Name: Sauteed Bacon with Spinach
Prep time: 5 min
Cook time: 10 min
Yield: 4 servings
Ingredients: 4 slices Indiana Kitchen bacon; 1 tbsp olive oil; 1 small onion (chopped); 2 cloves garlic (minced); 16 oz spinach (chopped); salt and pepper (to taste)

Sauteed Bacon with Spinach

January 25, 2023/in Appetizers, Bacon, Dinner, Sides w/ Bacon garlic, Indiana Kitchen bacon, olive oil, onion, salt and pepper, spinach Side Dish 0 stars/by idc

Sauteed Bacon with Spinach

CourseSide Dish

Servings	Prep Time
4 servings	5 minutes

Cook Time

10 minutes

Servings	Prep Time
4 servings	5 minutes

Cook Time

10 minutes

Sauteed Bacon with Spinach

CourseSide Dish

Servings	Prep Time
4 servings	5 minutes

Cook Time

10 minutes

Servings	Prep Time
4 servings	5 minutes

Cook Time

10 minutes

Ingredients

4 slices Indiana Kitchen bacon
1 tbsp olive oil
1 small onion chopped
2 cloves garlic minced
16 oz spinach chopped
salt and pepper to taste

Servings: servings

Instructions

Cook bacon, chop and set aside.
In another pan, heat the oil until shimmering. Add the onion and cook for about five minutes, until onions are translucent. Add the garlic and cook for another minute, until fragrant.
Stir in the spinach and cook until wilted and bright green. Season to taste with salt and pepper.
Stir in bacon and serve.

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Peach BBQ Pork Tenderloin

May 24, 2022/in Dinner, Pork, Pork Tenderloin Dijon coarse mustard, Freshly ground black pepper, ground black pepper, honey, Indiana Kitchen Fresh & Natural Pork Tenderloin, ketchup, Kosher salt, large peaches Main Dish 0 stars/by idc

Peach BBQ Pork Tenderloin

CourseMain Dish

Servings	Prep Time
5 lbs	30 minutes

Cook Time

12 minutes

Servings	Prep Time
5 lbs	30 minutes

Cook Time

12 minutes

Peach BBQ Pork Tenderloin

CourseMain Dish

Servings	Prep Time
5 lbs	30 minutes

Cook Time

12 minutes

Servings	Prep Time
5 lbs	30 minutes

Cook Time

12 minutes

Ingredients

Peach BBQ Sauce

3 large peaches cubed
3 tbsp Dijon coarse mustard
2 tbsp ketchup
2 heaping tbsp honey
1/2 tsp Kosher salt
1/2 tsp ground black pepper

Pork Tenderloin

5 lb Indiana Kitchen Fresh & Natural Pork Tenderloin
2 tsp Kosher salt
1/2 tsp Freshly ground black pepper

Servings: lbs

Instructions

Make the Peach BBQ Sauce: In a blender or food processor, combine all peach sauce ingredients and blend until mixture is a smooth puree. Can be made 24 hours ahead. Cover and chill until ready to use.
Sprinkle pork tenderloins evenly with 2 tsp kosher salt and 1/2 freshly ground black pepper. Place tenderloins in a large Ziploc bag and add 1/2 cup of the peach BBQ sauce to thoroughly coat the meat. Seal airtight and let pork marinate for at least 2 hours, up to overnight.
Divide remaining peach BBQ sauce in half. You’ll use half of it for basting and half for serving.
Grease and heat grill to medium-high heat. Grill pork tenderloins evenly, using tongs to turn every 4 minutes and basting regularly with peach sauce. Once exterior is nicely charred and an instant thermometer reads 145°F at the thickest center portion of pork, it’s done (approx 12-14 min, depending on thickness of pork.) Immediately remove from heat, transfer to cutting board, and let rest 10 minutes (do not slice yet.)
Slice pork into desired pieces and serve with remaining peach BBQ sauce. Enjoy!

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Cowboy Beans

November 8, 2021/in Bacon, Dinner baked beans, barbecue sauce, brown sugar, Dijon mustard, garlic salt, green bell pepper, ground beef, Indiana Kitchen bacon, medium yellow onion, onion powder 0 stars/by idc

Cowboy Beans

Servings	Prep Time
12 servings	30 minutes

Cook Time

1 hour

Servings	Prep Time
12 servings	30 minutes

Cook Time

1 hour

Cowboy Beans

Servings	Prep Time
12 servings	30 minutes

Cook Time

1 hour

Servings	Prep Time
12 servings	30 minutes

Cook Time

1 hour

Ingredients

1 pound ground beef
1 medium yellow onion diced
1 green bell pepper diced
1/2 tsp garlic salt
1/2 tsp onion powder
8 slices Indiana Kitchen bacon cooked and crumbled
1/4 cup brown sugar optional
2 cans (28 oz each) baked beans
1/2 cup barbecue sauce
2 tbsp Dijon mustard

