Grill time

Jun 22nd, 2018 | By | Category: Food and Nutrition

Try this flavourful pork dish for your next barbecue

Looking for that perfect cut of meat to serve at your next outdoor party? This delicious recipe features a pork loin roast made with classic maple and apple flavours.

“Maple and miso are a real power couple when it comes to the marriage of sweet and savoury flavours,” shares Tom Filippou, executive chef for President’s Choice cooking school. “Be sure to use white miso paste or shiro miso, as it delivers a mild hit of umami that complements rather than overwhelms the maple.”

Maple Apple Pork with Miso Slaw

Prep time: 35 minutes

Cook time: 40 minutes

Makes: 6


• 1 PC World of Flavours Canadian pork loin fillet roast (about 2 lb/900 g)

• 1 clove garlic, finely grated or pressed

• 2 tbsp (25 mL) white miso paste

• 2 tbsp (25 mL) cider vinegar

• 1 tbsp (15 mL) pure maple syrup

• 1/2 tsp (2 mL) Dijon mustard

• 1/4 tsp (1 mL) black pepper

• 1/4 cup (50 mL) canola oil

• 5 green onions, thinly sliced

• 3 carrots, grated

• 2 stalks celery, thinly sliced

• 1 Granny Smith apple, cored and cut into matchsticks

• 1 Gala apple, cored and cut into matchsticks

• 2 cups (500 mL) shredded red cabbage

• 2 cups (500 mL) shredded
Napa cabbage

• Chopped fresh chives (optional)


1. Preheat one barbecue burner to medium heat and leave other burner off. Brush grill with oil. Grill pork 8 minutes, turning once. Transfer pork to cool side. Grill, lid down, and adjust hot burner if necessary to maintain temperature of 375°F (190°C) for 30 to 40 minutes or until cooked through. Transfer to cutting board; cover loosely with foil. Let stand 10 minutes. Cut into ¼-inch (5 mm) thick slices.

2. Meanwhile, whisk together garlic, miso paste, vinegar, maple syrup, mustard and pepper in large bowl. Gradually whisk in oil. Add green onions, carrots, celery, apples and cabbage; toss to coat.

3. Serve pork with cabbage mixture. Sprinkle with chives (if using).

Chef’s Tip: No barbecue? Roast the pork on a greased foil-lined baking sheet in 375°F (190°C) oven until cooked through, 50 to 60 minutes.

Nutritional information per serving: Calories 260; fat 10 g (2 g of which is saturated); sodium 550 mg; carbohydrates 17 g; fibre 2 g; sugars 12 g; protein 26 g.

 Garlic Herb Shrimp and Pesto Crostini

When you’ve got your grill ready to go but need a quick appetizer to feed your guests, throw on this tasty garlic herb shrimp to make them some delicious crostini.

“These grilled crostini are ideal for backyard summer hangouts. You can prep the tomatoes and grill the baguette ahead of time, then toss the shrimp on the grill once everyone is ready to start snacking,” shares Filippou. “The number of shrimp in each package varies, so try to cut the baguette into the same number of slices as there are pieces of shrimp.”

Prep time: 20 minutes

Cook time: 10 minutes

Ready in: 30 minutes

Serves: 12 to 15


• 1 cup (250 mL) cherry tomatoes, chopped

• 2 tbsp (25 mL) olive oil divided, plus additional for oiling grill

• 1 tbsp (15 mL) chopped fresh basil

• Pinch (0.5 mL) salt

• Half baguette, sliced diagonally into ¼-inch/5-mm thick rounds (12 to 15 slices)

• 1 pkg (340 g) frozen PC garlic and herb grilling raw butterflied shrimp

• 2 tbsp (25 mL) pesto


1. Stir together tomatoes, 1 tbsp oil, basil and salt in small bowl. Set aside.

2. Preheat grill to medium heat. Brush both sides of baguette slices with remaining 1 tbsp oil, dividing evenly. Arrange in single layer on grill. Cook, turning once, until grill-marked, about 4 minutes. Transfer to large plate. Set aside.

3. Brush grill with oil. Arrange frozen shrimp, shell side down, in single layer on grill. Close lid and cook over medium heat, turning halfway through cooking time, until opaque throughout and shells are pink; about 5 to 7 Transfer to separate large plate; remove and discard shells.

4. Spread pesto over top of baguette, dividing evenly. Top with shrimp and tomato mixture, dividing evenly.

Chef’s Tip: No barbecue? Arrange baguette slices in a single layer on a baking sheet and drizzle with oil; bake in 400°F (200°C) oven, flipping baguette once, until crispy and light golden; about 6 minutes. Set aside. Arrange shrimp, shell side down, in a single layer on a parchment paper-lined baking sheet; bake in 450°F (230°C) oven until opaque throughout and shells are pink; about 10 to 12 minutes.

Nutritional information per serving (1 crostini): Calories 80; fat 4 g (1 g of which is saturated); sodium 160 mg; carbohydrates 9 g; fibre 0 g; sugars 0 g; protein 3 g.

Creamy Basil New Potatoes Salad

Prep time: 30 minutes

Cook time: 25 minutes

Makes: 8 cups


• 900 g (2 pounds) Yukon gold new
potatoes, scrubbed, quartered

• 2 tablespoons kosher salt

• 225 g (½ pound) thin green beans, trimmed, cut into 1-inch pieces

• 1 jar (415 mL) Bertolli Creamy
Alfredo Sauce

• 1 clove garlic, minced

• ½ teaspoon ground black pepper

• 225 g (½ pound) grape tomatoes, halved¼ cup (30 g) shredded
Parmigiano-Reggiano cheese

• 1 small lemon, finely zested

• ¼ cup (30 g) chopped fresh basil

• ¼ cup (30 g) toasted pine nuts


1. Place potatoes in a 6-quart (6 L) pot; add salt and enough water to cover. Bring to boil on medium-high heat. Simmer on medium heat for 15 to 20 minutes or until fork-tender, adding green beans during last 4 minutes of cooking. Drain; return to same pot.

2. Meanwhile, combine Alfredo sauce, garlic and pepper. Pour over hot potatoes and beans; toss to coat. Spread mixture in an even layer onto a rimmed baking sheet; cool 20 minutes or until room temperature.

3. Transfer potato mixture to large container. Add tomatoes, cheese and lemon zest; mix gently. Cover and refrigerate 4 hours or until chilled. Add basil and pine nuts as garnish just before

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