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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
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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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indiana kitchen boston butt pork shoulder smoked on the grill recipe

Smoked Pork Shoulder

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indiana kitchen boston butt pork shoulder smoked on the grill recipe
Smoked Pork Shoulder
Print Recipe
May is National Barbecue Month, so here's a recipe to get the outdoor party started: Smoked Pork Shoulder on the Grill featuring Indiana Kitchen Boston Butt Pork Shoulder!
Servings Prep Time
6-8 servings 1 hour
Cook Time
8 hours
Servings Prep Time
6-8 servings 1 hour
Cook Time
8 hours
indiana kitchen boston butt pork shoulder smoked on the grill recipe
Smoked Pork Shoulder
Print Recipe
May is National Barbecue Month, so here's a recipe to get the outdoor party started: Smoked Pork Shoulder on the Grill featuring Indiana Kitchen Boston Butt Pork Shoulder!
Servings Prep Time
6-8 servings 1 hour
Cook Time
8 hours
Servings Prep Time
6-8 servings 1 hour
Cook Time
8 hours
Ingredients
Grilling
Rub
Servings: servings
Instructions
NIght Before
  1. Prepare the rub. Mix all of the rub ingredients together. Break up the clumps. Taste the rub to make sure you like the taste, adjust accordingly.
  2. Unwrap the pork roast and place it on butcher paper or in a pan that can catch the rub. With clean hands work the rub mixture into and all over the pork shoulder. Be generous with the amount of rub to maximize the flavor of the pork. Wrap it in plastic or butcher paper, place it in a pan and refrigerate overnight.
  3. Place the wood chips into a bowl and cover them with water to soak overnight.
Day Of
  1. Take pork out of refrigerator and let sit for 1 to 2 hours to bring it to room temperature.
  2. Next, prepare your grill to smoke the pork. Remove one of the grill grates on one side of the grill--this is where the wood chips will go. The pork shoulder will sit on the other half of the grill to cook by indirect heat.
  3. Place an aluminum tray of water on the grill to help moderate the heat and prevent drying of the pork. The best place for it is on the upper rack if you have one.
  4. Next create a double layered aluminum foil boat with a handful of wood chips in it. Place it directly on the burner on the side of the grill without a grate.
  5. Turn the grill on to medium flame, cover the grill and let it heat up until the wood chips start to smoke.
  6. Once the grill is smoking, place the pork on the grill grates away from the direct heat. If the roast has a fatty side, place it facing up. Then cover the grill, lower the flame, and let the cooking begin. The temperature you want to maintain is around 225F.
  7. To maintain the smoke for around 4 hours you will need to check the grill. The temp should stay between 210F-240F. Check to make sure the wood chips are smoking every half hour. Once an hour you will likely need to add more wood chips to the pile. Cooking time for your roast should be 90 minutes per pound. Regular sized 4 pound roast should take at least 6 hours.
  8. After about 2 hours of cooking, reposition the roast so the side facing the heat is positioned away from it.
  9. After 5 hours, check the internal temperature. You can safely eat it at any internal temp above 145°F, but for a great pulled pork it needs to be around 195°F.
  10. When the meat reaches 195°F, remove it from the heat, tent it loosely with foil over a cutting board (to catch the juices) and let it rest for at least 30 minutes. If after 6 hours of cooking the meat hasn't reached 195°F internal temp, try finishing in the oven.
  11. To finish in the oven, wrap the roast in aluminum foil to help prevent it from drying out and place it in a roasting pan set it in the oven at 300°F. Cook until the internal temperature of the roast reaches 195°F. When it reaches temperature, remove the roast from the oven and let rest for at least 30 minutes.
  12. Pull the pork apart with 2 forks. Only now do you add any barbecue sauce (and any accumulated juices) to the meat. Taste it first: It might not need sauce at all, and if it does, add only a little at a time.
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Creamy Carbonara with Bacon

