Spice up your midweek meal choices

It happens to the best of us. You start the year out determined to cook more meals at home and feed yourself and your loved ones healthy, balanced and cost effective meals. Six weeks later, you're tired and you are out of inspiration to cook. Enter Pork Fan Confidential! Below are a couple of great ideas for midweek meals. Know someone else who might need a little push? Pass the email along or send them to www.okpork.org to sign up!

Pork and hash brown shepherd's pie
  • 2 POUNDS BONELESS PORK SIRLOIN ROAST, OR PORK SIRLOIN CHOPS, CUT INTO 1/2-INCH DICE
  • 2 TABLESPOONS OLIVE OIL
  • 2/3 CUP FLOUR
  • 2 CUPS CHICKEN BROTH
  • 4 CUPS BABY SPINACH
  • 4 CUPS MIXED FROZEN VEGETABLES, THAWED
  • 4 TEASPOONS ITALIAN SEASONING
  • SALT AND PEPPER
  • 5 CUPS SHREDDED FROZEN HASH BROWN POTATOES
Cooking Directions 

Preheat oven to 375 degrees F. Position oven rack about 8 inches from the broiler. 

In a small stockpot or Dutch oven over medium-high heat, warm oil. Add pork and cook, stirring occasionally, until browned on all sides. Sprinkle in flour and cook, stirring, for 1 minute. Add chicken broth, stirring until smooth, and bring to a boil. Remove from heat and stir in spinach, mixed vegetables, Italian seasoning, and salt and pepper to taste.

Transfer pork mixture to a 2 1/2-quart casserole dish, spreading it out evenly. Arrange potatoes on top and bake until heated through, about 40 minutes. Turn on the broiler and continue to cook until the potatoes are browned, about 5 minutes. 

 

Applesauce stuffed tenderloin  

  • 2 PORK TENDERLOINS, 1 POUND EACH
  • 1/4 CUP APPLE JUICE, OR VERMOUTH
  • 2/3 CUP CHUNKY APPLESAUCE
  • 1/4 CUP DRY ROASTED PEANUTS, FINELY CHOPPED
  • 1/4 TEASPOON FENNEL SEED, FINELY CRUSHED
  • 1/4 TEASPOON SALT
Cooking Directions  

 

Heat oven to 425 degrees F. Using a sharp knife, form a "pocket" in each tenderloin by cutting a lengthwise slit down center of each almost to the bottom of each tenderloin. Place tenderloins in shallow roasting pan. 

In small bowl stir together apple juice, applesauce, peanuts, fennel, salt and pepper. Spoon mixture into pocket in each tenderloin. Secure stuffed pockets with toothpicks. Roast for 20-27 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time before slicing to serve.

Serves 6.

 

Wine suggestion: Pour a chilled Chardonnay, or if you prefer a red, a Pinot Noir.


Applications for Class IV Youth Leadership Camp

 

Know any students interested in pigs? Send them our way! okPORK is accepting applications through April 1 to be a part of okPORK Youth Leadership Camp Class IV. Below is more information. For more information please email the okPORK office at communications@okpork.org. Want to hear more about previous classes? Check out the stories from last year in okPORK PAGES or see photos at the okPORK Facebook page.

 

WHAT: The okPORK Youth Leadership Camp is a complete pork industry experience. Camp participants will learn all phases of the industry from breeding sows to selling pork. Participants will complete a live animal evaluation and actually harvest and process the hogs they evaluate.

WHEN: Monday, June 15 - Friday, June 19, 2015

 

WHO: Youth who have completed the 10th, 11th, or 12th grade but not yet started college are eligible to apply. Interested candidates must complete the application and provide letters of reference.  In addition, each applicant must include a written essay on why they want to participate in the okPORK Youth Leadership Camp.  All parts of the application should be returned to the Oklahoma Pork Council postmarked by April 1, 2015. Following an initial review of the applications, interviews will be held with the top 15 applicants. The interview committee will select up to 12 participants for Camp.

 

One 4-H Educator or Vocational Agriculture Instructor will be included as a participant in the Camp. Interested candidates must complete the application for 4-H Educator / Vocational Agriculture Instructor.

 

WHERE: okPORK Youth Leadership Camp participants will travel to many locations as they learn about the stages of pork production in Oklahoma. The first scheduled activity is an orientation and media training on Monday, June 15. The last activity is the Capstone Dinner & Presentation on Friday, June 19.

 

WHY: One of the great challenges facing today's pork industry is a lack of young people interested in pursuing careers in the industry. This opportunity will allow Camp participants to see all aspects of the pork industry - from live animal production, processing of hogs, further processing of pork, and retailing pork as well as career opportunities. During the Camp, issues that affect pork production from outside the farm will be topics of discussion.

 

COST: The Oklahoma Pork Council will cover all costs of the Camp. Participants will be responsible for transportation to and from Camp and any spending money they wish to bring. okPORK is providing all the transportation, lodging and meals during Camp.

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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