Fresh & Ready to Cook Pork
More Flavor. Less Work.
At the end of a busy day, you shouldn’t have to sacrifice one more ounce of time to get the fantastic meal satisfaction your family deserves.
Indiana Kitchen’s Fresh & Ready to Cook line heads off your hunger at the pass, with all-natural cuts of pork tenderloin, pre-marinated in delicious seasoning blends that, all together, offer an equal-opportunity wow factor for everyone around the table.
Just throw one on the grill or in the roaster and you’re on your way to a nutritious dinnertime solution without all that demanding prep work.
Marinated Pork Tenderloin – Citrus Herb
Serving Size (112 g) Amount Per Serving Servings Varied Calories 120 Calories from Fat 15
Total Fat 2 g 3% Saturated Fat 0.5 g 2% Cholesterol 65 mg 22% Sodium 250 mg 10% Protein 25 g Total Carbohydrate 1 g 0%
Not a significant source of Dietary Fiber, Sugars, Vitamin A, Vitamin C, Calcium and Iron. *Percent Daily Values are based on a 2,000 calorie diet.
Pork Tenderloin Satay with Brandy-Pear Relish
- 1 Indiana Kitchen pork tenderloin, (about 1 pound), partially frozen
- 1 15-1/4-oz can bartlett pears in heavy syrup
- 1/2 cup apricot preserves*
- 1/4 cup white onion, finely chopped
- 2 tablespoons brandy
- 1 teaspoon fresh ginger root, finely chopped or grated
- 1/4 teaspoon red pepper flakes
- 1/4 cup golden raisins (optional)
- 16-18 6-inch wooden skewers, soaked in water for at least 30 minutes**
- To make relish, drain pears, reserving juice; chop and set aside. Pour pear juice into 1-quart saucepan; stir in preserves, onion, brandy, ginger and red pepper flakes. Bring to a boil, stirring occasionally. Boil gently for 8 to 10 minutes or until liquid is reduced and slightly thickened. Remove from heat; allow mixture to cool to room temperature.
- Meanwhile, using a sharp knife, slice Indiana Kitchen pork tenderloin into 1/4-inch-thick medallions; place in a resealable plastic bag. Pour about 1/2 cup cooled juice mixture over pork in bag; seal and refrigerate for at least 30 minutes.
- Gently stir together chopped pears, remaining juice mixture and raisins; refrigerate until serving time. When ready to cook, spray broiler pan with cooking spray and preheat broiler. Discard the marinade. Thread pork medallions onto skewers.
- Place pork skewers on broiler pan about 7 inches from broiler. Broil for 3 minutes per side. Serve with Brandy Pear Relish.
*If apricot pieces are too large, use kitchen shears to cut into small pieces.
** Soaking wooden skewers in water helps to keep them from charring under the broiler.
Marinated Pork Tenderloin – Sesame Teriyaki
Serving Size (56 g) Amount Per Serving Servings Varied Calories 120 Calories from Fat 20
Total Fat 2.5 g 4% Saturated Fat 1 g 5% Cholesterol 65 mg 22% Sodium 220 mg 9% Protein 25 g Total Carbohydrate <1 g 0%
Not a significant source of Dietary Fiber, Sugars, Vitamin A, Vitamin C, Calcium, and Iron *Percent Daily Values are based on a 2,000 calorie diet.
Asian Spiced Pork Tenderloins with Apricot Sauce
- 2 Indiana Kitchen pork tenderloin, 12-oz each
- 2/3 cup apricot preserves
- 1/4 cup seasoned rice vinegar
- 1/4 teaspoon soy sauce
- 1 tablespoon packed dark brown sugar
- 1-1/2 teaspoon salt
- 1 teaspoon Chinese five spice
- 3/4 teaspoon freshly ground pepper
- Combine apricot preserves, vinegar and soy sauce in small saucepan. Bring to boil; remove from heat. Cool to room temperature. Makes about 3/4 cup. Set aside to cool to room temperature.
- Combine brown sugar, salt, Chinese five spice and pepper in small bowl. Sprinkle and rub mixture evenly on surfaces of Indiana Kitchen pork tenderloins.
- Prepare a medium-hot fire in grill. Grill Indiana Kitchen pork tenderloins, uncovered, over direct heat for 20 minutes or until internal temperature reaches 145 degrees F., turning tenderloins over halfway through cooking. Transfer pork to cutting board. Loosely cover with foil. Let rest for 5 minutes.
- To serve, cut pork tenderloins into 1/2-inch-thick slices, and serve with sauce.