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Creamy Carbonara with Bacon
Print Recipe
Whether you use spring, snap or snow peas, this Creamy Carbonara with Indiana Kitchen Bacon is a delightful divergence from regular old spaghetti.
Servings Prep Time
6 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
20 minutes
Creamy Carbonara with Bacon
Print Recipe
Whether you use spring, snap or snow peas, this Creamy Carbonara with Indiana Kitchen Bacon is a delightful divergence from regular old spaghetti.
Servings Prep Time
6 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Cook pasta according to package directions but stopping short a minute less than package's cooking time. (Pasta will finish cooking in later step.) Drain pasta, reserving 1/2 cup of pasta water.
  2. While pasta cooks, add bacon to a large skillet and cook until crispy. Turn off the heat, remove the bacon with a slotted spoon and then add the drained pasta to the skillet and toss it in the bacon fat.
  3. Add eggs, salt, pepper, and parmesan cheese to a large bowl and whisk well. Then add mixture slowly to the hot pasta while tossing it to prevent scrambling.
  4. Add peas and 1/4 cup of pasta water, one tablespoon at a time, tossing again to create a silky consistency to the pasta. Top with the bacon before serving.
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Pork Loin with Sweet Mustard Sauce Glaze

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Pork Loin with Sweet Mustard Sauce Glaze
Print Recipe
Looking for an alternative Easter meal? Try this tender and juicy Indiana Kitchen Pork Loin brined in cider and glazed with a sweet mustard sauce.
Servings Prep Time
6 servings 65 minutes
Cook Time
45 minutes
Servings Prep Time
6 servings 65 minutes
Cook Time
45 minutes
Pork Loin with Sweet Mustard Sauce Glaze
Print Recipe
Looking for an alternative Easter meal? Try this tender and juicy Indiana Kitchen Pork Loin brined in cider and glazed with a sweet mustard sauce.
Servings Prep Time
6 servings 65 minutes
Cook Time
45 minutes
Servings Prep Time
6 servings 65 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. Whisk together honey, mustard, vinegar, thyme, and pepper. Place pork tenderloin in a large zip-top bag and pour in honey mustard mixture. Squish around to make sure pork is completely covered. Refrigerate at least one hour.
  2. Heat oven to 425F. Oil the baking dish lightly
  3. Place pork on the dish, reserving the marinade. Roast it from 35 minutes to an hour, depending on the thickness of tenderloin. Check internal temperature at 30 minutes. Pork is done when a thermometer inserted into the center reads 145F. Remove from oven and leave alone for 10 minutes before slicing.
  4. Place reserved marinade in small saucepan and boil for 5 to 10 minutes or until thickened. Add water ass needed to prevent sticking.
  5. Serve pork and drizzle with the honey mustard sauce.
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Baked French Toast

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Baked French Toast
Print Recipe
You'll want to save this one for a lazy weekend morning. This Baked French Toast is topped with crunchy pecans and Indiana Kitchen thick-cut bacon! Mmm-mmm!
Servings Prep Time
10 servings 30 minutes
Cook Time
40 minutes
Servings Prep Time
10 servings 30 minutes
Cook Time
40 minutes
Baked French Toast
Print Recipe
You'll want to save this one for a lazy weekend morning. This Baked French Toast is topped with crunchy pecans and Indiana Kitchen thick-cut bacon! Mmm-mmm!
Servings Prep Time
10 servings 30 minutes
Cook Time
40 minutes
Servings Prep Time
10 servings 30 minutes
Cook Time
40 minutes
Ingredients
French Toast
Topping
Servings: servings
Instructions
  1. Grease a 13x9-in baking pan; set aside.
  2. In a large bowl, whisk the first 10 ingredients together. Then dip each slice of bread into the egg mixture. Arrange slices in the prepared dish. Pour the remains of the egg mixture on top. Cover and refrigerate overnight.
  3. Remove from fridge 30 minutes prior to baking it. Preheat oven to 350F. In a small bowl combine the first eight topping ingredients. Spread on top of French Toast.
  4. Bake, uncovered, for 40-45 minutes. Let stand 10 minutes before serving. Drizzle with syrup.
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Viatnamese Bahn Mi Sandwich

