Tenderloin Tuesday: Honey Pork Tenderloin Kabobs

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Times

Prep Time: 15 minutes
Cook Time: 15 minutes

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Ingredients

1/2 cup bourbon, * OR 2 tablespoons cider vinegar
1/2 cup honey
1/2 cup mustard
1 teaspoon dried tarragon
3-4 sweet potatoes, cut into 24 one-inch cubes
1 1/2 pounds pork tenderloin, cut into 24 one-inch cubes
4 medium ripe peaches, unpeeled, pitted and quartered
4 green peppers, each cut into 8 two-inch pieces
8 yellow onion, each cut into 4 two-inch pieces
olive oil, for grilling

Cooking Directions Icon

Cooking Directions

New USDA Guidelines
Mix first four ingredients in a bowl; stir well and set glaze aside. Steam or boil sweet potatoes until crisp-tender. Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, 4 green pepper pieces and 4 onion pieces alternately onto each of eight 10-inch skewers. Brush kabobs with honey glaze mixture. Lightly oil grill. Grill over medium-hot coals 5 minutes on each side or until thoroughly heated, basting occasionally with glaze.

Serves 4

* Bourbon is optional, can substitute 2 tablespoons cider vinegar


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Serving Suggestions

Give your grill a new thrill with these spiked kabobs. Serve with favorite potato salad, grilled corn on the cob and cold melon for dessert.


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Nutrition

Calories: 640 calories
Protein: 42 grams
Fat: 12 grams
Sodium: 290 milligrams
Cholesterol: 110 milligrams
Saturated Fat: 3 grams
Carbohydrates: 77 grams
 
Random Cooking Tip:
For marinated pork chops, put pork in a self-sealing bag with marinade in the refrigerator first thing in the morning. By suppertime, pork chops can be removed from marinade -dispose of used marinade- and ready to grill.

10th Annual Nebraska Pork Industry Pork Chop Scramble

The Nebraska Pork Producers Association is getting ready to hit the links for the 10th Annual Nebraska Pork Industry Pork Chop Scramble. It will be hosted at the Elks Country Club on Friday, July 8th, beginning with a shot gun start at 11:00 a.m. We’re excited to share the day in Columbus with allied members, producers and friends of the pork industry! We want to give a special thank you to the sponsors of this event for helping raise money for scholarships.

Worth the Road Trip… Chez Bubba Restaurant

 

Worth a Road Trip… Chez Bubba (Kinda Classy, Mostly Bubba)

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 Ya just gotta love a career where a fair share of your charge is a never-ending search for restaurants, young or old, that feature fantastic pork! Then, suddenly the road turns rocky when you are forced (against your foodie soul), to pop-in for a visit and sample their wares. I mean, isn’t it vitally important that NPPA’s staff is confident that an establishment’s pork products are all they claim to be? It’s a tuff’ job, but hey, somebody’s GOT to do it…

 

Enter Chez Bubba, Goehner, Neb. A gem of a find recommended by both our own Terry O’Neel and Beth Haas of the Nebraska Restaurant Association. Chez Bubba opened their doors in mid-January of this year and is located at 1234 May Street on Main Street in downtown Goehner. Chez Bubba is owned and operated by two adventurous and hard-working young couples, Brennan and Patty Lavelle and Matt and Julie Howe.

 

Inviting atmosphere and terrific food are the keys to any successful restaurant venture and the Lavelle’s and Howe’s have nailed both elements spot on! The former service station has undergone a complete transformation and boasts handsome stained concrete floors, unique woodwork, an inviting bar and original tin ceilings that culminate in an overall atmosphere that is both cozy and fun. But enough about that, let’s talk about the p.i.g.!

 

 Chez Bubba has pork. Lots of it. Delicious pork. The star in their crown is the Premium Pig Sandwich- a boneless pork loin smoked perfectly pink, sliced thick and served on a bun with BBQ sauce. They also offer a grilled boneless pork loin chop on Thursdays, St. Louis style spareribs, a Carolina rib chop sandwich and rib tips. I had the pleasure of sampling the Premium Pig and I can only assume their other pork items are equally as impressive. Be sure to scour their Facebook page and web site (www.chezbubbacafe.com) for more menu items, photos and information.

