(Family Features) Summer means it’s time to heat up the grill. If you’re looking to add some sizzle to your summer grilling menu, shake things up all summer long with the convenience and versatility of fresh pork. From tender ribs to juicy pork loins, chops, roasts and more, the possibilities are endless.

With mouthwatering flavor and no artificial ingredients, Farmer John California Natural Fresh Pork offers a wide variety of convenient, versatile fresh pork cuts that can take your cookout to the next level. Try out these recipes for Triple Threat Burgers or Chipotle Glazed Spare Ribs, which are sure to be crowd-pleasers at your next barbecue.

Find more grilling tips and recipe inspiration at farmerjohn.com.

Triple Threat Burger

Prep time: 30 minutes
Cook time: 8 1/2 hours
Servings: 6

Pulled Pork:

• 1             Farmer John Boneless Fresh Pork Shoulder Roast
• 1/4          cup barbecue seasoning blend
• 3/4          cup pale lager beer
• 1 1/2       teaspoons liquid hickory smoke

Triple Threat Sauce:

• 1             jar (12 ounces) seedless raspberry jam
• 1             cup barbecue sauce
• 3/4          cup pale lager beer
• 1             teaspoon dry mustard
• 1/4          teaspoon chipotle powder

Burgers:

• 1             pound Farmer John Ground Pork
• 1             pound 80 percent lean ground beef
• 1/4          cup pale lager beer
• 2             tablespoons barbecue seasoning blend
• 6             slices cheddar cheese
• 6             sandwich buns, toasted
• 6             slices Farmer John Bacon, cooked crisp
• 6             dill pickle planks

1. To make pulled pork: Rub pork roast with seasoning and place in 4-5-quart slow cooker. Pour beer and liquid smoke around sides. Cover and cook 8-10 hours on low or 4-5 hours on high. 
2. Remove roast from slow cooker with tongs and place in large container. Using tongs or two forks, shred pork and set aside 2 cups. Cover and refrigerate.
3. To make sauce: In medium saucepan, combine raspberry jam, barbecue sauce, beer, mustard and chipotle powder; bring to boil over medium-high heat; boil 5 minutes, stirring constantly. Reduce heat and simmer 15 minutes. Stir 1/2 cup sauce into reserved pulled pork.
4. To make burgers: Heat charcoal or gas grill to medium. Combine ground pork, ground beef, beer and seasoning; form into six (1-inch thick) burger patties. Grill 5 minutes per side until internal temperature reaches 160° F. Top each burger with slice of cheese; let melt.
5. Place burgers on bottom buns; spoon about 1/3 cup pulled pork with barbecue sauce onto each burger. Top each with one slice bacon and one pickle plank then close with top bun.

Chipotle Glazed Spare Ribs

Prep time: 25 minutes
Cook time: 1 hour, 40 minutes
Servings: 6

• 2          racks Farmer John Pork Spareribs, membranes removed 
• 4          tablespoons salt
• 4          tablespoons pepper
• 6          cloves chopped garlic
• 1          cup honey
• brown sugar
• 1/2       can (7 ounces) chipotle chilies in adobo sauce
• 1/2       cup barbecue sauce
• 2          limes, zest and juice only, plus additional lime juice
• 1/2       cup cilantro, chopped

1. Heat oven to 325° F. Season ribs with salt and pepper. Place on rimmed baking sheet and cover tightly with foil. Bake 1 1/2 hours until ribs reach internal temperature of 195° F. Let cool.
2. While ribs bake, blend garlic, honey, brown sugar, chipotle chilies, barbecue sauce and lime zest and juice. Blend until smooth. Set aside.
3. Heat charcoal or gas grill to medium-high. Place ribs on grill and baste with sauce mixture, turning frequently until well-coated with sauce and charred, about 10 minutes. Transfer to cutting board and let rest. Serve with remaining sauce mixture, additional lime juice and chopped cilantro.

Source: Farmer John

(Family Features) Nothing brings people together like a barbecue. There seems to be something about being outdoors and the sizzle of fresh food on the grill that makes you want to gather with family and friends.

