Rural Missouri - October 2022 - 42

by Heather Berry | hberry@ruralmissouri.coop
O
ctober is National Pork Month and we're happy to
share these delicious recipes from our friends at
the Missouri Pork Association.
Whether your plans are to grill, bake or fry, pork
offers versatility for every meal. Pork is packed with protein
which makes it a great choice for health-concious cooks to
consider when preparing a meal at home or dining out. Not
sure what cut of pork you'd like to try? Learn about all the
various cuts of pork at www.pork.org/cuts.
From thick, grilled chops to fl avorful mustard-glazed
tenderloin, Missouri's pork producers - and Rural Missouri
- have you covered.
For more recipes, check out www.pork.org.
Egg Roll in a Bowl
(as shown on previous page)
2 tablespoons sesame oil, divided
1 small red onion, diced
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 pound ground pork
2 teaspoons Sriracha sauce
14-ounce bag coleslaw mix
2 red bell peppers, seeded and thinly sliced
10-ounce bag matchstick carrots
3 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
Salt to taste
Pepper to taste
Sliced green onions, sesame seeds or wonton strips for
garnish, if desired
Hoisin sauce, sweet chili garlic sauce or extra Sriracha sauce,
if desired
Heat 1 tablespoon of sesame oil in a large skillet over
medium heat. Add red onion, cook 2 to 3 minutes. Add
garlic and ginger. Cook until fragrant, about 1 minute. Add
ground pork and Sriracha. Cook and crumble until pork is
cooked through, about 7 to 10 minutes.
Add coleslaw mix, red bell peppers, carrots, soy sauce, 1
tablespoon of sesame oil, rice wine vinegar, salt and pepper,
to taste, and stir until well combined. Cook, stirring
occasionally, until coleslaw mix is tender, about 5 minutes.
Spoon pork-slaw mixture into a serving bowl. Garnish and
drizzle with sauce of choice, if desired.
Garlic Dijon Pork Tenderloin
1/4 cup whole-grain Dijon mustard
2 tablespoons honey
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound pork tenderloin
1 tablespoon olive oil
2 sweet potatoes, peeled and diced
1 red bell pepper, seeded and diced
1 poblano pepper, seeded and diced
2 green onions, sliced
Heat oven to 400 degrees.
More content inside
our digital edition
www.ruralmissouri.coop
This month's online extra recipe:
Double Pork Party Sliders
42 RURAL MISSOURI | OCTOBER 2022
In a small bowl whisk together Dijon mustard, honey,
garlic, salt and pepper. Rub the pork tenderloin with the
sauce until thoroughly coated.
In a large cast-iron skillet or oven-safe skillet, add olive
oil and heat to sizzling. Sear tenderloin on each side, then
add sweet potatoes, red bell and poblano peppers to the
skillet. Top with remaining sauce, place into oven. Roast
until the pork reaches an internal temperature of 145
degrees, about 10 to 15 minutes. Let rest for 3 minutes
before slicing and serving. Garnish with green onions.
http://www.pork.org/cuts http://www.pork.org http://www.ruralmissouri.coop
Rural Missouri - October 2022

Table of Contents for the Digital Edition of Rural Missouri - October 2022
