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mixed vegetables indiana kitchen pork tenderloin ginger pork stir fry

Ginger Pork Stir-Fry

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mixed vegetables indiana kitchen pork tenderloin ginger pork stir fry
Ginger Pork Stir-Fry
Print Recipe
Big flavor in a short amount of time makes this Ginger Pork Stir-Fry a perfect weeknight meal! Featuring Indiana Kitchen pork tenderloin!
Servings
4 servings
Cook Time
20 minutes
Servings
4 servings
Cook Time
20 minutes
mixed vegetables indiana kitchen pork tenderloin ginger pork stir fry
Ginger Pork Stir-Fry
Print Recipe
Big flavor in a short amount of time makes this Ginger Pork Stir-Fry a perfect weeknight meal! Featuring Indiana Kitchen pork tenderloin!
Servings
4 servings
Cook Time
20 minutes
Servings
4 servings
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a small bowl, mix cornstarch and broth until smooth. Stir in the soy sauce, sugar, ginger, garlic powder and pepper flakes; set aside.
  2. In a wok or skillet, stir-fry pork in 1 tablespoon oil until the juices run clear. Remove and keep warm. In the same pan, stir fry vegetables in remaining oil util crisp-tender.
  3. Stir the broth mixture and add it to the vegetables. Bring to a boil; cook and stir for 1 minute or until thickened Return pork to the pan; heat through. Serve with rice and, if desired, sprinkle with cilantro.
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Bacon-Wrapped Filet Mignon

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Bacon-Wrapped Filet Mignon
Print Recipe
Spoil your sweetheart with this deluxe pairing: filet mignon wrapped in thick-cut Indiana Kitchen bacon for the Valentine's Day win!
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Bacon-Wrapped Filet Mignon
Print Recipe
Spoil your sweetheart with this deluxe pairing: filet mignon wrapped in thick-cut Indiana Kitchen bacon for the Valentine's Day win!
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Remove the steaks from the refrigerator 30 to 60 minutes before cooking so that they reach room temperature before cooking.
  2. Preheat the oven to 450 degrees.
  3. Wrap one slice of bacon around each filet and secure it in place with a toothpick. Rub a little olive oil on the top and bottom of the filets. Then season steaks generously with salt and pepper.
  4. Heat a cast-iron skillet (or other oven-safe pan) on high heat. Place filets on the pan and sear each side for 1-2 minutes until you get a nice crust.
  5. Turn off the stove and place the pan in the oven. Cook times may vary based on thickness of steaks and how long you seared it. Check the internal temperature after 5-7 minutes. Take the steaks out after it reaches 125 degrees F for rare, 130 degrees for medium rare, and 140 degrees for medium.
  6. Allow the steaks to settle for 5 to 10 minutes before serving or cutting into them.
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cheese potato tart featuring Indiana kitchen bacon

Cheesy Potato Tart

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cheese potato tart featuring Indiana kitchen bacon

cheese potato tart featuring Indiana kitchen bacon
Cheesy Potato Tart
Print Recipe
This week's recipe comes from Indiana Kitchen fan Deanna of Fairfield, IN. Her savory "tart" piles layers of thin-sliced potatoes and cheese inside of a bacon "crust." Genius!
Servings Prep Time
4 servings 10 minutes
Cook Time
2.5 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
2.5 hours
cheese potato tart featuring Indiana kitchen bacon
Cheesy Potato Tart
Print Recipe
This week's recipe comes from Indiana Kitchen fan Deanna of Fairfield, IN. Her savory "tart" piles layers of thin-sliced potatoes and cheese inside of a bacon "crust." Genius!
Servings Prep Time
4 servings 10 minutes
Cook Time
2.5 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
2.5 hours
Ingredients
Servings: servings
Instructions
  1. Preheat the oven to 340 degrees F.
  2. Wash potatoes. Slice potatoes into thin discs.
  3. Prepare the tart's bacon "crust" by taking a small cast iron pan and covering the bottom of the pan with a pinwheel of bacon. Each bacon slice should have one end at the center of the pan with about half of the slice extending over the edge of the pan. (That overhang will later be folded back to form the top layer of the "crust".) Overlap bacon slices slightly until entire pan bottom is covered.
  4. Add layer of potato slices, then layer of cheese, then potatoes, then cheese, and so on until ingredients are used and pan is filled.
  5. Fold the bacon slices that are hanging over the edge of the pan back over the layers of potatoes and cheese towards the pan's center to form another pinwheel as the top "crust" of the tart.
  6. Bake in oven for approximately 2.5 hours.
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Loaded Potato Soup

