For the second year in a row now I’m working with the Wisconsin Pork Producers Association to create unique pork-based recipes. In case you’ve missed any of my previous posts you can click here to check out the different dishes I’ve come up with so far.
With summer in full swing I’ve been spending as much time outside as possible and I’ve also been on a bit of a grilled pizza and flatbread kick, which … CONTINUE READING »
For the second year in a row now I’m working with the Wisconsin Pork Producers Association to create unique pork-based recipes.
I started off last year by slicing a pork tenderloin into medallions that were breaded and fried to create Chicken Fried Pork Tenderloin Sliders With Bacon Country Gravy
Those were followed up with another pork tenderloin that was sliced lengthwise, coated in beer batter and deep fried to make Pork Tenderloin Fries that I … CONTINUE READING »
Last year I worked with the Wisconsin Pork Producers Association to create a couple pork-based recipes and I’m psyched to report that I’ll be working with them once again this year!
For my first recipe I breaded slices of pork tenderloin, deep fried them and topped them with bacon country gravy to create Pork Tenderloin Sliders. For recipe number two I once again sliced up a pork tenderloin — but sliced it lengthwise — … CONTINUE READING »
Back in May the Wisconsin Pork Producers Association asked me to come up with a couple pork-based recipes for them.
For my first one I sliced a pork tenderloin into medallions and then breaded and fried them to make Chicken Fried Pork Tenderloin Sliders With Bacon Country Gravy.
This past week I sliced up another pork tenderloin — this time into strips — dipped them in beer batter and dropped them in my deep … CONTINUE READING »
I’m grateful anytime companies ask me to develop recipes for them, but it’s always a little extra special to work with anyone from my home state of Wisconsin. That’s why I’m super excited to be collaborating with the Wisconsin Pork Producers Association on a series of pork-based recipes this summer.
Growing up I was never a big fan of pork. It always tasted dry and just never had much flavor. As I got older I … CONTINUE READING »