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Viatnamese Bahn Mi Sandwich
Print Recipe
Sweet, spicy, citrusy, savory--this Vietnamese Bahn Mi sandwich has it all going on! Try it with Indiana Kitchen pork loin marinated in a garlic-chili sauce!
Servings Prep Time
4 people 30 minutes
Servings Prep Time
4 people 30 minutes
Viatnamese Bahn Mi Sandwich
Print Recipe
Sweet, spicy, citrusy, savory--this Vietnamese Bahn Mi sandwich has it all going on! Try it with Indiana Kitchen pork loin marinated in a garlic-chili sauce!
Servings Prep Time
4 people 30 minutes
Servings Prep Time
4 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Cut pork tenderloin into thin slices. Sprinkle with pepper. In a large skillet, heat oil over medium heat. Add slices; cook 2-3 minutes on each side until a thermometer reads 145 degrees F. Combine the sweet chili sauce with soy sauce; pour over pork. Reduce heat to medium and stir until sauce is slightly thickened, 2-3 minutes. Then remove it from the heat.
  2. Combine lettuce and carrot with rice vinegar; set aside. When pork is cool enough to handle, slice into 2-in.-long strips; return to skillet to coat with sauce. Toast bread lightly, then spread with mayonnaise.
  3. Spoon pork evenly over the bread. Cover with lettuce-carrot mixture, cucumber, cilantro, green onions and jalapeno. Top with remaining sweet chili sauce. Fold bread and serve immediately with Sriracha sauce.
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Tangy Spring Green Salad

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Tangy Spring Green Salad
Print Recipe
When spring gives you spring greens, you make this Tangy Spring Green Salad with Indiana Kitchen Bacon and Mustard Vinaigrette.
Servings Prep Time
4 servings 20 minutes
Servings Prep Time
4 servings 20 minutes
Tangy Spring Green Salad
Print Recipe
When spring gives you spring greens, you make this Tangy Spring Green Salad with Indiana Kitchen Bacon and Mustard Vinaigrette.
Servings Prep Time
4 servings 20 minutes
Servings Prep Time
4 servings 20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large skillet, cook the diced bacon in the olive oil over medium heat, stir until golden, around 3 minutes.
  2. Add shallot, chili and mustard seeds and cook until softened, 2-3 minutes.
  3. Add the mixed young spring greens and season with salt and pepper. Cook it by tossing it frequently until tender, 5-6 minutes. Stir in the vinegar and serve.
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indiana kitchen boston butt pork shoulder pulled pork made with coca cola

Cola Pulled Pork

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indiana kitchen boston butt pork shoulder pulled pork made with coca cola

indiana kitchen boston butt pork shoulder pulled pork made with coca cola
Cola Pulled Pork
Print Recipe
With 32 games in the first two days of March Madness, you own't have time for cooking. Make this Cola Pulled Pork in the slow-cooker tonight and pat yourself on the back tomorrow. Goes great on tacos, burritos, sandwiches, nachos--you name it!
Servings Prep Time
10-12 servings 5 minutes
Cook Time
6 hours
Servings Prep Time
10-12 servings 5 minutes
Cook Time
6 hours
indiana kitchen boston butt pork shoulder pulled pork made with coca cola
Cola Pulled Pork
Print Recipe
With 32 games in the first two days of March Madness, you own't have time for cooking. Make this Cola Pulled Pork in the slow-cooker tonight and pat yourself on the back tomorrow. Goes great on tacos, burritos, sandwiches, nachos--you name it!
Servings Prep Time
10-12 servings 5 minutes
Cook Time
6 hours
Servings Prep Time
10-12 servings 5 minutes
Cook Time
6 hours
Ingredients
Servings: servings
Instructions
  1. Cut pork shoulder roast into several large pieces, so it better fills the bottom of the slow-cooker.
  2. Add the pieces of pork shoulder to the slow-cooker. Then top with onion, Coca-Cola and your choice of barbecue sauce.
  3. Cook on low for about 6 hours.
  4. Once cooking time has passed, pork should be tender enough to shred with forks. Enjoy.
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