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PLEASE READ -------SHIPPING: We ship Monday and Tuesday of each week. DEADLINE to place your order is Tuesday by 6 AM EST, for same week delivery. If you place your order after 6 AM EST on Tuesday, your order will ship the following week. Your tracking will be emailed to you, once UPS scans the box at the HUB--------- RECEIVING YOUR ORDER: Your order will come in refrigerator cold to frozen. Your meats are safe to refreeze or cook that day as if you took them out of the refrigerator to cook. They are safe for consumption PRE USDA------- CONTENTS IN THE INSULATED COOLER: Dry Ice (DO NOT TOUCH THE ICE, IT WILL BURN YOUR HANDS. GRAB THE BAG ITSELF, PLACE OUTSIDE AWAY FROM PETS AND KIDS, OR IN THE SINK TO EVAPORATE). The dry ice may evaporate, that is fine. There will be a plastic bag remaining.
PLEASE READ -------SHIPPING: We ship Monday and Tuesday of each week. DEADLINE to place your order is Tuesday by 6 AM EST, for same week delivery. If you place your order after 6 AM EST on Tuesday, your order will ship the following week. Your tracking will be emailed to you, once UPS scans the box at the HUB--------- RECEIVING YOUR ORDER: Your order will come in refrigerator cold to frozen. Your meats are safe to refreeze or cook that day as if you took them out of the refrigerator to cook. They are safe for consumption PRE USDA------- CONTENTS IN THE INSULATED COOLER: Dry Ice (DO NOT TOUCH THE ICE, IT WILL BURN YOUR HANDS. GRAB THE BAG ITSELF, PLACE OUTSIDE AWAY FROM PETS AND KIDS, OR IN THE SINK TO EVAPORATE). The dry ice may evaporate, that is fine. There will be a plastic bag remaining.
Healthy Pasture Raised Pork Recipes

Healthy Pasture Raised Pork Recipes

Have you added our Circle C Farm Pasture Raised Pork to your healthy diet, or just love our pastured pork? Here are some great recipes to change things up in the kitchen! Read. Cook. Enjoy!

 

Pressure-Cooker Balsamic Pork Tenderloin

Ingredients

  • 1/4 cup packed brown sugar
  • 1/4 cup plus 2 tablespoons water, divided
  • 1/4 cup balsamic vinegar
  • 1 tablespoon minced fresh rosemary
  • 3 garlic cloves, minced
  • 1 tablespoon soy sauce
  • 2 pork tenderloins (1 pound each), halved widthwise
  • 1 tablespoon olive oil
  • 1 tablespoon cornstarch


Directions

  • In a small bowl, whisk brown sugar, 1/4 cup water, vinegar, rosemary, garlic and soy sauce; set aside. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown pork in batches. Press cancel. Return all pork and vinegar mixture to pressure cooker.
  • Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally. Remove pork to a serving platter. In a small bowl, whisk cornstarch and remaining 2 tablespoons water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 3-5 minutes. Drizzle over pork. If desired, sprinkle with additional rosemary.



    INSTRUCTIONS

    1. Mix together your cinnamon chipotle rub seasoning in a small bowl. Set aside.
      Preheat oven to 475F. Slice your parsnips and carrots into 1/2 inch pieces. Toss in 2 tbsp olive oil and 2 tsp of the cinnamon chipotle seasoning.
    2. Lay the parsnips and carrots flat on the baking sheet. Roast in oven for 15 minute, give or take.
      While the veggies are roasting, prepare your pork chops.
    3. Rub each piece of pork in cinnamon chipotle seasoning. Place each pork chops in pan with 1 tbsp olive or avocado oil. Sear pork on medium high for 2-4 minutes. Flipping once.
    4. Remove pork chops from heat and place on baking pan with vegetables.
      Place the pan back in the oven (with veggies and pork) and roast/bake at 400F for an additional 6-8 minutes or until pork reaches an internal temperature of 165F pork.
    5. Remove pan from oven and add garnishes; Lemon slices, fresh Parsley, red pepper flakes.
      Serve and enjoy.

    Quick Thai-Style Pork Broccolini Stir Fry 

    INGREDIENTS

      • 1 lb. organic pork loin (stew or stir fry cut)
      • 12 tbsp sesame oil
      • 2 garlic cloves (chopped)
      • 12 tbsp gluten free tamari or gluten free soy sauce (divided)
      • 1/4 cup coconut sugar (more if you want “sticky”)
      • 2 tbsp fish sauce (gluten free brand)
      • 1/3 c cup red onion or shallot
      • 1/3 cup chopped or crushed nuts
      • 1/4 tsp ground ginger
      • 1/4 tsp red chili pepper flakes
      • dash of sea salt and pepper to taste
      • 2 bunches of broccolini stalks (10-14 ounces)
      • 1 tbsp lime juice
      • 1 sliced thai red pepper
      • 1 or 2 sliced shisoto pepper (optional)
      • thai basil leaves to garnish

    INSTRUCTIONS

    1. First make sure your pork is clean and chopped as well as your veggies. Chopped or mince your garlic.
    2. Set them all aside,
    3. Next heat oil in a fry pan to medium high. Add your pork and garlic. Cook for 2 to 3 minutes until your pork is browned. Remove from pan.
    4. In the same pan, add your sugar, spices, and gluten free tamari or soy sauce. Cook on medium high until sugar and sauce start to bubble and caramelize. About 2 -3 minutes.
    5. Place your pork, onion, nuts, broccolini, salt/pepper back in the pan and stir fry for 3-5 minutes until broccolini is tender and pork is cooked through.
    6. Add additional tbsp of tamari sauce (*only if it needs more sauce to coat*) and keep tossing the meat/veggies in the sugar sauce while frying.
    7. Add in your sliced peppers and lime juice and mix everything again while stir frying on medium high for the last 1-2 minutes.
    8. Plate or place all in serving bowl. Reserve the sauce.
    9. Pour a few tbsps of sauce over each serving or serving bowls and garnish with fresh thai basil.


     

    STUFFED BAKED PORK CHOPS WITH PROSCIUTTO AND MOZZARELLA

    INGREDIENTS

    • 4 5 oz center cut boneless pork chops
    • 2 tsp seasoned breadcrumbs
    • 2 slices 21 grams sargento part skim mozzarella, cut in half
    • 2 slices prosciutto, cut in half (1 oz total)
    • 12 leaves baby spinach
    • 1 clove crushed garlic
    • 1/4 tsp kosher salt
    • black pepper, to taste
    • olive oil spray

    INSTRUCTIONS

    • Preheat oven to 400F.
    • Cut a deep pocket all the way through one side of the pork chops leaving the sides in tact.
    • Stuff each with chop with 1/2 slice prosciutto, 1/2 slice cheese and 3 leaves spinach. Season both sides of the chops with salt and pepper then place on a baking sheet. Top with crushed garlic and breadcrumbs and bake 20 minutes.
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