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Recipe Thursday-Hatfield Spice Roasted Pork Tenderloin

Posted on March 29th, 2018 | Posted in Main Course, Recipes

This recipe popped up in our email and we were pretty excited to give it a try. We are always fans of a dish that is super fast, and delicious from this simple mixture of spices. We especially enjoyed the addition of cinnamon, which makes the pork slightly reminiscent of a Mexican pork. Food and Wine recommends saving the leftover pork tenderloin to make tacos!

Yield 8 Servings
Ingredients
4 Hatfield pork tenderloins (about 4 pounds) (HTF1171, 8/2PC)
2 teaspoons smoked paprika (pimenton) (10207070, 8OZ, Regal)
2 teaspoons ground cumin (10207047, 8OZ, Regal)
1 teaspoon garlic powder (10200064, 5#, Regal)
1 teaspoon dried oregano (10200100, 2#, Regal)
1/2 teaspoon cinnamon (10207033, 8OZ, Regal)
2 tablespoons extra-virgin olive oil (992059, 4/3LTR)
Kosher salt (10200500, 7#, Regal) and freshly ground pepper (10200481, 5#, Regal)

Method
Preheat the oven to 375°. Set the tenderloins on a large rimmed baking sheet. In a small bowl, mix the smoked paprika with the cumin, garlic powder, oregano and cinnamon. Rub the pork with the olive oil and season with salt and pepper. Sprinkle the spice mixture all over the pork. Roast the tenderloins for about 25 minutes, until an instant-read thermometer inserted into the centers registers 145°. Transfer the tenderloins to a cutting board and let rest for 10 minutes. Slice the tenderloins 1/2 inch thick and serve.

Recipe from FoodandWine.com

Recipe Thursday-Winter Vegetable Pot Roast

Posted on March 22nd, 2018 | Posted in Main Course, Recipes, Soup and Stew

When it is winter time it is all about slow cooking root vegetables and comfort food. The flavors that develop when food is slow cooked are incomparable and customers will gladly come back for this dish. If you are a home cook, Sundays are a perfect day to have a roast in your oven for 4-5 hours, and that’s just what we did.

Yield-8 Servings
Ingredients
1-4 pound chuck roast (GRF214, 5#)
2 tablespoons butter (880030, 36/1#)
blended oil (992046, 6/CS, Olio)
3 cloves minced garlic (02619, 5#)
2 jumbo white onions, thinly sliced (00676, 50#)
1/2 pound carrots, cut (00180, 50#)
2 cups beef broth (331102, 12/48oz, College Inn)
1 cup red wine
1 tablespoon Worcestershire sauce (991668, GAL, Castella)
1 tablespoon apple cider vinegar (991958, GAL)
1/2 teaspoon onion powder (102707864, 4#, Regal)
1/2 teaspoon dried thyme (102708018, 12OZ, Regal)
1 bay leaf (10200014, .75#, Regal)
1/8 teaspoon celery seeds (crushed between fingers) (10207023, 8OZ, Regal)
1 tablespoon sugar (991842, 50#, Golden Barrel)
2-4.5″ portabella mushroom caps, sliced and cubed (00642, 3#)

Method
Pat down your chuck roast and season generously with salt and pepper on all sides. Heat a dutch oven over medium-high heat. Add the butter and a splash of oil. When the butter melts, and starts to crackle, add the chuck roast to the skillet and sear on all sides for about 2-3 minutes per side. You want the meat to brown as this will make a more tender and flavorful roast. Remove to a plate.

Add a little more oil to the pan and sauté the onions and carrots for 3-4 minutes.

Position a rack in the center of the oven and preheat the oven to 275ºF. Once the onions and carrots are ready add the chuck roast back into the dutch oven along with the garlic, 2 cups of beef broth, Worcestershire sauce, apple cider vinegar, onion powder, dried thyme, bay leaf, celery seeds and sugar. The liquid should come half way up the chuck roast, if it doesn’t add red wine until half of the chuck roast is submerged. Stir to combine. Cover the dutch oven with a lid and let braise in the oven for 4 hours. Remove the pot from the oven, check for doneness and continue braising for an additional 1 to 1 ½ hours. 15 minutes prior to pulling it from the oven mix the portobella mushrooms in. Your roast is done when it easily pierces with a fork.

Serve over buttered shallot turnip mashed potatoes.

Recipe from the Kitchen of the Clark Family

Recipe Thursday-Hatfield’s Pancetta wrapped Pork Loin

Posted on November 9th, 2017 | Posted in Main Course, Recipes

Hatfield’s Pork Tenderloins are very versatile. They are packed 2/1.3# boneless tenderloins to a cryovac. We brined these and then wrapped them in pancetta and baked them until they hit an internal temperature of 140 degrees. The pancetta on top added a nice crunch of saltiness to each bite of pork. Consider this for a possible holiday entree!

