Easy
... from Appetizers
to Main Dishes
Entertaining with Pork!
Featuring recipes by
Real Home Cooks!
Great food is the key to a great party, and it’s not a party without pork.
Pairing perfectly with a variety of flavors and occasions,
pork is the catalyst that “makes” any party.
Pork Makes the Party!
Simply Saucy Bacon-Wrapppedd Pork Lo
Loin
in
Great for Party Starters
and MAIN DISHES
CHOPS
Bone-in or boneless, most
pork chops are cut from the
loin, providing a tender, juicy,
quick-cooking protein perfect
for any meal of the day.
TENDERLOIN
Loin roast
This versatile cut is perfect
for celebrations. Low in fat
yet bursting with flavor, the
loin can be roasted whole,
cut into chops or stuffed
with festive ingredients.
As lean as a boneless, skinless
chicken breast, the tenderloin is
a fast-cooking, flavorful cut for
entertaining, whether for large
parties or intimate gatherings.
SIRLOIN TIP ROAST
The sirloin tip roast is a
delicious, well-marbled cut
perfect for slow cooking.
Everything’s better with bacon, and this Bacon-Wrapped Pork Loin is no exception.
Topped with one of four flavorful sauces, it’s simple to make and sure to impress.
For more inspired entertaining ideas, visit PorkBeInspired.com
Sweet and Spicy Pork Mini-Kabobs
Prep time: 15 minutes • Cook time: 10 minutes • Makes: 24 (8-12 small-plate servings)
24 6-inch bamboo skewers, soaked
in water for 30 minutes, drained
3 lbs. pork tenderloin, silver skin
removed, cut into 48 (1-inch) pieces
2 tbsp. chili powder
2 tsp. salt
1
/2 ripe pineapple, peeled, cored,
and cut into 24 (1-inch) pieces
1 large red bell pepper, cored and
cut into 24 (1-inch) pieces
2
/3 c. honey
2 tbsp. balsamic vinegar
Preheat broiler with rack about 8 inches from
heat source. Toss pork with chili powder and
salt. Thread 2 pieces of pork and 1 each of
pineapple and red pepper pieces on each skewer.
Wrap exposed end of each skewer with foil to
discourage scorching. Mix honey and vinegar
together for glaze.
Broil, turning occasionally and brushing well with
glaze during last 2 minutes, until pork is slightly
pink when pierced with tip of knife, about
8 minutes. Serve warm.
Vietnamese Spring Rolls with Slow-Cooked Pork
Prep: 25 minutes • Cook: 3 to 4 hours
Makes: 8 to 10 servings
Orange-Coriander Pork
2 lb. boneless pork sirloin tip roast
1 tsp. ground coriander
3
/4 tsp. kosher salt
1
/2 tsp. freshly ground black pepper
1 c. fresh orange juice
1 c. canned reduced-sodium chicken broth
2 tbsp. fish sauce or soy sauce
2 tsp. finely chopped fresh ginger
6 garlic cloves, smashed under a knife & peeled
1 medium yellow onion, cut into
1
/4-inch-thick half-moons
1 large orange, cut into 1 /4-inch-thick rounds
(do not peel)
Assembly
1 8-oz. package (8-inch diameter) rice
spring roll wrappers (22 wrappers)
2 medium carrots, cut into matchsticks
1
/2 seedless (English) cucumber,
cut into matchsticks
1 medium red bell pepper, cored and
cut into matchsticks
2 c. packed baby spinach leaves
About 1 /4 c. mixed fresh mint and basil leaves
1 jar store-bought sweet chili sauce
Recipe by: Jaden Hair
SteamyKitchen.com
Orange-Coriander Pork: Season pork roast
with coriander, salt and pepper. Add orange juice,
broth, fish sauce, ginger and garlic to a 31/2- to
5-quart slow cooker. Scatter half the onion and
orange in the slow cooker, top with pork, then
add remaining onion and orange. Cover and cook
on low about 3 to 4 hours. Transfer the pork to a
carving board. Rest for at least 15 minutes.