Servings: servings

Instructions

Preheat oven to 350°F.
In a 4 quart, heavy bottom, oven-safe pot (like a Dutch oven) over medium heat, add ground beef, onion, bell pepper, garlic salt and onion powder. Cook until the ground beef is no longer pink. Drain the excess liquid.
Add cooked bacon crumbles, brown sugar, baked beans, barbecue sauce and dijon mustard. Stir to incorporate all ingredients.
Cover and bake for 1 hour. (When done, the beans should be hot and bubbly and thickened.) Serve warm.

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Oven-Roasted Pork Shoulder

May 3, 2021/in Dinner, Pork, Pork Shoulder Boston Butt chopped garlic, Indiana Kitchen Boston Butt Pork Shoulder, olive oil, salt and pepper Main Dish American comfort food 5 stars/by idc

Oven-Roasted Pork Shoulder

CourseMain Dish
CuisineAmerican
Keywordcomfort food

Servings	Prep Time
2 lbs	5 minutes

Cook Time

4.5 hours

Servings	Prep Time
2 lbs	5 minutes

Cook Time

4.5 hours

Oven-Roasted Pork Shoulder

CourseMain Dish
CuisineAmerican
Keywordcomfort food

Servings	Prep Time
2 lbs	5 minutes

Cook Time

4.5 hours

Servings	Prep Time
2 lbs	5 minutes

Cook Time

4.5 hours

Ingredients

4lb Indiana Kitchen Boston Butt Pork Shoulder
3 TBS olive oil
3 TBS chopped garlic
salt and pepper to taste

Servings: lbs

Instructions

Preheat the oven to 425 degrees F. In a small bowl, mix together the olive oil, garlic, salt and pepper.
Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F.
Spread the mixture all over the pork shoulder.
Continue to cook until a thermometer reads 185 degrees F, about 4 hours.
Remove the pork from the oven and let stand until cool, about 30 minutes.

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Pork Enchiladas Verde

March 16, 2021/in Cinco de Mayo, Dinner, Party Favorites, Pork, Pork Shoulder Boston Butt beer, chili powder, chopped fresh cilantro, garlic, green enchilada sauce, Indiana Kitchen Pork Shoulder Boston Butt, liquid hickory smoke, Monterey Jack cheese, onion powder, oregano, pepper, salt, vegetable oil, water, yellow corn tortillas Main Dish Cuban, Mexican comfort food 0 stars/by idc

Pork Enchiladas Verde

CourseMain Dish
CuisineCuban, Mexican
Keywordcomfort food

Servings	Prep Time
8 servings	45 minutes

Cook Time	Passive Time
10 hours	10 hours

Servings	Prep Time
8 servings	45 minutes

Cook Time	Passive Time
10 hours	10 hours

Pork Enchiladas Verde

CourseMain Dish
CuisineCuban, Mexican
Keywordcomfort food

Servings	Prep Time
8 servings	45 minutes

Cook Time	Passive Time
10 hours	10 hours

Servings	Prep Time
8 servings	45 minutes

Cook Time	Passive Time
10 hours	10 hours

Ingredients

Pork

3 lbs. Indiana Kitchen Pork Shoulder Boston Butt
2 Tbsp. vegetable oil
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. onion powder
1 tsp. oregano
1 tsp. chili powder
1/4 tsp. liquid hickory smoke
1/2 c. water
1/2 c. beer or more water
1 Tbsp. garlic minced

Enchiladas

Servings: servings

Instructions

Pork

Heat the oil in a large skillet over medium-high heat. Once hot, brown the pork on all sides. The pork will not be cooked through.
Place in a slow cooker with the remaining pork ingredients. Cook on LOW 10 hours. Shred the meat with 2 forks.

Enchiladas

Preheat the oven to 350 degrees F.
Heat about 1 inch of oil in a large skillet over medium-high heat. Fry each tortilla for about 2 seconds on each side. Drain on a paper-towel-lined plate.
Mix the enchilada sauce and cilantro together in a small bowl. Pour roughly 1/4 c. enchilada sauce mixture in a 9x13 inch casserole dish, or enough to cover the bottom.
Build the enchiladas. Add about 1/4 c. pulled pork to a tortilla, a drizzle of sauce, and a sprinkle with some cheese Lay seam side down. Repeat until all tortillas are used.
Pour remaining verde sauce over the enchiladas. Sprinkle with 1 1/2 c. cheese. Cover the casserole dish with aluminum foil.
Bake for 35 minutes covered. Remove foil and cook an additional 20 minutes. If you'd like your cheese more browned, broil on high for 5 minutes.
Enjoy!

