OUR RECIPES

OUR RECIPES

Dine with HyLife

We’ve curated a fine selection of delicious pork recipes that are sure to be a hit in your home. Recipes courtesy of Manitoba Pork. For best results use HyLife pork products. Enjoy!

Grilled Pork Steak

Grilled Pork Steak

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Ingredients

2 pieces watercress

1/3 of a lemon

Olive oil as required

8 oz HyLife Pork loin steak (1 inch thick)

HyLife Pork Original Seasoning (salt, paprika, garlic powder, cilantro)

Instructions

  1. Rub the seasoning onto both sides of the pork steak. Let rest for 10 minutes (tenderizes the steak)
  2. Preheat pan and olive oil on medium heat. Sear the pork steak 3 mins per side or until it begins to turn a caramel color
  3. Place in a 400F preheated oven for 7 mins
  4. Serve as is, or slice into bite-sized pieces. Place on a plate and use watercress to garnish.

(One Serving)

Pulled Pork

Pulled Pork

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Ingredients

3 pinches of pepper or your preference

½ teaspoon salt

1/3 celery stock

10 oz HyLife Pork Butt Steak

½ a carrot

½ an onion

Instructions

  1. Sprinkle half the salt and pepper seasoning onto the butt, rub well and repeat on the other side
  2. Slice the celery, carrot and onion
  3. First spread the carrots and celery along the bottom of a casserole dish (or cast iron pot), then place the pork butt on top and add 100ml of water.
  4. Preheat oven to 290F and then place casserole dish inside
  5. Cook for 2 ½ to 3 hours. Once removed from oven use two forks to “pull” the meat.
  6. The meat should “pull” easily into tender bite size pieces. Eat as is or add BBQ sauce and make it into a sandwich.

(One or Two Servings)

Bacon Wrapped Pork Medallions with Pears

Bacon Wrapped Pork Medallions with Pears

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Ingredients

1 Canadian pork tenderloin, well-trimmed, about 12 oz. / 0.375 kg

4 slices thick or extra thick cut bacon

2 firm pears, peeled, cored and cut into wedges

2 Tbsp / 30 mL butter, divided

½ cup / 125 mL finely chopped shallots

1 cup / 250 mL chicken stock

½ cup / 125 mL port, Marsala or Madeira wine

3 Tbsp / 45 mL grainy mustard

Instructions

  1. Cut tenderloin into eight crosswise pieces (medallions), about 1-inch wide. Place two medallions together.
  2. Wrap bacon slice around both pieces to hold together. Secure with wooden toothpick. Repeat with remaining pork medallions and bacon.
  3. Preheat oven to 400˚F.
  4. In oven-proof skillet, over medium-high heat, sauté pears in 1 Tbsp / 15 mL butter for 5 minutes until they begin to brown on both flat sides.
  5. Remove pears. Set aside.
  6. In same skillet, brown medallions on both sides. Place in oven for about 15 minutes or until meat thermometer reaches an internal temperature of 155˚F.
  7. Remove medallions to clean plate. Tent with foil.
  8. Melt remaining butter in skillet. Add shallots. Cook 1 minute.
  9. Add remaining ingredients and bring to a boil. Continue to boil until liquid reduces by half.
  10. Reduce heat to medium. Add pears. Cook until sauce thickens slightly.
  11. Remove toothpicks. Place medallions on serving platter.
  12. Top with pears and sauce.

