Booklet - Smithfield Real Flavor Real Fast Sweepstakes

READY IN 30 MINUTES OR LESS
VOLUME THREE
MARINATED
FRESH PORK
FIND DELICIOUS RECIPES INSIDE
©2016 Smithfield Farmland Sales Corp. All rights reserved. INT 131528
PEPPERY COUNTRY PORK STEW
PREP TIME: 20 MIN
COOK TIME: 8 HRS AND 15 MIN
®
2 Smithfield Roasted Garlic and Cracked Black
Pepper Pork Tenderloins, cut into 1½-inch cubes
1 tbsp. olive oil, divided
1½ pounds carrots, cut into 1½-inch slices
2 medium yellow onions, quartered
2 medium red bell peppers, cut into 1-inch pieces
½ cup plus 2 tbsp. water, divided
SERVES: 4
2 tsp. beef bouillon granules
½ tsp. dried thyme leaves
2 tbsp. cornstarch
1 cup frozen green peas, thawed
8-oz. dry egg noodles, cooked
according to package instructions
1. Heat ½ tablespoon oil in large skillet over medium-high. Working in 2 batches, brown
pork, about 4 minutes each batch, turning occasionally. Add remaining ½ tablespoon oil
for second batch.
2. Meanwhile, combine carrots, onions, bell peppers, ½ cup water, bouillon granules and
thyme in a 5-quart slow cooker. Top with browned pork, cover and cook on High for 4
hours (Low: 8 hours).
3. Combine cornstarch and remaining 2 tablespoons water until dissolved; stir into pork
mixture with peas. Cover and cook on High for 15 mins. to thicken slightly. Salt to taste.
4. Serve remaining pork stew in shallow bowls over cooked egg noodles.
TIP: Reserve 3 cups of pork mixture for the “Skillet Pot Pie” recipe.
SKILLET PORK POT PIE
PREP TIME: 10 MIN
COOK TIME: 20 MIN
SERVES: 4
®
3 cups Smithfield Roasted Garlic and Cracked
1 (10½-oz.) can cream of mushroom soup
Black Pepper Pork Tenderloin with vegetables
1 (4-oz.) container diced pimiento, optional
(reserved from “Peppery Country Pork
1 refrigerated pie crust
Stew” recipe)
3 cups frozen diced hash browns or O’Brien-style potatoes
½ cup milk
1. Heat oven to 450°F. While oven is heating, combine frozen potatoes and milk in large skillet
and bring to a boil over medium-high heat. Reduce heat, cover and simmer 5 minutes or until
potatoes are tender.
2. Stir in leftover pork and vegetables from Peppery Country Pork Stew, mushroom soup and pimiento (if using).
Cook 3 minutes or until heated through. Remove from heat; cover and let stand 10 minutes to allow flavors to blend.
3. Meanwhile, unroll pie crust and place on nonstick baking sheet coated with cooking spray. (Note: the piecrust
should be flat.) With a fork, prick holes in several areas and bake 10 to 12 minutes or until golden brown. Slide crust
onto pork mixture in skillet and serve immediately.
S LOW — C O O K E D P O R K W I T H S OY
A N D S M AS H E D S W E E T P OTATO E S
PREP TIME: 15 MIN
COOK TIME: 4 HOURS
1 Smithfield® Original Recipe
Pork Loin Filet
¼ cup sugar or honey
2 tablespoons regular soy sauce
¹/8 teaspoon crushed red pepper
flakes, optional
SERVES: 4
1½ lbs. sweet potatoes, peeled
and cut into 1-inch cubes
1 cup coarsely chopped onion
1 (8-oz.) can crushed pineapple in
its own juice, undrained
1. Combine sugar, soy sauce and pepper flakes in a small bowl, cover and set aside.
2. Coat a 5-quart slow cooker with nonstick cooking spray; combine potatoes and onion
in slow cooker. Pour pineapple with its juice over top. Place pork loin filet on top and
sprinkle with black pepper. Cover and cook on High for 4 hours (Low: 8 hours).
3. Place pork on a cutting board and let stand 10 minutes.
4. Add butter to potato mixture in the slow cooker. Using a potato masher or fork, mash
until well blended.
5. Slice or coarsely shred pork. Spoon the potatoes on a serving platter, top with half of
the pork. Stir the soy sauce mixture and spoon over pork and potatoes. Reserve the
TIP: Reserve remaining half of pork and aioli for “Asian Pork and Peanut Salad” recipe.
ASIAN PORK AND PEANUT SALAD
PREP TIME: 10 MIN
MAKES : 4 SERVINGS
SALAD
Smithfield® Original Recipe Pork Loin Filet
(reserved from the“Slow-Cooked Pork with Soy
and Smashed Sweet Potatoes” recipe
1 (4.5- to 8-oz.) pkg. kale, chard and spinach blend
1 medium red bell pepper, cut into thin strips
½ cup thinly sliced red onion
½ cup salted dry roasted peanuts or honey
roasted peanuts
DRESSING
¼ cup canola oil
1½ tablespoons sugar
2 tablespoons fresh lime juice
2 tablespoons cider vinegar
¹/8 teaspoon crushed
red pepper flakes
1. Place kale blend on a platter, top with pork and all salad ingredients.
2. To make dressing, combine all ingredients in jar with a lid. Close lid and shake vigorously
until well blended. Pour over entire salad.
P O R K R OAST W I T H PASTA
PREP TIME: 5 MIN
COOK TIME: 4 HOURS 15 MIN
SERVES: 4
®
1 Smithfield Homestyle Pork Roast
1 (14.5-oz.) can stewed tomatoes
2 medium green bell peppers (or 1 yellow and 1 green bell pepper)
2 teaspoons dried oregano leaves
Paprika
16-oz. uncooked rotini pasta
2 tablespoons extra virgin olive oil
Salt and pepper
1. Place tomatoes and peppers in 3½ to 4-quart slow cooker, top with pork, sprinkle
with oregano and paprika. Cover and cook on High for 4 hours (Low: 8 hours). Remove
pork and place on cutting board.
2. Meanwhile, stir pasta into the tomato mixture in the slow cooker. Cover and cook on
High for 15 minutes or until tender.
3. Use two forks or hands to shred pork. Stir half the pork into the pasta mixture with
oil; salt and pepper to taste.
o pork for the “Pork Stack Pressed Sandwiches” recipe.
TIP:
P: Reserve remaining half of
P ORK STACK P RE S S E D SANDW ICHE S
PREP TIME:10 MIN
®
MAKES: 4 SANDWICHES
Smithfield Homestyle Pork Roast (reserved
from “Pork Roast with Pasta” recipe)
½ cup green salad olives
½ cup chopped roasted red peppers
3 tablespoons extra virgin olive oil
4 hoagie sandwich rolls
8 slices hard salami
8 slices smoked provolone cheese
½ cup sliced pepperoncini peppers
1. Combine olives, roasted red peppers and oil in food processor bowl; pulse to purée.
Spread onto bottom and top halves of each hoagie roll.
2. Arrange salami, cheese, pulled pork from Pork Roast with Pasta recipe, and pepperoncini
peppers on bottom roll.
3. Close sandwiches and press down firmly with palm of hands to flatten and allow flavors to blend. Cut
each sandwich in half to serve.