This summer, you can be the hero of your grill with a few simple tips and tricks:

• A great meal starts with great meat. Make sure to use versatile, high-quality and tender cuts like Smithfield Fresh Pork ribs, chops and tenderloins.
• Cut down on time, not flavor. Look for pre-seasoned meats such as pork chops, or slice, dice or cube larger cuts like boneless loin to shorten cook time and increase flavor.
• Grill like a pro. Use direct heat for burgers and chops, and indirect heat for larger cuts like ribs.

Find more summer grilling tips and pitmaster-perfected recipes at SmithfieldGetGrilling.com.

St. Louis Style Pork Spare Ribs with Coffee Cocoa Dry Rub

Recipe courtesy of pitmaster Chris Lilly
Prep time: 10 minutes
Cook time: 3 1/2 hours
Servings: 4-6

• 7          teaspoons salt
• 2          tablespoons dark brown sugar
• 4          teaspoons chili powder
• 1          tablespoon ground coffee
• 2 1/2    teaspoons unsweetened dark cocoa powder
• 2          teaspoons black pepper
• 1          teaspoon garlic powder
• 1          teaspoon onion powder
• 3/4       teaspoon ancho chile pepper
• 1/8       teaspoon coriander
• 1/8       teaspoon turmeric
• 2          racks Smithfield St. Louis Style Pork Spareribs, membrane removed

1. Build charcoal fire for indirect cooking by situating coals on one side of grill, leaving other side empty. Heat grill to 250° F.
2. To make dry rub: In small bowl, combine salt, brown sugar, chili powder, coffee, cocoa, black pepper, garlic powder, onion powder, ancho chile pepper, coriander and turmeric.
3. Generously apply dry rub onto front and back of pork ribs. Gently pat to ensure rub adheres.
4. Put ribs meat-side up over indirect heat, away from coals, close lid and cook until ribs are tender, about 3 1/2 hours.
5. Remove ribs from grill and let rest, uncovered, 5 minutes. Slice ribs between bones and serve.

Pineapple Pork Kebabs

Recipe courtesy of pitmaster Sterling Ball
Prep time: 10 minutes
Cook time: 1 hour
Servings: 3-4

• 1/2       Smithfield Prime Boneless Fresh Pork Loin
• 1          sweet onion, cut into 1-1 1/2-inch square pieces
• 1          red bell pepper, cut into 1-1 1/2-inch square pieces
• 2          cups pineapple chunks
• 3-4       tablespoons barbecue rub
• 2 1/2    cups teriyaki marinade
• 3-4       flexible skewers

1. Heat grill or smoker to 250° F. Cut pork loin into 2-inch cubes.
2. Season pork loin, sweet onion, red bell pepper and pineapple chunks with rub.
3. Thread pork loin, onion, pepper and pineapple on skewer; repeat until length of skewer is almost full. Repeat with additional skewers.
4. Put assembled kebabs in large re-sealable bag and add teriyaki marinade. Carefully remove air from marinade bag and refrigerate 20 minutes.
5. Remove kebabs from marinade bag and place on grill over indirect heat; cook 12-14 minutes, remove and set aside.
6. Increase grill temperature to 400° F. Sear kebabs at high heat, until caramelized. Using meat thermometer, check pork loin cubes for doneness; remove from heat once pork reaches internal temperature of 145° F.

Source: Smithfield

6 flavor pairings to amp up summer grilling

(Family Features) The grill is often the star of summer gatherings, from weeknight meals to backyard barbecues and family reunions. Impress your guests and add an extra layer of smoky flavor to backyard favorites with the help of rich and aromatic woodchips. Add to your gas or charcoal grill and create big flavor.  

Adding woodchips to your favorite recipes can help highlight distinct flavors for your mains and sides in one simple step. For rich dishes like steak and beef, pair with an intense hickory flavored woodchip. For lighter meats like pork and chicken, pair with subtle, fruit flavored chips like cherry and apple. When it comes to seafood, try pairing with a mild, nutty chip like pecan.

