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German Red Cabbage and Pork Ribs

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Delicious to the palate and pleasing to the eye, this colorful dish featuring Indiana Kitchen bacon and pork ribs is slow cooked deliciousness!

German Red Cabbage and Pork Ribs
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Servings
6 people
Servings
6 people
German Red Cabbage and Pork Ribs
Print Recipe
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. In 12-inch skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Remove bacon from skillet to large bowl; reserve drippings in skillet.
  2. Sprinkle both sides of ribs with salt and pepper; cook in drippings until browned.
  3. Meanwhile, stir cabbage, apples and onion into bacon in bowl.
  4. Spray 4- to 5-quart slow cooker with cooking spray. Place ribs in cooker, reserving drippings in skillet.
  5. Spoon cabbage mixture over ribs.
  6. Stir vinegar, apple juice and sugar into drippings in skillet; heat to boiling. Pour over ribs and cabbage mixture.
  7. Cover; cook on Low heat setting 5 to 6 hours. To serve, use slotted spoon to remove cabbage mixture and ribs from cooker and serve.
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Grilled Pork Tenderloin and Dried Cherry Salad

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Salad just got serious. The cherries and pork flavors blend beautifully in this main course salad. Enjoy with your favorite crusty bread from the bakery.

Grilled Pork Tenderloin and Dried Cherry Salad
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Grilled Pork Tenderloin and Dried Cherry Salad
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Ingredients
Pork
Salad
Dressing
Servings:
Instructions
  1. Rub pork with 2 tablespoons olive oil, garlic, rosemary, 2 teaspoons pepper and 1 teaspoon salt.
  2. Place in nonmetal dish; refrigerate at least 30 minutes to marinate. Heat gas or charcoal grill.
  3. Place pork on grill over medium heat. Cover grill; cook, turning about every 5 minutes, until all sides are browned and thermometer reads 145°F (temperature will rise to 160°F after resting).
  4. Remove pork from grill; wrap tightly with foil. Let rest 20 minutes before slicing.
  5. While tenderloin rests, rinse and spin-dry lettuce. Divide among plates (2 large or 4 smaller salads).
  6. Slice onion; soak in dish of ice water 5 minutes. Pat dry then sprinkle onion over salads.
  7. Crumble cheese and sprinkle over salads. Add cherries and almonds on top. Refrigerate salads until ready to serve.
  8. In small jar, shake all dressing ingredients to emulsify.
  9. When ready to serve, top salads with slices of pork then drizzle with dressing. Serve immediately.
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Bacon-Wrapped Pork Tenderloin

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Pork. Bacon. Honey. That’s all you need to bring this delish dish to your table.

Bacon-Wrapped Pork Tenderloin
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Bacon-Wrapped Pork Tenderloin
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Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees F.
  2. Lay the bacon slices slightly overlapping one another on a cutting board. The width of the bacon should be enough to wrap the length of the tenderloin.
  3. Season pork with salt and pepper.
  4. Heat the oil in an ovenproof skillet over high heat.
  5. Sear the pork on all sides until nicely browned.
  6. Place tenderloin on the bacon. Use a knife to help keep the bacon together, and roll the pork up, finishing with the seam side down.
  7. Carefully transfer the pork back into the skillet. Drizzle and brush honey all over the roll.
  8. Roast for 25 to 30 minutes, basting once or twice with the pan juices.
  9. Remove from oven, and baste again. Let it rest for 5 minutes. Baste once more, just before serving.
  10. To serve, cut into thick slices.
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Pulled Pork Fried Rice

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When you’re looking for a one-dish meal to make dinner preparation easier, count on Indiana Kitchen. This quick and simple dish combines delicious pork with a takeout menu favorite you can make right at home.

UPDATE: Freezer version at the bottom!

