Some people call this time of year "spring." Others know it as "Asparagus Season." What better way to enjoy these beautiful green shoots than wrapped in Indiana Kitchen bacon?
Some people call this time of year "spring." Others know it as "Asparagus Season." What better way to enjoy these beautiful green shoots than wrapped in Indiana Kitchen bacon?
Preheat oven to 350 degrees Fahrenheit and grease muffin pan with cooking spray.
Cook bacon in frying pan for 5-8 minutes over medium heat. Do not cook all the way through.
Remove bacon from frying pan and set aside to cool momentarily on a paper-towel lined plate. Once cool, use bacon to line the sides of each muffin cup.
Crack one egg into each bacon-lined muffin cup.
Sprinkle salt and pepper for taste.
Bake eggs and bacon for 12-20 minutes depending on your egg-texture preference.
Heat oil in large pot. Season pork shoulder pieces with salt and pepper and cook over medium heat until meat is browned on all sides, 5 to 7 minutes.
Add "dry" items—the garlic, serrano peppers and onions, and cook until onion has softened, another 5 to 7 minutes. Then add chili powder, stir to coat ingredients, and cook a minute more.
Adjust heat to low and add remaining ingredients—the chicken stock, kidney beans, diced tomatoes and tomato paste and stir to combine. Cover and let simmer for 5 hours, stirring occasionally, until flavors have had plenty of time to blend. Enjoy.
Recipe Notes
Chili can be garnished with shredded cheese, sour cream, avocado slices or tortilla chips.
This recipe can also be made in a crockpot with all ingredients cooked on low for 8 - 9 hours.
Combine lemon juice, orange juice, lime juice, olive oil, cumin, oregano, cilantro, garlic, salt and pepper into ziplock bag and mix ingredients together.
Add Indiana Kitchen pork tenderloin to the marinade in the bag.
Seal bag and make sure all air has been removed. Place in refrigerator for at least 4 hours or overnight.
Once marinated, adjust oven rack to the middle of oven. Preheat oven to 425 degrees Fahrenheit.
Line a baking pan with aluminum foil.
Remove Indiana Kitchen pork tenderloin from marinade and place on baking pan. Place pan in the oven.
Cook for 20-35 minutes or until inside Indiana Kitchen pork tenderloin temperature reaches 145-160 degrees Fahrenheit.
Once Indiana Kitchen pork tenderloin is fully cooked, remove from oven and let it cool for 3-5 minutes. Place aluminum foil on top when cooling.
When ready to serve, slice or dice pork for serving and spoon any remaining juices over top. Enjoy!
Recipe Notes
*Includes time for marinating.
**Shortcut: Skip the juicing and use 4 tbs. lemon juice, 8 tbs. orange juice and 4 tbs. lime juice.
Hard to say, easy to make! Celebrate Oktoberfest at home with this classic German pork roast featuring Indiana Kitchen pork shoulder! Schweinebraten is a delicious mix of pork, vegetables and spices that hails from Bavaria, the southwest region of Germany. (You could also make a downsized version of this recipe using Indiana Kitchen pork loin or tenderloin.)
Hard to say, easy to make! Celebrate Oktoberfest at home with this classic German pork roast featuring Indiana Kitchen pork shoulder! Schweinebraten is a delicious mix of pork, vegetables and spices that hails from Bavaria, the southwest region of Germany. (You could also make a downsized version of this recipe using Indiana Kitchen pork loin or tenderloin.)
Mix all dry ingredients together and rub onto all sides of the roast. Then apply the Dijon mustard all over the roast as well.
Heat oil in a large oven-safe pan on medium-high. Once the oil is hot, add carrots and leeks, frying until beginning to brown.
Push aside vegetables in the pan to make room for the roast. Set burner to high and briefly brown the roast on all sides.
Add onions, including their skins (they will give your gravy a better color) and broth to the pan. Then cover and transfer everything to the oven and let roast for 1-1/2 hours.
After 1-1/2 hours, remove from oven, turn roast over and return to oven without lid, letting roast for 1 more hour. (If all liquid cooks out, add more broth to pan to keep liquid in the bottom of pan while everything roasts.)
When cooking time is up, remove from oven, set roast aside, and use a basting brush to release any browned or burnt bits from side of pan. (They'll add flavor to gravy.)
Then pour remaining vegetable-and-liquid mixture through a strainer, pouring the liquid into a separate pan so you can place back on high heat for a few minutes to thicken the liquid into a gravy.
Serve roast with gravy on top and vegetables on the side! Schweinebraten goes great with other German favorites like sauerkraut, potato dumplings or spaetzle.
In 12-inch skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Remove bacon from skillet to large bowl; reserve drippings in skillet.
Sprinkle both sides of ribs with salt and pepper; cook in drippings until browned.
Meanwhile, stir cabbage, apples and onion into bacon in bowl.
Spray 4- to 5-quart slow cooker with cooking spray. Place ribs in cooker, reserving drippings in skillet.
Spoon cabbage mixture over ribs.
Stir vinegar, apple juice and sugar into drippings in skillet; heat to boiling. Pour over ribs and cabbage mixture.
Cover; cook on Low heat setting 5 to 6 hours. To serve, use slotted spoon to remove cabbage mixture and ribs from cooker and serve.
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.
Pat Indiana Kitchen ribs dry with paper towels. Mix together paprika, onion powder, garlic powder, chili powder, oregano and pepper in small bowl. Rub mixture evenly over both sides of ribs. Wrap ribs in plastic wrap and refrigerate for up to 3 hours, if desired.
In a covered charcoal grill, prepare a medium-hot fire. Bank coals on both sides of grill. Place drip pan in center. Place Indiana Kitchen ribs, bone side down, in center of grill over drip pan. Cover and grill over indirect medium heat for 1 hour, adding more briquettes, if necessary, to maintain an even grill temperature.
Generously brush Indiana Kitchen ribs with wing sauce. Continue to grill, covered, for 30 minutes more or until meat is very tender, generously brushing with sauce again after 15 minutes. Transfer ribs to cutting board. Loosely cover with foil; let rest for 10-15 minutes. To serve, brush ribs with sauce and cut into serving-size portions.
