The Other White Meat
Considered by some to be the other white meat, lean cuts of pork are low in fat and a naturally high source of protein. In fact, a study conducted by the USDA found pork tenderloin to be more lean than skinless chicken breast. It also contains many essential nutrients and vitamins. Choosing cuts such as the loin or round will provide you with the higher amounts of protein and lower amounts of saturated fat. However you cook it, pork is flavorful and versatile. We suggest you try some of this month’s recipes which use everything from tenderloin and sausage to bacon, ham and more. We think you’ll agree!
Spicy Pork Meatloaf Supper
Submitted by Bonna Grabarec, Rock Energy Cooperative
Ingredients
- 2 lbs. ground pork
- 1 lg. onion diced
- 1 sleeve saltine crackers crushed
- 2 eggs beaten
- 1 t. Salt
- 1 sm. jalapeno pepper finely diced
- 1/2 t. ground black pepper
- 1-12 oz. medium Salsa divided
- 1/4 c. fresh cilantro chopped
- 1 T. Worcestershire sauce
- 1/4 t. Cayenne pepper
- 1/4 t. Smoked paprika
- 1/4 t. turmeric
- 1/4 t. Chili powder
- 1-15 oz. can whole kernel corn drained
- 1-15 oz. can Black beans drained and rinsed
- 1 each red, yellow and green pappers sliced
- 1 sm. onion sliced
- 3-4 potatoes peeled and cut in 1/2-inch cubes
- 2 strips Bacon
Instructions
- Combine first 14 meatloaf ingredients using only 1/2 c. salsa. Shape into loaf. Place in large Dutch oven.
- Surround meatloaf with corn, beans, peppers, onions and potatoes. Top with remaining jar of salsa and 1 cup water. Place bacon strips on top of meatloaf.
- Bake covered at 350 degrees for 1 hour. Uncover and bake at 425 degrees for additional 20 minutes or until bacon browns and meatloaf is done.
- Serve with salad or cornbread.
