Is St. Patrick's Day your pot of gold?

Tomorrow is the celebration of all thing Irish and green. Are you a St. Patrick's Day fan? We have a recipe for you. If to you March 17 is just another day, we have a recipe for you. Enjoy!

Irish pork stew
    • 2 POUND BONELESS BLADE PORK ROAST, CUT INTO 1/2-INCH CUBES
    • 1/3 CUP FLOUR
    • 1 1/2 TEASPOONS SALT
    • 1/4 TEASPOON PEPPER
    • 1 TEASPOON VEGETABLE OIL
    • 8 BABY RED POTATOES, QUARTERED
    • 4 CARROTS, PEELED AND CHOPPED
    • 4 LARGE ONIONS, PEELED AND SLICED 1/2-INCH THICK
    • 1 CLOVE GARLIC, MINCED
    • 1/4 CUP PARSLEY, CHOPPED
    • 1 TEASPOON CARAWAY SEED
    • 1 BAY LEAF
    • 1 10 1/2-OZ CAN CHICKEN BROTH
    • 1 12-OZ BOTTLE IMPORTED STOUT, OR BEER
    • 2 TABLESPOONS RED WINE VINEGAR
    • 1 TABLESPOON BROWN SUGAR
Cooking Directions 

In a bowl combine flour, salt and pepper. Coat pork cubes. Heat oil in Dutch oven; brown meat over medium-high heat. Add onions and garlic. Cook and stir 5 minutes. Stir in remaining ingredients. Bring to a boil. Cover; medium-low heat for 1 to 1 1/4 hours or until meat is very tender. Stir occasionally.
 

 

Pork tenderloin and sausage flatbread  

    • 12 OUNCES PORK TENDERLOIN, (ABOUT 3/4 OF ONE TENDERLOIN)
    • 6 TO 7 OUNCES SWEET ITALIAN SAUSAGE, (2 LINKS)
    • 1 1/2 TEASPOONS OLIVE OIL
    • SALT AND PEPPER
    • 16 OUNCES PREPARED PIZZA DOUGH
    • 1/2 CUP PIZZA SAUCE
    • 1/2 CUP PARMESAN CHEESE, SHAVED
    • 1/4 CUP RED ONION, THINLY SLICED
    • 12 PITTED KALAMATA OLIVES, HALVED
    • 2 TABLESPOONS FRESH BASIL, CHOPPED
     
Cooking Directions  

 

Preheat oven to 425 degrees F. Meanwhile, arrange pork tenderloin on a rimmed baking sheet, rub it with oil, and sprinkle with salt and pepper. 

Roast pork until the internal temperature reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer, about 25 to 30 minutes. Set aside to rest 10 minutes. 

While pork is roasting, warm a medium skillet over medium heat. Add sausage (removed from the casing) and cook, stirring and breaking the sausage up into bite-size pieces, until no longer pink, 3 to 4 minutes. Remove from heat and set aside. 

Increase oven temperature to 500 degrees F. Cut pork into thin slices and set aside. 

Sprinkle a work surface and a large rimmed baking sheet with flour or cornmeal. Place dough on the work surface and roll or stretch it out to a 10x15-inch rectangle. Transfer to baking sheet, pressing the dough to fit the pan. Top with pizza sauce, cheese, sliced pork, sausage, onion and olives and bake until pizza is golden and crisp, 12 to 14 minutes. 

Sprinkle pizza with the basil, cut into pieces, and serve. 

Betty Baker inducted into the okPORK Hall of Fame

 

Each year during the okPORK Congress a new entry is added to the Hall of Fame. This year, it was a posthumous honor for Betty Baker. She was an inspiration to those who knew her. Check out the video and see why she was named the 2015 okPORK Hall of Fame inductee.

2015 Hall of Fame Honoree - Betty Baker
2015 Hall of Fame Honoree - Betty Baker
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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