Progressive Swine Technologies partners with 10 local schools to launch ‘Pigs on the Playground’

Columbus, NE – Progressive Swine Technologies (PST) is celebrating pork production in Nebraska with creativity and style as they partner with ten local schools to launch “Pigs on the Playground.” This school and public art project gives students the exclusive opportunity to decorate their own replica pig. The public art project is being held in conjunction with Nebraska Pork Producer’s Celebration of their 50th Anniversary.

Each replica will be personally delivered to the students at a school assembly. Here, the sponsoring teacher and administration will introduce the project while beginning to solicit ideas for their choices in a community project. When all participating schools have completed their project the voting will begin.

PST will upload photographs, along with the complete details of the community or school project the students agreed upon, to www.PSTDanbred.com where real-time voting will occur. The winning school, which through the Summer Vacation receives the most votes, will be presented with a check for $2,500 from PST for their selected project.

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Tenderloin Tuesday: Bacon-Wrapped Pork Medallions with Garlic-Mustard Butter

Recipe Found at Pork Be Inspired
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Times

10 minutes prep, 10 minutes cook
 
Ingredients Icon

Ingredients

1 Pork Tenderloin, 1 to 1 1/4 pound
4 slices bacon, hickory-smoked
Wooden picks
salt and pepper
Garlic-Mustard Butter, *
 
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Cooking Directions

Cut tenderloin in 8 slices (medallions) approximately 1 to 1 1/4-inch wide. Place two slices (medallions) together and wrap bacon slice around both pieces to hold together to make pork “mignons.” Secure with wooden pick. Repeat with remaining pork medallions and bacon. Season both sides with salt and pepper and spray lightly with cooking spray. Broil or grill per directions below.

*Remove wooden pick; serve with Garlic-Mustard Butter.

Makes 4 servings.

Directions for Broiling: Pre-heat broiler to 500º. Broil pork mignons about 4-inches from heat source for 7 to 8 minutes per side or until internal temperature reaches 160º F.

Direction for Pan-broiling: Heat skillet or grill pan over high heat; add pork mignons. Lower heat to medium-high; cook (uncovered) for 6 minutes or until nicely browned. Turn; cook an additional 6 minutes or until internal temperature reached 160º F.

Directions for Grilling: Pre-heat grill to 400º. Place pork mignons directly over high heat. Close grill lid; grill for 6 to 7 minutes per side or until internal temperature reaches 160º F.

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Serving Suggestions

Bacon lends its smoky flavor to tenderloin medallions. Cooking directions for three different methods are included. Top with Garlic-Mustard Butter and serve with baked sweet potatoes and steamed cauliflower.

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Nutrition

 

Random Safety Tip:

If using a microwave to thaw your pork, cook immediately after thawing.

Nebraska family “Digs the Pig”

By the Oswald family, a Nebraska farm family

We’re a Nebraska farm family and proud of it.  More than that, we’re a Nebraska pork producing family and proud of it.  We’ve been raising hogs as long as I can remember and if you ask Dad he’ll say the same thing.  The question is why?  It’s a valid question.  The last 10 years haven’t been real friendly to the swine industry.  Throw in some long hours and tough working conditions and you might even catch us asking the same question.  Call us crazy, call us stubborn, or even call us stupid – we’ve heard it all.  The question remains – why are we pork producers?  It’s pretty simple I guess – We Dig The Pig

We dig the pig because it’s our way of life.  Some of my fondest memories as a child are of trips to Grand Island for the Nebraska Pork Producers convention or the annual 81-91 Pork Producers banquet.  Just mention the phrase “Madison County Fair” and I’ll fill your ear with hours of tales about ribbons, trophies, and carcass contests.  (No embellishment of course…)  Let’s not forget about the kitchen table either.  Breakfast – bacon.  Lunch – a bacon sandwich.  Dinner – more bacon.  The experts say I should have died 30 years ago.  (Please don’t sue me producers of Grumpy Old Men)  In all seriousness, pork is a staple of our diets and Mom does a great job whether it be a Sunday ham or Wednesday roast.  She’s even got us kids cooking on our own.  Whether it’s “Bachelor chops” or baby back ribs we’ve got all dinner needs covered.   

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Tenderloin Tuesday: Continental Baguette

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Times

15 minutes prep, 0 minutes cook
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Ingredients

1 cooked pork tenderloin, thinly sliced *
1 baguette, (long, thin French bread), about 24 inches long
1/2 cup garlic and herb cheese (spreadable)
1/2 cup fruit chutney, OR cranberry sauce
4 large lettuce leaves