Yield 6 Servings
Ingredients
2-1.3# Hatfield Boneless Pork Tenderloins (HTF1171, 10#)

Brine
1/2 cup kosher salt (CQS030, 3#, Diamond Crystal)
1/2 cup sugar (991842, 50#, Golden Barrel)
1 teaspoon juniper berries
1/2 teaspoon whole black peppercorns (CQP071, QT)
1 head of garlic, halved crosswise (00351, 5#)
1 tablespoon of thyme (QCT041, QT)

Roasting Touches
3 tablespoons olive oil (992055, 3LTR)
1/2 tablespoon thyme (QCT041, QT)
1/2 tablespoon rosemary (CQR039, QT)
kosher salt (CQS030, 3#, Diamond Crystal) and pepper (CQP064, GAL)
7 ounces thinly sliced pancetta (441124, 3/3#, Citterio)
2 large carrots chopped (00179, 2/5#)
1 large onion quartered (00691, 50#)
2 cups fingerling potatoes, halved (03363, 10#)

Method
Bring 2 cups water to a boil in a medium saucepan. Add kosher salt, sugar, juniper berries, peppercorns, halved head of garlic and thyme; stir to dissolve salt and sugar, about 10 minutes. Transfer to a medium bowl and add 5 cups ice cubes. Stir until brine is cool. Add pork tenderloins; cover and chill for 8-12 hours.

Remove pork from brine and sit at room temperature for 45 minutes. Preheat oven to 400 degrees.  In a small bowl, toss 2 tablespoons of olive oil over the vegetables. Season with salt and pepper. Transfer to the roasting pan.

Heat large skillet over high heat.Rub the pork all over with 1 tablespoon olive oil, then sprinkle with thyme, rosemary, salt and pepper. Add the pork to the skillet and sear over until browned, about two minutes per side. Transfer seared pork to roasting pan, on top of vegetables.

Layer on the pancetta, overlapping the layers until the pancetta covers all but the bottom of the pork. Lightly brush the top of the pancetta with olive oil.

Transfer the roasting pan to the oven and roast for 25-30 minutes or until pancetta is crispy and pork is cooked through. We covered the pork for 15 minutes and then uncovered it for the remaining time. Once the pork was done we removed it from the roasting pan and continued to cook the veggies for 10 more minutes.

Slice pork and serve!

Recipe adapted from HalfBakedHarvest.com

Recipe Thursday-GariMark Chicken Spinach Artichoke Grilled Cheese

Posted on August 24th, 2017 | Posted in Main Course, Recipes, Sandwich, Supplier of the Month

GariMark Chicken Tender Sandwich-0020

This recipe has been tempting me for a while. Who doesn’t love spinach artichoke dip? This sandwich was easy to make and the crispy GariMark tender was a nice texture contrast and welcomed flavor addition to this grilled cheese!

Click here to view GariMark Foods products that are on special this month.

Yield 1 Sandwich
Ingredients
2 slices rustic white bread (991736, 6/32OZ, Bakery de France)

Rustic Loaves
2 GariMark select chicken tenders (553076, 10#)
1 cup frying oil (992010, 35#, Ex-Seed)
1 tablespoon cream cheese (776002, 10/3#, Smithfield)
1/4 cup canned artichoke hearts, chopped (990150, 6/#10)
1/2 cup fresh baby spinach (04488, 4#)
3 tablespoons shredded mozzarella cheese, part skim (775564, 6/5#, Foremost)
Kosher salt (CQS030, 3#, Diamond Crystal) and pepper (CQP071, QT)

Method
1. Head oil in shallow pan to medium high. Fry chicken in oil for 6-8 minutes until cooked. Let cool slightly and slice into strips.
2. Microwave the cream cheese for about 30 seconds until soft.
3. Mix in the spinach, artichoke hearts, cheese, salt and pepper.
4. Spread the mixture into between the two slices of bread. Layer in the chicken.
5. Grill in a skillet coated with non-stick cooking spray until warm and toasty.

Recipe adapted from www.slenderkitchen.com

Recipe Thursday-Clemens Smoked Pork Butt Tacos

Posted on July 27th, 2017 | Posted in Main Course, Recipes

Summertime in Lancaster is all about the fresh corn that makes any dinner simply delicious! Although the corn was not our main course, these tacos highlight Clemens Smoked Pork Butts and fresh avocados. The pork was lean, tender and easy to shred after hours in the smoker and reheating in the oven, and the avocados ripened perfectly from our supplier. I have had the best of luck bringing in a 12 count of unripe avocados and allowing them to ripen at room temperature. Once they are ripe I move them to the fridge to preserve them until we are ready to use them. Almost nothing is more disappointing to me than cutting into a bad avocado!

Yield-4 Servings
Ingredients
1 Clemens Bone In Boston Pork Butt (221076, 2/10#)
1/4 cup pork and veal seasoning (990506, 4/24OZ, Magic Seasoning)
2.2# hickory wood chips (01869, 2.2#)

Taco toppings
8-6″ corn tortillas (559553, 12/60CT, Mission)
1/2 cup sour cream (HPH050, 4/5#, Crowley)
1/4 cup chopped white onion (00676, 50#)
1 large 6×6 tomato, chopped (01078, 25#)
2 avocados (01159, #1 green, 12CT)
hot sauce (991230, 4/1GAL, Bulliard)

Method
Smoke pork butt with wood chips for 8-12 hours depending on size. We saved part of the pork butt from a prior day and then reheated it in the oven. We wanted it a little bit juicier and tender so we wrapped it in foil with a vinegary bbq sauce on it and placed it in a covered roasting pan, with 1 cup of water in the bottom. We heated for 2 hours at 300 and then let it rest for 20 minutes. We then shredded the pork and assembled our tacos!

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