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Pork and veggie stir fry

Fast & Filling Stir Fry

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Pork and veggie stir fry
Fast & Filling Stir Fry
Print Recipe
Make short work of dinner with this sweet and savory, fast and filling, wok-friendly stir fry-- featuring Indiana Kitchen pork tenderloin!
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Pork and veggie stir fry
Fast & Filling Stir Fry
Print Recipe
Make short work of dinner with this sweet and savory, fast and filling, wok-friendly stir fry-- featuring Indiana Kitchen pork tenderloin!
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Add pork to a medium bowl, season with salt and toss with cornstarch until coated.
  2. In a separate bowl, whisk garlic, ginger, brown sugar, soy sauce, and pepper until blended; set aside.
  3. In a large skillet over medium-high heat, heat 1 tsp oil. Cook broccoli, green beans and white parts of green onion until tender, about 2 minutes. Transfer to a plate.
  4. Return skillet to high heat and add the remaining 1 tablespoon of oil. When the oil is almost smoking, add pork.
  5. Cook pork until crispy and no longer pink, about 5 minutes.
  6. Reduce heat to medium heat, then return vegetables and add half the sauce to the pan.
  7. Stir quickly to coat pork and vegetables in glaze. (Watch carefully- sauce can burn due to the sugar) Add remaining half of the sauce until you reach your desired sauciness.
  8. Garnish with green onions. Enjoy.
Recipe Notes

This recipe is a wonderful template to play around with. Try adding other vegetables you like, such as bell peppers, asparagus, snap peas, carrots or mushrooms, or try adjust the heat-level of the sauce by adding in your favorite hot sauce or chilies.

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Pancakes cooked and topped with mouthwatering bacon.

Bacon-Flapjack-Stack

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Pancakes cooked and topped with mouthwatering bacon.
Bacon-Flapjack-Stack
Print Recipe
If you've been keeping your slices safe and separate from your cakes your whole life, you're doing it wrong.Here's how to make a bacon-flapjack-stack Paul Bunyan would be proud of.
Servings Prep Time
16 pancakes 5 minutes
Cook Time
25 minutes
Servings Prep Time
16 pancakes 5 minutes
Cook Time
25 minutes
Pancakes cooked and topped with mouthwatering bacon.
Bacon-Flapjack-Stack
Print Recipe
If you've been keeping your slices safe and separate from your cakes your whole life, you're doing it wrong.Here's how to make a bacon-flapjack-stack Paul Bunyan would be proud of.
Servings Prep Time
16 pancakes 5 minutes
Cook Time
25 minutes
Servings Prep Time
16 pancakes 5 minutes
Cook Time
25 minutes
Ingredients
Servings: pancakes
Instructions
  1. Preheat oven to 200°F.
  2. In a bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the wet ingredients: buttermilk, melted butter, and egg.
  4. Whisk flour mixture into buttermilk mixture until moistened, with small to medium lumps remaining.
  5. In a large cast-iron, nonstick skillet or on a griddle, cook bacon over medium-high until fat is rendered and bacon is browned on one side, about 5-6 minutes. Flip and cook until golden and crisp on the underside, about 1-3 minutes more.
  6. Set bacon aside on paper towel-lined plate. Pour off all but 1 tsp fat from skillet, saving excess bacon fat in a container.
  7. Heat skillet over medium. Pour 1/4 cup of batter into skillet and top each with a bacon slice.
  8. Cook until some bubbles appear on top of pancakes and a few have burst, about 2 minutes. With a spatula, carefully flip the pancakes and cook until browned on the underside, about 2 minutes more.
  9. Transfer to a platter, bacon side up, and loosely tent with foil.
  10. Keep pancakes warm in the oven and repeat with remaining batter, adding more bacon fat if needed. Serve with pure maple syrup.
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Your everyday breakfast sandwich spiced up with irresistible pulled pork