Assembly: Slice pork across the grain into very
thin slices. Divide into 22 portions. Half-fill a
wide bowl with warm water. For each roll, soak 1
wrapper until just pliable. Shake off the excess
water and place on a lint-free kitchen towel. Fold
in half to make half-moon shape. Place 1 portion
of pork at the bottom of the wrapper and top with
carrot, cucumber, bell pepper, spinach leaves and
herbs. Roll up the wrapper tightly. Place roll on
a platter and cover with a damp towel to keep
moist. The rolls can be made and refrigerated up
to 2 hours ahead. Serve chilled with store-bought
sweet chili sauce for dipping.
Pan-Seared Pork Chops with Maple Gravy
& Apple-Bacon Hash
Prep: 10 minutes • Cook: 30 minutes
Makes: 4 servings
APPLE-BACON Hash
4 slices thick-cut bacon
3 tbsp. unsalted butter
2 large russet potatoes, baked,
peeled and cut into 1-inch cubes
1 medium yellow onion, chopped
2 cloves garlic, minced
1 large Fuji apple, peeled,
cored and diced
3
/4 tsp. maple seasoning
1
/4 tsp. ground cinnamon (optional)
Kosher salt and freshly ground
black pepper
Pork Chops
4 boneless pork loin chops,
cut 1-inch thick
1
/2 tsp. kosher salt, plus more to taste
1
/2 tsp. freshly ground black pepper,
plus more to taste
2 tsp. all-purpose flour
3
/4 c. chicken stock
3 tbsp. heavy cream
3 tbsp. maple syrup
Recipe by: Lauren Brennan
LaurensLatest.com
apple-bacon Hash: Cook bacon in large skillet over
medium heat until crisp and browned, about 10 minutes. Drain
on paper towels. Reserve the bacon fat – about 4 tbsp. Heat
butter and 2 tbsp. of bacon fat in a medium nonstick skillet
over medium heat. Add potato, onion, garlic and apple and
cook until lightly browned, about 10 minutes. Remove from
heat and stir in the maple seasoning and cinnamon, if using.
Season with salt and pepper. Keep warm.
Pork Chops: Heat remaining bacon fat in a large
skillet over medium heat. Season pork chops with salt
and pepper. Add to skillet and cover. Cook, turning
occasionally, until golden brown and an instant-read
thermometer inserted through the center of the chop
reads 145oF, about 15 minutes. Transfer the chops to a
plate and tent with foil to keep warm.
Maple Gravy: Pour off all but 1 tbsp. of the pan
drippings from the skillet. Whisk flour into pan drippings
and let bubble over medium heat for 1 minute. Whisk
in chicken stock, maple syrup and cream and bring to
a boil. Cook, whisking often, until mixture reduces and
thickens, about 2 minutes. Season with salt and pepper.
Serve: Crumble the bacon into the hash. Serve chops
hot with the hash and sauce.
Pork Tenderloin with Goat Cheese-Stuffed Dates
& Raspberry Chipotle Sauce
Prep: 15 minutes • Cook: 45 minutes
Makes: 6 servings
date-stuffed tenderloin
3 oz. (about 1 /3 c.) rindless
goat cheese, at room
temperature
16 pitted dates, split lengthwise
(but not cut in half)
2 1-lb. pork tenderloins, rinsed
and patted dry, silverskin
and fat trimmed
1 tbsp. olive oil
3 tbsp. sweet mesquite
seasoning
Sauce
1 tbsp. olive oil
1
/4 c. finely chopped shallots
3
/4 c. tawny port
1 c. raspberry chipotle sauce
Recipe by: Sandy Coughlin
ReluctantEntertainer.com
Tenderloin: Preheat the oven to 350oF. Place goat cheese
in a sandwich bag, press into the corner and snip off the end
to make a piping bag. Pipe cheese into the dates. Cut each
tenderloin lengthwise, almost, but not quite through. Stuff
each tenderloin with filled dates and secure with crosswise
loops of butcher’s twine. Brush tenderloins with the oil and
season evenly with sweet mesquite seasoning.
Roast 15 minutes. Flip tenderloins and continue roasting for
20 to 30 minutes until an instant-read thermometer inserted
in the center of pork registers 145oF. Let rest for 10 minutes.
Sauce: While the tenderloins are roasting, heat oil in a
medium saucepan over medium heat. Add shallots and cook
until golden, about 3 minutes. Add port and bring to a boil.
