Archive for the ‘Berkshire Pork’ Category

Pork Tenderloin – Everything Crusted

Posted on by Joel Kalinowski

 

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Pork Tenderloin - Everything Crusted

You can put together the "bagel seasoning" at home, or try one available from Trader Joe's. A garlicky brown-butter sauce takes this dish "over the top."

Course Main Dish
Cuisine American
Keyword Berkshire Pork Tenderloin
Prep Time 10 minutes
Cook Time 25 minutes
Resting 10 minutes
Total Time 35 minutes
Servings 4
Author Adapted from Fine Cooking

Ingredients

  • 1 TBSP garlic - granulated
  • 1 TBSP` dried minced onion
  • 1 TBSP poppyseeds
  • 1 TBSP sesame seeds - toasted
  • 1 tsp coarse sea salt
  • 3 TBSP Honey Dijon Mustard
  • 2 small Pork Tenderloins - 2-2 1/4 lbs. total
  • 2 OZ Unsalted Butter - 4 TBSP
  • 1/4 cup garlic - finely chopped
  • 1/4 cup shallots - finely chopped
  • 2 cups chicken stock - LOW SODIUM
  • 2 cups dry white wine
  • 2 TBSP sherry vinegar
  • 1/2 cup heavy cream
  • 1 TBSP parsley - finely chopped

Instructions

  1. 1. Heat oven to 400 F and position rack in center of oven.

    2. Place flat rack in a roasting pan

    3. If mixing your own seasoning mix, place first 5 ingredients in small bowl.

    4. Spread mustard over the tenderloins

    5. Using wax paper, sprinkle half the seasoning mix on large sheet and roll one tenderloin in it, pressing to cover completely, then transfer to roasting pan.

    6. Repeat with remaining seasoning and second tenderloin

    7. Roast until pork reaches internal temperature of 135 F, 20-25 minutes

    8. Remove from oven and heat the broiler to medium.

    9. Broil the tenderloin, rotating the pan until tenderloins are browned in spots, 2-3 minutes

    10. Move to cutting board to rest

    11. Meanwhile, melt the butter over medium heat in a medium skillet.  

    12. Add the chopped garlic and shallots and cook, stirring until butter has browned, 2-3 minutes and do not let the garlic burn over too high a heat

    13. Whisk in stock, wine and vinegar, bring to boil & cook till reduced to about 2 cups, 8-10 minutes.

    14. Whisk in cream, salt & pepper to taste and simmer until thickened.

    15. Stir in the parsley, slice the pork, serve and SAVOR!




Rice Noodle Bowl with Pork and Scallions

Posted on by Joel Kalinowski

 

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Rice Noodle Bowl with Pork and Scallions

The sauce mixture not only adds flavor to the meat during cooking, but also doubles as a vinaigrette for the noodles.

Author Cook's Country - Apr/May 2017

Ingredients

  • 5 oz rice vermicelli
  • 5 Tbsp soy sauce
  • 3 Tbsp toasted sesame oil
  • 1 1/2 Tbsp grated fresh ginger
  • 3 cloves garlic minced
  • 1 English cucumber cut into 2-inch-long matchsticks
  • 2 Tbsp rice vinegar
  • 1 pd ground pork
  • 4 scallions cut into 1-inch pieces
  • 1/4 cup fresh cilantro leaves

Instructions

  1. Bring 4 quarts water to boil in large pot.  Off heat, add noodles and let sit until tender, about 5 minutes.  Drain and rinse under cold water; set aside.  Whisk soy sauce, 2 tablespoons oil, ginger, and garlic together in large bowl. Combine cucumber and vinegar in second bowl.

  2. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add pork and cook, breaking up meat with wooden spoon, until browned, about 7 minutes. Stir in scallions and 2 tablespoons soy sauce mixture and cook until scallions have softened, about 2 minutes.

  3. Add noodles to remaining soy sauce mixture and toss to combine. Divide noodles evenly among 4 bowls and top with pork, cucumber, and cilantro.

Recipe Notes

For best results, make sure to shake off all excess water from the noodles after rinsing them.

