Cook pasta according to package instructions; drain; set aside.
While pasta is cooking, heat oil and butter in a large skillet over medium-high heat. Add ham, pepper and onion and cook 4-6 minutes, stirring occasionally, until ham is browned and vegetables are tender.
Add garlic and herbs and cook 1-2 minutes longer.
Stir in broth and lemon juice. Bring to a boil. Reduce heat and simmer, uncovered, for 10 to 15 minutes or until liquid is reduced by half.
Preheat oven to 180 C/350 F (fan forced / convection) / 200 C/390 F (normal oven)
Lay the Indiana Kitchen Natural Hardwood Smoked Bacon slices side-by-side on a cutting board, slightly overlapping. The width of the bacon should be enough to wrap the length of the pork.
Season the Indiana Kitchen Fresh & Natural Pork Tenderloin with salt and pepper. Tuck the thin end under so the length of the pork is roughly the same thickness.
Heat the oil in an oven-proof skillet over high heat.
Sear the pork on all sides until nicely browned.
Place pork on top of the bacon. Use a knife to help keep the bacon together and roll the pork up, finishing with the seam side down.
Use the knife to transfer back into the skillet. Drizzle over honey and brush all over.
Roast for 25 to 30 minutes, basting once or twice with the pan juices, mopping up plenty of the honey pooled at the base of the pork.
Remove from oven and baste again. Let it rest for 5 minutes. Baste once more just before serving.
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.
Lay the bacon slices slightly overlapping one another on a cutting board. The width of the bacon should be enough to wrap the length of the tenderloin.
Season pork with salt and pepper.
Heat the oil in an ovenproof skillet over high heat.
Sear the pork on all sides until nicely browned.
Place tenderloin on the bacon. Use a knife to help keep the bacon together, and roll the pork up, finishing with the seam side down.
Carefully transfer the pork back into the skillet. Drizzle and brush honey all over the roll.
Roast for 25 to 30 minutes, basting once or twice with the pan juices.
Remove from oven, and baste again. Let it rest for 5 minutes. Baste once more, just before serving.
Blend oil, pepper, nutmeg and cinnamon in small bowl.
Brush mixture evenly onto roast.
Place Indiana Kitchen pork in shallow pan; roast in 350 degrees F. oven for 1 hour (20 minutes per pound) or until internal temperature on a thermometer reads 145 degrees F.
Remove roast from oven; let rest about 10 minutes. before slicing.
