Pork On Your Fork: Cajun Pork Pinwheels

 

Recipe Details

Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 6

Cook to 145 F

with 3 minute rest

Ingredients

2 Pork Tenderloins, 1 pound each
1 tablespoon vegetable oil
1 cup red bell pepper, finely chopped
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1 teaspoon dried thyme leaves, crushed
1/4 teaspoon garlic salt
1/2 teaspoon red pepper, ground
1/2 teaspoon paprika
1 tablespoon fennel seed, crushed
1-3 teaspoons lemon pepper seasoning

Cooking Directions

 

Using sharp knife, cut lengthwise slit down center of 1 pork tenderloin almost to, but not through, bottom of tenderloin. Open tenderloin so it lies flat; cover with plastic wrap. Working from the center to edges, lightly pound tenderloin with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove plastic wrap. Repeat with remaining tenderloin.

Heat oven to 325 degrees F. Heat oil in large skillet over medium heat. Add red bell pepper, onion, celery, thyme, garlic salt, red pepper and paprika; cook about 5 minutes or until vegetables are tender; stirring frequently. Spread vegetable mixture evenly over each flattened tenderloin to within 1 inch of edges. Starting with shortest side, roll up; secure edges of each roll with toothpicks or tie each with string. In small bowl combine fennel seed and lemon-pepper; press mixture onto top and sides of each tenderloin roll. Place rolls seam-side down on rack in shallow pan. Roast for about 45 minutes or until meat thermometer registers 160 degrees F. Let rolls stand 5 minutes. Remove toothpicks or string; slice.

Serves 6

Serving Suggestions

Need a creative way to get the family to dinner? Try these tenderloin pinwheels with Three Pepper-Rice Pilaf and Grilled Zucchini.

Nutrition Information

Calories: 197 calories
Protein: 31 grams
Fat: 7 grams
Sodium: 275 milligrams
Cholesterol: 84 milligrams
Saturated Fat: 2 grams
Carbohydrates: 4 grams
Fiber: 1 grams

Recipe from: PorkBeInspired.com

Politicians and Premier Pork

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By: Erin Oswald

When a group of hog producers and supporters gather together, you can be sure of at least three things. There will always be incredible people, engaging conversation, and great food! There are of course other benefits to being a partner with the swine industry, but these three stuck out to me after attending this year’s Ribs and Bibs event.

These incredible people I mentioned aren’t just the hardworking pork producers and their families, but also Nebraska State Senators. Ribs and Bibs provided the opportunity to thank our Senators for their work and devotion to agriculture in the state as well get to know them personally and discuss additional topics with them. As a youth mentor, having the opportunity to speak with a Senator proves to be an incredibly valuable experience. Each senator with whom I had the privilege to converse showed a desire to see agriculture from my perspective and to know about my personal desire to see the industry grow. As a young member of the agricultural society, it is both rewarding and encouraging to have the support of local politicians. And speaking of young members in the agricultural community, this year’s Ribs and Bibs honored and rewarded a number of Nebraska FFA Chapters. Several outstanding youth attended to receive $1000 checks to fund programs and projects within their chapters. I speak for the entire attending audience when I say we are all extremely proud of the FFA chapters across the state that work to promote and grow agricultural education and interest!

Along with the engaging conversation with the Nebraska State Senators and FFA members in attendance, there is also the experience of talking with fellow producers as well as meeting new ones. My family and I had the opportunity to catch up with families we see only a few times a year. The excitement expressed by my parents was wonderful as they hugged and greeted friends and exchanged prospects for the upcoming year.

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And last but not least, whenever pork lovers gather, there will be great food! This year’s Ribs and Bibs event was an exciting eating adventure. There were three separate stations containing a variety of tasty foods including ham and pulled pork sandwiches, barbeque ribs, and scrumptious tenderloin. Each station included side dishes as well, but needless to say, the pork rose above all the other food!

With a full stomach and anticipation for the upcoming year, I look forward to attending Ribs and Bibs in 2014.

Top 5 Things To Look For In 2013

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By: Michelle Semler

It’s hard to imagine but another new year is already upon us. Needless to say 2013 is going to be an interesting year with many challenges that will need to be addressed. The trickle-down effect of the drought is sure to be an issue that leads to an increase in feed prices and an increase in cost of pork for consumers. For this blog I’ve come up with a quick list of five things to look for in 2013 that I feel will affect the pork industry ­­— whether that is the producers, packers, or consumers. Here they are in no specific order:

1) Feed Prices

2) Hog Market Prices

3) Animal Welfare

4) Cost of Pork at Retail for Consumers

5) Communication to Consumer

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Let’s start with communication to consumer. Some people may not view this as an important thing to address within pork production. However, I think it easily finds its way to my list of top 5 things to look for in 2013. As many of us are aware, today’s consumers are several generations away from the farm. They have very little knowledge of how the food they purchase at the grocery store actually makes it to their table. Aside, from the generation gaps, sometimes there is a negative portrayal of animal agriculture. For some consumers, this may be the only image of animal agriculture they have. However, Americans are becoming more interested in how safe and wholesome their food is as well as how humanly animals are treated and cared for. What better time than the present to reach out and grab those individuals and inform them of correct animal agriculture practices? Let’s hope they pass this message onto their friends, family, community members, neighbors and more.

