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Roast Pork Loin with Cranberry Sauce

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Roast Pork Loin with Cranberry Sauce
Print Recipe
Servings Prep Time
8 servings 20 minutes
Cook Time
1.5 hours
Servings Prep Time
8 servings 20 minutes
Cook Time
1.5 hours
Roast Pork Loin with Cranberry Sauce
Print Recipe
Servings Prep Time
8 servings 20 minutes
Cook Time
1.5 hours
Servings Prep Time
8 servings 20 minutes
Cook Time
1.5 hours
Ingredients
Servings: servings
Instructions
  1. Preheat 425 degrees F. Place the sliced apples, onions, and part of the fresh herbs in the bottom of a roasting pan. Place the pork on top, fat side up. Pour the balsamic vinegar evenly over the pork. Rest for 20 minutes before placing in the oven.
  2. Season and/or rub the pork with salt, pepper and garlic powder. Top the pork with additional rosemary and thyme sprigs. Roast on the center rack for 60 minutes.
  3. Pour the cranberry sauce over the pork after roasting for 1 hour. Return to the oven and roast approximately 30 more minutes (or until the internal temperature reaches 140 degrees).
  4. Remove from oven and wrap with aluminium foil. Let rest, covered, for 10 minutes before serving. Add garnishes. Enjoy!
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Fall Carbonara

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Fall Carbonara
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Pumpkin puree gets added to the pasta sauce in this delicious Fall Carbonara recipe featuring fresh sage and Indiana Kitchen bacon!
Servings Prep Time
4 servings 20 minutes
Cook Time
12 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
12 minutes
Fall Carbonara
Print Recipe
Pumpkin puree gets added to the pasta sauce in this delicious Fall Carbonara recipe featuring fresh sage and Indiana Kitchen bacon!
Servings Prep Time
4 servings 20 minutes
Cook Time
12 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
12 minutes
Ingredients
Servings: servings
Instructions
  1. Drain pumpkin in a mesh sleeve lined with cheesecloth for at least 1 hour. Before using, squeeze cheesecloth to release most of the liquid.
  2. In a large mixing bowl, whisk together strained pumpkin, eggs, egg yolks, 1/2 c. of the Parmesan, romano, salt and pepper. Set aside until a later step.
  3. Cook spaghetti according to the package directions, reserving 1/2 c. pasta cooking water. Cook the bacon, and keep the fat in the pan! Add the sage leaves to the warm bacon fat until aromatic.
  4. Working quickly, whisk 1/4 c. reserved pasta water into the pumpkin and egg mixture. After draining the pasta, put back in large pot. Pour the pumpkin mixture over the noodles. To thin out the sauce, add more reserved pasta water.
  5. Add 2 Tbsp. reserved bacon fat and sage, and stir. Stir in the bacon bits. Add salt and pepper as needed. Enjoy!
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Bacon Wrapped Pork Medallions

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Bacon Wrapped Pork Medallions
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
20 minutes 35 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
20 minutes 35 minutes
Bacon Wrapped Pork Medallions
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
20 minutes 35 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
20 minutes 35 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Place the bacon on a baking sheet, and cook until half-cooked. This leaves the bacon still flexible to wrap around the pork medallions, but won't overcook the bacon when it's wrapped around the pork.
  3. Wrap the pork medallions with a piece of bacon and secure with a toothpick.
  4. In a hot cast-iron skillet over high heat, quickly brown the pork on all sides. Spoon bacon fat onto each medallion as you brown the pork.
  5. Place the pork medallions onto the baking sheet used for the bacon initially. Bake in the oven 15-20 minutes.
  6. Remove toothpicks before serving. Enjoy!
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Pork Tenderloin with Chimichurri Sauce

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Pork Tenderloin with Chimichurri Sauce
Print Recipe
Servings Prep Time
10 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
10 servings 10 minutes
Cook Time
20 minutes
Pork Tenderloin with Chimichurri Sauce
Print Recipe
Servings Prep Time
10 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
10 servings 10 minutes
Cook Time
20 minutes
Ingredients
Chimichurri Sauce
Servings: servings
Instructions
For the Pork Loin
  1. Whisk together brown sugar, salt, paprika, pepper, and garlic powder in a mixing bowl.
  2. Rub the seasoning into the pork until evenly coated.
  3. Heat grill to medium-high heat. Grill about 20 minutes, turning occasionally, until charred or until a meat thermometer reads 145 degrees.
  4. Let rest for 3-5 minutes before slicing to serve. Top with chimichurri sauce and enjoy!
For the Chimichurri Sauce
  1. In a small food processor or blender, pulse the shallot, parsley, oregano, garlic, salt, and pepper until well combined. The mixture should stay slightly chunky.
  2. Add the red wine vinegar, olive oil, and red pepper flakes to a small bowl. Stir the dressing and parsley mixture until well combined.
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Mexican Street Tacos

