Come out to a Pork Party!

This slideshow requires JavaScript.

 Move over, hamburger. Ground pork patties are firing up the summer grilling season, just in time for the Memorial Day holiday. 

The Nebraska and Iowa Pork Producers Association and the Nebraska Soybean Board are excited to roll out the first of many live radio remotes at key retailers in Lincoln, Omaha and Council Bluffs that will help pork lovers celebrate Memorial Day, the Fourth of July and Labor Day.


Join Kat 103 at Bag ‘N Save, 156th and Q, Wednesday, May 25, from 4:00 p.m. until 6:00 p.m. Bag ‘N Save has great specials on pork for all your grilling needs. Pork Be Inspired! Also, this week only, at any Omaha Bag ‘N Save, Kat 103 listeners can qualify to win $50 of Fresh Pork Products for one lucky customer! No purchase is necessary to qualify – just call in or stop by at today’s pork promotion.  The drawing will be Saturday, May 28.

Join KFAB at Hy-Vee, 51st and Center, Friday May 27 from 4:00 p.m. until 6:00 p.m.

 Council Bluffs:

Join KGOR at Hy-Vee Mall of the Bluffs in Council Bluffs Thursday, May 26 from 4:00 p.m. until 6:00 p.m. Hy-Vee has great specials on all things pork!  


Join the 104.1 the Blaze Thursday, May 26, from 4:00 p.m. until 6:00 p.m. at Hy-Vee, 50th and O Street. Animal will be there with the Nebraska pork producers to celebrate their 50th anniversary. Check out Hy-Vee’s one-day sale with $1.99 pound pork loin back ribs. 

Join Froggy 98 at Leon’s Grocery, just south of 31st and South Street, for in-store specials on pork roast, tenderloins, pork chops and don’t forget about the free stuff! Leon’s Grocery is grilling pork samples while the Nebraska pork producers give out t-shirts, pork spices, pig-shaped jar openers, coupons and more!

92.9 the Eagle is proud to promote Nebraska Pork as the preferred grilling option! Partnering with the Nebraska Pork Producers Association on Friday, May 27, the Eagle will qualify listeners for a chance to win the grand prize of a new gas grill (up to a $300 value) provided by Budweiser, and a prize pack featuring $100 Nebraska pork gift certificates provided by Nebraska pork producers and Farmland Foods and a $100 Super Saver/Russ’s Market gift certificate. 

There are two ways to qualify. You can sign up during the Rockin’ Road Show at Super Saver, May 27, from 4:30 to 6:00 p.m. Or you can click here to sign up on-line. Three names from the website and three from the road show will go into a grand prize drawing a little after 6:00 p.m. on the 27th. The Eagle will also do grill giveaways the weekend before July 4th and Labor Day. The actual grill may look different from the one pictured.

Live Radio Remote and Pork Promotion Schedule:

Wednesday, May 25:

  • Kat 103, Bag ‘N Save, 156th and Q, 4-6pm

 Thursday, May 26:

  • 104.1 the Blaze, Hy-Vee, 50th and O, 4-6pm
  • Froggy 98, Leon’s Grocery, 31st and South, 4-6pm
  • KGOR, Hy-Vee Mall of the Bluffs, 4-6pm

 Friday, May 27

  • KFAB, Hy-Vee, 51st and Center, 4-6pm
  • 92.9 the Ealge, Super Saver, 27th and Pine Lake, 4:30-6pm 

Hope to see many Nebraskans among the Nebraska pork producers who can share their story on how they care for their pigs, how the association’s celebrating its 50th anniversary, the new pork campaign and the industry’s exciting new temperature change! 

Not only are exciting things happening in the pork industry, but it can also help Nebraskans watch their waistlines this holiday season. Compared with pork from the 1950s, today’s pork has slimmed down considerably, with 75 percent less fat. In fact, a study released in 2006 by the USDA reveals six common cuts of fresh pork are leaner today than they were 15 years ago – on average about 16 percent lower in total fat and 27 percent lower in saturated fat. The leaner pork is the result of new technology in hog production and superior genetics.

Check out Pork. Be Inspired to see the new USDA guidelines and inspiring recipes for pork lovers of all ages.

Tenderloin Tuesday – Great news for pork lovers: The puck stops here!

cuban pork tenderloinFor juicy, tender and flavorful pork, it might be time to toss out Grandma’s advice. According to the new U.S. Department of Agriculture (USDA) guidelines, pork chops, roasts and tenderloins can be safely cooked to medium rare at a final internal cooked temperature of 145 degrees Fahrenheit as measured by a food thermometer, followed by a three-minute rest time.

The new cooking temperature will produce pork that’s succulent and tender—not an over-cooked hockey puck – and will likely yield a finished product that is pinker in color than most of you are accustomed to. 

Restaurants have been following this standard for nearly 10 years. The new temperature recommendation reflects advances in both food safety and nutritional content for today’s pork, which is much leaner than Grandma’s, and even Mom’s, pork. On average, the most common cuts of pork have 27 percent less saturated fat than the same cuts 20 years ago.

Both the USDA and the National Pork Board recommend using a digital cooking thermometer to ensure an accurate final temperature. Ground pork, like all ground meat, should be cooked to 160 degrees Fahrenheit. Pre-cooked ham can be reheated to 140 degrees Fahrenheit, or enjoyed cold on sandwiches.

