It's a blue (cheese and bacon) Christmas!
If the Christmas season is leaving you with a bored taste in your mouth, let us help! Kick those party-time flavors up a notch with some blue cheese and bacon! The classic combination will leave your taste buds dancing, your family smiling and your guests cheering. Don't believe us? Try out one of these options and let us know how it goes!

We hope to hear from you this holiday season on Facebook(Oklahoma Pork Council) and Twitter (@Okpork). Let us know how your holiday meals are stunning your guests!

Bacon wrapped pork loin
with peach and blue cheese stuffing 
  • 2 1/2 POUND NEW YORK (TOP LOIN) PORK ROAST
  • 6 SLICES BACON
  • 1 TABLESPOON BUTTER
  • 2 TABLESPOONS YELLOW ONION, DICED
  • 3 SLICES BREAD, TOASTED AND DICED
  • 1/2 PEACH, PEELED AND DICED
  • 2 TABLESPOONS BLUE CHEESE CRUMBLES
  • 2 TABLESPOONS FRESH PARSLEY, CHOPPED
  • 1/2 TEASPOON DRIED THYME
  • 1 1/4 TEASPOONS SALT, DIVIDED
  • 1/4 TEASPOON PEPPER
  • 3/4 CUP CHICKEN BROTH
  • 6 TABLESPOONS BROWN SUGAR, PACKED
  • 2 TEASPOONS SMOKED PAPRIKA
  • 2 TABLESPOONS DIJON-STYLE MUSTARD
  • BUTCHER'S TWINE

Cooking Directions 

Preheat the oven to 375 degrees F. 

Meanwhile, in a small skillet over low heat, melt the butter. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Transfer the onion to a large bowl and add the bread, peach, cheese, parsley, thyme, 1/4 teaspoon salt and pepper. Slowly pour in the broth and stir until combined. Set aside. 

Butterfly the pork by cutting it lengthwise to within 1/2-inch of the bottom side. Do not cut all the way through. Open it out and pound to 8x10-inch rectangle, fat side down. Spread the stuffing 

mixture over the pork, leaving about a 1-inch border at the edges. Roll the pork up, jelly-roll style, and arrange it seam side down. Spread the mustard all over the meat. 

In a small bowl, combine the brown sugar, paprika and 1 teaspoon salt. Rub the mixture all over the roast, then wrap the bacon slices around the roast. Tie the roast with butcher's twine at each slice of bacon. Arrange the pork, seam side down, in a roasting pan and roast until the internal temperature of the pork reaches between 145 degrees F. (medium rare), with a 3-minute rest, and 160 degrees F. (medium), about 1 hour and 15 minutes, basting halfway through. 

Let rest 15 minutes before slicing and serving.
 

 

Buffalo pork skewers with blue cheese sauce 

  • 1 1/2 POUNDS PORK TENDERLOIN, CUT INTO 1-INCH CUBES
  • OIL SPRAY
  • 2 TABLESPOONS UNSALTED BUTTER, MELTED
  • 1/4 CUP HOT PEPPER SAUCE, SUCH AS TABASCO, DIVIDED
  • 6 RIBS CELERY, CUT CROSSWISE IN HALVES OR THIRDS, THEN LENGTHWISE INTO STICKS
  • 18 6-INCH SKEWERS, SOAKED IN WATER FOR AT LEAST 30 MINUTES IF THEY'RE WOOD OR BAMBOO
  • 2/3 CUP BLUE CHEESE, CRUMBLED
  • 1/2 CUP MAYONNAISE
  • 1/2 CUP SOUR CREAM
  • 2 TABLESPOONS MILK, (LOW-FAT OR NONFAT IS OKAY)
  • SALT

Cooking Directions  

Preheat broiler and arrange a rack 4 inches from the heat. Spray a large rimmed baking sheet with cooking oil. 

Meanwhile, in a medium bowl, combine the blue cheese, mayonnaise, sour cream, and milk. Season with salt and set aside. In another small bowl, combine the butter and 2 tablespoons of the hot sauce. Set both mixtures aside. 

In a large bowl, combine the pork and remaining 2 tablespoons of hot sauce. Season generously with salt. Thread the pork onto skewers and arrange on prepared baking sheet. Broil for 4 minutes. Turn and broil until tender, 4 to 5 minutes. Remove pork from broiler and let rest at least 3 minutes. While pork is resting, brush both sides with the butter mixture. 

Serve the skewers and celery sticks with the blue cheese sauce on the side. 

*Note: Instead of making the blue cheese sauce from scratch, you can purchase ready-made blue cheese dressing. 


Merry Christmas from the okPORK family!

 

We know you are busy and there isn't much time to read email - however we simply want to wish you a Merry Christmas. In addition, we hope you will share the love of bacon with your family and friends. One fun way to get into the season and show off your bacon addiction is by taking the pledge to leave bacon out for Santa this year instead of milk and cookies! Press here for more information!

Santa Wants Bacon
Santa Wants Bacon

 

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, okPORK 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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