Pulled Pork Fried Rice
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Pulled Pork Fried Rice
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Ingredients
Servings:
Instructions
  1. In a medium pot over medium-high heat, combine the rice and water and bring to a boil. Reduce to a simmer, cover, and cook until the water has evaporated and the rice is al dente, about 15 minutes. Fluff with a fork and set aside, uncovered.
  2. In a wok or large skillet over high heat, warm the oil. Add the Indiana Kitchen pork and cook, stirring occasionally, until lightly browned, about 2 minutes. Transfer about half of the pork to a plate or bowl and cover loosely to keep warm.
  3. Add the rice and vegetables to the skillet and stir-fry until heated through, 1 to 2 minutes. Stir in the broth and soy sauce. Make a well in the center of the mixture and add the eggs, gently stirring the eggs occasionally until softly set, 1 to 2 minutes. Stir to mix the eggs into the rice. Add more soy sauce to taste, top with the reserved Indiana Kitchen pork, and serve. Note: Cooking the rice al dente will help keep it from becoming gummy in the stir-fry.
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Asian Spiced Pork Tenderloins with Apricot Sauce

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Infuse a little Asian flair into your next meal with this delicious pork tenderloin. Brown rice and steamed snow peas nicely complement this dish.

Asian Spiced Pork Tenderloins with Apricot Sauce
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Servings Prep Time
6 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
20 minutes
Asian Spiced Pork Tenderloins with Apricot Sauce
Print Recipe
Servings Prep Time
6 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Combine apricot preserves, vinegar and soy sauce in small saucepan. Bring to boil; remove from heat. Cool to room temperature. Makes about 3/4 cup. Set aside to cool to room temperature.
  2. Combine brown sugar, salt, Chinese five spice and pepper in small bowl. Sprinkle and rub mixture evenly on surfaces of Indiana Kitchen pork tenderloins.
  3. Prepare a medium-hot fire in grill. Grill Indiana Kitchen pork tenderloins, uncovered, over direct heat for 20 minutes or until internal temperature reaches 145 degrees F., turning tenderloins over halfway through cooking. Transfer pork to cutting board. Loosely cover with foil. Let rest for 5 minutes.
  4. To serve, cut pork tenderloins into 1/2-inch-thick slices and serve with sauce.
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Fire-Cracker Pork Spareribs

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A great spareribs dish to prep with seasonings the night before. Let them slowly cook on the grill and enjoy with mac-n-cheese.

Fire-Cracker Pork Spareribs
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Servings Prep Time
4 people 10 minutes
Cook Time
100 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
100 minutes
Fire-Cracker Pork Spareribs
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
100 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
100 minutes
Ingredients
Servings: people
Instructions
  1. Pat Indiana Kitchen ribs dry with paper towels. Mix together paprika, onion powder, garlic powder, chili powder, oregano and pepper in small bowl. Rub mixture evenly over both sides of ribs. Wrap ribs in plastic wrap and refrigerate for up to 3 hours, if desired.
  2. In a covered charcoal grill, prepare a medium-hot fire. Bank coals on both sides of grill. Place drip pan in center. Place Indiana Kitchen ribs, bone side down, in center of grill over drip pan. Cover and grill over indirect medium heat for 1 hour, adding more briquettes, if necessary, to maintain an even grill temperature.
  3. Generously brush Indiana Kitchen ribs with wing sauce. Continue to grill, covered, for 30 minutes more or until meat is very tender, generously brushing with sauce again after 15 minutes. Transfer ribs to cutting board. Loosely cover with foil; let rest for 10-15 minutes. To serve, brush ribs with sauce and cut into serving-size portions.
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Bacon Wrapped Brown Sugar Pork Loin

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Isn’t everything better when it’s wrapped in bacon? The marriage of salty and sweet in this dish is the perfect combination. Enjoy!

