Today’s recipes are from Foodland Ontario


Serves 8

  • 2 large Ontario onions, thinly sliced
  • 3 pound boneless whole Ontario pork loin roast
  • ½ teaspoon each: salt and pepper
  • 2 tablespoons vegetable oil
  • ¼ cup each: soy sauce, Ontario liquid honey and hot water
  • 1 tablespoon minced fresh gingerroot
  • 3 cloves Ontario garlic, minced
  • 2 tablespoons each: rice vinegar and hoisin sauce
  • 3 tablespoons cornstarch

1. Place sliced onions in 4-quart slow cooker. Remove string from roast and separate into 2 single loins. Combine salt and pepper; rub over roasts.

2. In large non-stick skillet, brown pork in oil on all sides. Transfer to slow cooker.

3. In small bowl, combine soy sauce, honey, hot water, ginger, garlic, rice vinegar and hoisin sauce. Pour over pork. Cover and cook on Low for 4 to 5 hours or until meat thermometer inserted into pork reads 160 degrees F.

4. Remove meat and onions from slow cooker; keep warm. In small bowl, combine cornstarch and ¼ cup cold water; gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened, stirring twice.

5. Slice pork and serve with onions and sauce.



Serves 8

  • 3 Ontario potatoes, peeled if desired, cut into bite-size chunks
  • 2 tablespoons olive oil
  • ½ teaspoon each: salt and pepper
  • 1 Ontario sweet potato, peeled, cut into bitesize chunks
  • 1 Ontario leek, white part only, sliced
  • 1 tablespoon fresh Ontario rosemary leaves, minced


  • 1 tablespoon olive oil
  • ¼ cup diced pancetta, about 1 ounce (substitute bacon if pancetta not available)
  • 2 tablespoons balsamic vinegar
  • ¼ cup chopped fresh Ontario parsley

1. Place potatoes on 1 baking sheet; toss with 1 tablespoon of the oil and ¼ teaspoon each of salt and pepper. On second baking sheet, toss together sweet potato, leek, rosemary and remaining oil, salt and pepper.

2. Roast in preheated 400 degree F oven, stirring after 15 minutes, until potatoes are tender and crispy, 20 to 30 minutes in total. Sweet potatoes may take less time. Place potatoes, sweet potatoes and leeks in serving bowl.

3. Dressing: In medium skillet, heat oil over medium heat. Add pancetta; cook until crisp, stirring occasionally, 2 to 3 minutes. Drain 2 tablespoons of fat from skillet into small bowl; discard any remaining fat. If there is less than 2 tablespoons, add more oil. Whisk in vinegar,; pour over potatoes. Add pancetta and parsley and toss to coat. Serve warm or at room temperature.


Serves 16

  • ¾ pound dried apricots, chopped, about 2 cups
  • ¾ cup dark rum
  • 5 medium Ontario carrots, peeled, grated (4 cups grated)
  • ¾ cup chopped pecans
  • 3 cups all-purpose flour
  • 2 ½ cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons each: baking powder and baking soda
  • 1 ½ teaspoons salt
  • 4 eggs
  • 1 ½ cups vegetable oil
  • 1 ½ teaspoons vanilla

1. In small bowl, stir together apricots and rum; cover and let stand for 30 minutes, stirring occasionally.

2. Drain rum from apricots and set aside. In bowl combine carrots, nuts and apricots; set aside.

3. In large bowl, stir together flour, sugar, cocoa, baking powder, baking soda and salt. Make a well in centre.

4. In separate bowl, whisk together eggs, oil, vanilla and reserved rum from apricots; pour into well in dry ingredients and stir until just moistened. Stir in carrot mixture until well distributed.

5. Pour batter into greased 13 x 9-inch baking pan and smooth top. Bake in preheated 350 degree F oven for 40 to 50 minutes or until top springs back when lightly touched in centre. Do not overbake. Let cool on rack before removing from pan. Add your favourite frosting.


  • ½ cup soft butter
  • 1 1/3 cups icing sugar
  • 2/3 cup cocoa
  • 1 teaspoon vanilla (or rum for above cake)
  • 1 teaspoon instant coffee powder dissolved in 2 tablespoons hot milk

1. Place butter, icing sugar and cocoa in food processor work bowl; pulse until well mixed

2. Add vanilla and coffee mixture; process until smooth and creamy. Spread on cooled cake.