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Sweet, tangy combinations add life to any meal
LINCOLN — The coolness in the air means more than falling leaves and harvest. It also means it’s time for football. Whether your heading to a college game, or watching your local high school hit the gridiron, here are recipes that are sure to be a hit at your next tailgate get together. Visit theotherwhitemeat.com for recipes, contests, giveaways and menu ideas.
Barbecue Pork Sandwiches
2-pound boneless pork loin 1 onion, chopped 3/4 cup cola carbonated beverage 3/4 cup barbecue sauce 8 sandwich buns Combine all ingredients, except buns, in a 4-quart slow-cooker; cook, covered, on high for 5-6 hours, until very tender.
Drain and slice or shred pork; serve on buns with additional barbecue sauce, if desired. Serves 8
Baked Ham with Honey-Apricot Glaze
10-14 pound spiral-sliced, fullycooked smoked ham 1 cup honey 1 6-oz. orange juice concentrate, thawed 1/3 cup soy sauce 1/3 cup apricot jam 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves Preheat oven to 325 degrees F. Place ham on a rack in a shallow roasting pan. Stir together the remaining ingredients in a medium bowl; set aside.
Bake ham for 30 minutes; pour glaze over ham and continue to bake until ham is heated through–in all, approximately 2 1/2 hours, or 15-18 minutes per pound. Serves 20-25.
Smoky Pork Tenderloin Tacos 2 12-16 oz. pork tenderloins, with all surface moisture removed kosher salt fresh corn tortillas 8 sprigs cilantro salsa 2 ripe avocados, sliced Rub 1 tablespoon chili powder 1 tablespoon chipotle chili powder (or 1 additional tablespoon chili powder) 1/2 tablespoon smoky paprika 1/2 tablespoon white pepper 1 teaspoon freshly ground black pepper 1 tablespoon granulated sugar In a medium-sized bowl, combine chili powders, paprika, peppers and sugar.
For a spicier dish, generously sprinkle meat with rub mixture. For a milder dish, use the rub sparingly.
Lightly pat rub into the meat.
Cover with plastic wrap, and let sit at room temperature for 10 minutes.
Season with salt just before cooking.
Place meat on the cooking grate, over medium-high heat. Sear on both sides; 2 to 3 minutes per side. After searing, move the tenderloins to indirect heat.
Cook for 15 to 20 more minutes, or until an instant-read meat thermometer inserted into the middle of the pork registers 155 degrees F.
Remove from grill.
Let meat rest for 5 to 10 minutes.
Slice tenderloin into 1/2-inch-thick slices, and serve with warm tortillas, cilantro, salsa and sliced avocados.
Serves 4 to 6.
Caramel Apple Pork Chops
4 Boneless Pork Chops, 3/4-inch Thick 2 Tablespoons Brown Sugar, Salt and Black Pepper to Taste 1/8 Teaspoon Cinnamon 1/8 Teaspoon Ground Nutmeg 2 Tablespoons Butter 2 Medium, Tart, Red Apples, Cored and Sliced into 1/2-inch Wedges 3 Tablespoons Chopped Pecans Heat skillet over medium-high heat.
Saute chops 5-6 minutes, turning occasionally, until both sides are evenly browned. Remove; keep warm.
In a small bowl, combine brown sugar, salt, pepper, cinnamon and nutmeg. Add butter to skillet; stir in brown sugar mixture and apples.
Cover and cook for 3-4 minutes, or just until apples are tender. Remove apples with a slotted spoon and arrange on top of chops; keep warm.
Continue cooking mixture in skillet, uncovered, until sauce thickens slightly.
Spoon sauce over apples and chops. Sprinkle with pecans. Serves 4
Bourbon Baked Ham Prep Time 15 min.
Cook Time 2 1/2 hr.
Serves 18 1 fully-cooked smoked bone-in ham (8 to 10 pounds) 2 tablespoons whole cloves 2 cups apple cider or juice 1/2 cup bourbon or apple
cider 1 1/3 cups baked light brownsugar 1 tablespoon maple syrup 2 tablespoons all-purpose flour
1 tablespoon coarse Dijon mustard 1 teaspoon ground cinnamon Preheat oven to 325°F. Trim fat from ham, leaving a 1/4-inch layer.
Place ham, fatside up, on rack in roasting pan. Score fat and stud with cloves. Pour 1 inch hot tap water into pan. Combine cider and 1/3 cup bourbon and pour about 3/4 cup over ham.
Bake about 2 hours for 8-pound ham or 2 1/2 hours for 10-pound ham, basting every 15 minutes with remaining cider mixture and adding more water to pan if necessary.
Mix sugar, syrup, remaining bourbon, flour, mustard, and cinnamon in small bowl to make thick but spreadable glaze. Thin with extra bourbon or cider if too thick. Remove ham from oven.
Carefully remove cloves and discard. Gently spread glaze over ham. Return to oven and bake about 30 minutes longer, until instant-read thermometer inserted into thickest part of ham (not touching bone) reaches 140°F.