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Loaded Potato Soup
Print Recipe
Leftover ham? Lucky you! This Loaded Potato Soup needs just that, and a little bacon, too.
Servings Prep Time
12 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
12 servings 30 minutes
Cook Time
30 minutes
Loaded Potato Soup
Print Recipe
Leftover ham? Lucky you! This Loaded Potato Soup needs just that, and a little bacon, too.
Servings Prep Time
12 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
12 servings 30 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. In a skillet, cook Indiana Kitchen Bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon and set aside. Reserve 2 tablespoons of bacon drippings in skillet. Cook onion in drippings over medium-high heat 6 minutes or until almost tender.
  2. In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling and reduce heat. Cook for 10 minutes or until potatoes are very tender.
  3. Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir for 1 minute.
  4. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
  5. Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted.
  6. Evenly top individual servings with remaining bacon, 1/2 cup cheese, 1/4 cup green onions, and enjoy!
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Cider-Braised Pork Shoulder

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Cider-Braised Pork Shoulder
Print Recipe
Tender, mouth-watering Indiana Kitchen Boston Butt Pork Shoulder slow-cooked in a seasoned apple cider sauce until perfectly flavored. It'll have you rethinking your Thanksgiving traditions.
Servings Prep Time
4 servings 10 minutes
Cook Time
2.25 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
2.25 hours
Cider-Braised Pork Shoulder
Print Recipe
Tender, mouth-watering Indiana Kitchen Boston Butt Pork Shoulder slow-cooked in a seasoned apple cider sauce until perfectly flavored. It'll have you rethinking your Thanksgiving traditions.
Servings Prep Time
4 servings 10 minutes
Cook Time
2.25 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
2.25 hours
Ingredients
Servings: servings
Instructions
  1. Salt all sides of the pork shoulder chunks. Heat vegetable oil in a pot over high heat. Brown pork shoulder pieces until surface is seared and crusty, about 3 or 4 minutes per side.
  2. Transfer browned pork to a plate. Add onions to oil and reduce heat to medium and season with a pinch of salt and pepper. Cook and stir about 2 minutes.
  3. Add torn sage leaves; cook until onions soften and begin to brown, stirring frequently. Pour cider into pot; stir to deglaze bottom. Raise heat to high and bring to a boil. Stir in cider vinegar. Reduce heat to low.
  4. Transfer pork shoulder pieces to cider mixture. Cover; simmer gently on low 1 hour. Remove lid and turn pieces over. Cover; simmer on low until meat is fork tender, 1 to 2 more hours. Transfer pork to a bowl with a slotted spoon.
  5. Raise heat to high and bring sauce to a simmer. Whisk in heavy cream. Simmer until liquid is reduced by half and is slightly thickened, 8-10 minutes. Toss in a pinch of cayenne.
  6. Transfer pork back to pot and reduce heat to low. Baste pork with sauce while it heats through and becomes perfectly tender, and the sauce is as thick as you want it, about 15 more minutes.
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Maple Bacon Turkey

