Out of Helen's kitchen - Pork Dressing

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Published on Saturday, December 16, 2017

Helen Drysdale
Neepawa Banner & Press

This is one of those recipes that is so simple, but so good.

Garlic pork loin
2 small pork loins or 1 large
4 large cloves garlic, cut into 3 pieces each
1 Tbsp. oil
1 Tbsp. LITEHOUSE poultry blend
1/2 tsp. pepper

Preheat oven to 325°. Cut 12 slits randomly around the meat. Insert pieces of the garlic cloves in each slit. Rub the surface of the meat with the oil. Sprinkle on the poultry herbs and pepper. Roast in a heavy pan for 1 1/2-2 hours or until meat thermometer reaches 160°F. You can make gravy with the drippings by adding 3 Tbsp. flour to 2 cups chicken broth. (Stir well so you do not have lumps)Add the flour/broth to the drippings and cook until thickened. Stir all the while it is cooking. Season with salt and pepper to taste.

Pork dressing
1 large onions, sliced
1 stalk celery diced
2 Tbsp. butter or oil
3 cups stale bread, cubed
1 Tbsp. LITEHOUSE poultry herb blend
salt and pepper to taste
1 beaten egg
1 cup chicken broth

Sauté the onions and celery in the butter until tender crisp.  Add the veggies, bread, herbs, salt and pepper and stir. Add the egg to the broth and stir in well. Stir in to the bread mixture and place in buttered casserole. Cover with foil to keep moist. Bake at 325° for 30-40 minutes.