Bacon Wrapped Brown Sugar Pork Loin
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Servings Prep Time
1 Loin 5 min
Cook Time
95 min
Servings Prep Time
1 Loin 5 min
Cook Time
95 min
Bacon Wrapped Brown Sugar Pork Loin
Print Recipe
Servings Prep Time
1 Loin 5 min
Cook Time
95 min
Servings Prep Time
1 Loin 5 min
Cook Time
95 min
Ingredients
Pork Loin
Brown Sugar Glaze
Servings: Loin
Instructions
  1. Line a roasting pan with aluminum foil and place your pork on it. Preheat your oven to 375F.
  2. In a small bowl, make your spice rub. Combine the salt, black pepper, paprika, cumin, cinnamon, and chili powder.
  3. And give your pork a good rub down.
  4. Then wrap the whole thing in Indiana Kitchen bacon.
  5. Place the roast in the oven and roast for about 50-60 minutes.
  6. Meanwhile, in a small saucepan under medium heat, combine the ingredients for the glaze - the brown sugar, flour, cider vinegar, and mustard powder.
  7. Simmer until the sugar is dissolved.
  8. Drizzle glaze over top of pork roast and continue to roast for about 25-35 minutes longer, or until internal temperature has reached 160F.
  9. Let rest for about 10 minutes and then slice into 1 inch thick portions. Source: Food52
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Braised Pork Medallions with Apples

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Fall is the perfect season to create dishes with those harvest flavors and spices we love. Make sure to save the biggest apple in the bunch from your trip to the apple orchard for this recipe!

Braised Pork Medallions with Apples
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Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Braised Pork Medallions with Apples
Print Recipe
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Season medallions on both sides with pepper and pumpkin pie spice.
  2. Heat oil in a large nonstick skillet over medium-high heat; brown pork on both sides, remove from pan and reserve.
  3. Add onion and apples to skillet, saute until soft.
  4. Add apple cider to skillet, heat to a simmer.
  5. Return pork medallions to pan, cover and simmer for 5 minutes.
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Grilled Fresh and Natural Pork Tenderloin

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We all live life on the busy side of the street, right?  I’m all about quickly prepared, tasty meals for my family, and this tenderloin is no different. Prep it, and wrap it the night before, and serve with wild rice and steamed baby carrots.

Grilled Fresh and Natural Pork Tenderloin
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Grilled Fresh and Natural Pork Tenderloin
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Ingredients
Servings:
Instructions
  1. Preheat grill for indirect heat.
  2. Combine dry ingredients, and blend well.
  3. Rub tenderloin with seasoning mix, coating all sides.
  4. Place pork on grill, but not directly over flame. Close grill lid, and cook over indirect heat until meat thermometer reads 160°, which would be about 20 to 30 minutes.
  5. Remove from grill, and let stand for 5 to 7 minutes before slicing.
Recipe Notes

Kick up the recipe with a Horseradish Sauce

 

2 tablespoons mayonnaise

2 tablespoons sour cream

1 teaspoon prepared horseradish

1/8 teaspoon lemon zest

Touch of salt and pepper to taste

Combine ingredients, and refrigerate until serving.

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Smokey Sweet BBQ Spareribs

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Smokey Sweet BBQ Spareribs
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I can always count on Indiana Kitchen Fresh and Natural Ribs, for a meal my entire family will love! I serve these spareribs with sweet potato fries along with fresh vegetables and ranch dip. Finger licking “yum” for everyone!
Servings
6 people
Servings
6 people
Smokey Sweet BBQ Spareribs
Print Recipe
I can always count on Indiana Kitchen Fresh and Natural Ribs, for a meal my entire family will love! I serve these spareribs with sweet potato fries along with fresh vegetables and ranch dip. Finger licking “yum” for everyone!
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Preheat oven to 300 degrees F.
  2. Remove tough membrane covering the back or bony side of the ribs.
  3. Mix together the sugar and spices to make the rub.
  4. Apply rub to ribs on all sides.
  5. Lay ribs on two layers of foil, shiny side out and meaty side down.
  6. Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
  7. Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
  8. Remove from oven.
  9. Heat broiler.
  10. Cut ribs into serving sized portions of 2 or 3 ribs.
  11. Arrange on broiler pan, bony side up.
  12. Brush on sauce.
  13. Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
  14. Turn ribs over.
  15. Repeat on other side.
  16. Alternately, you can grill the ribs on your grill to cook on the sauce.
  17. Light grill or start your coals. This will need mentioned ahead of time
  18. Cut ribs into serving sized portions of 2 or 3 ribs.
  19. Place on grill, bony side up.
  20. Brush on sauce.
  21. Grill for 1 or 2 minutes until sauce is cooked on and bubbly.
  22. Turn ribs over.
  23. Repeat on other side.
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