Turns out Hoosiers aren't the only ones who love breaded pork loin! Tonkatsu is Japan's version, typically served with savory Tonkatsu sauce, available in the international aisle at many supermarkets. Try it using Indiana Kitchen pork loin!
Turns out Hoosiers aren't the only ones who love breaded pork loin! Tonkatsu is Japan's version, typically served with savory Tonkatsu sauce, available in the international aisle at many supermarkets. Try it using Indiana Kitchen pork loin!
Slice the pork loin crosswise to make four 1-inch thick cutlets. (You'll have extra tenderloin left over to make more tonkatsu or to use for another recipe.)
Coat the cutlets in a layer of flour, then dip in egg, then coat with a layer of bread crumbs.
In a large frying pan over medium-high heat, coat entire pan-bottom with 1/4" to 1/2" of oil and heat until 350 degrees F. (If you add a drop of water to the hot oil and it "crackles" back at you, it's ready.)
Working in batches if needed, fry pork cutlets 3 to 5 minutes per side, letting each side achieve a rich golden brown.
Set aside to cool for a few minutes. Slice into 5 or 6 large pieces and serve over rice with Tonkatsu sauce.
Equally fantastic as a stew or scooped onto tortillas to make tacos, pork tinga is a deliciously smoky recipe featuring chipotle peppers, chorizo and Indiana Kitchen pork shoulder!
Equally fantastic as a stew or scooped onto tortillas to make tacos, pork tinga is a deliciously smoky recipe featuring chipotle peppers, chorizo and Indiana Kitchen pork shoulder!
2large avocadospitted and sliced into 1/2 inch thick slices for serving
Servings: tacos
Instructions
Spread potatoes on the bottom of a slow cooker and the top with Indiana Kitchen Boneless Pork Loin. Then, in a large bowl, mix the undrained tomatoes with the chipotles, chipotle canning sauce, Worcestershire sauce, oregano, garlic, and onion. Pour the mixture evenly over the meat and potatoes. Cover and slow cook on high for 6 hours.
When you are ready to eat, fry the optional chorizo in a medium skillet until thouroughly done, for about 4 minutes. Uncover the pork tinga and spoon off any fat that has accumulated on top. Sprinke on the chorizo, then stir everything together, breaking the pork into smaller pieces (sized for wrapping in tortilla's).
Taste and season with salt if you think it needs it.
Serve with warm tortillas, crumbled fresh cheese, and avocado.
Recipe Notes
If you do not have a slow cooker, you can do this in a medium-sized heavy pot. Lay pork in the pot, top with potatoes, cover with tomato mixture, set lid in place and braise in a 300-degree oven for 2 to 2 1/2 hours until pork is completely tender.
Classic Irish comfort food! Use this recipe to celebrate St. Patty's Day tastefully!
If you like buttery, flaky crust and you have small, 6" pie tins, you can make a batch of mini-pies as shown. Or you can make a larger casserole-batch in an oven-safe baking dish with crispy pie crust as a lid!
Classic Irish comfort food! Use this recipe to celebrate St. Patty's Day tastefully!
If you like buttery, flaky crust and you have small, 6" pie tins, you can make a batch of mini-pies as shown. Or you can make a larger casserole-batch in an oven-safe baking dish with crispy pie crust as a lid!
Melt 3/4 of your butter in a large frying pan on medium-low heat. Then add onions, season with salt and pepper and fry for about 15 minutes or until softened and caramelized.
Add remaining butter to pan and melt. Then add flour, cooking for 1 minute, whisking to combine with onions and butter. Gradually add chicken stock, whisking to make the mixture smooth. Reduce heat and simmer for 3-4 minutes.
Add mustard, cream, and another pinch of salt and pepper and stir. Let cook for another minute.
Add ham and cabbage, stir and set aside.
If making mini-pies, layer your tins with pie crust, add ham-cabbage mixture, then top with round lid of pie-crust, brushing with egg and pinching edges down with fork tines.
If making pie crust-lidded casserole version, fill baking dish with ham-cabbage mixture, then top with pie-crust layer, brushing with egg yolk and pinching edges down with fork tines.
Bake mini-pies in oven for 35 minutes, or if making casserole-style, for 25 minutes, or until pastry top is golden.
Why not "soup up" your ramen with some Indiana Kitchen pork tenderloin? This delicious recipe strikes a nice balance between bland dorm-room versions of this soup and the high-art all-day broth-a-thons of master Japanese chefs. This recipe featuring Indiana Kitchen pork tenderloin delivers big flavor in under an hour.
Why not "soup up" your ramen with some Indiana Kitchen pork tenderloin? This delicious recipe strikes a nice balance between bland dorm-room versions of this soup and the high-art all-day broth-a-thons of master Japanese chefs. This recipe featuring Indiana Kitchen pork tenderloin delivers big flavor in under an hour.
Once the oven is ready, roast pork tenderloin for about 30 minutes, or until internal temperature reaches 150 degrees F. Set aside to cool for 10 minutes.
While the pork tenderloin is roasting, add broth, chili flakes, soy sauce, black pepper, ginger and garlic to large soup pot over medium-high heat and bring to a boil. Once it reaches a boil, turn down to medium-low heat and let it simmer for 15 to 20 minutes.
When the pork is almost done, add the bok choy to the broth and blanch for 1-2 minutes. Remove and set aside.
