Name: Bacon-Wrapped Pork Medallions
Prep time: 15 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 1 Indiana Kitchen pork tenderloin (cut into 8-10 portions 2 inches thick); 8-10 slices Indiana Kitchen bacon; 1/2 tsp. Kosher salt; 1/4 tsp. coarse ground black pepper; 1/2 tsp. finely chopped fresh rosemary

Bacon-Wrapped Pork Medallions

August 18, 2020/in Dinner, Pork coarse ground black pepper, finely chopped fresh rosemary, Indiana Kitchen bacon, Indiana Kitchen pork tenderloin, Kosher salt Main Dish American comfort food, football season 0 stars/by idc

Bacon-Wrapped Pork Medallions

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

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

1 Indiana Kitchen pork tenderloin cut into 8-10 portions 2 inches thick
8-10 slices Indiana Kitchen bacon
1/2 tsp. Kosher salt
1/4 tsp. coarse ground black pepper
1/2 tsp. finely chopped fresh rosemary

Servings: servings

Instructions

Preheat the oven to 400 degrees Fahrenheit.
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.
Wrap the pork medallions with a piece of bacon and secure with a toothpick.
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.
Place the pork medallions onto the baking sheet used for the bacon initially. Bake in the oven 15-20 minutes.
Remove toothpicks before serving. Enjoy!

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Mushroom Pork Tenderloin

March 24, 2020/in Pork, Pork Loin all-purpose flour, chicken broth, coarse ground black pepper, Indiana Kitchen Pork Tenderloins, medium onion, salt, sliced fresh mushrooms, unsalted butter Main Dish 0 stars/by Indiana Kitchen

Mushroom Pork Tenderloin

Gourmet made easy. Unleash your inner chef with this wonderfully simple Mushroom Sauce atop some Indiana Kitchen Pork Tenderloin.

CourseMain Dish

Servings	Prep Time
8 servings	20 minutes

Cook Time

1 hour

Servings	Prep Time
8 servings	20 minutes

Cook Time

1 hour

Mushroom Pork Tenderloin

Gourmet made easy. Unleash your inner chef with this wonderfully simple Mushroom Sauce atop some Indiana Kitchen Pork Tenderloin.

CourseMain Dish

Servings	Prep Time
8 servings	20 minutes

Cook Time

1 hour

Servings	Prep Time
8 servings	20 minutes

Cook Time

1 hour

Ingredients

2 Indiana Kitchen Pork Tenderloins about 1 pound each
3 tbsp unsalted butter
1 1/2 cup sliced fresh mushrooms
1 medium onion thinly sliced
2 tbsp all-purpose flour
1/2 cup chicken broth
1 tsp salt
1/4 tsp coarse ground black pepper

Servings: servings

Instructions

Preheat oven to 325 F.
In a large skillet, brown pork in butter over medium-high heat. Transfer meat to an ungreased shallow baking dish. Sprinkle with salt and pepper and set aside.
In the pan of pork drippings, saute the onion and mushrooms until tender.
In a bowl, combine flour and broth until smooth. Add to skillet.
Bring the skillet to a boil. Cook and stir for about two minutes. Pour over meat.
Cover and bake at 325 F for 1 hour. Let stand before slicing.

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Creamy Carbonara with Bacon

April 23, 2019/in Bacon, Dinner, Lunch coarse ground black pepper, grated parmesan cheese, Kosher salt, large eggs, pasta (elbow macaroni, penne, shells or other), thick cut Indiana Kitchen bacon, your choice of peas Main Dish Italian 0 stars/by Indiana Kitchen

Creamy Carbonara with Bacon

Whether you use spring, snap or snow peas, this Creamy Carbonara with Indiana Kitchen Bacon is a delightful divergence from regular old spaghetti.

CourseMain Dish
CuisineItalian

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

Whether you use spring, snap or snow peas, this Creamy Carbonara with Indiana Kitchen Bacon is a delightful divergence from regular old spaghetti.

CourseMain Dish
CuisineItalian

Servings	Prep Time
6 servings	5 minutes

Cook Time

20 minutes

Servings	Prep Time
6 servings	5 minutes

Cook Time

20 minutes

Ingredients

10 slices thick cut Indiana Kitchen bacon diced
1 pound pasta (elbow macaroni, penne, shells or other)
3 large eggs
1 cup grated parmesan cheese
1 cup your choice of peas
1/2 tsp Kosher salt
1/4 tsp coarse ground black pepper

Servings: servings

Instructions

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.
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.
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.
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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Grilled Pork Tenderloin and Dried Cherry Salad

March 15, 2016/in Dinner, Fresh & Natural, Lunch, Pork, Pork Tenderloin, Salad, Top Grilling Recipes baby lettuce, chooped fresh rosemary, coarse ground black pepper, coarse kosher salt, Dijon mustard, dried sour cherries, finely chopped shallot, garlic cloves, Gorgonzola cheese, honey, Indiana Kitchen Pork Tenderloins, kocher (coarse) salt, olive oil, pepper, red wine vinegar, sliced almonds, sliced red onion, unsweetened tart cherry juice Main Dish American 0 stars/by Indiana Kitchen

Salad just got serious. The cherries and pork flavors blend beautifully in this main course salad. Enjoy with your favorite crusty bread from the bakery.

Grilled Pork Tenderloin and Dried Cherry Salad

CourseMain Dish
CuisineAmerican

Grilled Pork Tenderloin and Dried Cherry Salad

CourseMain Dish
CuisineAmerican

Ingredients

Pork

1 large or 2 small Indiana Kitchen Pork Tenderloins (1 1/2 lbs)
2 Tablespoons olive oil
2 garlic cloves
2 Tablespoons chooped fresh rosemary
2 teaspoons coarse ground black pepper
1 teaspoon coarse kosher salt

Salad

6 cups baby lettuce loosely packed
1 oz Gorgonzola cheese
1/2 cup dried sour cherries
1/4 cup sliced red onion
1/4 cup sliced almonds toasted

Dressing

1/4 cup olive oil
2 Tablespoons red wine vinegar
2 Tablespoons unsweetened tart cherry juice
1 Tablespoon finely chopped shallot
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon kocher (coarse) salt
1/4 teaspoon pepper

Servings:

Instructions

Rub pork with 2 tablespoons olive oil, garlic, rosemary, 2 teaspoons pepper and 1 teaspoon salt.
Place in nonmetal dish; refrigerate at least 30 minutes to marinate. Heat gas or charcoal grill.
Place pork on grill over medium heat. Cover grill; cook, turning about every 5 minutes, until all sides are browned and thermometer reads 145°F (temperature will rise to 160°F after resting).
Remove pork from grill; wrap tightly with foil. Let rest 20 minutes before slicing.
While tenderloin rests, rinse and spin-dry lettuce. Divide among plates (2 large or 4 smaller salads).
Slice onion; soak in dish of ice water 5 minutes. Pat dry then sprinkle onion over salads.
Crumble cheese and sprinkle over salads. Add cherries and almonds on top. Refrigerate salads until ready to serve.
In small jar, shake all dressing ingredients to emulsify.
When ready to serve, top salads with slices of pork then drizzle with dressing. Serve immediately.

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