Italian Sausage with Lentils and Kale

Posted on by Joel Kalinowski
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Italian Sausage with Lentils and Kale

Cooking sausages on the top of the lentil mixture infuses this one-skillet meal with rich, meaty flavor.

Author Cook's Country - Dec/Jan 2017

Ingredients

  • 2 tsp extra-virgin olive oil
  • 1 1/2 pds sweet Italian sausage
  • 2 shallots peeled, halved, and sliced thin
  • 3 cloves garlic minced
  • 10 oz kale stemmed and chopped
  • 3/4 cup chicken broth
  • salt & pepper
  • 1 15 oz can lentils rinsed
  • 3 Tbsp plain yogurt
  • 2 Tbsp whole-grain mustard
  • 1 Tbsp water

Instructions

  1. Adjust oven rack to middle position and heat oven to 375 degrees.  Heat oil in 12-inch skillet over medium-high heat until just smoking.  Add sausage and cook until browned all over, about five minutes; transfer to plate

  2. Reduce heat to medium, add shallots and garlic to now-empty skillet, and cook until vegetables start to brown, about 3 minutes.  Add kale, broth, 1/4 teaspoon salt and 1/4 teaspoon pepper; cover and cook until wilted, about 5 minutes

  3. Stir in lentils. Arranged browned sausage on top of lentil mixture and transfer skillet to over. Cook, uncovered, until sausage registers 160 degrees, about 12 minutes.  Whisk yogurt, mustard, and water together in bowl; drizzle over top. Serve.

Recipe Notes

For a spicier kick, use hot Italian sausage.

Pasta with Ground Pork & Asian Peanut Sauce

Posted on by Joel Kalinowski
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Pasta with Ground Pork & Asian Peanut Sauce

Course Main Dish

Ingredients

  • 12 oz Rotini or Penne Pasta (use whole wheat or gluten free pasta as an option)
  • 1.5 TBSP Asian sesame oil
  • 5 medium scallions, thinly sliced
  • 2 TBSP fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 pound Pasture Prime Ground Berkshire Pork
  • 1 TBSP Soy sauce
  • 2 TBSP rice vinegar
  • 1 TBSP sugar
  • 1 TBSP Asian chili paste or sambal oelek
  • 1/2 Cup crunchy peanut butter, preferably natural
  • 2/3 Cup chicken broth
  • 1 medium lime cut into quarters
  • 1/4 Cup fresh cilantro, chopped (optional)

Instructions

  1. Bring large pot of salted water to a boil
  2. Add pasta and cook according to package directions
  3. Heat a 12 inch heavy duty skillet over medium heat
  4. Add the oil, then the scallions
  5. Cook stirring, until softened, about 1 minute
  6. Add ginger & garlic and cook, stirring for 30 seconds
  7. Crumble in the pork, stirring until it loses its pink color, about 4-5 minutes.
  8. Stir in the Soy sauce, vinegar, chili paste and sugar and cook until just bubbling.
  9. Add the peanut butter and stir until incorporated
  10. Pour in the broth, stir and bring to a gentle simmer.
  11. Cook for 2 minutes.
  12. Reserve 1/2 cup pasta water
  13. Drain the pasta and return in to the pot
  14. Stir in the pork mixture.
  15. Thin sauce, if necessary with the remaining pasta water
  16. Divide among plates or bowls. Serve with lime wedge and top with cilantro. ENJOY!!

Bacon Burgers Extraordinaire!

Posted on by Marilyn
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Bacon Burgers - Over The Top with Flavor

Bacon is not just an add-on or after-thought in this recipe. The whole burger in infused with that sweet, smoky bacon flavor throughout.
Servings 4
Author Pasture Prime

Ingredients

  • 6-8 slices of Pasture Prime Bacon
  • 1 1/2 pounds Grass Fed Wagyu Ground Beef from Pasture Prime