Add the mushrooms and ramen noodles and simmer for 3 to 5 minutes until noodles are done.
After pork tenderloin has cooled, sliced very thin, about 3 to 5 slices per bowl of ramen. You'll have plenty of leftovers for another meal or more bowls of ramen.
Divide the broth and ramen noodles between 2 large bowls and add bok choy, green onion and pork slices and any other toppings you may want (see recipe notes for more ideas). Enjoy!
Recipe Notes
Take your ramen to the next level with these possible additions:
Remove ribs from refrigerator. Preheat oven to 375 degrees Fahrenheit.
Bake ribs in pan for 40-45 minutes or until tender.
Remove ribs and place them on a baking sheet. Raise oven temperature to 450 degrees Fahrenheit. Place ribs back in the oven for 15 minutes. Flip occasionally.
Combine lemon juice, orange juice, lime juice, olive oil, cumin, oregano, cilantro, garlic, salt and pepper into ziplock bag and mix ingredients together.
Add Indiana Kitchen pork tenderloin to the marinade in the bag.
Seal bag and make sure all air has been removed. Place in refrigerator for at least 4 hours or overnight.
Once marinated, adjust oven rack to the middle of oven. Preheat oven to 425 degrees Fahrenheit.
Line a baking pan with aluminum foil.
Remove Indiana Kitchen pork tenderloin from marinade and place on baking pan. Place pan in the oven.
Cook for 20-35 minutes or until inside Indiana Kitchen pork tenderloin temperature reaches 145-160 degrees Fahrenheit.
Once Indiana Kitchen pork tenderloin is fully cooked, remove from oven and let it cool for 3-5 minutes. Place aluminum foil on top when cooling.
When ready to serve, slice or dice pork for serving and spoon any remaining juices over top. Enjoy!
Recipe Notes
*Includes time for marinating.
**Shortcut: Skip the juicing and use 4 tbs. lemon juice, 8 tbs. orange juice and 4 tbs. lime juice.
Hard to say, easy to make! Celebrate Oktoberfest at home with this classic German pork roast featuring Indiana Kitchen pork shoulder! Schweinebraten is a delicious mix of pork, vegetables and spices that hails from Bavaria, the southwest region of Germany. (You could also make a downsized version of this recipe using Indiana Kitchen pork loin or tenderloin.)
Hard to say, easy to make! Celebrate Oktoberfest at home with this classic German pork roast featuring Indiana Kitchen pork shoulder! Schweinebraten is a delicious mix of pork, vegetables and spices that hails from Bavaria, the southwest region of Germany. (You could also make a downsized version of this recipe using Indiana Kitchen pork loin or tenderloin.)
Mix all dry ingredients together and rub onto all sides of the roast. Then apply the Dijon mustard all over the roast as well.
Heat oil in a large oven-safe pan on medium-high. Once the oil is hot, add carrots and leeks, frying until beginning to brown.
Push aside vegetables in the pan to make room for the roast. Set burner to high and briefly brown the roast on all sides.
Add onions, including their skins (they will give your gravy a better color) and broth to the pan. Then cover and transfer everything to the oven and let roast for 1-1/2 hours.
After 1-1/2 hours, remove from oven, turn roast over and return to oven without lid, letting roast for 1 more hour. (If all liquid cooks out, add more broth to pan to keep liquid in the bottom of pan while everything roasts.)
When cooking time is up, remove from oven, set roast aside, and use a basting brush to release any browned or burnt bits from side of pan. (They'll add flavor to gravy.)
Then pour remaining vegetable-and-liquid mixture through a strainer, pouring the liquid into a separate pan so you can place back on high heat for a few minutes to thicken the liquid into a gravy.
Serve roast with gravy on top and vegetables on the side! Schweinebraten goes great with other German favorites like sauerkraut, potato dumplings or spaetzle.
In a large skillet, heat oil over medium-high heat, coating all sides of skillet.
Once oil is warm and shimmering, add pork and cook until all sides are browned.
Add garlic, sautéing for a minute, until garlic becomes fragrant.
Add soy sauce, vinegar, bay leaf, pepper and water, stir ingredients together and bring to a boil.
Reduce heat to low and let pork simmer for 45 minutes or until tender, being careful so as not to let pork dry. Add 1/2 cup of water at a time several times to keep pork moist and tender and to achieve the desired amount of sauce.
In the last few minutes of simmering, stir in brown sugar or honey.
Serve over rice, salad or stir-fried vegetables and enjoy!
In a 10-inch skillet, heat oil over medium-high heat. Add onion and spinach and cook, stirring occasionally, until onion is translucent—about 5 minutes. Season with salt and pepper.
Add eggs and chopped bacon, season with salt and pepper, then stir mixture. Let cook undisturbed until the edges of mixture begin to set, about 2 minutes.
Transfer to oven and bake until top of frittata is set—about 10 minutes or so.
Cut into wedges and serve. Can be served hot or at room temperature.
With a knife, cut ribs into individual pieces then place in a large Ziploc bag.
In a medium bowl, prepare the marinade by mixing garlic, ginger, brown sugar, honey, sesame oil, rice vinegar, soy sauce, lime juice and olive oil. Add marinade to Ziploc bag with ribs.
Shake, shake, shake the bag to help the marinade soak through the ribs. Refrigerate for 8 hours or overnight.
When ready to cook, put ribs and marinade in a crockpot. Add 1 cup of water and cook on low heat for 9 hours.