Boil until the liquid is syrupy, about 5 minutes. Add raspberry
chipotle sauce and bring to a boil. Remove from heat and
keep warm.
Serve: Remove butcher’s twine and carve each tenderloin
crosswise into 1/2-inch thick slices. Spoon equal amounts of
the sauce onto 6 dinner plates, divide pork evenly, and serve.
Spice-Rubbed Pork Loin BLT Sliders
with Dijon Remoulade
Prep time: 20 minutes • Cook time: 1 hour
Makes: 24 sliders, 12 servings
Dijon Remoulade
1 c. low-fat mayonnaise
3 tbsp. Dijon mustard
3 tbsp. dill pickle relish or finely
chopped dill pickle
3
/4 tsp. garlic powder
3
/4 tsp. freshly ground black pepper
Spice-Rubbed Pork Loin
1 2-lb. boneless pork loin roast
1
/2 tsp. ground cumin
1
/2 tsp. smoked paprika
1
/2 tsp. dried thyme
1
/2 tsp. kosher salt
1
/2 tsp. freshly ground black pepper
ASSEMBLY
24 dinner rolls, such as
Hawaiian or potato rolls
2 c. packed baby arugula leaves
3 to 4 plum tomatoes, cut
into 24 rounds
12 bacon slices, cooked, each cut into
quarters to make 48 pieces
6
Recipe by: Jenny Flake
PickyPalate.com
Remoulade: Combine all ingredients in small bowl.
Cover and refrigerate until ready to serve.
Spice-Rubbed Pork Loin: Preheat the oven to 400oF.
Combine the cumin, smoked paprika, thyme, salt and
pepper together in a small bowl. Rub all over the loin.
Place on a rack in a small roasting pan. Roast for 10
minutes. Reduce the oven temperature to 350oF. Continue
roasting until an instant-read thermometer inserted in the
center of the roast registers 145oF, 50 to 60 minutes. Let
stand for 10 minutes before carving.
serve: Carve roast crosswise into thin slices. Divide
slices into 24 portions. Spread each roll with remoulade.
Fill with equal amounts of the pork and arugula. Top with a
tomato round and 2 pieces of bacon. Serve warm.
Simply Saucy Bacon-Wrapped Pork Loin
Prep time: 10 minutes • Cook time: 11/2 hours • Makes: 10 servings
4 lb. boneless center-cut pork
loin roast (untied), fat and
silver skin trimmed
11 /2 tsp. kosher salt
1 tsp. ground black pepper
1 tbsp. vegetable oil
8 to 9 bacon slices
1 c. barbecue sauce
Preheat oven to 450°F. Season pork with salt and pepper. Heat oil
in large skillet over medium-high heat. Add pork and brown on all
sides, about 6 min. Transfer to plate, cool for 10 min. Wrap bacon
slices around roast; do not overlap bacon. Tie lengthwise and
crosswise with kitchen string to hold bacon in place; tuck bacon
ends under string. Place on rack in roasting pan, tucked-end side
down. Roast 15 min. Turn pork over, reduce temperature to 350°F;
roast 15 min. Remove rack and return pork to pan, tucked-end side
up. Roast, turning occasionally for about 50 min., until bacon is
browned and thermometer inserted in center of roast reads 145°F.
Remove from oven and let stand for 10 min.
Skim fat from pan juices, leave browned juices in pan. Add barbecue sauce and your preferred ingredient (see Simple Sauces*).
Simmer over medium heat, stirring to loosen browned bits in pan;
simmer 2 min. Remove strings, carve pork and serve with sauce.
*SIMPLE SAUCES: Choose one ingredient for your sauce.
Savory: Whisk 2 tbsp. Dijon mustard into sauce.
Spicy: Stir 2 tbsp. pickled jalapeños, drained and finely chopped,
into sauce.
Fruity: Stir 8.25-oz. can crushed pineapple, drained, into sauce.
Smoky: Add 1 or 2 minced chipotle chilies in adobo
(canned) sauce.
©2012 National Pork Board, Des Moines, IA USA.
This message funded by America’s Pork Producers and the Pork Checkoff.
#03636
PorkBeInspired.com