Pulled Pork Breakfast Sammies

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Your everyday breakfast sandwich spiced up with irresistible pulled pork
Pulled Pork Breakfast Sammies
Print Recipe
Why wait for dinner? These Pulled Pork Breakfast Sammies are topped with a fried egg, as if you needed an excuse to have pulled pork for breakfast.*
Servings Prep Time
6 sandwiches 5 minutes
Cook Time
20 minutes
Servings Prep Time
6 sandwiches 5 minutes
Cook Time
20 minutes
Your everyday breakfast sandwich spiced up with irresistible pulled pork
Pulled Pork Breakfast Sammies
Print Recipe
Why wait for dinner? These Pulled Pork Breakfast Sammies are topped with a fried egg, as if you needed an excuse to have pulled pork for breakfast.*
Servings Prep Time
6 sandwiches 5 minutes
Cook Time
20 minutes
Servings Prep Time
6 sandwiches 5 minutes
Cook Time
20 minutes
Ingredients
Servings: sandwiches
Instructions
  1. Heat oven to 325°F.
  2. Add pulled pork with barbecue sauce, if desired, to baking dish; mix lightly. Bake, uncovered, for 15 minutes or until heated thoroughly.
  3. While pulled pork heats up, fry bacon to desired doneness in skillet over medium heat. When finished, set aside on a paper towel-lined plate.
  4. In another large nonstick skillet, melt half the butter on medium-low heat.
  5. Crack 3 of the eggs into the skillet, 1 at a time, keeping separate. Fry eggs about 5 minutes, or until the egg whites are solid and the yolks reach desired doneness.
  6. Transfer cooked eggs to a plate and set aside. Repeat steps 4 and 5 with remaining butter and eggs.
  7. Make sandwiches by layering pulled pork, cheese slices, lettuce, red cabbage, bacon and eggs on a hamburger bun just before serving.
Recipe Notes

Make the pulled pork ahead of time to make breakfast a breeze. Here's a simple recipe for turning an Indiana Kitchen Pork Shoulder into delicious pulled pork in a slow cooker: https://indianakitchen.com/recipe/slow-cooker-pulled-pork/.

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Bacon and apple salad tossed with a light apple vinaigrette

Bacon Apple Salad

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Bacon and apple salad tossed with a light apple vinaigrette
Bacon Apple Salad
Print Recipe
Are any of our fans into a Paleo diet? Yay or nay, this paleo- friendly salad is filling and delicious, featuring Indiana kitchen bacon, green apples, and manchego cheese.
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Bacon and apple salad tossed with a light apple vinaigrette
Bacon Apple Salad
Print Recipe
Are any of our fans into a Paleo diet? Yay or nay, this paleo- friendly salad is filling and delicious, featuring Indiana kitchen bacon, green apples, and manchego cheese.
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Ingredients
For the Salad:
For the Apple Cider Vinaigrette:
For the Candied Pecans:
Servings: servings
Instructions
  1. To roast your pecans, preheat the oven to 350 degrees, and in a bowl, toss the pecan halves with the coconut oil, sugar, and cinnamon.
  2. Line a baking sheet with parchment paper and spread them out evenly. Bake for 5-7 minutes in the preheated oven, checking to make sure they don't begin to burn.
  3. Combine the vinaigrette ingredients in a small bowl and whisk well.
  4. To assemble the salad, combine the romaine lettuce with the apples, roasted candied pecans, and crumbled bacon. Just before serving, toss in the prepared apple cider vinaigrette.
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Spicy pork tacos with veggie toppings

Spicy Pork and Pepper Tacos

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Spicy pork tacos with veggie toppings
Spicy Pork and Pepper Tacos
Print Recipe
Quick, healthy, flavorful-- these three-step Spicy Pork and Pepper Tacos are checking all the right boxes for an easy weeknight dinner.
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Spicy pork tacos with veggie toppings
Spicy Pork and Pepper Tacos
Print Recipe
Quick, healthy, flavorful-- these three-step Spicy Pork and Pepper Tacos are checking all the right boxes for an easy weeknight dinner.
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add pork and cook for 8 minutes or until the pork loses its pink color. Remove from pan; keep warm. While pork is cooking, mix sour cream with chipotle powder, cumin and paprika. Set aside.
  2. In same pan used for pork, add 2 teaspoons oil and, once heated, add bell peppers and onions. Saute 5 minutes or until tender.
  3. Divide pork evenly among tortillas; top each serving with 1/2 cup of pepper & onion mixture, spoonful of spicy sour cream, and cilantro and squirt of lime is using. Enjoy.
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Grilled Garlic Sauce Pizza

