- Acadian Meat Pie
- Beef Stew with Red Wine and Roasted Root Vegetables
- Cows Creamery Grilled Cheese and Smoked Bacon Sandwich
- Grilled Flank Steak Salad with Shallots and Tomatoes
- Honey Roast Turkey with Gravy - Chef Michael Smith
- Lemon Chicken with Ginger
- Meat Loaf
- Orange Glazed PEI Pork Tenderloin
- PEI Pork Cashew Stir-Fry
- Roast Turkey with Potato Dressing
- Sweet 'N' Sour Spareribs
- The Pearl Black Garlic Braised Beef
- Whole Grain Stuffing - Chef Michael Smith
- Creamy Potato Mappas (PEI Potato in coconut milk and gentle spices, Kerala style)
- PEI Turkey Meatballs with Spiced Apple Chutney
- Slow Cooker Salsa Chicken
Orange Glazed PEI Pork Tenderloin
2 PEI pork tenderloins (1½ lb)
1 cup orange juice
½ cup white wine or chicken stock
¼ cup soy sauce
1 clove garlic, crushed
1 tbsp butter
2 tsp orange marmalade
2 tbsp honey
Trim tenderloin of any loose bits. Place in a plastic bag, set in a bowl. Blend together orange juice, wine, soy sauce and garlic. Pour into bag and close. Marinate in refrigerator for 8 to 24 hours. Remove pork from marinade. Put marinade in a pot and bring to a boil. Add last three ingredients and stir constantly until thickened. Roast tenderloins on barbecue over indirect heat for about 25 to 30 minutes to an internal temperature of 160ºF, basting often with glaze. Slice to serve. Note: tenderloin may be roasted in a shallow pan in a 375ºF oven for 30 to 35 minutes. Makes 6 servings.