Take these classic McCormick recipes, with simple prep and bold marinades, and add a smoky twist with flavor-forward woodchips.

For more summer grilling recipes, visit McCormick.com, and find McCormick on Facebook and Pinterest.

1. Brown Sugar Bourbon and Honey Mustard Pork
   

   For a tangy twist, try grilling over apple woodchips to get a mix of sweet and spicy flavors from the honey mustard and a brown sugar bourbon marinade.

2. Spicy Teriyaki Grilled Wings
   

   Add cherry woodchips to put a smoky, sweet note on top on your crispy chicken wings. Coat in a sweet and spicy teriyaki marinade for a perfect backyard barbecue appetizer straight off the grill.

3. Memphis Style Ribs

   Prepare your fire with intense, hickory woodchips to complement the Memphis style, zesty rub, and let the flavors build slowly over indirect heat.

4. Spicy and Sweet Grilled Steak

   Grill your steak over mesquite woodchips to layer on a smoky finish. Marinate with a hot, smoky chipotle pepper marinade and top it with a layer of sweet and smoky rub to give the meat a bold, tasty crust.

5. Montreal Salmon Rub

   Add oak woodchips to lend a subtle, savory and smoky flavor. A rub of dry seasoning, lemon peel and dill weed can enhance the natural flavor of salmon on the grill.

6. Grilled Shrimp Skewers

   Try pecan woodchips for a unique flavor boost to your platter of grilled shrimp and vegetable skewers, which are ideal for entertaining. They’re easy to assemble and look just as appealing.

Source: McCormick

(Family Features) While it can be easy to fall into a routine of cooking the same recipes week in and week out, getting creative with mealtime can be as easy as making simple swaps and trying new flavor combinations with fresh, high-quality ingredients.

One of the easiest ways to shake things up in the kitchen any night of the week is to reimagine a classic dish by replacing one of the main ingredients. As an alternative to the typical chicken or beef, fresh pork is a versatile, convenient and flavorful protein that can easily transform a predictable meal into something new and delicious.

Instead of chicken Florentine, try this recipe for Pork Chops in Creamy Roasted Garlic Florentine Sauce, or rethink the typical weeknight stir-fry with this quick and easy Italian Stir-Fried Pork and Pasta.

For more creative yet easy ways to reimagine mealtime, visit Smithfield.com/ShakeItUp.

Pork Chops in Creamy Roasted Garlic Florentine Sauce

Cook time: 20 minutes
Servings: 4

• 4          Smithfield Boneless Pork Chops
• salt, to taste
• pepper, to taste
• 4          tablespoons olive oil, divided
• 8          cloves garlic, minced
• 1/4       cup bacon pieces, half-cooked
• 1/2       cup chicken stock
• 2          cups heavy cream
• 1 1/2    cups chopped fresh baby spinach
• 1/2       cup chopped fresh tomato
• 1/4       cup grated Parmesan cheese
• 1          teaspoon Italian seasoning

1. Season pork chops on both sides with salt and pepper, to taste.
2. In large skillet, heat 2 tablespoons oil over medium heat. Cook pork chops 4-5 minutes per side until internal temperature reaches 145° F. Remove pork chops from pan and keep warm.
3. In same skillet, heat remaining oil over medium heat. Add minced garlic and partially cooked bacon to skillet; cook until tender, about 3 minutes. Add chicken stock and bring to simmer.
4. Reduce heat to low and add heavy cream. Season with salt and pepper, to taste.
5. Add spinach and tomatoes to sauce; let spinach wilt. Stir in Parmesan cheese and Italian seasoning; simmer about 3 minutes.
6. Return pork chops to pan along with juices. Spoon Florentine sauce over chops; simmer 3-5 minutes.

