Pork Congress 2012 - Iowa Pork Producers Association
Pork Congress 2012 - Iowa Pork Producers Association
Pork Congress 2012 - Iowa Pork Producers Association
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
Delicious pork recipes<br />
for Easter<br />
Basic Boneless<br />
Ham<br />
5-6 pounds fully-cooked boneless<br />
ham<br />
Place ham in shallow pan and heat<br />
in a 350 degree F. oven, uncovered,<br />
for 1 1/4 to 1 1/2 hours or until<br />
an inserted meat thermometer<br />
reads 140 degrees F. (about 18-20<br />
minutes per pound.) Serves 12.<br />
If desired, glaze your ham with a<br />
mixture of 1/2 cup honey and one<br />
6-ounce can thawed orange juice<br />
concentrate during the last 15 minutes of reheating.<br />
Harvest <strong>Pork</strong><br />
Roast with<br />
Vegetables<br />
3 pounds pork loin roast<br />
1 0.7-oz package dry italian salad<br />
dressing mix<br />
1 1/2 teaspoons ground cumin<br />
1 1/2 teaspoons dried oregano<br />
leaves<br />
8 cups fall vegetables, (potatoes,<br />
carrots, sweet potatoes, parsnips,<br />
onions, bell peppers) cut into 1 to 1<br />
1/2-inch chunks<br />
Nutrition Facts<br />
Calories: 343 calories<br />
Protein: 46 grams<br />
Fat: 16 grams<br />
Sodium: 2879 milligrams<br />
Cholesterol: 119 milligrams<br />
Saturated Fat: 5 grams<br />
Carbohydrates: 1 grams<br />
Fiber: 0 grams<br />
Nutrition Facts<br />
Calories: 182 calories<br />
Protein: 12 grams<br />
Fat: 4 grams<br />
Sodium: 65 milligrams<br />
Cholesterol: 30 milligrams<br />
Saturated Fat: 0 grams<br />
Carbohydrates: 27 grams<br />
Heat oven to 350º F. Place pork in shallow roasting pan.<br />
Blend Italian salad dressing mix, cumin and oregano in<br />
small bowl. Sprinkle half of seasoning mixture over pork;<br />
cook uncovered for 1 hour or until internal temperature<br />
on a thermometer reads 145º F. Remove roast from oven;<br />
let rest about 10 minutes. While pork is cooking, coat<br />
a separate baking dish with vegetable cooking spray<br />
and add vegetables. Sprinkle remaining seasoning over<br />
vegetables. Cover and roast in oven for 30 minutes.<br />
Remove cover, stir and continue roasting 15 to 30 minutes<br />
until vegetables are tender. Slice roast and serve with<br />
vegetables. Serves 6 to 8.<br />
Italian-stuffed <strong>Pork</strong><br />
Tenderloin<br />
2 <strong>Pork</strong> Tenderloins, about 1 pound<br />
each<br />
2 tablespoons butter<br />
1 8-oz carton fresh mushrooms,<br />
chopped<br />
1/2 cup green onions, sliced<br />
1 6-oz package long-grain and<br />
wild rice mix, cooked according to<br />
package directions and cooled<br />
1 cup pecans, chopped<br />
2 tablespoons fresh parsley,<br />
chopped<br />
2 teaspoons dried Italian seasoning<br />
1/2 teaspoon salt<br />
1 10-oz container Alfredo sauce, refrigerated<br />
3 tablespoons Chardonnay, OR other dry white wine<br />
Nutrition Facts<br />
Calories: 579 calories<br />
Protein: 39 grams<br />
Fat: 31 grams<br />
Sodium: 1141 milligrams<br />
Cholesterol: 117 milligrams<br />
Saturated Fat: 10 grams<br />
Carbohydrates: 34 grams<br />
Fiber: 3 grams<br />
Heat oven to 425 degrees F. Cut lengthwise slit in each<br />
pork tenderloin, cutting to but not through the other<br />
side. Set pork aside. Melt butter in large saucepan over<br />
medium heat. Add mushrooms and green onions; cook<br />
until tender. Remove from heat. Stir in cooked long grain<br />
and wild rice mix, pecans and parsley. Set aside 3/4 cup<br />
of the rice mixture. Spoon remaining rice mixture into 1<br />
1/2-quart casserole; cover and set aside. Divide 3/4 cup<br />
rice mixture between slits in pork tenderloins, spreading<br />
evenly in slits. Close slits; secure with toothpicks.<br />
Stir together Italian seasoning and salt in small bowl.<br />
Sprinkle evenly over top of pork tenderloins. Place<br />
pork tenderloins on rack in shallow roasting pan. Roast<br />
tenderloins, uncovered, for 25-27 minutes until internal<br />
temperature is 145 degrees Fahrenheit, followed by<br />
a 5-minute rest time. Bake casserole of rice mixture<br />
alongside tenderloins. Meanwhile, for sauce, combine<br />
Alfredo sauce and Chardonnay in medium saucepan.<br />
Cook and stir over low heat until bubbly. To serve, spoon<br />
rice mixture onto serving platter. Remove toothpicks from<br />
tenderloins. Cut pork tenderloins into<br />
1-inch-thick pieces; arrange on rice<br />
mixture on platter. Serve sauce with<br />
pork and rice mixture. Serves 6 to 8.<br />
March <strong>2012</strong><br />
61