(Four Servings)

Spicy Back Ribs with Apple Cider Mop

Spicy Back Ribs with Apple Cider Mop

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Ingredients

2 racks Canadian pork back ribs

Spice Rub:

2 Tbsp / 30 mL EACH soy sauce and Worcestershire sauce

1 Tbsp / 15 mL EACH coarse salt and chili powder

2 tsp / 10 mL paprika

1 tsp / 5 mL EACH garlic powder and oregano

Apple Cider Mop:

1 cup / 250 mL apple juice

1/4 cup / 50 mL EACH apple cider vinegar and prepared mustard

Instructions

  1. Lift and peel membrane from the back of each rack of ribs.
  2. In a small bowl, combine all rub ingredients; mix well.
  3. Massage ribs all over with rub. Cover loosely with plastic wrap and let stand at room temperature for up to 1 hour.
  4. Preheat barbecue on high; turn one burner off, reduce other burner to medium heat, temperature should read 300-325°F.
  5. Place ribs, meat side up, on a lightly oiled grill over unlit burner. Turn every 15 minutes for about 1.5 hours, until tender.
  6. Meanwhile, prepare mop sauce by combining ingredients in a small glass bowl. Whisk to blend.
  7. Mop ribs with sauce during the final 15 minutes of cooking, turning ribs several times.
  8. Remove ribs from grill and tent with foil. Let ribs rest 10 minutes before slicing between bones.

(4 Servings)

Quick Pork Parmesan

Quick Pork Parmesan

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Ingredients

1 lb / 0.5 kg Canadian pork leg, pork cutlets or pork loin chops, fast fry

1 egg, lightly beaten

¼ cup / 50 mL water

¾ cup / 175 mL seasoned dry bread crumbs

1 Tbsp / 15 mL canola oil

1 cup / 250 mL bottled pasta sauce

½ cup / 125 mL shredded Mozzarella cheese

½ cup / 125 mL grated Parmesan cheese

Instructions

  1. Using a meat mallet, pound pork to ¼″/ 6mm thickness.
  2. Combine egg and water; dip cutlets into mixture and then coat with breadcrumbs.
  3. In a large nonstick fry pan, heat oil over medium to medium-high heat. Brown pork; about 2 – 3 minutes per side. Reduce heat to low.
  4. Gently pour pasta sauce over cutlets and sprinkle with grated cheese.
  5. Cover and heat for about 3 minutes or until cheese melts and sauce is hot. Serve with egg noodles and green beans or asparagus.

(4 Servings)

Pulled Pork Tex-Mex Chili

Pulled Pork Tex-Mex Chili

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Ingredients

2 – 2 ½ lb / 1 – 1.25 kg Canadian pork rib roast

1 Tbsp / 15 mL canola oil

2 cups / 500 mL sodium-reduced chicken broth

1-28 oz / 796 mL can diced tomatoes, drained

1-14 oz / 398 mL can EACH black beans and red kidney beans, drained and rinsed

1 cup / 250 mL chopped onion

3 Tbsp / 45 mL tomato paste

3 cloves garlic, minced

1 packet chili seasoning mix, hot or mild, like Club House brand

1 cup / 250 mL sour cream

1 cup / 250 mL shredded Tex-Mex cheese

¼ cup / 50 mL thinly sliced green onion

Instructions

  1. In large skillet, heat oil over medium-high heat. Add roast; brown on all sides.
  2. Meanwhile, in slow cooker, combine remaining ingredients, except sour cream, cheese and green onion.
  3. Transfer roast to slow cooker. Cover and cook on LOW, 8-10 hours.
  4. Remove roast from slow cooker onto a clean plate. Shred meat with two forks; return to slow cooker. Mix well.
  5. Turn heat to HIGH and cook, uncovered, 15 minutes more; stir once or twice.
  6. Spoon chili into bowls; top with sour cream, cheese and green onion.
  7. Serve with garlic bread or tortilla chips.

Chef’s TipPierce roast with a fork and give it a little twist. If meat starts to easily fall apart, you know it’s done.