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Maple Bacon Turkey
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The only problem with this recipe? They'll beg you to host Thanksgiving every year from here on out. The bacon "cap" ensures a juicy bird, while the maple glaze on the outside and sage butter on the inside offer up awesome autumnal flavors with every bite.
Servings Prep Time
12-14 servings 1 hour
Cook Time
2-3 hours
Servings Prep Time
12-14 servings 1 hour
Cook Time
2-3 hours
Maple Bacon Turkey
Print Recipe
The only problem with this recipe? They'll beg you to host Thanksgiving every year from here on out. The bacon "cap" ensures a juicy bird, while the maple glaze on the outside and sage butter on the inside offer up awesome autumnal flavors with every bite.
Servings Prep Time
12-14 servings 1 hour
Cook Time
2-3 hours
Servings Prep Time
12-14 servings 1 hour
Cook Time
2-3 hours
Ingredients
Servings: servings
Instructions
  1. An hour before roasting, take turkey out of fridge, unwrap, and remove bag of giblets and/or neck (check both neck cavity and body cavity). Place turkey on a rack in a large roasting pan, breast side up, to allow it to dry and come to room temperature.
  2. Place oven rack in the bottom third of the oven and remove the top rack. Preheat oven to 350°F.
  3. Stir minced fresh sage into softened butter until well combined. Season well with salt and pepper.
  4. Sprinkle the turkey, inside and out, with salt and pepper. Carefully slide your fingers under the skin of the breast and drumsticks to lift it away from the meat. Slip spoonfuls of sage butter underneath the skin and smooth over the top of the skin to spread out the butter mixture into a thin layer. Repeat everywhere that you can reach under the skin until all of the butter has been used.
  5. If you are stuffing your bird, fill it with dressing without packing too tightly. If you aren't stuffing your bird, you may place a few aromatics (i.e sage, garlic, seasoning) inside the cavity, but it's not required. Then truss the turkey legs.
  6. Combine maple syrup and hot water. Use a basting brush to baste the entire turkey. Place turkey in the oven for 2 hours, basting with maple syrup every 30 minutes. If the breast and/or the tops of the drumsticks turn golden brown before the rest of the turkey, shield them with foil.
  7. After 2 hours, remove the turkey from the oven and insert a meat thermometer into the meatiest part of the thigh (without touching the bone). Baste the turkey with syrup again and arrange the strips of bacon over the top of the turkey with no gaps in between them, until they cover the entire breast.
  8. Return the turkey to the oven for about 30 minutes, then baste with syrup again (bacon and all). Continue cooking, watching the bacon closely so that it turns crisp but does not burn. If the bacon is done before the thermometer inserted in the turkey reads 165°F, shield the bacon with foil (as well as any other parts of the turkey that are brown enough, which might end up being the whole turkey) and continue cooking until the turkey is done. (a turkey typically takes around 13 to 20 minutes per pound to cook).
  9. Once the temperature of the turkey reaches 165°F and the juices are running clear, tilt the turkey in the pan so that the liquids run out of the cavity. Transfer turkey to a cutting board, tent with foil, and let it sit for 30 minutes.
  10. In the meantime, skim the excess fat from the pan drippings. Pour the drippings into a medium pot, scraping brown bits at the bottom of the roasting pan from the turkey but leaving behind any burnt maple syrup sludge. Set pot over medium heat and whisk flour into the drippings until smooth. Gradually add chicken stock while continuously stirring.
  11. Raise heat up to high and bring pot to a simmer while stirring regularly, until sauce is thickened to your preferred consistency. Season it with salt and pepper, to taste, and a squeeze of fresh lemon juice.
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Kimchi Stew

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Kimchi Stew
Print Recipe
Keep the cold at bay with this sizzling kimchi stew--a spicy Korean classic that's as easy to make as it is delicious! Featuring Indiana Kitchen pork loin!
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Kimchi Stew
Print Recipe
Keep the cold at bay with this sizzling kimchi stew--a spicy Korean classic that's as easy to make as it is delicious! Featuring Indiana Kitchen pork loin!
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Season pork slivers with ¾ teaspoon of salt and the pepper and set aside.
  2. Set a large pot over medium-high heat and add the sesame oil.
  3. Once oil starts to shimmer, add the slivers of pork tenderloin. Cook until the pork is browned, 1½ to 2 minutes. Use tongs to turn the pork over and brown the other side, about 1 minute more. Transfer to a plate and set aside.
  4. To the pot, add the sliced scallion whites and cook, stirring often, until soft, for 1 to 1½ minutes. Stir in the garlic, and once fragrant, after about 30 seconds, stir in the gochujang, gochugaru and tofu.
  5. Add the kimchi, water, rice vinegar, soy sauce and remaining 1½ teaspoons of salt, bring to a simmer and reduce the heat to medium-low.
  6. Simmer 20 minutes, return the pork to the pot and simmer for 1 minute more. Serve the soup in bowls sprinkled with the sliced green scallions with a heaping addition of steamed white rice.
Recipe Notes

Kimchi, gochujang and gochugaru are available in many supermarkets' international sections or at a local Korean or Asian grocer.