Italian Stir-Fried Pork and Pasta

Cook time: 30 minutes
Servings: 4

• 1          Smithfield Roasted Garlic & Herb Marinated Fresh Pork Loin Filet
• 1          package (8 ounces) spiral pasta
• 2          tablespoons olive oil
• 2          small zucchini squash, sliced lengthwise and cut into 1/2-inch slices
• 1          small red onion, thinly sliced
• 8          sliced mushrooms
• 1/2       cup julienne-sliced sun-dried tomatoes
• 1          teaspoon minced garlic
• 1/4       cup butter
• 1/2       cup grated Parmesan cheese
• 2          tablespoons chopped fresh basil

1. Heat skillet or wok to 400° F.
2. Slice pork loin filet into thin strips.
3. Cook pasta according to package directions.
4. Add pork strips and oil to heated skillet. Stir-fry until meat is browned, about 5 minutes.
5. Add zucchini, onion, mushrooms, tomatoes, garlic and butter to skillet; stir-fry until vegetables are crisp-tender, about 5 minutes.
6. Drain pasta and add to pork and vegetable mixture with cheese and basil; toss to coat.

Source:  Smithfield

(Family Features) Holiday hosting is all about providing guests a cozy atmosphere, good company and, quite often most importantly, food that tastes as good as it looks. While mixing and matching quality ingredients for dishes that appeal to the crowd is key to achieving successful seasonal flavors, you can take it a step further with the kitchen equipment used to craft those crave-worthy meals.

Cookware that boosts the flavor profiles of holiday dishes can take your hosting to the next level, and these recipes from chef Chris Scott of soul food restaurant Butterfunk Kitchen highlight the importance of the tools you use.

Served as the main course, Pan-Roasted Pork Tenderloin with Roasted Vegetables and Apples combines the savory taste of pork with sweet apples for classic complementary flavors. Paired with Scott’s Cauliflower Rice and Beans, this menu offers flavors that both comfort and surprise. That enjoyment can be heightened by the cook’s experience when he or she uses equipment like Anolon Accolade Cookware to bring the dishes to life. Made with metal strategically placed where it’s most needed for efficient heat distribution and optimized cooking results, the cookware’s triple-layer nonstick coating inside and out translates to easy food release and cleanup, ensuring the delight lasts from cooking to clean-up.

Whether enjoyed as dessert or a morning treat, Cinnamon Rolls with Dried Cranberries and Pecans serve up a combination of soft, warm dough with a pecan crunch to satisfy each guest’s sweet tooth.

For those holiday delights that require time in the oven, an option like the Anolon Eminence Bakeware line provides heavy-duty steel construction and rolled rims for even heating, durability and warp resistance for an elegant and sophisticated look that’s as practical as it is appealing.

Find more holiday recipes and kitchen solutions at anolon.com.

Pan-Roasted Pork Tenderloin with Roasted Vegetables and Apples

Recipe courtesy of Chris Scott on behalf of Anolon Cookware
Yield: 4 servings

• Anolon Accolade Saute Pan
• 1          tablespoon olive oil
• 1          pork tenderloin (8 ounces), cleaned
• salt, to taste
• pepper, to taste
• 3          carrots, peeled and cut into pieces
• 2          apples, cut into wedges
• 4          baby bliss potatoes, halved
• 1          leek, cleaned and halved
• 3          cups apple cider
• 1/4       cup apple cider vinegar
• 1/4       cup brown sugar

1. Heat oven to 400° F. Heat saute pan over medium-high heat; add olive oil. Season pork tenderloin with salt and pepper, to taste, and sear on all sides until brown.
2. In same pan, add carrots, apples, potatoes and leek. Reduce heat to medium and cook 3 minutes until vegetables have some color.
3. Deglaze pan with apple cider, apple cider vinegar and brown sugar.
4. Put pan in oven and cook 15 minutes. Remove pan from oven.
5. Remove pork from pan and let rest on cutting board. Put saute pan with vegetables and liquid back in oven 3 minutes until liquid is reduced and syrupy. Vegetables should be well glazed when finished.
6. Slice pork and plate. To serve, place glazed vegetables and pan drippings over meat.