(8-10 Servings)

Pork Medallions with Blueberry Pan Sauce

Pork Medallions with Blueberry Pan Sauce

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Ingredients

Pork

1 Canadian pork tenderloin, well-trimmed about 12 oz / 0.375 kg

½ Tbsp / 7 mL chopped fresh thyme

1 Tbsp / 15 mL  Canola oil

Salt and ground black pepper to taste

Pan Sauce

¾ cup / 175 mL dry red wine or unsweetened grape juice

1 cup / 250 mL frozen wild blueberries

1 Tbsp / 15 mL sugar

1 tsp / 5 mL lemon zest

½ Tbsp / 7 mL cornstarch mixed with 2 Tbsp / 30 ml water

Instructions

For the medallions:

  1. Using a sharp knife, slice tenderloin into six equal pieces. With cut side down, pound medallions gently with meat mallet, rolling pin or heavy pan until 1/2 – inch thick.
  2. Pat medallions dry with paper towel; season with thyme, salt and pepper.
  3. Preheat oven to 200°F.
  4. Heat oil in skillet over medium-high heat. Sear medallions, about 2 minutes per side.
  5. Transfer medallions to a rack on a rimmed baking sheet; keep warm in oven while making pan sauce.

For the pan sauce:

  1. Drain any fat from skillet.
  2. Add wine or grape juice; bring to a boil over high heat, stirring to scrape any brown bits from bottom of skillet.
  3. Reduce heat to medium; boil an additional 3 minutes.
  4. Stir in blueberries, sugar and lemon rind; return to a boil.
  5. Reduce heat and stir cornstarch mixture into sauce; simmer just until clear.
  6. Pool sauce onto warm dinner plates. Top with warm medallions.

(3-4 Servings)

Oriental Pork Ribs

Oriental Pork Ribs

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Ingredients

2 racks Canadian pork back ribs

1 cup / 250 mL orange juice

½ cup / 125 mL light soy sauce

2 Tbsp / 30 mL unseasoned rice vinegar

1 Tbsp / 15 mL sesame oil

3 cloves garlic, minced

2 tsp / 10 mL chili pepper flakes

¼ tsp / 1 mL ground ginger

¼ cup / 50 mL packed brown sugar

2 Tbsp / 30 mL cornstarch

2 Tbsp / 30 mL sesame seeds, toasted

2 green onions, thinly sliced on a diagonal

Instructions

  1. Remove membrane from back of ribs. Cut ribs into single rib portions.
  2. Broil on foil-lined baking sheet until lightly browned, 8-10 minutes per side.
  3. Place ribs in slow cooker. In large measuring cup, combine orange juice, soy sauce, vinegar, oil, garlic, chili pepper flakes and ginger. Stir in brown sugar until dissolved. Pour mixture over ribs.
  4. Cover and cook on LOW, 4-5 hours or until meat easily pulls away from bone without falling off. 
  5. Stir half way during cooking time to ensure that exposed ribs are as tender as those immersed in sauce.
  6. Remove ribs from slow cooker. Turn heat to HIGH.
  7. Mix cornstarch with 2 Tbsp / 30 mL cold water until smooth; add to slow cooker, stirring continuously.

(6 Servings)

Marsala Chops with Mushrooms

Marsala Chops with Mushrooms

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Ingredients

Canadian pork rib chops, boneless, about ½” / 1.25 cm thick

2 cups / 500 mL coarsely chopped portabella mushrooms

1 large leek, thinly sliced

1 cup / 250 mL dry Marsala wine

½ cup / 125 mL water

1-10 oz. / 284 mL can of condensed cream of mushroom soup

1 packet wild mushroom roast gravy sauce mix, like Knorr brand

1 tsp / 5 mL dried oregano

Salt and pepper to taste

Instructions

  1. Layer pork chops in slow cooker. Add mushrooms and leek.
  2. In a large 4-cup / 1 L measuring cup, combine wine, water, soup, gravy mix and oregano. Pour over chops. Cover and cook on LOW, about 6 hours.
  3. Season with salt and pepper according to taste.