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Mexican Street Tacos
Print Recipe
Servings Prep Time
10-12 servings 10 minutes
Cook Time Passive Time
15 minutes 8 hours
Servings Prep Time
10-12 servings 10 minutes
Cook Time Passive Time
15 minutes 8 hours
Mexican Street Tacos
Print Recipe
Servings Prep Time
10-12 servings 10 minutes
Cook Time Passive Time
15 minutes 8 hours
Servings Prep Time
10-12 servings 10 minutes
Cook Time Passive Time
15 minutes 8 hours
Ingredients
Servings: servings
Recipe Notes
  1. Place the pork shoulder in a slow cooker. Roughly chop, or mine, the garlic and add to the slow cooker too.
  2. Sprinkle with salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne. Rub seasoning into the pork.
  3. Add lime juice, orange juice, beer, and salsa. Cover and cook on low for 8 hours.
  4. Shred the pork with 2 forks. It should be tender and fall away easily.
  5. Preheat broiler. Line a baking sheet with aluminum foil for easy cleanup. Place the meat and pour some sauce from the crockpot over the top. Broil for 5-10 minutes, or until charred how you prefer.
  6. Build your tacos in tortillas with fresh cilantro, onion, and other toppings!
  7. Enjoy!
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Bacon Sushi

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Bacon Sushi
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We'd like to joke that this recipe is made with "hogfish," but, as it turns out, that's a real fish! Delicious, keto-friendly, and easier than it looks, this "bacon sushi" will tickle your taste buds and your funny bone.
Servings Prep Time
12 rolls 20 minutes
Cook Time
15 minutes
Servings Prep Time
12 rolls 20 minutes
Cook Time
15 minutes
Bacon Sushi
Print Recipe
We'd like to joke that this recipe is made with "hogfish," but, as it turns out, that's a real fish! Delicious, keto-friendly, and easier than it looks, this "bacon sushi" will tickle your taste buds and your funny bone.
Servings Prep Time
12 rolls 20 minutes
Cook Time
15 minutes
Servings Prep Time
12 rolls 20 minutes
Cook Time
15 minutes
Ingredients
Servings: rolls
Instructions
  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with aluminum foil for easy cleanup, fit it with a cooling rack and place bacon slices on rack in an even layer. Bake 11-13 minutes, long enough to cook the bacon while still keeping it pliable enough to roll.
  3. While bacon is cooking, cut your veggies in thin strips just slightly longer than the width of a bacon slice.
  4. Once bacon cools, take each piece and spread an even layer of cream cheese on each slice. Take a slice or two of cucumber, carrot, avocado and mango, line them up evenly and stick them in the cream cheese. Roll vegetables up tightly in bacon.
  5. Garnish with sesame seeds and enjoy!
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Bacon Cheddar Burger

Bacon Cheddar Burger

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Bacon Cheddar Burger
Bacon Cheddar Burger
Print Recipe
Servings
4 servings
Cook Time
30 minutes
Servings
4 servings
Cook Time
30 minutes
Bacon Cheddar Burger
Bacon Cheddar Burger
Print Recipe
Servings
4 servings
Cook Time
30 minutes
Servings
4 servings
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. In a large bowl, mix onion, ketchup, garlic, sugar, Worcestershire sauce, vinegar, and ground beef together using your hands. Form into 4 patties.
  2. Grill the burgers over medium heat, covered, 4-7 minutes to your preferred doneness. Top the burgers with a slice of cheese and grill 1 minute longer, or until cheese is melted.
  3. To make the garlic aioli, mix the mayonnaise, lemon juice, and garlic in a small bowl. Spread over toasted hamburger buns, and build your burger. Top with additional toppings if desired, and enjoy!
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Kansas City BBQ Ribs