Instructions

  1. Process bacon in food processor to a smooth paste, about 1 minute
  2. Scrape down sides of bowl as needed
  3. Cook bacon in non-stick skillet over medium-low heat, about 5 minutes (DO NOT cook until crispy)
  4. Bacon should be lightly brown in spots, but still pink. Break up pieces with spoon while cooking.
  5. Drain bacon over fine-mesh strainer set over a bowl
  6. Transfer bacon to paper towel lined plate and let cool completely
  7. Reserve bacon fat for cooking onions (optional)
  8. Spread beef in even layer on rimmed baking sheet
  9. Sprinkle bacon, 1 teaspoon pepper, and 1/8 teaspoon salt over beef.
  10. Gently toss with 2 forks to combine (don't use hands)
  11. Divide beef/bacon mixture into 4 equal mounds
  12. Gently shape into 3/4 inch patty about 4 1/2 inches in diameter
  13. Using fingertips, press center of patty down to create a slight depression
  14. Patties can be covered and refrigerated for up to 24 hours...great for entertaining.
  15. Clean and preheat your grill, or cook in cast iron skillet
  16. Enjoy!

Recipe Notes

Be sure to create a depression in your burger before cooking to keep it from "pooching up" during cooking.

Adapted from Cooks Country

Bratwurst Sausage and Peppers – (or Italian or Hot Dogs)

Posted on by Joel Kalinowski
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Bratwurst Sausage and Peppers - ( or Italian or Hot Dogs)

A juicy snack or quick and easy meal!
Course Main Dish
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

  • 1 TBSP Olive or neutral oil
  • 8 Pasture Prime Bratwursts (or Italian Sausage) about 2 pounds
  • 1 Large Onion sliced thin
  • 1 Large Red Pepper seeded and cut into thin strips
  • 1 Large Yellow Pepper seeded and cut into thin strips (can substitute Green peppers)
  • 2 Cloves Garlic minced
  • 2 TBSP Tomato Paste
  • 1/2 Cup Dry white wine
  • 1/2 Cup Water
  • 1/2 Tsp Dried Oregano (or 1 TBSP Fresh)
  • 1 TBSP Balsamic Vinegar

Instructions

  1. Heat Oil over medium heat, until shimmering
  2. Prick Sausages in several spots and add to skillet
  3. Cook until browned on all sides, about 10 minutes.
  4. Transfer to large bowl to cool, and discard all fat but 1 TBSP. left in skillet
  5. Add Onion & Peppers and cook until beginning to wilt, about 5 minutes.
  6. Add Garlic and Tomato Paste and cook until fragrant, about 1 minute.
  7. Add wine, water, oregano, along with sausages which have been cut in half diagonally after cooling
  8. Add any accumulated juices, cover and cook through, about 5 minutes
  9. Add vinegar and cook uncovered until slightly thickened, 1-2 minutes
  10. Serve on hoagy rolls or over pasta or potatoes

Recipe Notes

This is great with any of Pasture Prime's "on farm" created meats; Italian Sausage or Gourmet Hot Dogs.

HOT DOG Season Is Here!!

Posted on by Marilyn

Get out the grill for our amazing Grass Fed Wagyu & Berkshire Pork Gourmet Dogs.  Kids are out of school and summer is here.  Remember, the 3 pack is discounted!!  Back In Stock…until they fly away again. Try ANDOUILLE also

Pulled Pork – Super Simple in Crock Pot

Posted on by Marilyn
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Pulled Pork - Super Simple in the Crock Pot

Easy, tender pulled pork with a rub and a minimum of steps.
Prep Time 30 minutes
Servings 6
Author Christine Gallary

Ingredients

  • 2 medium onions sliced
  • 4 medium cloves garlic sliced
  • 1 cup chicken stock
  • 1 TBSP packed dark brown sugar
  • 1 TBSP chili powder
  • 1 TBSP kosher salt
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1 4.5-5 pound bone-in pork shoulder
  • 2 cups prepared barbque sauce optional

Instructions

  1. Place onions and garlic in even layer in crockpot
  2. Pour in stock
  3. Combine dry ingredients in small bowl and mix well
  4. Rub spice mixture all over pork
  5. Place pork on top of onions and garlic
  6. At this point you can cover and refrigerate for several hours or overnight
  7. Cover and cook until pork is fork tender 6-8 hours on high or 8-10 on low.
  8. Remove pork to cutting board
  9. Strain the onion mixture and return solids to cooker
  10. Set the strained liquid aside
  11. Remove bone and any large pieces of fat from the pork
  12. Shred the meat into bit sized pieces
  13. (If using Bar B Q sauce return meat to cooker and add sauce to meat & combine)
  14. If not using Bar B Q sauce, skim fat from cooking liquid and add about 1/4 cup cooking liquid to moisten meat.
  15. Taste and season with salt as needed
  16. Enjoy the juiciest pork ever.

