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Sherrill Rude,
Director of Marketing for the Indiana Pork Producers Association,
shares several recipes of the "Other White Meat"
with Ruth Mills, Director
of WCTV!
Indiana
Pork Producers Association
8902 Vincennes Circle, Suite F
Indianapolis, IN 46268
317-872-7500
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October is
"National Eat Together Month"
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Some
great "Other White Meat" websites:
The
Other White Meat
Pork
4 Kids
National
Pork Producers Council
Pork
Times (A site
designed for food service professionals, but has lots of
recipes!)
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Caribbean
Roast Pork Loin
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1
lb. boneless pork loin roast (trim all visible fat)
1/2 tsp. olive oil
1/2 tsp. ground black pepper
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
Blend oil, pepper, nutmeg and cinnamon in a small bowl.
Rub mixture onto pork; cover completely. Place pork
in a shallow pan; roast in 350 degree oven for 45 minutes
to 1 hour or until internal temperature is 155 degrees F.
Remove pork from oven; let stand 10 minutes before slicing.
Serves 4 |
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| Italian
Cupboard Soup |
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2
boneless top loin pork chops, cubed
1 15-oz. can chopped tomatoes, undrained
2 14 1/2-ox. cans chicken broth
2 TBS dried mined onion
1 15-ox. can cannellini or great Northern beans, drained
8 ox. fresh spinach leaves, torn
In a deep saucepan, brown the pork in a little oil; add
all ingredients except spinach; bring to a boil, lower the
heat and simmer for 15 minutes; stir in torn spinach and
cook for 2 minutes more.
Top with grated Parmesan or Romano cheese. |
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| Pork
Salad with Honey-Balsamic Dressing |
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4
boneless pork chops
2 tsp. vegetable oil
salt and pepper, to taste
2 cloves garlic, minced
1/4 cup honey
3 TBS balsamic vinegar
4 cups torn iceberg, Boston or Bibb lettuce
1 cup sliced fresh strawberries
1/2 cup sliced celery
1/2 cup chopped pecans
Heat skillet over medium-high heat. Season chops;
brush lightly with oil. Cook, turning occasionally
to brown evenly, until chops are just done. Remove;
keep warm. Add remaining oil to pan and quickly sauté
garlic until tender, about 1-2 minutes, stirring constantly.
Stir in honey and vinegar; cook and stir 1 minute or until
heated through. In a large bowl toss together lettuce,
strawberries and celery. Divide lettuce mixture onto
plates and top with dressing. Slice each chop and
fan over salads. Sprinkle with pecans.
Serves 4 |
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| Winter
White Chili |
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1
lb. lean ground pork
1 medium onion, diced
1 tsp. ground cumin
2 tsp. chili powder
1 16-oz. can white beans, drained
1 14-oz. can corn, drained
1 14 1/2-oz. can chicken broth
1 4-oz. can diced green chilies
In a large saucepan, brown pork with onion, stir in cumin
and chili powder; stir well. Stir in remaining ingredients;
bring to a boil, cover and simmer for 15-20 minutes, until
heated through and flavors are blended.
Serves 6 |
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| Peachy
Peanutty Pork |
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6
boneless pork chops (about 1 1/2 lbs.),
trimmed & cut into 1 inch strips
1/4 cup peanut butter
1/4 cup peach jam
1 1/2 cups shredded coconut
3/4 cup graham cracker crumbs
2 tsp. curry powder
1 tsp. ground ginger
1/2 tsp. ground black pepper
Heat oven to 400 degrees. Spray a 15 X 10 X 1 - inch
baking pan with nonstick cooking spray. In a small
saucepan, melt together peanut butter and jam over low heat;
remove from heat. Add pork and toss to coat.
In a large resealable plastic bag, combine coconut,
cracker crumbs, curry powder, ginger and pepper; shake well
to blend. Add pork to bag, a few pieces at a time;
shake to coat. Place pork in prepared pan and bake
8 minutes. Turn and bake 8 minutes more, until coconut
is nicely toasted. Serve pork with hot rice and chutney,
if desired.
Serves 6 |
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