A Taste of Pennsylvania Cookbook

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PORK DAYHerb Roasted Pork Loinover Mushroom Barley Pilaf topped withApple Cranberry Chutney and Bacon Candypresented by William James Edmondson Jr. CEC, CCASenior Executive Chef, Bloomsburg University2012 PA Pork Producers Taste of Elegance WinnerYields: 32 portionsRoasted Pork LoinPreheat oven to 350˚F.Rub an 8-pound pork loin with oil, saltand black pepper, fresh sage, thyme, andparsley. Roast to an internal temperature of145˚F, about 45 minutes.PilafSauté garlic and onion in oil over mediumhighheat for 5 minutes, or until lightlybrowned. Add mushrooms, leeks, andchicken stock. Next, add barley and butter.Let simmer for 15 minutes.PORK:8 lb. pork loinOilSaltBlack pepperFresh sage, thyme andparsleyPILAF:2 Tbsp. garlic, fine chopped3 lb. onion, small dice3 lb. white Pennsylvaniamushrooms, sliced1 lb. leeks, cut into wholerings2 cups chicken stock3 lb. barley, par-cooked1 Tbsp. whole buttercontinued next pageWINE PAIRING Red Shale Ridge Vidal43
PORK DAYcontinued from previous pageCHUTNEY:2 Tbsp. oil1⁄2 cup red onion, small dice1⁄2 cup green bell pepper,small dice1⁄2 cup red bell pepper, smalldice2 cups dried cranberries1 1 ⁄2 cups apple juice1 lb. light brown sugar1 tbsp. fresh ginger2 whole lemons1⁄2 tbsp. cinnamon1⁄2 tsp. cayenne4 lb. fresh Granny Smithapple, medium dice withskin on1⁄4 cup orange zestBACON CANDY:4 lb. bacon, cooked andcrumbledChutneyIn a medium-sized pot, cook the oil, onion,pepper and cranberries. Add juices, sugar,ginger and seasonings. Simmer for 15minutes, then toss in the apple and orangezest.Bacon CandyCook bacon, then drain. Crumble and setaside.Place the water and sugar in a small potover medium-high heat until the sugarstarts to brown. Add the bacon; remove to asheet pan with paper to cool.DAIRYSPOT.COM HEALTHY TIPA healthy meal includes more fruitsand vegetables and smaller portionsof meat and grains. Fill half your platewith vegetables and fruit (this chutneycounts!). Then, add lean protein likepork, beef, chicken, turkey, beans ortofu. Next, add grains; at least half thetime, make it a whole grain, like barley.And don’t forget to serve milk with your meals!2 cups sugar1 cup water44
Page 2 and 3: 2013 Recipe BookContentsMUSHROOM DA
Page 6 and 7: MUSHROOM DAYMushroom Duxellefor Pas
Page 15 and 16: MUSHROOM DAYSeared Scallopswith Cha
Page 20 and 21: VEGETABLE DAYTony’s Giambotte(Gra
Page 22 and 23: Renee’s Sautéed SaupeVEGETABLE D
Page 24 and 25: VEGETABLE DAYcontinued from previou
Page 26 and 27: VEGETABLE DAYcontinued from previou
Page 30 and 31: WEIS DAYComfort Food Makeoverfeatur
Page 32 and 33: WEIS DAYWild Mushroom and &Gruyere
Page 34 and 35: WEIS DAYKettle StyleJambalayapresen
Page 36 and 37: WEIS DAYTesoroMarinara Sause Saucep
Page 40 and 41: PORK DAYSautéed Medallions of Pork
Page 42 and 43: Roast Stuffed Pork Loinwith Buttern
Page 44 and 45: PORK DAYHerb Seared Pork Tenderloin
Page 48 and 49: PORK DAYDijon-Crusted Porkwith Pan-
Page 50: PORK DAYBabunya’sPork Chop Milane
Page 55 and 56: BEEF & VEAL DAYcontinued from previ
Page 57 and 58: BEEF & VEAL DAYcontinued from previ
Page 62 and 63: APPLE DAYRoasted Loin of Porkwith a
Page 64 and 65: APPLE DAYFried AppleBread Puddingpr
Page 66 and 67: APPLE DAYcontinued from previous pa
Page 72 and 73: Caramelized Brussel Sproutsand Appl
Page 78 and 79: Mozzarella-RicottaFlatbread3-EVERY-
Page 80 and 81: 3-EVERY-DAY OF DAIRY DAYTiramisupre
Page 82: SpecialtyCrops Day
Page 85 and 86: SPECIALTY CROPS DAYFresh Pennsylvan
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Page 91 and 92: SUPPLEMENTAL RECIPEScontinued from
Page 93 and 94: SUPPLEMENTAL RECIPESBaked Apples wi
Page 95 and 96: SUPPLEMENTAL RECIPEScontinued from
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