In addition to the new lower cooking temperature recommendation for pork, the USDA food preparation guidelines advise the following:

• Clean: Wash hands and surfaces often
• Separate: Don’t cross-contaminate
• Cook: To proper cooking temperatures
• Chill: Refrigerate promptly

For the newly updated cooking times and temperature chart click here.

Check out this yummy Tenderloin Tuesday Recipe and remember to cook it to 145 degrees!

Farm girl teaches urban students about ‘Life on the Farm’

By Ann Oswald, 2011 Pork Mentor

The students were filing in with their teachers and looking for a place to sit. The building was humming with noise. There were voices of many excited students, the mooing of a cow and baaing from a sheep. We as exhibitors were visiting and getting ready for our presentations. Life on the Farm, a day of exploration.

Presenting about the swine industry to hundreds of elementary students with my mom made for an enjoyable day. We were able to share a great deal of information with the students which included the life cycle of a hog, where they live, what they eat, how they are used for meat and other products, as well as some interesting facts.

Continue reading

Tenderloin Tuesday: Cuban Pork Tenderloin

Cuban Pork Tenderloin

Recipe from

Times:Recipe Detail

5 minutes prep, 20 minutes cook


1 1/2 pounds pork tenderloin, trimmed
1/4 cup orange juice, fresh
1/4 cup grapefruit juice, fresh
2 tablespoons cilantro, chopped
1 teaspoon dried oregano
2 cloves garlic, finely chopped
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes

Cooking Directions:

Using thin knife, trim silver skin from tenderloin. Mix orange juice, grapefruit juice, cilantro, cumin, oregano, garlic, salt, and hot pepper in gallon-sized zip-top plastic bag. Add pork, close, and refrigerate for at least 30 minutes and up to 4 hours. Meanwhile, make Rice and Black Bean Salad.

Continue reading

Pork Fires Up the Flavor with Char-Broil

Char-BroilPork is a grill’s best friend, and this juicy little secret is getting out as the Char-Broil® Infrared Tour kicks off its 2011 tour.

“Pork and Char-Broil are the perfect partners during grilling season, and the pork samples we give out while on tour are always a hit with consumers,” says Courtney Warren, a spokesperson for Char-Broil’s Mobile Marketing Tour.

During the 33-week long tour, which runs from April 11 to November 27, the Char-Broil Infrared Tour will be stopping at cities throughout the South, Midwest and Northeast. The tour also reaches millions of consumers at large-scale festivals across the United States, including barbecue events, NASCAR races, state fairs, and collegiate and professional sporting events.
“We focus on the juicy results that you can get from grilling pork on our Infrared grills, and we showcase the number of ways that pork can be prepared,” says Warren, who notes that the Char-Broil crew samples pork loins and boneless chops during the tour. They also encourage consumers to visit the Pork Checkoff’s site to find plenty of delicious pork recipes, along with great grilling tips.

“With Pork’s new brand campaign, we will certainly be messaging the new Pork® Be inspired identity,” Warren adds.

Grilling Time for Tenderloin Tuesday: Grilled Pork Tenderloin with Balsamic Vinegar

Recipe from


10 minutes prep, 25 minutes cook


2 Pork Tenderloins
1/4 cup olive oil
1 cup balsamic vinegar
3 tablespoons fresh rosemary, OR sage OR thyme
1 teaspoon garlic, chopped
salt and pepper, to taste

Pork producers support a sustainable future

National Pork Board Press Release

For America’s pork producers, focusing on the principles of Earth Day is not a one day remembrance. It is a daily part of how they manage their farms. Yet, even with a long history of being good stewards of the environment, producers continue to seek ways to improve the WE CARE ethical principles that benefit their animals, their neighbors, their local community and consumers worldwide.

“To us, sustainability is the ability to endure,” said Randy Spronk, a farrow-to-finish pork producer from Edgerton, Minn., who serves on the National Pork Board’s Environmental Committee. “That’s why pork producers support the development of swine operations of all types and sizes that safeguard animal health and welfare, improve the food safety of pork and are environmentally, socially and economically sustainable.”

Pork production contributes only one-third of one percent (0.33%) of total U.S. greenhouse gas emissions, according to U.S. Environmental Protection Agency. In addition, every pound of pork produced in the United States today has a smaller carbon footprint than it used to have 20 years ago, due to improved production methods employed by producers over the years.  Things such as:

  • Improved feeding programs that carefully match swine diets to the nutrition needs of the  pigs’ based on their sex, age and stage of growth ensures the pig’s health and welfare without overfeeding nutrients that end up in the manure.
  • Using manure as a natural fertilizing agent to replace or offset the use of commercial fertilizers that are made from petroleum products. This not only helps reduce the energy use associated with making the commercial fertilizers, but also helps build the carbon content and moisture-holding capacity of soils.
  • Improved manure management and application practices, such as following carefully developed manure management plans that match the manure nutrient applied to the nutrient needs of the crops to be grown. Also, injection or incorporation of the manure nutrients at the time of application, not only ensures getting the full fertilizer value of the manure, but guards against runoff that could impact water quality.
  • Controlling odor. Windbreaks are an important feature of many swine farms, because the trees help filter the air and reduce the potential transfer of odor from the farm.

Continue reading