Recipe Notes

Adapted from Chowhound

Berkshire Sausage & Mushroom Pizza Snacks

Posted on by Marilyn
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Berkshire Sausage & Mushroom Pizza Snacks

Our Pasture Prime take on French Bread Pizzas, but so much tastier with our farm processed sausage and pastured heirloom pork.
Prep Time 5 minutes
Total Time 20 minutes
Servings 4
Author Ronne Day

Ingredients

  • 1 TBSP Olive oil
  • 6 oz. Pasture Prime Sausage your choice or Italian, Mexican Chorizo, Breakfast/Sage, casings removed
  • 4 oz. fresh Mushrooms preferably a mix, chopped-2 1/4 Cups
  • 1/2 medium Sweet Onion chopped
  • 1 tsp. finely chopped fresh Rosemary or 1/4 tsp dried
  • Kosher Salt
  • 3 TBSP Brown Ale such as Newcastle
  • 4 5- inch pieces French baguette split lengthwise (or hoagy roll)
  • 3 oz. 1/3 cup mascarpone
  • 4 oz. fresh Mozzarella cut into 1/2 inch cubes
  • Freshly ground black pepper
  • 1 1/2 tsp. finely chopped fresh flat leaf Parsley

Instructions

  1. Position a rack about 8 inches from the broiler, and heat broiler on High
  2. In a 12 inch skillet, heat oil over medium high heat
  3. Add the sausage and cook, breaking it apart
  4. Cook until golden brown in places, about 3 minutes
  5. Transfer sausage with slotted spoon to medium bowl
  6. Add mushrooms, onion, rosemary and 1/2 tsp salt to skillet
  7. Cover and cook, stirring once, until mushrooms are golden, about 5 minutes.
  8. Add beer and scrape up browned bits on bottom of pan
  9. Simmer until beer evaporates, about 1 minute.
  10. Toss with the sausage
  11. Meanwhile, toast the baguette on a sheet pan, cut side up, under the broiler until lightly golden and crisp, 1-2 minutes
  12. Spread the bread or roll with the mascarpone and season lightly with S & P.
  13. Top with the sausage mixture and then mozzarella.
  14. Broil until cheese melts, about 3 minutes
  15. Sprinkle with parsley, cool briefly and serve.

Recipe Notes

Perfect fast and easy to serve on game day or on school nights. A real crowd pleaser!

Adapted from Fine Cooking

Berkshire Pork Spicy Korean Meatballs

Posted on by Marilyn
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Korean Spicy Meatballs

Spicy but not hot, These meatballs, slightly sweet and delectably juicy with Pasture Prime Pork
Author Rachel Yang

Ingredients

  • 1 lb. Ground Pork
  • 5 Scallions finely chopped
  • 1/4 c. Gochujang
  • 1/4 c. Mirin
  • 2 TBSP. Soy sauce
  • 4 medium Garlic cloves finely chopped
  • 1- inch piece of Ginger peeled and grated
  • 2 TBSP. canola or other neutral oil

Instructions

  1. Preheat oven to 375 degrees
  2. In large bowl mix together all ingredients, except oil (mixture will be quite wet)
  3. Use hands to roll into 1 1/2 inch meatballs
  4. Place large skillet over medium-high heat
  5. Add oil
  6. When oil begins to shimmer, add meatballs (cook in batches if necessary)
  7. Cook until meatballs are browned, about 3-4 minutes
  8. Turn them over and brown second side about 2 minutes longer
  9. Transfer to rimmed baking sheet.
  10. Place meatballs in the oven and bake until they resist light pressure and are cooked through, about 10 minutes
  11. Transfer to paper towel.
  12. Serve hot.