(6 Servings)

Garlic Rosemary Pork Roast

Garlic Rosemary Pork Roast

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Ingredients

3 lb / 1.5 kg Canadian pork loin roast, boneless

3 cloves garlic

1 pkg fresh rosemary

2 Tbsp / 30 mL canola oil

1 Tbsp / 15 mL balsamic vinegar

Salt and pepper to taste

Instructions

  1. Using a small electric food chopper or knife, coarsely chop garlic and rosemary. In a small bowl, combine chopped garlic and rosemary with oil, vinegar, salt and pepper.
  2. Spread mixture on all sides of roast. Place roast on rack in shallow roasting pan. Roast uncovered at 325˚F until meat thermometer registers 155˚F, about 1-½
  3. Remove roast from oven and cover loosely with foil. Allow roast to rest 10 minutes before slicing. Internal temperature will rise to about 160˚F.
Classic Pork Burger with Basil Mayonnaise

Classic Pork Burger with Basil Mayonnaise

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Ingredients

1 lb / 0.5 kg lean ground Canadian pork

1 egg, beaten

¼ cup / 50 mL dry bread crumbs

1 medium onion, finely chopped

1 cloves garlic, minced

2 Tbsp / 30 mL white wine vinegar

2 tsp / 10 mL Dijon mustard

1 Tbsp / 15 mL chopped fresh basil

½ tsp / 2 mL EACH salt and pepper

6 EACH hamburger buns, lettuce leaves

1 tomato, sliced

1 small red onion, thinly sliced

Alfalfa sprouts (optional

Instructions

  1. Place pork, egg, bread crumbs, onion, garlic, vinegar, mustard, basil, salt and pepper in a bowl. Combine lightly with a fork. Form six 3/4″ / 2 cm thick patties.
  2. Preheat barbecue on high. Reduce heat to medium. Grill patties 5-10 minutes per side. Always cook ground pork to well done.
  3. Top each patty with a dollop of basil mayo.
  4. Garnish with alfalfa sprouts, if desired. Sandwich lettuce, tomato, red onion in buns with burgers.

Basil Mayonnaise:

  1. Blend ¼ cup / 50 mL light mayonnaise with 1 Tbsp / 15 mL chopped fresh basil.

(6 Servings)

Chimichurri Pork Skewers

Chimichurri Pork Skewers

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Ingredients

2 Canadian pork tenderloins, well-trimmed, about 12 oz / 0.375 kg EACH

6-8 cloves garlic, minced

1 ½ cups / 375 mL coarsely chopped fresh parsley

1 ½ cups / 375 mL coarsely chopped fresh cilantro

½ cup / 125 mL loosely packed fresh oregano leaves

2 Tbsp / 25 mL fresh lime juice

1 Tbsp / 15 mL red wine vinegar

1 tsp / 5 mL sea salt

½ tsp / 2 mL ground black pepper

¼ tsp / 1 mL red pepper flakes or to taste

½ cup / 125 mL olive oil

Instructions

  1. Partially freeze pork tenderloins for easier slicing. Slice tenderloin in half lengthwise; cut each half into thin strips. Repeat with second tenderloin. Place pieces in a resealable plastic bag. Set aside.
  2. In food processor with metal blade, place garlic, parsley, cilantro, oregano, lime juice, vinegar, salt and pepper. Pulse several times until finely chopped. Transfer mixture to a medium bowl. Add red pepper flakes and olive oil. Stir.
  3. Add about half of the Chimichurri mixture to pork in bag. Seal bag. Massage to coat strips. Cover remaining mixture and set both aside for up to 1 hour at room temperature to allow flavor to combine.
  4. Remove pork from marinade; discard marinade. Thread pork strips onto metal skewers or soaked wooden skewers. Preheat barbecue on high. Reduce heat to medium. Grill skewers for 3-4 minutes per side.
  5. Serve with reserved Chimichurri sauce.
Chili-Mango Pulled Pork