Cinnamon Rolls with Dried Cranberries and Pecans

Recipe courtesy of Chris Scott on behalf of Anolon Cookware
Yield: 24 cinnamon rolls

Cinnamon Rolls:

• Anolon Accolade Saucepan
• 2          cups milk
• 1/2       cup water
• 1/2       cup butter
• 1/3       cup cornmeal
• 2          teaspoons salt
• 7          cups all-purpose flour, divided
• 2          packages (4 1/2 teaspoons) active dry yeast
• 2          eggs

Topping:

• 2          cups packed brown sugar
• 1/2       cup butter
• 1/2       cup milk
• 1          cup chopped pecans

Filling:

• 1/4       cup butter, softened
• 2          tablespoons ground cinnamon
• 1/2       cup sugar
• 1          cup dried cranberries
• 1          cup chopped pecans

1. To make Cinnamon Rolls: In saucepan, combine milk, water, butter, cornmeal and salt; bring to boil, stirring frequently. Set aside to cool to 120-130° F.
2. In separate bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture and, using mixer, beat on low until smooth. Add eggs and 1 cup flour; mix 1 minute. Stir in remaining flour, as necessary, to form soft dough.
3. Turn dough onto floured surface; knead until smooth and elastic. Place in greased bowl, cover and let rise until doubled in size, about 1 hour.
4. To make Topping: In saucepan, combine brown sugar, butter and milk; bring to boil, stirring occasionally. Pour into greased baking pan. Sprinkle with pecans; set aside.
5. Heat oven to 375° F.
6. To make Filling: Punch dough down, divide in half. Roll each half into rectangle; spread with softened butter. Combine cinnamon and sugar; sprinkle heavily over butter. Sprinkle cranberries and pecans over top. Roll up dough from one side. Pinch seams and turn ends under. Cut each roll into 12 slices. Place slices cut-side down in baking pan. Cover and let rise until nearly doubled in size, about 30 minutes.
7. Bake 25 minutes, or until golden brown. Remove from oven and let cool about 1 minute. Invert onto serving platter.

Holiday Cauliflower Rice and Beans

Recipe courtesy of Chris Scott on behalf of Anolon Cookware
Yield: 8 servings

• Large Anolon Accolade Skillet
• 1          large head cauliflower
• 1/4       cup butter
• 1/2       cup black eyed peas, drained and rinsed
• 1          tablespoon Cajun seasoning
• 2          tablespoons parsley, chopped
• 1/3       cup dried cranberries
• 1          cup roasted butternut squash, diced
• 1          tablespoon fresh chopped sage

1. Wash and thoroughly dry cauliflower; remove all greens.
2. Use box grater and grate into “rice.”
3. Using skillet, heat butter until melted and beginning to become toasty. Add cauliflower rice and cook until soft, constantly stirring. Add black eyed peas, Cajun seasoning and parsley; stir and cover with lid. Reduce heat to low and cook 5 minutes. Add dried cranberries, roasted butternut squash and sage.

Source: Anolon

Watch this video to see how to make this delicious recipe!

(Family Features) The start of each school year brings new routines for families to adjust to, which can leave little to no time to think about dinner. With the right ingredients, however, it’s still possible to create a healthy, home-cooked meal in a matter of minutes, allowing you to spend less time in the kitchen and more time at the dinner table catching up on the day’s events.

Cookbook author, actress, designer and mom of two Haylie Duff knows a thing or two about juggling her family’s busy schedule on top of her own. When it comes to getting a fresh, fast meal on the table, she looks for easy meal helpers that help cut down on time, but not on flavor, that she can feel good about feeding to her family, like Smithfield Marinated Fresh Pork. It’s conveniently pre-seasoned, packed with protein and can be grilled, roasted, sauteed or slow-cooked – making it a versatile dinner solution for any night of the week.

For your next weeknight meal, try Haylie Duff’s recipes for Tomatillo, Pineapple and Bacon Pork Tacos or Pork Gyros with Fresh Tzatziki, which feature a few simple ingredients and can help you make dinner in a matter of minutes.

Find more time-saving tips and fresh, flavorful weeknight dinner ideas for the whole family at SmithfieldRealFlavorRealFast.com.