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Kansas City BBQ Ribs
Print Recipe
Servings Prep Time
6 servings 2 hours
Cook Time
2 hours
Servings Prep Time
6 servings 2 hours
Cook Time
2 hours
Kansas City BBQ Ribs
Print Recipe
Servings Prep Time
6 servings 2 hours
Cook Time
2 hours
Servings Prep Time
6 servings 2 hours
Cook Time
2 hours
Ingredients
Servings: servings
Instructions
  1. Whisk together brown sugar, paprika, black pepper, salt, garlic powder, onion powder, chili powder, and cayenne powder to make a seasoning rub for the ribs.
  2. Trim the ribs of any excess fat and remove the membrane from the back of the rack. Rub generously with dry rub seasoning on both sides. Wrap the ribs in foil and refrigerate a minimum of 2 hours (optional: refrigerate over-night).
  3. To make the Kansas City BBQ sauce, heat a medium saucepan over medium heat. Melt the butter then add the onion and cook about 5 minutes. Add the garlic and cook until fragrant, about another minute.
  4. Whisk in ketchup, molasses, brown sugar, vinegar, mustard, chili powder, black and cayenne pepper to butter mixture. Bring the saucepan to a boil, then reduce the heat to low and simmer about 30 minutes or until thickened. Be sure to stir frequently. Blend with a hand mixer, if needed, to ensure a smooth sauce.
  5. For low and slow ribs, preheat the grill to 225 degrees F. Place ribs bone side down and cook for 4-5 hours, basting the ribs in the last hour with the barbecue sauce.
  6. For a quicker cook time, preheat the grill to medium or 325-350 degrees F. Place ribs bone side down and good 2.5 - 3 hours, basting the ribs in the last hour with the barbeque sauce.
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Bacon & Eggs Benedict

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Bacon & Eggs Benedict
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Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Bacon & Eggs Benedict
Print Recipe
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large skillet or frying pan over medium heat, fry bacon slices to preferred crispness.
  2. Poach eggs by gently cracking and adding to water that is just barely simmering, one egg at a time. (Water that is too agitated will break up the fragile egg.) Wait to add the next egg until the first has begun to firm up. Let poach for four minutes, or until desired degree of doneness. Then remove with a slotted spoon in the same order you placed them in the water--first egg in, first egg out.
  3. While your eggs are poaching, toast English muffins to desired degree of doneness.
  4. Prepare the Hollandaise sauce by adding the 3 egg yolks, salt, lemon juice and dash of cayenne or Tabasco sauce to blender. Blend for about 20 to 30 seconds on medium to medium-high power, or until mixture lightens in color. Then place on lowest setting and slowly add melted butter to your mixture. Add more salt or lemon juice if needed to achieve desired flavor.
  5. Assemble your Benedicts. Top your toasted English muffins with 2 slices of bacon, then a poached egg, then drizzle Hollandaise over the top, and garnish with parsley, if using. Enjoy!
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Cuban Black Bean Soup

Cuban Black Bean Soup

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Cuban Black Bean Soup
Cuban Black Bean Soup
Print Recipe
Traditionally made with a ham hock, Indiana Kitchen Thick-Cut Bacon can impart the same rich smokiness to this fantastic Cuban recipe.
Servings
6 servings
Cook Time
3.5 hours
Servings
6 servings
Cook Time
3.5 hours
Cuban Black Bean Soup
Cuban Black Bean Soup
Print Recipe
Traditionally made with a ham hock, Indiana Kitchen Thick-Cut Bacon can impart the same rich smokiness to this fantastic Cuban recipe.
Servings
6 servings
Cook Time
3.5 hours
Servings
6 servings
Cook Time
3.5 hours
Ingredients
Servings: servings
Instructions
  1. Place beans in a large soup pot. Add enough water to cover beans by 2". Bring to a boil; remove from heat and let stand 10 minutes. Drain beans; return to same pot. Add 8 cups cold water. Bring to boil, reduce heat to medium, and simmer until beans are soft, making sure to cover beans, 1 1/2 to 2 hours. Drain beans again.
  2. Over medium heat, heat the same pot adding the chorizo and bacon. Cook meat until chorizo is browned and bacon is crisp, about 10 minutes. Add onion, garlic, oregano, chili powder, and cumin cooking until onion is translucent--about 5 minutes. Add 4 c. broth, tomatoes, and beans. Bring to a boil, then reduce the heat to medium, simmering for 20 minutes.
  3. Either in batches in a food processor or with a handheld mixer, coarsely puree the soup. Add more broth as needed to reach desired consistency. Refrigerate uncovered until cold, then cover and keep chilled until ready to heat again and serve.
  4. To prepare to serve, bring soup to a boil. Add sherry; reducing heat to medium and simmer 3 minutes. Stir in 1/2 c. chopped cilantro. Season to taste and top with preferred toppings. Enjoy!
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