I love pork. We all do! We eat it at least three nights each week. Ribs are a favorite, but my husband and kids also have a thing for fried pork chops with applesauce. When I was asked to inspire others in a "Good and Good For You Challenge" I thought it was the perfect opportunity to share some recipes! The National Pork Board is working with Publix to promote a “Good and Good for You Challenge” to eat healthy with pork in the New Year. As part of that promotion, Publix is featuring a different cut of pork on sale in their stores each week. Over the next four weeks, I'll spread the word about the weekly deals and healthy eating plan. Maybe you'll give them a try too! Our local Publix is great. It's clean and the staff (especially the meat dept. staff) is always helpful!
This week, the special is Pork Tenderloin! I love pork tenderloin and I just found out that the National Pork Board has a new recommendation for cooking. Ground Pork should be cooked to 160 degrees, but medium rare is the new standard for other cuts. Simply cook to 145 degrees and allow the meat to rest for three minutes. Afterwards, your pork should be juicy! I'll admit, I am a little nervous, having grown up with the thoughts that pork is better over cooked than undercooked. We'll see what happens, but I'm excited to try it medium rare when I cook my pork tonight!
.Tonight I'll try:
Boneless Pork Loin Roast with Herbed Pepper Rub
Prep Time: 5 minutes
Cook Time: 1 hour
1-3 pound boneless pork loin roast
Herbed Pepper Rub:
2 tablespoons black pepper, cracked
2 tablespoons Parmesan cheese, grated
2 teaspoons dried basil
2 teaspoons dried rosemary
2 teaspoons dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt
Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in a 350 degrees F. oven for 1 hour (20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing to serve.
Serves 6-8, with leftovers.Nutritional values for 12 servings.
But some of my favorite recipes follow!
Cajun Roasted Pork Loin By: Patti
Yield 8 servings
2 tablespoons butter
1/2 teaspoon cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon ground mustard
2 cloves garlic, minced
1 (4 pound) pork loin roast
salt and pepper to taste
1 tablespoon olive oil
2 carrot, cut into 1/2 inch pieces
1 red bell pepper, cut into 1/2 inch pieces
1 stalk celery, cut into 1/2 inch pieces
1 large onion, cut into 1/2-inch pieces
3 tablespoons all-purpose flour
1/2 cup chicken broth
1.Preheat oven to 300 degrees F (150 degrees C).
2.Melt the butter in a small skillet over medium heat. Stir in the cayenne, oregano, pepper, thyme, mustard, and garlic. Cook for 1 minute. Use a paring knife to make several small incisions in the fat side of the meat. Stuff the slits with the spice mix, and rub the remaining mix over the surface of the meat. Sprinkle the roast with salt and pepper.
3.Heat the olive oil in a roasting pan over medium heat. Put the roast in the pan, and surround with the carrots, red pepper, celery, and onion. Lightly salt and pepper the vegetables. Place roasting pan in preheated oven, and cook for 1 hour and 45 minutes. Increase the oven temperature to 425 degrees F, and cook for an additional 15 minutes to brown the meat. Remove roast from pan, and let stand 10 minutes before slicing.
4.Place the roasting pan, with the pan juices, over medium heat. Whisk the flour into the hot drippings, and cook for 3 minutes. Pour in the chicken stock and cook, whisking occasionally, for 6 minutes. Strain sauce, and serve with the sliced pork roast.
And I cook this in the smoker and finish on the grill!
Smoked Pork Tenderloin
1 boneless pork tenderloin
salt and pepper to taste
8 slices bacon
2 tsp garlic powder
1 tablespoon chopped fresh rosemary
1.Preheat smoker to 275 degrees F
2.Season pork loin with salt, pepper, garlic powder, and rub with rosemary. Wrap the bacon slices around the pork loin and secure with toothpicks. Place tenderloin on smoker rack and smoke (with hickory, pecan, or oak chips) until roast reaches 145 degrees. Finish off (5-10 minutes each side) on hot charcoal grill! It adds a nice flavor! Allow to rest before slicing!
I hope you will be inspired to try these recipes and more! Download recipes here and get inspired by pork on Facebook! Follow the “Good and Good for You Challenge”, follow @allaboutpork on twitter and look out for the #PublixforPork hashtag! Be sure to visit your local Publix right now to find Pork Tenderloin for just $4.99/lb (valid: 1/26-2/1).
Disclosure: I was asked to be a part of this special campaign through The Motherhood and Publix. I received gift cards (and other goodies!) to purchase my ingredients. I was also compensated for my time and efforts to share my experience.