by Heather Berry |

Pork makes mealtime options delicious

October is National Pork Month and we’re happy to share these delicious recipes from our friends at the Missouri Pork Association.

Whether your plans are to grill, bake or fry, pork offers versatility for every meal. Pork is packed with protein which makes it a great choice for health-concious cooks to consider when preparing a meal at home or dining out. Not sure what cut of pork you’d like to try? Learn about all the various cuts of pork at

From thick, grilled chops to flavorful mustard-glazed tenderloin, Missouri’s pork producers — and Rural Missouri — have you covered.

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Egg Roll in a Bowl

2 tablespoons sesame oil, divided
1 small red onion, diced
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 pound ground pork
2 teaspoons Sriracha sauce
14-ounce bag coleslaw mix
2 red bell peppers, seeded and thinly sliced
10-ounce bag matchstick carrots
3 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
Salt to taste
Pepper to taste
Sliced green onions, sesame seeds or wonton strips for
garnish, if desired
Hoisin sauce, sweet chili garlic sauce or extra Sriracha sauce, if desired

Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add red onion, cook 2 to 3 minutes. Add garlic and ginger. Cook until fragrant, about 1 minute. Add ground pork and Sriracha. Cook and crumble until pork is cooked through, about 7 to 10 minutes.

Add coleslaw mix, red bell peppers, carrots, soy sauce, 1 tablespoon of sesame oil, rice wine vinegar, salt and pepper, to taste, and stir until well combined. Cook, stirring occasionally, until coleslaw mix is tender, about 5 minutes. Spoon pork-slaw mixture into a serving bowl. Garnish and drizzle with sauce of choice, if desired.

Garlic Dijon Pork Tenderloin

1/4 cup whole-grain Dijon mustard
2 tablespoons honey
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound pork tenderloin
1 tablespoon olive oil
2 sweet potatoes, peeled and diced
1 red bell pepper, seeded and diced
1 poblano pepper, seeded and diced
2 green onions, sliced

Heat oven to 400 degrees.

In a small bowl whisk together Dijon mustard, honey, garlic, salt and pepper. Rub the pork tenderloin with the sauce until thoroughly coated.

In a large cast-iron skillet or oven-safe skillet, add olive oil and heat to sizzling. Sear tenderloin on each side, then add sweet potatoes, red bell and poblano peppers to the skillet. Top with remaining sauce, place into oven. Roast until the pork reaches an internal temperature of 145 degrees, about 10 to 15 minutes. Let rest for 3 minutes before slicing and serving. Garnish with green onions.

Mediterranean Pork Chops

1 pint grape tomatoes, halved
1 teaspoon olive oil
1/4 teaspoon kosher salt
1 pinch pepper
1 teaspoon dried thyme
8 center-cut boneless pork chops, cut into 1/2-inch slices
1 tablespoon Greek seasoning blend
12 ounces zucchini or yellow squash spirals
1 pinch salt
1/4 cup kalamata olives, pitted and sliced
1/4 cup garbanzo beans, rinsed and drained
1/4 cup feta, crumbled
Juice of 1/2 lemon
1 teaspoon lemon zest
1/4 cup parsley, chopped

Heat oven to 450 degrees.

In a bowl, toss the tomatoes with olive oil. Season with salt, pepper and thyme. Spray a baking sheet with cooking spray and add tomatoes. Roast, tossing once, until tomatoes are blistered and beginning to burst, 15 to 20 minutes. Set aside to cool.

Season the pork chops with Greek seasoning. Working in two batches, heat a large nonstick skillet over medium-high heat. Spray with cooking spray and cook half of the pork chops on medium-high heat for about 1 1/2 to 2 minutes on each side until internal temperature reaches 145 degrees. Set aside on a platter to rest.

While the pork is resting, in the same skillet over medium-high heat add squash spirals. Season with salt. Saute until tender, about 2 to 3 minutes. Add remaining ingredients and tomatoes, toss to combine. Serve with chops.

Stuffed Pork Meatballs

Romesco Sauce:
1 clove garlic, peeled and crushed under a knife
2 jarred roasted red peppers, drained
1/4 cup natural almonds, sliced
2 teaspoons sherry or red wine vinegar
1 teaspoon paprika, preferably smoked
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/3 cup extra-virgin olive oil

3/4 cup breadcrumbs
1 large egg, beaten
2 tablespoons fresh parsley
1 teaspoon paprika, preferably smoked
2 cloves garlic, minced
1/4 teaspoon pepper
1 1/2 pounds lean ground pork
40 red pimento stuffed green olives (not large size)
40 wooden toothpicks or cocktail spears for serving

To make romesco sauce: In a food processor drop garlic through feed tube to mince garlic. Stop machine and add red peppers, almonds, vinegar, paprika, oregano and salt. Pulse about 10 times until minced. With processor running, slowly pour oil through feed tube of food processor. Transfer to serving bowl. Romesco sauce can be covered and refrigerated for up to 5 days. Bring to room temperature before serving.

For meatballs: Heat oven to 400 degrees. Lightly oil large rimmed baking sheet. In large bowl, mix breadcrumbs, egg, parsley, paprika, garlic and pepper.

Add ground pork and mix well. Using about 1 tablespoon of the meat mixture for each meatball, shape into 40 meatballs. Stuff an olive in the center of each meatball then completely enclose olive. Arrange meatballs on baking sheet. Bake meatballs for 15 minutes. Turn meatballs over and continue baking until cooked through and browned, about 10 minutes. Transfer meatballs to serving platter.

Serve hot with romesco sauce for dipping.

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