Chili-Mango Pulled Pork

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Ingredients

4 lb / 2 kg pork shoulder blade roast, boneless and well-trimmed

2 mangos

1 Tbsp / 15 mL coarse ground black pepper

½ tsp / 2 mL salt

2 tsp / 10 ml ancho chili pepper, divided

¼ cup / 50 mL balsamic vinegar

2 cups / 500 mL water

2 tsp / 10 mL honey

1 ½ oz / 45 mL whiskey (optional)

2 cups / 500 mL chicken & rib barbecue sauce

6 crusty buns (e.g Ciabatta, Panini or Portuguese buns)

Instructions

  1. Peel mangos and remove pits. Place pits into slow cooker. Dice mangos and set aside.
  2. Place pork into slow cooker; season with black pepper, salt and 1 tsp / 5 mL of the ancho chili pepper. Pour in vinegar and water. Cover and cook on low for 6-8 hours or until the meat is very tender.
  3. Remove roast to cutting board; drain liquid and discard mango pits. With 2 forks, pull meat into shreds, discarding any fat.
  4. Return pork to slow cooker. In a small saucepan, heat honey, remaining ancho chili pepper and whiskey; bring to a boil. Add diced mango. Reduce heat and simmer, stirring frequently for about 10 minutes, occasionally mashing mango with a fork.
  5. Stir in the barbecue sauce. Pour mixture over shredded pork in slow cooker. Cover and cook on high about 1 hour or until most of liquid is absorbed.
  6. Layer pork onto buns and serve.

(6 Servings)

Brown Sugar Glazed Pork Chop

Brown Sugar Glazed Pork Chop

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Ingredients

6 boneless Canadian pork loin chops, about 1” (2.5cm) thick

½ cup / 125 mL brown sugar, firmly packed

½ cup / 125 mL apple juice

¼ cup / 50 mL canola oil

1 Tbsp / 15 mL light or sodium-reduced soy sauce

½ tsp / 2 mL ground ginger

1 Tbsp / 15 mL cornstarch

½ cup / 125 mL water

Salt and pepper to taste

Instructions

  1. Preheat barbecue on high for 10 minutes. Meanwhile, in a small saucepan, combine brown sugar, apple juice, canola oil, soy sauce, ginger, salt and pepper. Bring to a boil.
  2. Combine cornstarch and water in a small bowl and whisk into brown sugar mixture. Stir until thick.
  3. Grill chops on lightly oiled grill over medium-high heat, about 6-8 minutes per side (to an internal temperature of 160°F).
  4. Brush often with glaze and again before removing chops from grill. Do not overcook.

(6 Servings)

Pork Lettuce Boats with Watermelon Salsa

Pork Lettuce Boats with Watermelon Salsa

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Ingredients

1 Canadian pork tenderloin, well-trimmed, about 12 oz / 0.375 kg

3 Tbsp / 45 mL soy sauce

2 Tbsp / 30 mL oyster sauce

1 Tbsp / 15 mL grated fresh ginger

3 cloves garlic, minced

1 tsp / 5 mL EACH onion powder and red pepper flakes

½ tsp / 2 mL sesame oil

1 head romaine lettuce, washed, cut and separated into pieces

Watermelon Salsa:

3 Tbsp / 45 mL canola oil

2 Tbsp / 30 mL EACH rice vinegar and soy sauce

1 cup / 250 mL diced watermelon

Instructions

For the pork:

  1. Place tenderloin into resealable plastic bag. In small bowl, combine remaining ingredients. Pour marinade over tenderloin; turn to coat. Seal bag. Marinate in refrigerator for at least 30 minutes, turning bag occasionally.
  2. Preheat barbecue on high; reduce heat to medium. Grill pork on lightly oiled grill grates for 20-25 minutes or until instant-read thermometer registers 155F; turn once or twice.
  3. Remove tenderloin from grill onto a clean cutting board. Tent loosely with foil and let tenderloin rest 5 minutes before slicing into thin, 1 to 2-inch long strips.
  4. Fill lettuce leaves with some of the tenderloin strips and top with salsa. Serve immediately.