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Cider Pork Stew

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Cider Pork Stew
Print Recipe
This delicious recipe is all treat, no trick—perfect for a festive Halloween party and some Indiana Kitchen Premium Pork Products.
Servings Prep Time
10-12 servings 35 minutes
Cook Time
3 1/2 hours
Servings Prep Time
10-12 servings 35 minutes
Cook Time
3 1/2 hours
Cider Pork Stew
Print Recipe
This delicious recipe is all treat, no trick—perfect for a festive Halloween party and some Indiana Kitchen Premium Pork Products.
Servings Prep Time
10-12 servings 35 minutes
Cook Time
3 1/2 hours
Servings Prep Time
10-12 servings 35 minutes
Cook Time
3 1/2 hours
Ingredients
Servings: servings
Instructions
  1. In a large cast-iron pot, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Season the pork with salt and pepper.
  2. Season the pork with salt and pepper.
  3. Add one-third of the pork to the casserole and cook over moderately high heat, stirring occasionally, until well browned, about 8 minutes. Transfer the pork to a baking sheet. Repeat in 2 more batches with the remaining butter, oil and pork.

  4. Add the bacon to the pot and cook until desired doneness; then add to the pork.
  5. Add the pork and bacon back to the pot along with the cider, stock and bay leaves; bring to a simmer. Cover and simmer gently until the pork is tender, 2½ hours. Discard the bay leaves.

  6. In a small bowl, whisk the cornstarch with 1/4 cup of water. Add the cornstarch mixture and the cream to the stew and simmer until the liquid is thickened, about 5 minutes.
  7. Stir in the mustard and sage and season with salt and pepper.
 Enjoy.
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Sweet and Sour Pork

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Sweet and Sour Pork
Print Recipe
Savor a tangy ethnic flavor with this unique dish featuring a tender Indiana Kitchen pork loin.
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Sweet and Sour Pork
Print Recipe
Savor a tangy ethnic flavor with this unique dish featuring a tender Indiana Kitchen pork loin.
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a small bowl, combine the brown sugar, vinegar, ketchup and soy sauce.
  2. Pour half into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside.
  3. After 30 minutes, drain and discard marinade from pork. In a large skillet, cook pork in oil for 3 minutes. Add the onion, carrots, green pepper, garlic and ginger; saute until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary. Serve over rice.
  4. In a large skillet, cook pork in oil for 3 minutes. Add the onion, carrots, green pepper, garlic and ginger; saute until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary. Serve over rice.
  5. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired.
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Cheesy Bacon & Egg Brunch Casserole

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Cheesy Bacon & Egg Brunch Casserole
Print Recipe
Call it the hungry-man’s quiche. This cheesy egg casserole, featuring the power of authentic Indiana Kitchen bacon, will be ‘da bomb’ at your next breakfast.
Servings Prep Time
12 servings 25 minutes
Cook Time
50 minutes
Servings Prep Time
12 servings 25 minutes
Cook Time
50 minutes
Cheesy Bacon & Egg Brunch Casserole
Print Recipe
Call it the hungry-man’s quiche. This cheesy egg casserole, featuring the power of authentic Indiana Kitchen bacon, will be ‘da bomb’ at your next breakfast.
Servings Prep Time
12 servings 25 minutes
Cook Time
50 minutes
Servings Prep Time
12 servings 25 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350°F.
  2. Cook bacon in large skillet until crisp. Drain bacon on paper towels; crumble and set aside. Remove all but 2 tablespoons drippings from skillet.
  3. Add onion to skillet; cook and and stir 3 minutes or until softened.
  4. Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, cheddar and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, cheddar and mozzarella cheese.
  5. Beat eggs in medium bowl with whisk. Add milk, mustard, pepper and nutmeg; mix well. Gradually pour into baking dish. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
  6. Bake 40 to 50 minutes or until center is set and top is golden brown.
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