fbpx
Indiana Kitchen Full Banner
pasta with pesto and indiana kitchen pork tenderloin

Pork with Pesto Pasta

/in , , , , , , , , , , , , , /by


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.
Powered byWP Ultimate Recipe

Smoked Pork Shoulder

/in , , , , , , , , , , , , , , , , /by


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
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.
Powered byWP Ultimate Recipe

Sriracha BBQ Ribs

/in , , , , , , , , , , , , , , /by


Sriracha BBQ Ribs
Print Recipe
Declare your independence from lackluster flavor! These ribs are perfect for your 4th of July get-together or weekend grill cookout.
Servings Prep Time
6-8 10 minutes
Cook Time
2.5 hours
Servings Prep Time
6-8 10 minutes
Cook Time
2.5 hours
Sriracha BBQ Ribs
Print Recipe
Declare your independence from lackluster flavor! These ribs are perfect for your 4th of July get-together or weekend grill cookout.
Servings Prep Time
6-8 10 minutes
Cook Time
2.5 hours
Servings Prep Time
6-8 10 minutes
Cook Time
2.5 hours
Ingredients
Servings:
Instructions
  1. Combine all dry ingredients in a bowl. Pat ribs dry with paper towel. Then coat ribs all over with spice mixture, wrap tightly in foil, place on baking sheet and set in fridge overnight.
  2. Preheat oven to 325 degrees F. When oven's ready, place ribs, still wrapped in foil, on baking sheet in oven for 2.5 hours.
  3. Remove from oven. Let ribs cool, discarding foil and accumulated juices.
  4. Combine remaining ingredients to make Sriracha BBQ Sauce. Generously brush ribs with sauce all over and place on heated grill for 5-10 minutes or until slightly charred in spots. Enjoy!
Recipe Notes

The baking step can be done a day in advance. Just store in refrigerator until ready to grill.

Powered byWP Ultimate Recipe
memphis style dry rub recipe for indiana kitchen pork ribs

Memphis-Style Dry Rub Ribs

/in , , , , , , , , , , , , /by


memphis style dry rub recipe for indiana kitchen pork ribs
Memphis-Style Dry Rub Ribs
Print Recipe
Where other rib recipes go saucy, Memphis-style goes dry. This delicious concoction of spices works wonders as a dry rub on any cut of Indiana Kitchen pork ribs!
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
1.5 - 2 hours 4-8 hours for marinating
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
1.5 - 2 hours 4-8 hours for marinating
memphis style dry rub recipe for indiana kitchen pork ribs
Memphis-Style Dry Rub Ribs
Print Recipe
Where other rib recipes go saucy, Memphis-style goes dry. This delicious concoction of spices works wonders as a dry rub on any cut of Indiana Kitchen pork ribs!
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
1.5 - 2 hours 4-8 hours for marinating
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
1.5 - 2 hours 4-8 hours for marinating
Ingredients
Servings: servings
Instructions
  1. Remove the thin white skin from the back of each rack of ribs.
  2. Mix all other ingredients (spices, sugar, salt and pepper) in a bowl and use two-thirds of mixture to coat all ribs on both sides. Place on roasting pan and cover in the fridge for 4 to 8 hours. Save the remaining one-third of spice-mixture for later application.
  3. Get grill up to 325 degrees F then place ribs on grill over indirect heat. Grill for about 1.5 hours (back back ribs) or 2 hours (spare ribs or St. Louis-cut ribs). When finished, ribs should have slight bend when lifted and bones should start protruding from ends. Fifteen minutes before cooking time is complete, season ribs with remaining spice-mixture.
  4. Enjoy!
Powered byWP Ultimate Recipe

Ham and Egg Pizza

/in , , , , , , , , , , /by


Ham and Egg Pizza
Print Recipe
Breakfast for dinner? Or dinner for breakfast? Any way you slice it, you'll love this Ham and Egg Pizza featuring Indiana Kitchen Ham!
Servings Prep Time
4 15-20 minutes
Cook Time
15 minutes
Servings Prep Time
4 15-20 minutes
Cook Time
15 minutes
Ham and Egg Pizza
Print Recipe
Breakfast for dinner? Or dinner for breakfast? Any way you slice it, you'll love this Ham and Egg Pizza featuring Indiana Kitchen Ham!
Servings Prep Time
4 15-20 minutes
Cook Time
15 minutes
Servings Prep Time
4 15-20 minutes
Cook Time
15 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Grease baking pan* and roll out dough on pan until crust is at preferred thickness.
  3. Pour olive oil on dough and spread.
  4. Spread shredded mozzarella and ham over dough. Crack eggs on top.
  5. Bake for 10-15 minutes until crust is crispy and egg whites are cooked.
  6. Once fully cooked, sprinkle black pepper and arugula on top.
  7. Cut and serve.
Recipe Notes

*Pizza pan suggested

Powered byWP Ultimate Recipe

Cucumber Tomato & Bacon Salad

/in , , , , , , , /by

Garden-ready tomatoes and cucumbers, along with a few slices of Indiana Kitchen bacon, make this a summer salad to remember.

Cucumber Tomato & Bacon Salad
Print Recipe
Servings
4 as a side salad
Servings
4 as a side salad
Cucumber Tomato & Bacon Salad
Print Recipe
Servings
4 as a side salad
Servings
4 as a side salad
Ingredients
Servings: as a side salad
Instructions
  1. Slice cucumbers, as desired, and place into bowl.
  2. Slice tomato, and place into bowl.
  3. In a small bowl, add the mayo and stir in garlic powder, salt and pepper to taste. Add the mixture to vegetables.
  4. Add crumbled bacon, and stir.
  5. Refrigerate until ready to serve.
Powered byWP Ultimate Recipe

Grilled Pork Tenderloin with Avocado Crema

/in , , , , , , , , , , , , , , /by

This blend of flavors is unexpected, yet delicious, when paired with tenderloin. Use as a fill for corn tortillas or crunchy shells for a Tex-Mex flair, or serve plated with tenderloin atop avocado crema.