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Creamy Ham & BaconFarfalle

March 16, 2021/in Bacon, Dinner, Ham, Party Favorites all-purpose flour, chicken broth, chopped fresh parsley, dried basil, dried thyme, farfalle, frozen peas, garlci, grated parmesan cheese, half & half, ham, Indiana Kitchen Bacon, cooked crumbled, salt and freshly ground pepper, sliced fresh mushrooms, unsalted butter Main Dish American, Italian comfort food 0 stars/by idc

Creamy Ham & Bacon Farfalle

CourseMain Dish
CuisineAmerican, Italian
Keywordcomfort food

Servings	Prep Time
4 servings	15 minutes

Cook Time

15 minutes

Servings	Prep Time
4 servings	15 minutes

Cook Time

15 minutes

Creamy Ham & Bacon Farfalle

CourseMain Dish
CuisineAmerican, Italian
Keywordcomfort food

Servings	Prep Time
4 servings	15 minutes

Cook Time

15 minutes

Servings	Prep Time
4 servings	15 minutes

Cook Time

15 minutes

Ingredients

8 oz farfalle
1/4 c. unsalted butter
4 cloves garlci minced
1 c. sliced fresh mushrooms
2 Tbsp. all-purpose flour
1 c. chicken broth
1 tsp. dried thyme
1/2 tsp. dried basil
1/2 c. half & half
1/2 c. grated parmesan cheese
salt and freshly ground pepper
1 c. ham diced
1 c. Indiana Kitchen Bacon, cooked crumbled
1 c. frozen peas
2 Tbsp. chopped fresh parsley

Servings: servings

Instructions

In a large pot of salted, boiling water, cook pasta according to package directions.
To make the creamy alfredo sauce, melt butter in a skillet over medium heat. Add garlic, stirring frequently, until fragrant, about 1 minute. Add mushrooms. Whisk in flour about 1 minute more.
Slowly add in chicken broth, thyme and basil. Whisk constantly until well blended, about 2 minutes. Stir in half and half and parmesan until thickened, about 2 minutes. Add more half and half if the sauce is too thick. Season with salt and pepper.
Stir in pasta, ham, bacon and peas. Toss gently until well combined. Garnish with parsley.
Enjoy!

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Bacon-Wrapped Turkey

November 19, 2020/in Dinner, Fall Favorites, Holiday Treats, Our Craziest Bacon Recipes Main Dish American comfort food, holiday treats, thanksgiving 0 stars/by idc

Bacon-Wrapped Turkey

2020 Bacon Showdown Winning Recipe by Jane Miller

CourseMain Dish
CuisineAmerican
Keywordcomfort food, holiday treats, thanksgiving

Bacon-Wrapped Turkey

2020 Bacon Showdown Winning Recipe by Jane Miller

CourseMain Dish
CuisineAmerican
Keywordcomfort food, holiday treats, thanksgiving

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Roast Pork Loin with Cranberry Sauce

September 14, 2020/in Dinner, Easter Inspiration, Fall Favorites, Pork Loin additional fresh cranberries for garnish, additional fresh herbs for garnish, balsamic vinegar, fresh rosemary sprigs, fresh sage leaves, fresh thyme sprigs, garlic powder, Granny Smith apples, ground black pepper, Indiana kitchen pork loin, Kosher salt, sliced red onion, whole berry cranberry sauce Main Dish American comfort food, thanksgiving 0 stars/by idc

Roast Pork Loin with Cranberry Sauce

Servings	Prep Time
8 servings	20 minutes

Cook Time

1.5 hours

Servings	Prep Time
8 servings	20 minutes

Cook Time

1.5 hours

Roast Pork Loin with Cranberry Sauce

Servings	Prep Time
8 servings	20 minutes

Cook Time

1.5 hours

Servings	Prep Time
8 servings	20 minutes

Cook Time

1.5 hours

Ingredients

3 - 3 1/2 lb. Indiana kitchen pork loin
1 medium sliced red onion
1 medium Granny Smith apples cored and sliced
1/2 c. balsamic vinegar
8 fresh rosemary sprigs
8 fresh sage leaves
8 fresh thyme sprigs
2 tsp. Kosher salt
1 tsp. ground black pepper
1 1/2 tsp. garlic powder
1 can whole berry cranberry sauce 15 oz.
additional fresh herbs for garnish
additional fresh cranberries for garnish

Servings: servings

Instructions

Preheat 425 degrees F. Place the sliced apples, onions, and part of the fresh herbs in the bottom of a roasting pan. Place the pork on top, fat side up. Pour the balsamic vinegar evenly over the pork. Rest for 20 minutes before placing in the oven.
Season and/or rub the pork with salt, pepper and garlic powder. Top the pork with additional rosemary and thyme sprigs. Roast on the center rack for 60 minutes.
Pour the cranberry sauce over the pork after roasting for 1 hour. Return to the oven and roast approximately 30 more minutes (or until the internal temperature reaches 140 degrees).
Remove from oven and wrap with aluminium foil. Let rest, covered, for 10 minutes before serving. Add garnishes. Enjoy!

