Pork Congress 2012 - Iowa Pork Producers Association

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