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I want my pork, and I want it healthy
Lose those unwanted holiday pounds, defeat temptation and accomplish your New Year's Resolutions with heart healthy pork. Try one of the sensational salads as a side or as a meal!
BBQ pork salad with summer fruits
4 cooked pork chops, sliced 8 cups mixed greens2 nectarines, cut into 12-wedges each1 grapefruit, segmented2 avocados, cut into wedges16 cherry tomatoes1 tablespoon salad oil2 tablespoons toasted almonds, slivered Salt and black pepperHoney Balsamic Vinaigrette: 2 tablespoons balsamic vinegar2 tablespoons honey1/2 tablespoon Dijon-style mustard2 tablespoons mayonnaise1 teaspoon chili powder1 teaspoon black pepper3/8 cup salad oil
In a blender, combine all ingredients except oil. Blend at medium speed for one minute. Next, with blender at medium speed, pour oil very slowly into blender. Add salt and pepper.
For each serving, toss 2 cups greens with 2 tablespoons dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1/2 avocado sliced in wedges, 1/2 nectarine sliced in wedges, 1/4 grapefruit segments. Drizzle with more dressing and sprinkle with toasted almonds. Serve immediately.
Makes 4 servings
Rotini pork salad with fresh basil 
1 pound cooked pork loin roast, cut into 3/4-inch cubes (about 4 cups)
6 ounces dry spiral-shaped pasta, (1 cup), cooked and drained
3/4 cup onions, diced
1 1/2 cups diced tomatoes
1 green bell pepper, seeded and diced
3/4 cup Parmesan cheese, grated, (3 ounces)
3/4 cup mozzarella cheese, diced, (3 ounces)
1/4 cup fresh basil, finely chopped
Vinaigrette:
1 tablespoon cornstarch
1 cup water, divided
1 teaspoon Dijon-style mustard
2 cloves garlic, minced
1/2 cup red wine vinegar
1 tablespoon olive oil
For Vinaigrette: Stir together cornstarch and 1/4 cup water; blend thoroughly. In small saucepan, bring remaining 3/4 cup water to boil; stir in cornstarch slurry; cook and stir to thicken. Remove from heat, cool completely and stir in remaining Vinaigrette ingredients. Store in refrigerator if made ahead.
In large shallow serving bowl, toss together all salad ingredients. Dress salad with Vinaigrette and serve immediately.
Serves 6
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| Helping hungry Oklahomans
It is no secret that the members of okPORK are dedicated to a set of ethical principles outlined in the We Care initiative. Each one of the ethical principles holds a special place in a farmer's heart.
One of the six ethical principles states this: Producers affirm their obligation to contribute to a better quality of life in their community.
It is also no secret that thousands of Oklahoma children go to bed hungry - Oklahoma is the fifth hungriest state in the United States.
Knowing these two things it is should be no surprise when okPORK works toward making a difference in feeding the people of our state.
During October okPORK partnered with Blue and Gold Sausage as well as the Porter FFA chapter to donate meat to both the Regional Food Bank of Oklahoma in Oklahoma City and to the Community Food Bank of Eastern Oklahoma in Tulsa, Okla.
"It's no secret that Oklahoma's strong agricultural sector helps feed the world, but there are still many of our neighbors who don't have enough to feed their families every day," said David McMullen, okPORK president and pork producer from Minco, Okla. "We work very hard to produce high-quality pork right here in Oklahoma, and it's very special to be able to partner with the Regional Food Bank to help out thousands of our fellow citizens in need."
It was possible for okPORK to provide 9,416 meals through the donated 11,300 pounds of pork. Both the Regional Food Bank and the Community Food Bank of Oklahoma were more than excited to get so much pork.
Donations of pork, and other high-protein foods, are especially valuable to the Regional Food Bank because they provide healthy, nutritious options to hungry Oklahomans.
"Blue and Gold Sausage is proud to play a part in this donation again in 2012," said Brett Ramsey. "Blue and Gold Sausage Company was founded with the idea of helping our local communities and organizations. Supporting the Regional Food Bank of Oklahoma and feeding hungry Oklahomans certainly continues that mission."
The ethical principles held by the pork farmers in Oklahoma are more than just words. They are a way of life. One of the ways they prove this is by donations to regional food banks.
"Oklahoma's pork producers are proud to partner with the Regional Food Bank again this year to make sure hungry Oklahomans have access to high-quality, nutritious protein," said Roy Lee Lindsey, Oklahoma Pork Council executive director. "The Food Bank plays a central role in directly helping tens of thousands of hungry citizens in our state and Oklahoma's pork producers look forward to helping in that effort each year."
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