okPORK in action! See us out and about this fall... 


Who can even breathe during the fall? Not only does the beauty of this time of year rob your breath from you - but it is always incredibly busy. Between football and softball games, holiday parties and shopping, when does anybody stay home?


Well, if you are like the folks at okPORK, you don't. Here are some places you can get together with okPORK this fall:


6 Degrees of Bacon
An event centered around bacon - who can say no to that? Not many people - as proven by the ticket sales. This sold-out event will take place Oct. 18, in Midtown OKC from 7-9 p.m. If you are lucky enough to have scored the coveted tickets - see you there. If not, check out okPORK's Facebook page for pictures, commentary and information.

Oklahoma State University's Homecoming Walkaround and Sea of Orange Parade
If you are, ever have been or know a Cowboys fan you know about the Homecoming celebration in Stillwater. Okla. each fall. Come out and show your support on Oct. 19 and 20 for okPORK and for the Cowboys. Look for the We Care trailer at Walkaround where okPORK producers will be passing out samples of pork loin.

Saturday morning, look again for okPORK wearing orange and marching through downtown Stillwater as part of the Sea of Orange Parade. As number 103 in the parade - don't miss out on seeing okPORK by leaving the parade before it is finished. We can't wait to see you!

Bacon and Bourbon Bash
Did you wait too long and miss out on the chance for 6 Degrees of Bacon tickets? Don't make the same mistake with the Bacon and Bourbon Bash! Scheduled for Nov. 2, dinner will begin at the OKC Waterford Marriott at 6:30 p.m.

Tickets include a five-course meal for one - each course featuring bacon and paired perfectly with its own bourbon. Only 100 seats are sold to this event - so get your ticket by contacting the okPORK office today at 405.232.3781.

Bite-sized. Can't get enough!

Being able to carry your tailgate food is a requirement and when you factor in the Oklahoma wind - plates and napkins are not always the best idea. When you can prepare bite-sized food ahead of time it can make outdoor eating much more pleasant. Below are a couple of ideas for fun, portable pork meals.


Spice Rubbed Pork Loin BLT Sliders with Dijon Remouladedelicious sliders

Dijon Remoulade:
1 cup mayonnaise, low-fat
3 tablespoons Dijon mustard
3 tablespoons dill pickle relish, OR finely chopped dill pickle
3/4 teaspoon garlic powder
3/4 teaspoon black pepper, freshly ground

Spice-Rubbed Pork Loin:
2 pound boneless pork loin roast
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon thyme
1/2 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
24 dinner rolls, such as Hawaiian or potato
2 cups baby arugula
3 to 4 plum tomatoes, cut into 24 rounds; 12 slices bacon, cooked, each cut into quarters to make 48 pieces

Cooking Directions:
Combine all ingredients in small bowl. Cover and refrigerate until ready to serve.  Spice-Rubbed Pork Loin: Preheat the oven to 400 degree F. 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 350  degree F. Continue roasting until an instant-read thermometer inserted in the center of the roast registers 145 degree F, 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.

Terriyaki pork lettuce wraps

1/2 cup La Choy Teriyaki Stir-Fry Sauce, OR Teriyaki Marinade and Sauce
1 pound pork tenderloin, cut into 1/4-inch thick stripspork lettuce wraps
1 tablespoon vegetable oil

4 large leaves iceberg lettuce
1 large carrot, peeled and shredded
1 8-oz can La Choy water chestnuts, drained
1 14-oz can La Choy bean sprouts, rinsed and drained
La Choy Rice Noodles, (optional)


Cooking Directions
Combine sauce and pork in resealable plastic bag; seal bag. Marinate for 20 to 30 minutes at room temperature.

Heat oil in large skillet or wok over medium-high heat. Remove pork; discard bag and marinade. Sauté pork over medium-high heat for 3 to 4 minutes or until slightly pink in center and browned on both sides.
Fill lettuce leaves with equal amounts of carrot, water chestnuts, bean sprouts, pork and rice noodles, if desired. Drizzle with extra sauce if desired. Roll up tightly and serve.






About Oklahoma Pork Council

The Oklahoma Pork Council, a producer organization consisting of Oklahoma pork producers, represents the interests of all pork producers. Partially funded by federally collected Pork Checkoff dollars, OPC promotes pork and pork products, funds research, and educates consumers and producers about the pork industry. For more information about this or any other programs of the Oklahoma Pork Council visit www.okpork.org or call 1.405.232.3781.

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