Yeah, sure, they're romantic. But, even better, they're delicious! Try impressing your Significant Other with these Indiana Kitchen Bacon-Wrapped Potato Roses on Valentine's Day or any day you want to make extra special.
Yeah, sure, they're romantic. But, even better, they're delicious! Try impressing your Significant Other with these Indiana Kitchen Bacon-Wrapped Potato Roses on Valentine's Day or any day you want to make extra special.
With knife or mandolin slicer, thinly slice the potatoes (1/8"-1/4") and add to a large mixing bowl.
Add olive oil and all spices/seasoning to the sliced potatoes and toss until evenly coated.
On a cutting board, lay out two slices of bacon that overlap vertically about 2/3rds of their length. On top of the bacon slices, add a layer of potato slices, each overlapping slightly with the last. Make sure the potato slices and bacon slices are flush on one side and hanging off on another. (Those will be the protruding "pedals.")
Gently roll the bacon/potato up, creating a potato rose held together by the bacon at the bottom and place in a greased muffin tin. Repeat step 4 to create the 5 remaining roses.
Bake for 20 minutes. Then cover the roses with tin foil and bake for another 30 minutes.
Sprinkle fresh thyme and grated parmesan cheese on potato roses and bake for an additional 5-10 minutes.
When life gives you apples, make this delicious cider-brined pork tenderloin with a side of sweet roasted apples! Featuring Indiana Kitchen pork loin! This recipes tastes best when you let the pork loin marinate in the cider overnight.
When life gives you apples, make this delicious cider-brined pork tenderloin with a side of sweet roasted apples! Featuring Indiana Kitchen pork loin! This recipes tastes best when you let the pork loin marinate in the cider overnight.
To make the apple cider brine, combine the apple cider, cinnamon stick, garlic, coriander, peppercorns, red pepper and salt in a large pot and bring to a boil. Once the brine reaches boil, remove from heat, add ice, and let cool.
Once the brine cools, add to a large bowl with pork tenderloin. Cover and let soak overnight in the refrigerator.
When ready to cook, preheat oven to 450 degrees F. Drain the pork tenderloin, discard the brine, pat dry the tenderloins, season with salt and cut tenderloins in half so they'll fit in a large skillet or frying pan.
In a large skillet or frying pan on medium-high heat, add 1 tbsp. of canola oil. When oil is hot, add half of tenderloin, browning on all sides, about 10 minutes. Remove, set aside and repeat with other half of tenderloin, adding more oil if necessary.
Transfer tenderloin to rimmed baking sheet and cook in upper third of oven for about 12 minutes or until thermometer gives an internal temperature of 140 degrees F.
To make the roasted apples, combine apple pieces with carrots on a large rimmed baking sheet. Toss with orange juice and olive oil. Then place in lower third of oven for about 25 minutes, or until beginning to brown in spots.
"Carnitas" literally means "little meats" in Spanish, though the word usually refers to shredded pork that has been slow-cooked to achieve wonderful flavor. While this recipe ends in tacos, the carnitas could just as easily be used to create enchiladas, burritos, nachos or more.
Servings
Prep Time
12servings
15minutes
Cook Time
3.5hours
Servings
Prep Time
12servings
15minutes
Cook Time
3.5hours
Pork Carnitas Tacos
Print Recipe
"Carnitas" literally means "little meats" in Spanish, though the word usually refers to shredded pork that has been slow-cooked to achieve wonderful flavor. While this recipe ends in tacos, the carnitas could just as easily be used to create enchiladas, burritos, nachos or more.
Heat the vegetable oil in a large Dutch oven over high heat.
Season the pork shoulder with salt and then place in Dutch oven.
Cook all sides until brown--about 10 minutes.
Add the onion, garlic, lime juice, spices and chicken broth. Bring to a boil. Reduce heat to medium-low, cover and simmer until pork is very tender, about 2.5 hours.
Preheat oven to 400 degrees F.
Transfer the pork to a large baking sheet, saving the juices. Drizzle the pork with some of the juices and lightly season with salt. Bake the pork in the oven until browned, about 30 minutes. Drizzle more juices on meat about every 10 minutes and use forks to shred the meat as it browns.
Serve on warmed tortillas with diced onion, fresh cilantro, salsa or any other favorite toppings.
Heat the oven to 425°F. Line a baking sheet with aluminum foil.
Scrub the potatoes clean, rub them will olive oil, and sprinkle them with salt. Prick the potatoes a few times with the tines of a fork. Arrange them a little ways apart on the baking sheet. Bake for 50-60 minutes, until they are completely soft when pierced with a fork and the skins are dry.
While the potatoes are baking, begin preparing the filling. Warm a skillet over medium heat and cook the bacon until most of the fat has rendered and the bacon has crisped to your liking. Remove the bacon bits with a slotted spoon and drain on paper towels.
Pour off all but a teaspoon of the bacon fat. Cook the onions with a half teaspoon of salt until the onions are deep golden and caramelized. Stir in the garlic and cook for another thirty seconds. Remove from heat.
When the potatoes are cool enough to handle, slice them in half and scoop the insides into a medium-sized bowl. Leave a quarter inch or so of potato next to the skin. Mash the potatoes with the onions, garlic, bacon, sour cream, and about 3/4 cup of the cheddar cheese. Give it a taste, and add more salt and pepper as you see fit.
Arrange the potato skins on the baking sheet. Divide the filling between all the skins and sprinkle the tops with the remaining 1/4 cup of cheddar cheese. At this point, the potatoes can be baked right away, or refrigerated and baked later.
Bake for another 15-20 minutes, until the cheese has melted and the peaks of the mashed potatoes are crispy. Potatoes that were refrigerated may take a little longer. Serve straight off the baking sheet while still hot and bubbly. Leftovers will keep for up to a week.
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.
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.