Recipe Notes

Gochuyang can be found in the asian section of most well stocked grocery stores. It is a fiery, but nuanced chili paste that is used in everything from vinaigrette to a mayonnaise di[[ing sauce for French Fries.

Berkshire Pork Burgers – Asian Style

Posted on by Marilyn
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Berkshire Pork Burgers - Asian Style with Ginger Aioli

A Quick, Easy & Delicious twist on a juicy, flavorful burger, with a luscious topping
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Author Chef Tryg

Ingredients

  • PORK BURGERS
  • 2 # Pasture Prime Berkshire Ground Pork
  • 1/2 cup finely chopped scallions
  • 2 TBSP grated Ginger
  • 2 TBSP grated Garlic
  • 1 tsp. Chili Flakes optional
  • 1 tsp black pepper
  • 1 tsp Kosher salt
  • 1 TBSP Sesame Oil
  • GINGER AIOLI
  • 1 cup Mayonnaise
  • 1 TBSP grated Ginger
  • 2 tsp. Sriracha or other hot sauce
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp Lemon juice or vinegar

Instructions

  1. Burgers: mix all ingredients together gently without overmixing
  2. Cook on grill or in Cast Iron Skillet
  3. Aioli: mix gently and serve atop burgers

Philly Cheese Steaks with Grass Fed Wagyu Short Ribs

Posted on by Marilyn
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Wagyu Philly Cheese Steak Sandwiches -

Grass Fed Wagyu Short Ribs made into awesome Philly Cheese Steak Sandwiches, perfect for your SuperBowl Party
Servings 8

Ingredients

PEPPERS & ONIONS

  • 2 TBSP. Olive Oil
  • 4 Large Onions sliced /4" thick
  • 3 Large Red and/or Green Peppers seeds removed, sliced like onions
  • Kosher Salt
  • Fresh ground black pepper
  • 3 TSSP. white or red wine vinegar

STEAK & ASSEMBLY

  • 5 # Pasture Prime Grass Fed Wagyu Short Ribs
  • 8 - 10 " long Italian Sub Rolls
  • Vegetable oil for griddle
  • Salt & Pepper
  • 10 oz. Cheese of your choice sliced thin
  • 10 oz. Provolone cheese mild or sharp, sliced thin
  • Ketchup and or hot sauce for serving optional

Instructions

  1. STEP 1: Remove Bones, freeze the meat until firm around edges but still yielding in center 45-60 minutes. This makes it easier to slice.
  2. STEP 2: Slice semi-frozen meat as thin as possible. Slices do not have to be regular. Divide into 8 portions. Meat can be prepped 1 day ahead, covered tightly and chilled.
  3. STEP 3: Saute Peppers & Onions
  4. Heat Olive oil in large pot over medium high heat
  5. Add Onions & Peppers and season with S & P.
  6. Cook stirring often, adding a splash of water if vegetables are browning too quickly.
  7. Cook until golden & tender, about 25-30 minutes.
  8. Remove pot from heat
  9. Add vinegar & stir.
  10. Taste & adjust seasoning
  11. This can be done ahead; cooled, covered, chilled and reheated before assembly.
  12. STEP 4: GET COOKING
  13. Slice bread in half lengthwise
  14. Heat a large griddle across two burners on medium heat (Or use large cast iron skillet)
  15. Lightly coat cooking surface with vegetable oil
  16. Place two portions of meat on griddle (about 1 Lb.)
  17. Season generously with S & P
  18. Cook, pressing down and pulling slices apart using two metal spatulas until cooked halfway thru (you should still see some raw spots.)
  19. Scoot meat into 2 oblong portions no more than 1" high
  20. Top with onions & peppers
  21. Top with 2 slices each of the two selected cheeses
  22. Cook, undisturbed until meat is browned and crisp underneath and cheese is melted, about 4 min
  23. Transfer to roll, slice & serve

Recipe Notes

Sandwiches can be made ahead in parts and also can be wrapped in parchment and foil and held for 20 minutes prior to serving. While you don't need a griddle for this recipe, it makes the recipe a "snap." Be Sure to enter our contest to win a dynamite Lodge Griddle as used in this recipe..."the hardest working 16-pound slab of metal in your life."

