, diced
12 dried apricots, diced
2″ fresh ginger
2 onions
2 cloves of garlic, minced
1 1/2 cup chicken broth
1 cup to 1 1/2 cup unfiltered apple juice
1 table spoon moutarde de meaux
1 1/2 cup rice
olive oil
salt and pepper


1. Pre-heat the oven to 375F. Season the coq-au-porc with salt and pepper. Put a bit of olive oil in a stainless steel pan and sear the meat on all sides.

2. Once all the meat is seared, set aside. Swap the stainless steel pan for a large cast iron dutch oven. Put a bit of olive oil at the bottom and set the heat to medium-low, allowing the casserole dish to warm up.

3. Dice the onions and ginger.

4. Sweat until the onions are translucent then add the garlic and rice. Stir well to coat the rice with the oil.

5. Combine the apple juice, chicken broth and mustard.

6. Add to the rice. Heat to a simmer.

7. Add the apples (with the skin) and the dried apricots.
add fruits

8. Nestle the meat back in the pot.
add meat

9. Cover and put in the oven for 25 minutes. The chicken should be cooked through, the pork pink and the rice just done. Serve and enjoy!

Pepper jelly Marinated Pork Loin

I have several jars of pepper jelly left from the last holiday season, when I had made several for my mother. This is, so far, my favorite way of getting through it.

2 pork tenderloins
1/2 cup pepper jelly
1/2 cup red wine
1 orange, zested and juiced
2 tablespoons red wine vinegar
1 tablespoon chopped rosemary
1 teaspoon crushed red pepper flakes
salt and pepper
olive oil



1. Combine the jelly, wine, orange juice and zest, red wine vinegar, rosemary and red pepper flakes.

2. Pour into a freezer bag along with the pork tenderloins. Stick in the fridge over night, turning over one or twice.

3. Heat the oven to 425.
Pour some oil and pan. Take the meat out of the marinade and add a good pinch of salt and pepper on both sides. Sear the meat on all sides. The sugar from the jelly will make it smoke a lot as it caramelizes. Once seared on all sides, put in the oven for 30 minutes.

4. Pour the marinade in a pot and bring to a boil. Reduce the heat and allow to reduce while the meat cooks.

5. Take the meat out of the oven. The internal temp should be around 160F. Brush with the reduced marinade and allow to rest for 5-10 minutes.

6. Slice the tenderloins.

7. Assemble your plate and enjoy!

Couscous Spice Pork Tenderloins

No pictures since I am currently cameraless. But this recipe was requested and I could not say no. Originally found in one of the “Je Cuisine” magazine. It’s a delicious mostly-1-pot meal. The homemade BBQ sauce is just the perfect thing to garnish it with.

Edit : Pictures have been added.

For Meat :
2 lb of pork tenderloin (2 small to medium tenderloins)
2-4 garlic cloves (or more), cut into slivers
1/4 cup of butter, room temperature
1 table spoon couscous spice mix
1 table spoon olive oil
1 small bag of fingerling potatoes (about 16 potatoes), washed and cut in half
1 small bag of pearl onions, pealed
1 can of Consommé.

For sauce :
1 cup ketchup
1/2 cup blond beer
1/2 cup chili
2 table spoon molasses
2 table spoon vinegar (apple cider vinegar works best)
2 table spoon smoky whiskey


1. Pre-heat the oven to 350F

2. With a sharp knife, make incisions along the pork tenderloin and stuff each incision with a sliver of garlic. I try to put one every inch or so. Repeat the process on at least 2 sides of the tenderloins.

3. In a small bowl mix together the butter and spices until all the spices are incorporated.

4. In a large skillet, heat the olive oil and seize the tenderloins on all sides until golden.

5. Transfer to an oven safe vessel (I use a cast iron enamel dutch oven) and cover the porc with the butter and spices mix, trying to spread it evenly on the meat.

6. Add the potatoes and onions into the pot, around the tenderloins. Pour in the consommé (avoid pouring on the meat as it would wash away the spices).

7. Cover and put in the oven for 2 hours (internal temperature should read 155 F)

8. Remove from oven, and let the meat rest about 1 minute before carving and serving. The potatoes should be cooked and the onions soft and caramelized.

For the Sauce

1. Mix all the ingredients except the whiskey in a small sauce pan.

2. Mix well and heat until it starts to bubble then lower the heat to the lowest setting available and allow to simmer while the meat cooks, stirring once in a while.

3.Add in the whiskey when you pull the meat out of the oven and mix well.


Spoon the sauce over the sliced meat and serve with the vegetables of your choice (or by itself).