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Search for America’s Pork ‘Crock-Star’

Herbes De Provence Sausage

Trip-to-Tuscany Pork Tenderloin

“This Little Figgy Stayed Home”

Harvest-Thyme Pork ‘N Pears with Fennel

Kapusta Pork

Recipes courtesy of the “Search for America’s Pork ‘Crock-Star’” finalists

Shannon Dolan
Villanova, PA

Herbes De Provence Sausage

3 pounds sweet Italian sausage, cut into 1-inch slices

2 tablespoons olive oil
1 tablespoon garlic
4 large onions, sliced 1/2-inch thick
1 1/2 cups chicken broth
1 1/2 tablespoons Herbes de Provence
1 teaspoon crushed red pepper
1/4 cup Asiago cheese, grated
1/2 cup Parmesan cheese, grated
Salt and pepper to taste

Warm olive oil in large frying pan over medium-high heat. Add sausage and cook 8
to 10 minutes or until browned on all sides, stirring occasionally.

Slice onions and place in slow cooker. Top onions with chicken broth, garlic, crushed
red pepper and Herbes de Provence. Add sausage.

Cover and cook on low for 8 hours (high for 4 hours).

Mix grated cheeses and set aside.

To serve, transfer sausage and onions to a shallow serving platter. Season to taste
with salt and pepper. Serve over pasta or on a soft roll. Top with cheese mixture.

Yield: 6-8 servings

Nutrition Information per Serving:

Calories: 500 Fat: 29g Saturated Fat: 11g

Cholesterol: 80mg Sodium: 1780mg Carbohydrates: 15g
Protein: 44g Fiber: 2g

Cheryl Bailey
New York, NY

Trip-to-Tuscany Pork Tenderloin

1 to 1 1/3-pounds pork tenderloin, boneless

1 1/2 tablespoons olive oil
1 9-ounce box artichoke hearts, frozen
12 sun-dried tomato halves, cut into strips
8-10 shallots, peeled and sliced
1 8-ounce package white button mushrooms, sliced
3/4 cup dry white wine
1 1/2 tablespoons Dijon mustard
2 tablespoons light sour cream

Warm olive oil in large skillet over medium-high heat. Peel and slice shallots. Add to
skillet. Sear pork tenderloin in same skillet until browned on all sides.

Place sautéed shallots in bottom of slow cooker. Add sliced mushrooms, sun-dried
tomatoes and artichoke hearts, and place seared pork tenderloin on top.

In medium bowl, whisk together white wine and mustard. Pour mixture into slow

Cover and cook on low for 6 hours (high for 3 hours).

Transfer pork tenderloin to cutting board and let rest for 10 minutes. Slice into 1/2-
inch thick rounds. Arrange tenderloin on a serving platter. Add sour cream to the
slow cooker’s remaining juices. Pour over pork tenderloin and serve.

Yield: 6 servings

Nutrition Information per Serving:

Calories: 220 Fat: 8g Saturated Fat: 2g

Cholesterol: 65mg Sodium: 180mg Carbohydrates: 9g
Protein: 23g Fiber: 3g

Laura Ploeger
Brandy Station, VA

“This Little Figgy Stayed Home”

4 pound pork loin roast, bone-in

2 tablespoons kosher salt
2 tablespoons fresh ground black pepper
1/4 cup extra virgin olive oil
2 medium onions, sliced into 1/2-inch thick rings
3 large tart apples, skin on, cored and cut into large rings
1/2 pound fresh figs, halved
5 large sprigs fresh rosemary
3/4 cup dry white wine
2 tablespoons cornstarch
1/4 cup apple cider vinegar

Season all sides of pork loin roast with salt and pepper. Heat olive oil in large skillet
over high heat. Sear pork loin roast in skillet until browned on all sides.

Place one sprig rosemary, 2-3 apple slices, handful of onions and 2-3 fig halves in
the bottom of the slow cooker. Place pork loin roast on top of mixture. Add
remaining rosemary, apple slices, onions and figs. Pour wine over top. Cover and
cook on low for 7 hours (high for 3 1/2 hours).

Remove pork loin roast from slow cooker and place on large platter. Spoon
remaining onions, apples and figs over roast, discarding rosemary sprigs. Cover
with aluminum foil.

Pour remaining slow cooker juices in medium sauce pan. Heat on high and bring to
a boil. Slowly incorporate apple cider vinegar and cornstarch in small dish whisking
into a smooth sauce. Combine with boiling juices and whisk continuously for 1 to 2
minutes. Remove from heat.

To serve, drizzle sauce on top of pork loin roast with figs, apples and onion.

Yield: 6 servings

Nutrition Information per Serving:

Calories: 630 Fat: 30g Saturated Fat: 8g

Cholesterol: 155mg Sodium: 1540mg Carbohydrates: 36g
Protein: 48g Fiber: 5g

Shirley DeSantis
Bethlehem, PA

Harvest-Thyme Pork ‘N Pears with Fennel

1 1/2 pounds pork loin roast, cut into strips 2- to 3-inch thick
1 1/2 tablespoons fresh thyme, chopped (plus extra for garnish)
1 1/2 teaspoons McCormick's GrillMate Lemon Pepper with Herbs (or lemon pepper
1 teaspoon freshly ground black pepper
1 large fennel bulb, cored and thinly sliced
3 ripe Bosc pears, cored and thinly sliced
1/2 cup pear nectar

In large bowl or plastic bag, combine pork strips, chopped thyme, lemon pepper
seasoning and black pepper. Toss to coat well with herb-seasoning mixture and

Place liner in slow cooker. Layer bottom of slow cooker with fennel slices, pear
slices, chopped thyme, then pork roast mixture (including any seasoning left in
bowl/plastic bag). Top with pear nectar.

Cover and cook on low for 5 to 6 hours (high for 3 to 4 hours).

Serve over mashed potatoes, couscous, rice or noodles. Garnish with fresh thyme
and fennel fronds.

Yield: 6 servings

Nutrition Information per Serving:

Calories: 280 Fat: 10g Saturated Fat: 3g

Cholesterol: 75mg Sodium: 160mg Carbohydrates: 24g
Protein: 25g Fiber: 5g

Linda Cifuentes
Mahomet, IL

Kapusta Pork

3 pound pork loin, boneless

3 cloves garlic, halved lengthwise
1 tablespoon caraway seeds
3/4 pound bacon, chopped
4 cups cabbage, shredded
1 1/2 cans sauerkraut (approximately 14.5-ounce can)
1 can diced tomatoes (approximately 28-ounce can)
2 bay leaves
1 8-ounce German beer

Insert 6 small slits into pork loin. Insert garlic slices in the slits. Season with salt and

Place pork loin in slow cooker. Layer bacon, cabbage, sauerkraut, tomatoes,
caraway seeds and bay leaf on top of pork loin. Top with beer.

Cover and cook on high for 8 hours.

Before serving, shred pork and stir all slow cooker ingredients.

Serve with remaining beer and pop on a polka for a great Crocktoberfest meal.

Yield: 6 servings

Nutrition Information per Serving:

Calories: 610 Fat: 34g Saturated Fat: 11g

Cholesterol: 185mg Sodium: 1500mg Carbohydrates: 16g
Protein: 56g Fiber: 7g