Almond Stuffed Pork Chops
4 Boneless Pork chop loins, 1 1/2-inch thick 1 Tablespoon Butter 1/4 cup Chopped Almonds 1/4 Cup Chopped Celery 1/4 Cup Chopped Onion 1 Teaspoon Chicken Bouillon Granules 1/4 Teaspoon Almond Flavor 2 Slices White Bread, cut into 1/2” cubes 1 Tablespoon Water For stuffing, melt butter in medium saucepan over medium heat.
Cook almonds, celery and onion in hot butter until vegetables are tender. Stir in the 2 tablespoons of water, bouillon granules, parsley flakes and almond flavor. Add bread cubes; toss to moisten bread cubes. Cut opening in each chop from the outer side; widen opening into pocket, being careful not to cut through the other side of the chop. Fill pockets in chops with equal amounts of stuffing. Secure with toothpicks.
Heat oven to 375º F. Place stuffed chops on roasting rack in shallow roasting pan. Bake, uncovered, until internal temperature is 160º F.
(check temperature in thickest part of chop). 35-45 minutes.
Brush chops with melted butter.
Bake for 2 minutes more. Remove toothpicks from chops.
Serves 4.
Roast Pork Shoulder Caribbean-Style Ingredients 4-5 pound bone-in pork shoulder 1 medium onion, thickly sliced 1 head garlic , peeled 2 tablespoons oregano 2 teaspoons cumin seeds 2 teaspoons salt 1 teaspoon black peppercorns 2 bay leaves 1 tablespoon lard, OR oil Zest and juice of 1 orange, grated Zest and juice of 1 lemon, grated Juice of 1 bitter orange Cooking Directions
Using a sharp knife make several shallow cuts (about 1/2-inch deep) in the pork, place in a glass or ceramic roasting pan. Spread the onion slices on the bottom of the pan. Place the rest of the ingredients a in a food processor or blender and process to make a paste. Rub the pork with the mixture on all sides, making sure it goes into the cuts. Place pork on top of the onions.
Cover with plastic wrap and refrigerate for about 4 hours, turning once, leaving the fat side up for cooking. Preheat the oven to 450 degrees F. Place the pork in the middle rack of the oven.
After 30 minutes turn down the temperature to 325 degrees and cook an additional 2 hours, basting every 30 minutes or so with its own juices.
Cook 30 minutes per pound total, or until the internal temperature as measured with a meat thermometer is 160 degrees F. Remove the pork from the oven and allow to rest 15 minutes before carving, discard onions. Serves 8-10.
Serving Suggestions The less tender shoulder cut is given a long slow cooking time to create a tender meal. Serve with red beans and rice and a tropical fruit salad.
Cherry-Glazed Ham Ingredients
1 fully cooked ham (6–8 pounds, bone-in or boneless) 1 cup cherry preserves or jam ½ cup brown sugar, packed ¼ cup orange juice (or pineapple juice if preferred) 2 tablespoons honey 1 tablespoon Dijon mustard ½ teaspoon ground cinnamon ¼ teaspoon ground cloves (optional) ¼ teaspoon salt ¼ teaspoon black pepper Instructions Preheat the oven to 325°F.
Place the ham on a rack in a roasting pan, cut side down. Score the surface in a diamond pattern with a sharp knife, about ¼ inch deep.
Prepare the glaze.
In a small saucepan, combine cherry preserves, brown sugar, orange juice, honey, mustard, cinnamon, cloves, salt, and pepper.
Bring to a simmer over medium heat, stirring often, until smooth and glossy (about 5 minutes). Remove from heat.
Glaze and bake.
Brush about one-third of the glaze evenly over the ham. Cover loosely with foil and bake for 1½ to 2 hours, or about 10–12 minutes per pound if the ham is cold.
(If it’s pre-sliced or labeled “heat and serve,” follow package times.)
Sweet Honey-Garlic Pork Chops
Prep Time: 10 minutes Cook Time: 20 minutes Servings: 4 Ingredients 4 boneless pork chops (about 1 inch thick)
2 tablespoons olive oil 3 tablespoons honey 2 tablespoons soy sauce 3 cloves garlic, minced (or 1½ tsp garlic powder) 1 tablespoon apple cider vinegar (or rice vinegar) Salt and pepper, to taste Optional glaze add-ins for extra sweetness 1 tablespoon brown sugar or maple syrup A pinch of crushed red pepper (for sweet heat) Instructions Prepare the pork: Pat the pork chops dry and season both sides lightly with salt and pepper.
Sear: Heat olive oil in a large skillet over medium-high heat. Add pork chops and sear for about 3-4 minutes per side until golden brown. Remove and set aside. Make the glaze: In the same pan, reduce heat to medium. Add honey, soy sauce, garlic, and vinegar. Stir and let the mixture bubble gently for about 30 seconds to 1 minute.
The Nebraska Pork Producers Association (NPPA), a grass roots organization created to promote the swine industry through research, promotion and education, represents Nebraska’s pork producers on a wide variety of industry and public policy issues. The NPPA encourages a sensible, sustainable approach to pork production that takes the best Nebraska has to offer and transforms it into opportunity– for all. Annually, Nebraska’s pork industry generates more than a billion dollars in state economic activity and employs thousands of Nebraskans in local communities across the state.
