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Grand Bend and area has the most amazing variety of eating establishments to satisfy every appetite.  Are you interested in fine dining, roadhouse, pub or counter service? Pickerel, filet, caesar salads, pancakes, burritos, burgers and fries, onion rings, ice cream are all available. Eat in a great spot across from the Post Office, travel a couple minutes out of town, down in the Harbour area, out on Highway 21 or down Main Street Grand Bend.   You pick your cuisine and enjoy - oh and boy oh boy it is all good!  These restaurants all represent us well, give them a try.  Meal times are busy, you would be well served to call and get a reservation where possible.

 

 

 

 

 

Summary: a cost effective flavor packed dinner to feed the family or impress even the finest of palates.

 

Recipe by James Eddington

Apple- and Walnut-Stuffed Pork Loin

Serves eight.

5 tablespoons butter

2 apple – peeled, cored and chopped

1 small onion, chopped

1 celery stalk, diced

1/2 cup chopped walnuts

1 cup unsweetened applesauce

splash of water ~ white wine works great too ;-)

1/2 cups dry bread crumbs

1 cup of diced bread chunks

1/2 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

small pinch ground ginger

add sun dried cranberries for extra color and flavor.

Preheat oven to 325° F (165° C).

Melt the butter in a medium saucepan over medium heat. Stir in the apple, onion, celery, and walnuts, and cook five minutes, until vegetables are tender. Mix in the applesauce, water, and breadcrumbs. Cook and stir until the breadcrumbs have absorbed the liquid. Season with cinnamon, kosher salt, cloves, nutmeg, and ginger. Tossed with bread chunks and sun dried cranberries... This will be your stuffing.

Unroll the pork roast, and place in a baking dish. If not butchered start at on side of roast cutting and turning roast until pork loin is flat, like a piece of paper then stuff and roll. See diagram below

Spoon the stuffing mixture into the roast, flat and re Roll the roast so that the fatty side is on top, and tie with kitchen twine.. Arrange any excess stuffing around the roast. Roll the roast so that the fatty side is on top, and tie with kitchen twine.

Bake 45 to 50 minutes in the preheated oven, to an internal temperature of 160° F (70° C). Let rest for five minutes, then slice and serve.

 

Enjoy… James Eddington

http://www.eddingtons.ca

 

 

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