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Grilled Garlic Sauce Pizza
Print Recipe
Making homemade pizzas outside on the grill can get you a perfectly crispy crust without turning your kitchen into a sauna. Try this recipe with a garlic-sauce base and toppings of chicken, spinach and, of course, Indiana Kitchen Bacon!
Servings Prep Time
6 servings 30 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 30 minutes
Cook Time
15 minutes
Grilled Garlic Sauce Pizza
Print Recipe
Making homemade pizzas outside on the grill can get you a perfectly crispy crust without turning your kitchen into a sauna. Try this recipe with a garlic-sauce base and toppings of chicken, spinach and, of course, Indiana Kitchen Bacon!
Servings Prep Time
6 servings 30 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 30 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. To make the garlic sauce, add butter and oil to a skillet over medium heat. Once butter is melted, add garlic and shallot, cooking for 2 minutes. Then mix in flour to thicken and cook for 1-2 minutes more, stirring frequently. Add wine, beer or chicken broth, stirring in slowly. Then slowly stir in milk. Add basil and cook for about 2 minutes more. Sauce should be a thick, velvety consistency. Remove from heat.
  2. Unroll the dough onto a large piece of heavy duty foil thats greased with cooking spray.
  3. Coat the grill rack with canola oil. Get grill up to around 500 degrees F. Place the dough on the rack and peel off the foil.
  4. Cook until the bottom of the dough is golden brown, then flip it for a minute or two. Don't let this side get two brown because it will be the side cooking after adding the toppings.
  5. Remove dough from the grill, top it with chicken, bacon, shredded cheese, mozzarella, and spinach and then spread the sauce over top of the ingredients.
  6. Place pizza back on the grill and close grill lid to contain heat but keep close eye to avoid burning bottom of crust. Pizza is done once cheese is melted, usually no more than 4 minutes.
  7. Remove from the grill, slice and enjoy!
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indiana kitchen pork ribs with a smokey bacon barbecue sauce

Pork Ribs with Smokey Bacon Sauce

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indiana kitchen pork ribs with a smokey bacon barbecue sauce

indiana kitchen pork ribs with a smokey bacon barbecue sauce
Pork Ribs with Smokey Bacon Sauce
Print Recipe
Summer, meet Grilling Season. Grilling Season, meet Summer.The perfect way to introduce these two is probably this over-the-top-awesome rib recipe, featuring Indiana Kitchen Pork Ribs AND Bacon!
Servings Prep Time
4-6 servings 30 minutes
Cook Time
4 hours
Servings Prep Time
4-6 servings 30 minutes
Cook Time
4 hours
indiana kitchen pork ribs with a smokey bacon barbecue sauce
Pork Ribs with Smokey Bacon Sauce
Print Recipe
Summer, meet Grilling Season. Grilling Season, meet Summer.The perfect way to introduce these two is probably this over-the-top-awesome rib recipe, featuring Indiana Kitchen Pork Ribs AND Bacon!
Servings Prep Time
4-6 servings 30 minutes
Cook Time
4 hours
Servings Prep Time
4-6 servings 30 minutes
Cook Time
4 hours
Ingredients
Ribs
BBQ sauce
Servings: servings
Instructions
Ribs
  1. In a bowl, combine the garlic, salt, brown sugar, smoked paprika, chile powder, black pepper, sage, thyme, dry mustard, cumin, coriander, ginger, and cayenne pepper. Generously coat the ribs with the rub then wrap each slab in a double layer of plastic wrap and let them sit at room temperature for up to 2 hours.
  2. Preheat the oven to 325°F.
  3. Line a large rimmed baking sheet with foil. If you have a flat metal cooling rack, arrange it in the baking sheet and place the ribs, bone side down, on the rack. If you don't have a rack, place the ribs, bone side down, directly on the foil-lined baking sheet. Bake the ribs until the meat is tender and starting to pull away from the bones, 1 1/2 to 2 hours. While ribs bake in oven, prepare the sauce (instructions below).
  4. Depending on the size of your grill, place 1 or 2 slabs, bone side down, over the heat and brush the fat-covered side generously with barbecue sauce. Grill the ribs, covered, for 2 minutes. Flip the slab over, brush the bone side with sauce, and grill, covered, until the sauce on the fat-covered side is caramelized and lightly charred, 1 to 2 minutes. Flip the slab over and continue grilling, covered, until the sauce on the bone side is caramelized and lightly charred, 1 minute. Transfer the ribs to a cutting board and let them rest for 10 minutes. If necessary, repeat the grilling and glazing process with the second slab of ribs. Cut between the ribs and serve immediately with plenty of barbecue sauce on the side.
BBQ Sauce
  1. In a heavy, medium saucepan over moderately low heat, cook the bacon until the fat renders and the bacon starts to brown, about 10 minutes—do not let the bacon get crispy.
  2. Add the onions and continue cooking, covered and stirring occasionally, until the onions are soft and translucent, about 10 minutes.
  3. Add the garlic, sage, and thyme and cook, stirring occasionally, for 1 minute.
  4. Add the smoked paprika, chile powder, cumin, black pepper, and ginger and cook, stirring, for 1 minute.
  5. Add the coffee, brown sugar, yellow mustard, Worcestershire sauce, and vinegar and stir well to combine. Raise the heat to moderate and bring the sauce to a boil, scraping the saucepan with a wooden spoon to remove any browned bits from the bottom.
  6. Add the ketchup, hot sauce, and bay leaves, then lower the heat to moderately low and simmer the sauce until it's thick enough to coat the back of a spoon but isn't as thick as ketchup, about 30 minutes.
  7. Taste the sauce and add more vinegar or hot sauce to taste and season with salt and pepper. Remove and discard the bay leaves.
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Indiana Kitchen pork bowl with quinoa and broccoli