Tomatillo, Pineapple and Bacon Pork Tacos

Recipe courtesy of Haylie Duff
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 6

• 1          Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet
• 2          tablespoons olive oil, divided
• 1          fresh pineapple, peeled and cut into 1-inch thick slices
• 1          teaspoon taco seasoning blend
• 12        white corn tortillas
• 1-2       radishes, chopped
• 1          jalapeno, seeds removed and thinly sliced
• 1          bunch fresh cilantro, chopped
• 1          cup (4 ounces) crumbled queso fresco
• 1          jar (16 ounces) tomatillo salsa (salsa verde)

1. Cut pork loin filet into 1-inch cubes. Bacon will fall off, but make sure to keep it.
2. In large skillet over medium-high heat, heat 1 tablespoon oil. Saute half the pork cubes and bacon bits 7-8 minutes until browned. Repeat with remaining oil, pork cubes and bacon.
3. Heat grill to medium at about 400° F. Sprinkle pineapple slices with taco seasoning; grill until char marks appear, turning once. Cut into 1-inch pieces.
4. Place tortillas on grill until warm. Top tortillas with pork loin filet cubes, pineapple, radishes, jalapeno, cilantro and queso fresco. Serve with tomatillo salsa.

Pork Gyros with Fresh Tzatziki

Recipe courtesy of Haylie Duff
Prep time: 15 minutes
Cook time: 16 minutes
Serves: 8

• 1          Smithfield Slow Smoked Mesquite Marinated Fresh Pork Loin Filet
• 2          tablespoons olive oil, divided
• 8-12     Greek pita breads, warm
• shredded romaine lettuce or arugula
• chopped tomatoes
• crumbled feta cheese
• 1          cup tzatziki sauce

1. Cut pork loin filet in half lengthwise and thinly slice. In large skillet over medium-high heat, heat 1 tablespoon oil. Stir-fry half the fresh pork loin filet 7-8 minutes until browned; set aside. Repeat with remaining oil and pork slices.
2. Layer warm pitas with shredded lettuce, pork slices, tomatoes and feta. Top with tzatziki sauce.

Source:  Smithfield

(Family Features) When people think of barbecues, many think of foods loaded with fat, salt and sugar, which can seem challenging if you are trying to eat healthy. However, it is possible - and easier than you think - to host a balanced cookout with nutritious options, without sacrificing flavor or quality.

Smithfield nutritionist Erin Thacker, MA, RDN, recommends these tips for hosting a backyard barbecue that will leave your guests healthy and happy:

• Stick to lean protein: fresh pork cuts such as sirloins, tenderloins, boneless loins and chops are packed with protein and contain key nutrients like vitamin B6, thiamin, phosphorus, niacin, potassium, riboflavin and zinc. Smithfield fresh pork tenderloins and boneless sirloin roasts are even certified by the American Heart Association* as heart-healthy foods.
   
• Layer on fruits and veggies: grilled vegetables make for a quick and delicious side dish, and grilled fruits are a health-conscious way to end the meal on a lighter note.
   
• Lighten up: swap mayonnaise and heavy creams for Greek yogurt and vinegars, and opt for homemade dressings or sauces instead of store-bought condiments, which often have high sugar contents.

Try these simple, dietitian-approved recipes for Grilled Fresh Pork and Veggies with Lemon or Sweet and Spicy Fresh Pork Mini Kebabs. For more healthy and great-tasting recipe ideas, visit Smithfield.com.