Communication with the consumer leads nicely to another one of my top 5 things to look for in 2013 and that is animal welfare issues. Within the last few years this has become a growing topic, and I expect it to keep growing in to 2013. Most of us are well-aware of this issue, so I won’t focus too much on it.

The next few topics I’m going to combine together: feed prices and hog market prices. I’ll begin by saying that I am certainly not an economic expert; however I’m confident in saying it looks like it is going to be a tough financial year for pork producers. The drought this past growing season is showing us increased feed ingredient cost and in particular core feed ingredients for animal agriculture like corn and soybeans. Needless to say, production cost to finish out a hog to market price is going to be high.

With increased production cost I expect to see an increase cost of pork retail for consumers. The issues I choose to look for in 2013 become a full circle in a way as I end with consumers once more. The increased cost may detour many individuals from purchasing pork and instead scope out cheaper alternatives. One of the main reasons consumers purchase food is based upon price. I myself only shop the sale items at the grocery store and suspect many other consumers will be tightening their spending a lot in 2013 as well.

Other issues worth mentioning to look for in 2013 are antibiotic use in livestock, Porcine Reproductive Respiratory Syndrome (PRRS), ethanol production, etc…Agriculture is always changing and growing and with that comes new issues every so often that have never been dealt with before. However, I am confident with those individuals involved within the pork industry and that we will grow stronger through 2013 and overcome difficulties.

Pork On Your Fork: BLT Dip

Cook to 145 F

with 3 minute rest

Ingredients

1 pound bacon, cooked, drained, crumbled, and divided

2 (8-ounce) packages cream cheese, softened

2 cups shredded mozzarella cheese

2 cups shredded Fontina cheese

1/2 cup sour cream

1/2 cup mayonnaise

1/2 teaspoon Italian seasoning

1 teaspoon garlic powder

2 tablespoons Dijon mustard

salt & pepper to taste

1 1/2 cups chopped seeded tomatoes

1 cup shredded Iceberg lettuce

Toasted bread rounds, crackers, or pita chips

Cooking Directions

Preheat oven to 350°. Spray a 11/2-quart baking dish with nonstick cooking spray. Set aside 1/2 cup crumbled bacon. In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and Dijon mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 1/2 cup crumbled bacon, and Iceberg lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips.

Recipe from: The NEW pork social on porkbeinspired.com

Pork On Your Fork: Barbecue Bacon-Wrapped Shrimp w/ Basil Stuffing

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Prep Time: 25 minutes
Cook Time: 15 minutes

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Ingredients

32 fresh shrimp in shells, OR frozen shrimp

Basil Stuffing:

16 slices bacon, cut in half
32 leaves basil, coarsely chopped
2 teaspoons Parmesan cheese, freshly grated
2 cloves garlic, minced
3/4 – 1 cup bottled barbecue sauce


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Cooking Directions

Thaw shrimp, if frozen. Remove shells from shrimp, leaving tails. Butterfly each shrimp by cutting a slit along its back; remove vein. Rinse shrimp and pat dry with paper towels.

For stuffing, combine basil, Parmesan cheese, and garlic in small bowl. Place stuffing in slits. Leaving tail exposed, wrap each shrimp with half-slice of bacon, tucking in ends.

Heat oven to 400 degrees F. Place shrimp on baking sheet with tails pointing up. Bake until shrimp turn opaque, about 14 minutes. Drain on paper towels.

Dip shrimp into barbecue sauce and place on grill until sauce caramelizes or return to baking sheet and bake until sauce is caramelized, about 3 minutes.

Serves 6 (appetizer).

Recipe courtesy of Chris Lilly at Bib Bob Gibson’s www.bigbobgibson.com


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Serving Suggestions

Company coming? Don’t just throw another shrimp on the barbe’ … fix these succulent shrimp appetizers that Chris Lilly, pitmaster at Big Bob Gibson’s in Birmingham, Alabama, developed and sampled on the Today show.


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Nutrition

Calories: 155 calories
Protein: 12 grams
Fat: 9 grams
Sodium: 601 milligrams
Cholesterol: 72 milligrams
Saturated Fat: 3 grams
Carbohydrates: 5 grams
Fiber: 1 grams

Random Leftover Tip:

Make a salad with leftover pork!

Recipe from: PorkBeInspired.com