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Bacon-Wrapped Pork Medallions

August 18, 2020/in Dinner, Pork coarse ground black pepper, finely chopped fresh rosemary, Indiana Kitchen bacon, Indiana Kitchen pork tenderloin, Kosher salt Main Dish American comfort food, football season 0 stars/by idc

Bacon-Wrapped Pork Medallions

Servings	Prep Time
4 servings	15 minutes

Cook Time	Passive Time
20 minutes	35 minutes

Servings	Prep Time
4 servings	15 minutes

Cook Time	Passive Time
20 minutes	35 minutes

Bacon-Wrapped Pork Medallions

Servings	Prep Time
4 servings	15 minutes

Cook Time	Passive Time
20 minutes	35 minutes

Servings	Prep Time
4 servings	15 minutes

Cook Time	Passive Time
20 minutes	35 minutes

Ingredients

1 Indiana Kitchen pork tenderloin cut into 8-10 portions 2 inches thick
8-10 slices Indiana Kitchen bacon
1/2 tsp. Kosher salt
1/4 tsp. coarse ground black pepper
1/2 tsp. finely chopped fresh rosemary

Servings: servings

Instructions

Preheat the oven to 400 degrees Fahrenheit.
Place the bacon on a baking sheet, and cook until half-cooked. This leaves the bacon still flexible to wrap around the pork medallions, but won't overcook the bacon when it's wrapped around the pork.
Wrap the pork medallions with a piece of bacon and secure with a toothpick.
In a hot cast-iron skillet over high heat, quickly brown the pork on all sides. Spoon bacon fat onto each medallion as you brown the pork.
Place the pork medallions onto the baking sheet used for the bacon initially. Bake in the oven 15-20 minutes.
Remove toothpicks before serving. Enjoy!

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Pork Tenderloin with Chimichurri Sauce

July 21, 2020/in Dinner, Fresh & Natural, Pork, Pork Loin, Pork Tenderloin, World Recipes black pepper, brown sugar, coarse sea salt, extra-virgin olive oil, flat-leaf parsley, fresh oregano, garlic, garlic powder, ground paprika, Indiana Kitchen Pork Tenderloins, red pepper flakes, red wine vinegar, shallot Main Dish Cuban comfort food 0 stars/by idc

Pork Tenderloin with Chimichurri Sauce

CourseMain Dish
CuisineCuban
Keywordcomfort food

Servings	Prep Time
10 servings	10 minutes

Cook Time

20 minutes

Servings	Prep Time
10 servings	10 minutes

Cook Time

20 minutes

Pork Tenderloin with Chimichurri Sauce

CourseMain Dish
CuisineCuban
Keywordcomfort food

Servings	Prep Time
10 servings	10 minutes

Cook Time

20 minutes

Servings	Prep Time
10 servings	10 minutes

Cook Time

20 minutes

Ingredients

2.5 lbs. Indiana Kitchen Pork Tenderloins
1 Tbsp. brown sugar

Chimichurri Sauce

1 small shallot cut into wedges
3/4 cup flat-leaf parsley
1 Tbsp. fresh oregano
2 cloves garlic
1 1/2 tsp. coarse sea salt
1 tsp. black pepper
1/2 tsp. red pepper flakes
3/4 cup extra-virgin olive oil
1/2 cup red wine vinegar
1 tsp ground paprika
1 tsp garlic powder

Servings: servings

Instructions

For the Pork Loin

Whisk together brown sugar, salt, paprika, pepper, and garlic powder in a mixing bowl.
Rub the seasoning into the pork until evenly coated.
Heat grill to medium-high heat. Grill about 20 minutes, turning occasionally, until charred or until a meat thermometer reads 145 degrees.
Let rest for 3-5 minutes before slicing to serve. Top with chimichurri sauce and enjoy!

For the Chimichurri Sauce

In a small food processor or blender, pulse the shallot, parsley, oregano, garlic, salt, and pepper until well combined. The mixture should stay slightly chunky.
Add the red wine vinegar, olive oil, and red pepper flakes to a small bowl. Stir the dressing and parsley mixture until well combined.

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