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Pork

Pork

Pork is the food product that comes from pigs. Pork is packed full of nutrients like iron, thiamin, niacin, zinc, and B-vitamins that are important for our bodies to function normally. Pork is a fantastic source of protein!

Illinois ranks 4th in the U.S. for the number of pigs raised.

Pigs in Illinois consume soybean meal made from around 63 million bushels of soybeans. Illinois pigs eat 210 million bushels of corn each year.

Try a couple of our favorite pork recipes this holiday season.

Slow Cooker Pork Loin

Candied Bacon

 

Slow Cooker Pork Loin

Recipe courtesy of Trisha Yearwood

Total Time: 5 hr 20 min

Active Time: 20 min

Yield: 8 to 10 servings

Ingredients:

  • One 3 1/2- to 4-pound pork loin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon dried thyme
  • Salt and freshly ground black pepper
  • 1 tablespoon cooking oil
  • 2 cups chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon soy sauce
  • 3 tablespoons cornstarch

Instructions:

  1. Trim the visible fat from the loin. If necessary, cut the roast to fit into a 3 1/2-, 4- or 5-quart slow cooker. In a small bowl, combine the garlic powder, ginger, thyme and 1/4 teaspoon pepper. Rub the spice mixture over the entire surface of the loin.

  2. In a large skillet, heat the oil over medium to medium-high heat and brown the loin slowly on all sides. Drain off the fat. Transfer the loin to the slow cooker. Combine the chicken broth, lemon juice and soy sauce in a small bowl; pour over the loin. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. When the roast is done, transfer the meat to a serving platter and cover to keep it warm.

  3. To make the gravy, pour the juices from the slow cooker into a glass measuring cup. Skim off the fat. Measure 2 cups of liquid, adding water to the juices if necessary to make 2 cups. Transfer the juices to a saucepan, reserving 1/2 cup. Stir the cornstarch into the reserved 1/2 cup of juices until dissolved, then stir into the juices in the saucepan. Heat over medium heat, stirring frequently, until the gravy is thickened and bubbly, 2 to 3 minutes. Cook and stir 2 minutes more. Season the gravy to taste with salt and pepper. Slice the roast and serve it with the gravy.

Candied Bacon

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 8

Ingredients:

  • 1 pound thick cut bacon
  • 1 tablespoon fresh ground black pepper
  • 1 cup light brown sugar packed 

Instructions:

  1. Preheat oven to 375°F.

  2. Place a wire rack on a foil lined baking sheet. Arrange the bacon on the wire rack and sprinkle with the black pepper. Lightly pat the brown sugar on top of the bacon to create a thin layer.

  3. Transfer the baking sheet to the oven and bake for 25 minutes or until the brown sugar has melted and the bacon is crisp.

  4. Remove from the oven and allow to cool for 10 minutes. Using tongs, transfer the bacon to a parchment lined baking sheet and allow to cool to room temperature.

  5. Store in an airtight container for up to 3 days at room temperature.

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