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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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove pan from oven and add garnishes; Lemon slices, fresh Parsley, red pepper flakes.
Serve and enjoy.
Quick Thai-Style Pork Broccolini Stir Fry
- 1 lb. organic pork loin (stew or stir fry cut)
- 1–2 tbsp sesame oil
- 2 garlic cloves (chopped)
- 1–2 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
- First make sure your pork is clean and chopped as well as your veggies. Chopped or mince your garlic.
- Set them all aside,
- 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.
- 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.
- 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.
- 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.
- Add in your sliced peppers and lime juice and mix everything again while stir frying on medium high for the last 1-2 minutes.
- Plate or place all in serving bowl. Reserve the sauce.
- 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
- 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
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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