Pork Quinoa Bowl

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Indiana Kitchen pork bowl with quinoa and broccoli
Pork Quinoa Bowl
Print Recipe
Whether you're trying out a keto or paleo diet, or just like wholesome, good-tasting food, you'll like this simple and delicious Pork Quinoa Bowl, featuring Indiana Kitchen Pork Tenderloin!
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Indiana Kitchen pork bowl with quinoa and broccoli
Pork Quinoa Bowl
Print Recipe
Whether you're trying out a keto or paleo diet, or just like wholesome, good-tasting food, you'll like this simple and delicious Pork Quinoa Bowl, featuring Indiana Kitchen Pork Tenderloin!
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Halve the pork tenderloin crosswise, then halve lengthwise. Rub two-thirds of the garlic into the meat along with 1 teaspoon each oregano and cumin and a generous pinch each of salt and pepper. Set aside 10 minutes.
  2. Toss the sweet potato and broccoli in a large bowl with 1 tablespoon olive oil, the remaining 1/4 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper. Spread in a single layer on a baking sheet and roast on the upper oven rack, stirring once, until lightly browned and tender, about 25 minutes. Meanwhile, cook the quinoa as the label directs.
  3. While the vegetables and quinoa cook, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook until browned, about 5 minutes. Flip the pork and transfer the skillet to the lower oven rack. Roast until a thermometer inserted into the center registers 140 degrees F to 145 degrees F, about 5 minutes. Transfer to a cutting board.
  4. Stir the orange juice, vinegar, red pepper flakes, remaining garlic, 1 tablespoon olive oil and 1/4 teaspoon oregano in a small bowl; season with salt and pepper. Divide the quinoa and vegetables among bowls. Slice the pork and add to the bowls. Drizzle with the orange sauce.
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pasta with pesto and indiana kitchen pork tenderloin

Pork with Pesto Pasta

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pasta with pesto and indiana kitchen pork tenderloin
Pork with Pesto Pasta
Print Recipe
Pesto for the pasta and a white wine sauce for the pork tenderloin give this dish a delightful array of flavors.
Servings Prep Time
4 people 5 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
25 minutes
pasta with pesto and indiana kitchen pork tenderloin
Pork with Pesto Pasta
Print Recipe
Pesto for the pasta and a white wine sauce for the pork tenderloin give this dish a delightful array of flavors.
Servings Prep Time
4 people 5 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
25 minutes
Ingredients
Pork Tenderloin in White Wine Sauce
Pesto Pasta
Servings: people
Instructions
  1. Season all sides of tenderloin with garlic powder, Lowry's season salt and pepper.
  2. In a large cast-iron skillet over medium-high heat, melt butter then add oil. When oil is hot, add tenderloin and sear all sides for a few minutes to brown. Remove tenderloin from pan momentarily.
  3. Add garlic and onion to skillet and cook for about 3 minutes. Add white wine and let cook down until reduced by half. Add the water and return tenderloin to skillet, adjusting heat to low and covering. Let pork cook on low for about 20 minutes or until meat thermometer reads 145°F in center.
  4. While pork is cooking on low, cook pasta according to package directions.
  5. While pasta is cooking, heat oil in a pan over medium heat. Then add pesto and onion. Cook about five minutes or until onion is soft.
  6. Drain pasta, then return to pot. Add pesto mixture and stir thoroughly.
  7. When pork is finished cooking, cut crosswise to form medallions and lay over top of pasta. Spoon extra sauce from pan over pork. Enjoy.
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egg quiche with indiana kitchen bacon and asparagus

Bacon Quiche

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egg quiche with indiana kitchen bacon and asparagus
Bacon Quiche
Print Recipe
We know, we know. Quiche is a divisive, love-it-or-leave-it-type food. But, rest assured, we put our Indiana Kitchen bacon in this one. This recipe makes two quiches.
Servings Prep Time
12 servings 25 minutes
Cook Time
35 minutes
Servings Prep Time
12 servings 25 minutes
Cook Time
35 minutes
egg quiche with indiana kitchen bacon and asparagus
Bacon Quiche
Print Recipe
We know, we know. Quiche is a divisive, love-it-or-leave-it-type food. But, rest assured, we put our Indiana Kitchen bacon in this one. This recipe makes two quiches.
Servings Prep Time
12 servings 25 minutes
Cook Time
35 minutes
Servings Prep Time
12 servings 25 minutes
Cook Time
35 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 400 degrees F. Place asparagus in steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.
  4. In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
  5. Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.
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