Adapted from Bon Appetit

Torm’s Awesome Secret Sauce

Posted on by Marilyn

 

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Bar B Q Sauce Extraordinaire

The Coffee flavor added to the sauce contributes to its depth & complexity.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Author Torm

Ingredients

  • 1 1/2 Cups Onion diced
  • 4-6 Cloves of Garlic chopped finely (to taste)
  • 1 Chili Jalapeno, Serrano, Cayenne Optional
  • 1 Cup Strong Coffee or espresso brewed
  • 3 TBSP Billingtons Dark Brown Sugar or 3 TBSP Molasses if you can't find the sugar
  • 1/3 Cup Apple Cider Vinegar
  • 2 tsp. Chili Powder
  • 1 tsp. kosher salt
  • 1/2 tsp Worcestershire Sauce
  • 1 Cup Ketchup with No High Fructose Corn Syrup
  • 1 TBSP Neutral Oil
  • 1 TBSP Butter preferably Grass Fed

Instructions

  1. In Saucepan, melt butter and oil
  2. Cook garlic, onion & chili (if using) over medium-low heat until onion is translucent, stirring for about 6-8 minutes.
  3. Stir in all remaining ingredients,
  4. Cover and simmer for 20-30 minutes, stirring and checking heat occasionally to prevent burning
  5. Puree in food processor or with a stick blender until relatively smooth
  6. Cool in another bowl
  7. When cool cover and refrigerate to allow sauce to mellow if you are not using immediately

Recipe Notes

This will keep refrigerated, tightly covered (a mason jar works well) for 1-2 weeks.

Kale & Berkshire Farm Cured Bacon with Cognac Mustard

Posted on by Marilyn

How about a “surefire” way to turn your healthy greens into a taste tempting treat??  Pasture Prime’s Berkshire Brown Sugar cured Bacon may be the answer!!!

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Kale with Pasture Prime Bacon & Cognac Mustard

We wall know how healthy kale is and now it is "over the top" delicious with our farm made bacon & mustard.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Marilyn Siverson

Ingredients

  • 3 Lb. Kale stems and center ribs discarded
  • 5-6 Berkshire Bacon slices chopped
  • 1 Bunch scallions
  • 2 TBSP. Cognac mustard or other grainy mustard.

Instructions

  1. Cook kale in large pot of salted, boiling water until just tender (10-13 minutes)
  2. Drain
  3. Cook bacon in 4 Qt heavy saucepan over medium heat until almost crisp
  4. Transfer bacon with slotted spoon to paper towel to drain
  5. Discard all but 2 TBSP fat from pan (or save for flavoring other recipes)
  6. Then cook scallions in fat until soft, about 3 minutes.
  7. Stir in kale and mustard and cook over medium low heat
  8. Stir occasionally, until very tender, about 10 minutes
  9. Serve, topped with Bacon

Recipe Notes

Adapted from Gourmet Magazine

Ground Pork with Zesty Asian Sauce

Posted on by Marilyn

How about a super fast and tasty dish using Pasture Prime’s amazing Berkshire Ground Pork.  On your table in a flash and a bargain special.

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Ground Pork with a Zesty Asian Sauce

Prep Time 12 minutes
Total Time 20 minutes
Servings 4
Author Bruce Weinstein & Mark Scarbrough

Ingredients

  • 12 ounces Rotini or Gluten free Pasta
  • 1 1/2 TBSP. Sesame Oil
  • 5 Scallions thinly sliced
  • 2 TBSP. minced fresh Ginger
  • 2 medium cloves Garlic minced
  • 1 lb. ground pork
  • 3 TBSP. Soy Sauce gluten free, or low sodium if you choose
  • 2 TBSP. Rice Vinegar
  • 1 TBSP. Asian Chili Paste or 1/4 tsp Dried Chili Flakes to taste
  • 1 TBSP. sugar
  • 1/2 Cup peanut butter preferably crunchy (Almond butter can be used for peanut allergies)
  • 2/3 Cup lower-salt chicken broth
  • 1 MED. lime cut into 4 wedges
  • 1/4 Cup chopped fresh Cilantro optional