 

Bottom line? Two thumbs up and kudos to Bubba! It’s worth a road trip…

Tenderloin Tuesday: Hawaiian Cobb Salad

By PorkBeInspired.Com

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Times

Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients Icon

Ingredients

1 pound pre-marinated pork tenderloin, teriyaki recommended
1 10-oz bag European salad mix
2 cups fresh pineapple and mango, cubed
1/2 cup toasted macadamia nuts, chopped
1/3 cup prepared raspberry walnut vinaigrette

Cooking Directions Icon

Cooking Directions

New USDA Guidelines
Grill pre-marinated pork tenderloin over medium-high heat for 20 minutes, turning once, until internal temperature reaches 145 degrees F. Allow pork to set for 5 minutes, then slice into long thin strips. Place salad greens on 4 dinner plates. Top with pork slices, pineapple, mangos and macadamia nuts. Drizzle with vinaigrette.

Makes 4 servings.

*Note: This is a great recipe for leftover grilled pork.


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Serving Suggestions

Quick and simple recipes will get you out of the kitchen and bring the family to the table. This festive third place winning Hawaiian Cobb Salad by Linda Rohr of Westport, Connecticut has big, bold flavor with little fuss.


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Nutrition

Calories: 428 calories
Protein: 36 grams
Fat: 24 grams
Sodium: 171 milligrams
Cholesterol: 106 milligrams
Saturated Fat: 5 grams
Carbohydrates: 18 grams
Fiber: 4 grams

Random Safety Tip:
If using a microwave to thaw your pork, cook immediately after thawing.

 
 

Tenderloin Tuesday recipe perfect for a heat wave

Watermelon Pork Tacos
 
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Times

Prep Time: 15 minutes
Cook Time: 10 minutes
Marinating Time: 30 minutes

Ingredients Icon

Ingredients

1 1-pound pork tenderlion, cut into 1-inch thick slices
1 tablespoon onion powder
1 teaspoon red chile flakes
2 tablespoons fresh ginger, chopped
1 tablespoon Serrano chile pepper, seeded, minced
2 tablespoons garlic, minced
3 tablespoons soy sauce
2 tablespoons oyster sauce
1/2 teaspoon sesame oil
Pepper

Vinaigrette:

2 tablespoons rice vinegar
1/4 cup olive oil
1 1/2 tablespoons soy sauce
1/4 teaspoon sesame oil

Salsa:

1 cup watermelon, cut in 1/4-inch cubes
1 cup cucumber, seeded, cut into 1/4-inch cubes
1 Hass avocado, pitted, peeled, and cut into 1/4-inch cubes

Lettuce “Shells”:

1 head romaine lettuce


Cooking Directions Icon

Cooking Directions

New USDA Guidelines
To make pork, combine all ingredients in a re-sealable 1-gallon plastic bag and marinate for 30 minutes.

While pork is marinating, whisk together all ingredients for vinaigrette in a small bowl. In a medium bowl, combine all ingredients for the salsa. Very gently fold in the vinaigrette. Chill.

Trim off the soft dark green end of the romaine lettuce head. Cut off the root end and separate the leaves to create 4-inch long lettuce “shells.” Rinse, dry and chill the leaves.

Preheat grill to medium. Discard marinade and grill pork for 3 minutes on each side. Remove from the heat, let rest 3 minutes and roughly chop into 1/2-inch pieces.

To serve, fill the lettuce shells with pork, top with the salsa and devour!

Yield: 6 main course servings or 12 appetizer servings

Recipe from Guy Fieri’s NEW cookbook, Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It


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Serving Suggestions

“It doesn’t get much more tender than the pork tenderloin. And whoa, does it ever host the flavor party. This is one mean, lean, healthy lettuce taco machine.”
Recipe from Guy Fieri’s NEW cookbook, Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It

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Random Tip:
Don’t overcook your pork!