Pork Congress 2012 - Iowa Pork Producers Association

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Coalition to Support Iowa’s Farmers News and Notes From your side of the fence: Combination farms By Kent Mowrer, CSIF field specialist Combination livestock farms can be challenging if a farmer is considering expanding. The most common example of a combination farm is cattle and hogs on the same farm site. Under state law, for the purpose of new construction permitting, all animal units in the same production practice need to be counted together. What this means is if you have a 2,400-head confinement hog barn and are considering building a 600-head cattle confinement barn, you will need to count the animal units from both confinements together. Animal units determine which separation distances and permitting requirements need to be met for the proposed cattle confinement. In this case, the combined animal units are 1,560 animal units (2,400-head of hogs is 960 animal units and 600-head of cattle is 600 animal units). The proposed cattle confinement would need to meet the separation distances and permitting requirements for a confinement feeding operation between 1,000 and less than 3,000 animal units. If a farmer needs assistance in better understanding DNR regulations and how these regulations apply to their individual farm, they can request a free farm visit by contacting the Coalition at (800) 932-2436 or visiting supportfarmers.com. Alliant Energy invests in Iowa agriculture Alliant Energy, a Midwest energy company that provides electric and natural gas services to communities throughout Iowa, Wisconsin and Minnesota, recently affirmed its support of Iowa agriculture through an investment in CSIF. Their financial commitment will assist CSIF in its efforts to provide direct assistance to livestock and poultry farmers as they grow their farms successfully and responsibly. The Alliant Energy investment will be used to support the increasingly popular Green Farmstead Partner program, which offers timely and cost-effective assistance to farmers wanting to plant trees and shrubs around their livestock and poultry buildings. “Alliant Energy’s Ag program is dedicated to promoting energy efficiency and environmental stewardship with our agriculture customers,” says Dave Warrington, agricultural representative for Alliant Energy. “Alliant Energy’s sponsorship of the Green Farmstead Partner program is an excellent way to enhance our efforts to help support livestock production in the state of Iowa.” 60 MARCH March 2012
Delicious pork recipes for Easter Basic Boneless Ham 5-6 pounds fully-cooked boneless ham Place ham in shallow pan and heat in a 350 degree F. oven, uncovered, for 1 1/4 to 1 1/2 hours or until an inserted meat thermometer reads 140 degrees F. (about 18-20 minutes per pound.) Serves 12. If desired, glaze your ham with a mixture of 1/2 cup honey and one 6-ounce can thawed orange juice concentrate during the last 15 minutes of reheating. Harvest Pork Roast with Vegetables 3 pounds pork loin roast 1 0.7-oz package dry italian salad dressing mix 1 1/2 teaspoons ground cumin 1 1/2 teaspoons dried oregano leaves 8 cups fall vegetables, (potatoes, carrots, sweet potatoes, parsnips, onions, bell peppers) cut into 1 to 1 1/2-inch chunks Nutrition Facts Calories: 343 calories Protein: 46 grams Fat: 16 grams Sodium: 2879 milligrams Cholesterol: 119 milligrams Saturated Fat: 5 grams Carbohydrates: 1 grams Fiber: 0 grams Nutrition Facts Calories: 182 calories Protein: 12 grams Fat: 4 grams Sodium: 65 milligrams Cholesterol: 30 milligrams Saturated Fat: 0 grams Carbohydrates: 27 grams Heat oven to 350º F. Place pork in shallow roasting pan. Blend Italian salad dressing mix, cumin and oregano in small bowl. Sprinkle half of seasoning mixture over pork; cook uncovered for 1 hour or until internal temperature on a thermometer reads 145º F. Remove roast from oven; let rest about 10 minutes. While pork is cooking, coat a separate baking dish with vegetable cooking spray and add vegetables. Sprinkle remaining seasoning over vegetables. Cover and roast in oven for 30 minutes. Remove cover, stir and continue roasting 15 to 30 minutes until vegetables are tender. Slice roast and serve with vegetables. Serves 6 to 8. Italian-stuffed Pork Tenderloin 2 Pork Tenderloins, about 1 pound each 2 tablespoons butter 1 8-oz carton fresh mushrooms, chopped 1/2 cup green onions, sliced 1 6-oz package long-grain and wild rice mix, cooked according to package directions and cooled 1 cup pecans, chopped 2 tablespoons fresh parsley, chopped 2 teaspoons dried Italian seasoning 1/2 teaspoon salt 1 10-oz container Alfredo sauce, refrigerated 3 tablespoons Chardonnay, OR other dry white wine Nutrition Facts Calories: 579 calories Protein: 39 grams Fat: 31 grams Sodium: 1141 milligrams Cholesterol: 117 milligrams Saturated Fat: 10 grams Carbohydrates: 34 grams Fiber: 3 grams Heat oven to 425 degrees F. Cut lengthwise slit in each pork tenderloin, cutting to but not through the other side. Set pork aside. Melt butter in large saucepan over medium heat. Add mushrooms and green onions; cook until tender. Remove from heat. Stir in cooked long grain and wild rice mix, pecans and parsley. Set aside 3/4 cup of the rice mixture. Spoon remaining rice mixture into 1 1/2-quart casserole; cover and set aside. Divide 3/4 cup rice mixture between slits in pork tenderloins, spreading evenly in slits. Close slits; secure with toothpicks. Stir together Italian seasoning and salt in small bowl. Sprinkle evenly over top of pork tenderloins. Place pork tenderloins on rack in shallow roasting pan. Roast tenderloins, uncovered, for 25-27 minutes until internal temperature is 145 degrees Fahrenheit, followed by a 5-minute rest time. Bake casserole of rice mixture alongside tenderloins. Meanwhile, for sauce, combine Alfredo sauce and Chardonnay in medium saucepan. Cook and stir over low heat until bubbly. To serve, spoon rice mixture onto serving platter. Remove toothpicks from tenderloins. Cut pork tenderloins into 1-inch-thick pieces; arrange on rice mixture on platter. Serve sauce with pork and rice mixture. Serves 6 to 8. March 2012 61
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March Highlights The 2012 Iowa Pork
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Directors Joe Rotta District 1 Merr
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