Instructions

  1. Bring large pot of salted water to boil
  2. Add rotini (or other pasta)
  3. Cook to package directions to al dente
  4. Heat a 12 inch heavy skillet over medium heat
  5. Add the oil
  6. Then scallions
  7. Cook, stirring until softened, about 1 minute
  8. Add ginger & garlic and cook stirring for 30 seconds
  9. Crumble in pork, stirring occasionally until it loses pink color, about 5 minutes
  10. Stir in Soy Sauce, vinegar, chili paste or flakes, sugar &cook until bubbling
  11. Add peanut butter & stir until incorporated
  12. Pour in broth, stir well and bring to simmer
  13. Cook for 2 minutes stirring occasionally
  14. Reserve 1/2 Cup of pasta water, drain pasta, & return pasta to pot
  15. Stir in the pork mixture
  16. Thin sauce with pasta water., as needed
  17. Divide among plates or bowls
  18. Squeeze lime over each serving and top with cilantro
  19. ENJOY!

Recipe Notes

Adapted from Fine Cooking

Berkshire Pork Rib Roast on the Grill

Posted on by Marilyn
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Berkshire Bone-In Pork Rib Roast on the Grill

A beautiful, delicious Berkshire roast done in about an a hour on the grill...how easy is that?
Author Adam Ried

Ingredients

  • 2-3 # Bone-In Pork Rib Roast
  • 4 tsp Kosher salt
  • 1 c. wood chips optional if you want smoke
  • 1 1/2 tsp pepper

Instructions

  1. Pat roast dry with paper towels
  2. Using sharp knife cut slits in surface fat layer about 1 inch apart, being careful not to cut into the meat.
  3. Rub meat with generous handful of salt & wrap with plastic wrap.
  4. Let rest in refrigerator for 6 to 24 hours before starting grill
  5. I using wood chips, soak with water for 15 minutes and seal in aluminum foil cut with several vent holes.
  6. Prepare your charcoal or gas grill for INDIRECT cooking
  7. Clean grates
  8. Place your roast near, but not directly over heat with bones facing away from coals & flames.
  9. When you have reached 135-140 degrees (approximately 1-1/2 hours), move to carving board and loosely tent for 20-30 minutes
  10. Carve into thick slices by cutting between bones

Recipe Notes

Meat cooked on the bone "just tastes better," and many like to chew on the bones. This recipe will produce a succulent, flavor packed roast with a thick, well-browned crust and a subtle smokiness, if you have opted to use wood chips.

Adapted from Cook's Illustrated All Time Best Recipes

Berkshire Pork Loin Roast Recipe

Posted on by Marilyn
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Torms Berkshire Pork Loin Roast Deluxe

An easy and delicious ways to cook our Pasture Prime beautiful Berkshire Pork Loin Roasts.
Servings 2
Author Torm Siverson

Ingredients

  • 1/2 cup fresh Rosemary
  • 3 TBSP Olive Oil
  • 3 Cloves Garlic
  • 2 stp. Kosher salt
  • 1 tsp. ground black pepper
  • Small Bone-In Berkshire Pork Loin Roast

Instructions

For your Berkshire Pork Loin Roast

  1. Puree or chop finely the 5 ingredients for the marinade/rub.
  2. Dry surface of the roast with paper towels.
  3. Coat the roast with the spice mix, thoroughly.
  4. Wrap with plastic wrap. Chill in refrigerator for several hours or overnight.
  5. Bring out of refrigerator to bring roast to approximately room temperature, 1 hour before cooking
  6. to reduce cook time.
  7. Preheat oven to 350.
  8. Place on rack and cook to internal temperature of 135. (A meat thermometer is an invaluable tool)
  9. Bring roast out @ 135, tent loosely with foil and rest for 5-10 minutes.
  10. Serve, and enjoy the applause:))

Recipe Notes

Let us know how you enjoyed this or what adaptations you might have made.