For the salsa:

  1. In small bowl, combine oil, vinegar, soy sauce and sesame oil.
  2. Add watermelon, cucumber and avocado; stir gently to combine.
  3. Season with salt and pepper according to taste.

(4-6 Servings)

Pork and Mushroom Stroganoff

Pork and Mushroom Stroganoff

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Ingredients

1 lb / 0.5 kg Canadian pork loin centre cut chops, boneless, well-trimmed

1 Tbsp / 15 mL canola oil

1 Tbsp / 15 mL butter

1 cup / 250 mL chopped yellow onion

2 cloves garlic, minced

¾ lb / 340 g mixed mushrooms, quartered or coarsely chopped

1 Tbsp / 15 mL all-purpose flour

¾ cup / 175 mL EACH Dijon mustard and tomato ketchup

1 Tbsp / 15 mL Worcestershire sauce

2 tsp / 10 mL paprika

1 tsp / 5 mL sour cream

½ cup / 125 mL Salt and ground black pepper to taste

Hot cooked rice for serving *

Large dill pickles, chopped for garnish *

(*) Alternatively, serve Stroganoff over hot cooked egg noodles and garnish with chopped parsley

Instructions

  1. Place chops on cutting board. With sharp knife, slice chops across the grain into thin strips, about ¼-inch thick and 1 ½ to 2 inches long.
  2. In large sauté pan, heat oil over high heat. Stir-fry pork for a few minutes, just until lightly browned on both sides.
  3. Remove from pan onto a clean plate. Cover loosely with foil to keep warm.
    In same pan, heat butter over medium-high heat until melted. Add onion, garlic and mushrooms to pan. Sauté just until mushrooms cook down, about 5 minutes.
  4. Add flour; stir mixture until vegetables are evenly coated, about 1 minute.
  5. Add broth, stirring continuously until mixture thickens.
  6. Add mustard, ketchup, Worcestershire sauce and paprika; stir to combine. Reduce heat to medium-low.
  7. Add sour cream; stir until mixture is well-blended.
  8. Return pork and any juices to skillet. Stir to combine and simmer until pork is heated through, about 3 minutes.
  9. Season with salt and pepper according to taste.
  10. Serve Stroganoff over hot cooked rice and garnish with chopped dill pickle.

    ** Alternatively, serve Stroganoff over hot cooked egg noodles and garnish with chopped parsley.

(Four Servings)

Vietnamese Pork Pho

Vietnamese Pork Pho

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Ingredients

1 lb / 500 g lean ground pork

1 Tbsp / 15 mL Asian garlic chili sauce

2 green onions, thinly sliced, white and green parts separated

2 cloves garlic, minced

2 Tbsp / 30 mL minced gingerroot

2 Tbsp / 30 mL light soy sauce

1 Tbsp / 15 mL unseasoned rice vinegar

6 cups / 1.5 L sodium-reduced chicken stock

1 tsp / 5 mL Chinese Five Spice

½ cup / 125 mL matchstick carrots

1 cup / 250 mL thinly sliced shiitake mushrooms

5 oz / 150 g rice vermicelli noodles, dry

½ cup / 125 mL bean sprouts

Thai basil sprigs

Instructions

  1. In large saucepan, brown pork over medium-high heat, breaking up with a spatula until no longer pink, about 10 minutes.
  2. Drain fat. Add chili sauce, whites of green onions, garlic, ginger, soy sauce and rice vinegar.
  3. Cook 2 minutes. Add chicken stock and Chinese Five Spice.
  4. Bring to boil. Add carrot and mushrooms.
  5. Reduce heat. Simmer 10 minutes.
  6. Stir in rice vermicelli noodles; simmer until noodles are tender, about 8 – 10 minutes.
  7. Ladle into large bowl. Garnish with remaining green onion, bean sprouts and sprigs of Thai basil.

(Servings 4-6)