Grilled Pork Tenderloin with Avocado Crema
Print Recipe
Servings
10-12 People
Servings
10-12 People
Grilled Pork Tenderloin with Avocado Crema
Print Recipe
Servings
10-12 People
Servings
10-12 People
Ingredients
Avocado Crema
Servings: People
Instructions
  1. Combine pineapple juice, chipotle chilies, garlic and 1½ teaspoons salt in food processor. Puree. Reserve about ½ cup of the marinade for glazing.
  2. Place remaining marinade and pork in a resealable plastic bag. Marinate for 2 hours in the fridge. Rotate and disperse marinade periodically, if possible.
  3. Heat grill to high. Clean and oil the grates.
  4. Thread the onion rounds onto skewers through the outer slice, drizzle with oil, and season with salt and pepper. Grill the onions until charred on all sides. Set aside to cool.
  5. Lightly season tenderloins. Grill on all 4 sides, frequently basting with the reserved marinade. Cook until golden brown for 8 to 10 minutes per side and internal temperature registers 145.
  6. Cover loosely with foil, and rest tenderloin for 5 minutes.
  7. Mince cooled onions, and season.
  8. Slice the pork, and serve with a dollop of avocado crema.
  9. Garnish with chopped cilantro and charred onions.
Avocado Crema
  1. Combine cilantro, Mexican cream, avocado and lime zest and juice in a food processor, and run until smooth.
  2. Season with salt and pepper.
  3. Cover with plastic wrap pressed on top until serving to keep crema from turning brown.
Powered byWP Ultimate Recipe
pork chop

Honey & Spice Glazed Pork Chops

/in , , , , , , , , , , /by

pork chop

Whether you are looking for a make-ahead meal to freeze, or something to prepare quickly for dinner this recipe is a winner.

pork chop
Honey & Spice Glazed Pork Chops
Print Recipe
pork chop
Honey & Spice Glazed Pork Chops
Print Recipe
Ingredients
Servings:
Instructions
  1. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
  2. Sprinkle pork with salt and pepper; cook 2 minutes on each side or until browned.
  3. While pork is cooking, combine the remaining ingredients in a bowl; set aside.
  4. Reduce heat to medium-low; add honey mixture to the pork.
  5. Cook 10 minutes or until done, turning pork once. Remove pork from the skillet and allow the sauce to boil until thickened and slightly reduced for a glaze, 3-5 minutes.
  6. Spoon glaze over the pork before serving.
Recipe Notes

Make Ahead Freezer Meal Conversion: Brown the pork as directed above and once browned, remove and allow to cool. Place cooled pork chops into a freezer storage bag. Add the remaining ingredients to the bag, seal and freeze. When reader to prepare, remove from the freezer and defrost, Transfer the contents into a crockpot, cover and cook on low for 4-6 hours or on high for 3-5 hours.

Powered byWP Ultimate Recipe
Peppered Ham Wrap

Peppered Ham Wraps

/0 Comments/in , , , , , , , , /by

Peppered Ham Wrap

Ham and cheese wrap sandwiches with grapes


Peppered Ham Wrap
Peppered Ham Wraps
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
0 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
0 minutes
Peppered Ham Wrap
Peppered Ham Wraps
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
0 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
0 minutes
Ingredients
Servings: people
Instructions
  1. In shallow dish, toss ham with dressing and black pepper.
  2. Top each tortilla with a romaine leaf, some peppers and onion strips and ham; roll up and serve immediately. Optional: Add some cheese and cucumber slices to add some more flavor!
Powered byWP Ultimate Recipe

Molasses Black Pepper Glazed Ham

/0 Comments/in , , , , , , , /by


Molasses Black Pepper Glazed Ham
Print Recipe
Servings Prep Time
20 people 20 minutes
Cook Time
120 minutes
Servings Prep Time
20 people 20 minutes
Cook Time
120 minutes
Molasses Black Pepper Glazed Ham
Print Recipe
Servings Prep Time
20 people 20 minutes
Cook Time
120 minutes
Servings Prep Time
20 people 20 minutes
Cook Time
120 minutes
Ingredients
Servings: people
Instructions
  1. Place Indiana Kitchen ham in shallow roasting pan; score a diamond pattern about 1/8-inch thick into the upper surface of the ham. Position rack in the lower third of the oven; heat to 325 degrees F. Place ham in oven and bake until internal temperature, as measured with a meat thermometer, reads 130 degrees F., about 1 1/2-2 hours.
  2. Meanwhile, in a small saucepan bring the orange juice to a boil; reduce heat to a simmer and reduce the orange juice by about half, stirring occasionally, about 15-20 minutes. Stir in honey, molasses, brown sugar, mustard and pepper. Simmer slowly until thickened, about 25-30 minutes. Set aside.
  3. When Indiana Kitchen ham reaches 130 degrees F., start basting: Using a pastry brush, brush the glaze generously on all surfaces of the ham. Continue to bake for 10 minutes; baste again two more times, until internal temperature of ham reaches 140 degrees F. Remove from the oven and let the ham rest in roasting pan on a rack for at least 10 minutes, or up to 30 minutes. Baste with the drippings in the bottom of the pan a few times before carving.
Powered byWP Ultimate Recipe