Super Bowl Recipes So Tasty You Won’t Be Paying Attention to the Game

Posted on by joanna

 

Now, nothing against football (or the Super Bowl commercials), but we have come up with Super Bowl party dishes so incredibly tasty, that we’re pretty sure everyone in the room is going to be chowing down, with their eyes focused on the delicious food they’re putting into their mouths, instead of watching the game.

We’ve got some super-fresh cuts of sustainable beef and pork, fresh off of our family’s farm, that will be the centerpiece of each of these dishes. In fact, our meat is so much more delicious than industrial meat from the grocery, that you’ll be seriously missing out if you don’t use Pasture Prime’s heritage cuts for these recipes.

These aren’t your mamas Sloppy Joe’s

If you ate Sloppy Joe’s growing up, you may remember them being kind of runny with mealy meat and too much BBQ sauce.

Give Sloppy Joe’s another try. You won’t regret it. Our Pasture Prime Sloppy Joe’s have an Asian twist (hint: TONS of flavor), and they’re made with our own Pasture Prime ground Wagyu beef. Make a double-batch, because everyone in your Super Bowl party will be asking for seconds.

Sloppy Joe Sliders

Hot Dawg! You’ll love our Super Bowl Hot Dogs

Hot dogs and sports go together like sausages and buns. We’ve put a twist on standard hot dogs by coming up with some ingenious recipes for toppings. But that’s not all. Hot dogs from Pasture Prime are made from our heritage Mangalitsa pigs and 100% grass-fed Wagyu beef. The meat is unlike any type of pork you’ve ever had – it’s incredibly flavorful, and we never add yucky fillers. They’re gluten-free and MSG-free. In other words, these are hot dogs that are actually good for you!

Gourmet Grilled All Beef Hots Dogs

Pulled Pork Tacos. Yes, we said Pulled Pork Tacos

If you reserve eating pulled pork tacos for those times when you go out to eat, don’t fear: We have a recipe for you that won’t keep you in the kitchen all day, so you’ll be able to watch the Super Bowl instead of cooking all day. Our secret? The almighty CrockPot. The Pulled Pork Taco recipe features our free-range Berkshire pork. These are achingly good.

tostada topped with shredded pork, feta and vegetables.

With Pasture Prime meats, everyone wins

Even if your team ends up losing the Super Bowl, when you feature our Pasture Prime recipes at your party, everyone will feel like a winner. Our meats come directly from our ranch in Summerfield, Florida. We believe in treating our animals like family, so they’re given tons of green pastures to roam in, and we never feed them hormones or antibiotics. We choose heritage breeds, and we give them extra time to grow.

Happy Super Bowl Party!

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Pulled Pork Tacos

Posted on by Marilyn
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Super Simple Pork Tacos from the Crock Pot

Trouble free, juicy, Pasture Prime Pork Tacos with only 15 minute preptime.
Prep Time 15 minutes
Servings 6
Author Allison Fishman

Ingredients

  • 2 Cups store-bought salsa plus more for serving.
  • 2 TBSP Chili Powder
  • 2 TBSP Dried Oregano
  • 2 TBSP unsweetened Cocoa Powder
  • Kosher salt
  • 1 2-4 LB Pork Butt or Shoulder trimmed of excess fat
  • 18 Corn Tortillas
  • 1/2 Cup Fresh Cilantro Sprigs
  • 3/4 Cup Sour Cream
  • 1 Lime cut into wedges

Instructions

  1. In 4-6 Qt. Slow Cooker, combine the Salsa, chili powder, oregano, cocoa, and 1 tsp salt.
  2. Add pork & turn to coat.
  3. Cook, covered, until the meat is tender and pulls apart easily, on high 4-5 hrs, or low 7-8 Hrs.
  4. Twenty minutes before serving, heat oven to 350 F
  5. Stack tortillas, wrap them in foil, & bake about 15 minutes until warm.
  6. Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid.
  7. Serve with the tortillas, cilantro, sour cream, lime & extra salsa.

Recipe Notes

For a faster version use 2-3 pounds of ground pork. Cook until brown, remove excess fat and combine with spices and simmer for 15-20 minutes. Serve as above.
Garnish with homemade or store-bought guacamole.

Adapted from Real Simple