Grilled Fresh Pork and Veggies with Lemon

Prep time: 8 minutes
Cook time: 22 minutes
Servings: 4

• 1 Smithfield Fresh Pork Tenderloin, cut into four thick slices
• 2 teaspoons garlic pepper
• 1 zucchini squash, cut in half lengthwise
• 1 yellow summer squash, cut in half lengthwise
• 1 large portobello mushroom
• 1/2 large red bell pepper, cut in half lengthwise and flattened
• 1/2 large red onion, cut into slices
• 1 lemon, cut in half
• 1 tablespoon olive oil

1. Heat charcoal or gas grill to medium-high. Season fresh pork slices with garlic pepper; grill about 5 minutes per side until internal temperature reaches 145-160° F.
2. Brush both sides of zucchini squash, yellow squash, mushroom, pepper and onion, plus cut sides of lemon, with oil.
3. Grill vegetables for 10 minutes, turning occasionally. Add lemon to grill, cut-side down, and cook additional 2 minutes.
4. Place vegetables and lemon on cutting board; coarsely chop vegetables. Serve with fresh pork slices on top; squeeze lemon over meat.

Nutritional information per serving: 200 calories; 6 g total fat; 1 g saturated fat; 75 mg cholesterol; 75 mg sodium; 8 g total carbohydrates; 2 g dietary fiber; 4 g sugars; 30 g protein.

Sweet and Spicy Fresh Pork Mini Kebabs

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 16 kebabs

• 1 Smithfield Roasted Garlic and Cracked Black Pepper Marinated Fresh Pork Sirloin, cut into 1-inch cubes
• 1/2 pineapple, cored and cut into 16 (1-inch) cubes
• 2 red bell peppers, cut into 16 (1-inch) pieces
• 16 bamboo skewers (6 inches), soaked in water and drained
• 2/3 cup honey
• 2 tablespoons balsamic vinegar
• 2 teaspoons Caribbean jerk seasoning

1. Heat gas or charcoal grill to medium-high.
2. Thread two pieces of fresh pork sirloin, one pineapple cube and one red pepper piece onto each skewer. Wrap exposed end of skewer with foil to discourage scorching.
3. Mix honey, vinegar and jerk seasoning together for glaze.
4. Grill kebabs approximately 10 minutes, turning occasionally, until fresh pork reaches internal temperature of 145° F and then rest for 3 minutes. Generously brush kebabs with glaze during last 2-3 minutes.

Nutritional information per serving: 80 calories; 1 g total fat; 0 g saturated fat; 20 mg cholesterol; 90 mg sodium; 12 g total carbohydrates; 1 g dietary fiber; 9 g sugars; 8 g protein.

*Information and recipes not provided by the American Heart Association unless expressly stated.

Source:  Smithfield

(Family Features) If you find yourself stuck in a rut with the same recipes, remember a little change can add a lot of flavor. By simply using fresh pork in dishes that usually consist of chicken or beef, there are countless ways to switch up your dinner routine.

Whether grilled, roasted, slow-cooked or sautéed, Smithfield Fresh Pork is available in a wide variety of cuts as well as pre-marinated flavors, making it versatile and convenient for any night of the week. Try out these recipes for Smoked Bacon Pork Alfredo and Grilled Pork Loin Fajitas to shake up your next meal.

Find more recipe ideas at Smithfield.com/ShakeItUp.

Smoked Bacon Pork Alfredo

Prep time: 8 minutes
Cook time: 22 minutes
Servings: 6-8

• 1          Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet
• 3          tablespoons olive oil, divided
• 1          pound penne pasta  
• 1          package (8 ounces) sliced mushrooms
• salt, to taste
• 2          jars (15 ounces each) Alfredo sauce
• pepper, to taste
• 1/4       cup finely chopped green onion (optional)
• grated Parmesan cheese (optional)

1. Cut pork loin into 1/2-inch thick slices then into 1/4-inch wide strips. In large skillet over medium-high heat, heat 1 tablespoon oil. Stir-fry half the pork loin 7-8 minutes until well browned. Set aside on separate plate and repeat with 1 tablespoon oil and remaining pork.
2. Cook pasta according to package directions.
3. In skillet over medium-high heat, heat remaining oil; add mushrooms and sprinkle with salt, to taste. Cook 3 minutes, or until tender, stirring occasionally.
4. Drain pasta and return to pot; stir in pork, mushrooms and Alfredo sauce. Stir over medium heat about 4 minutes until heated through. Season with salt and pepper.
5. Sprinkle with green onions and Parmesan cheese, if desired.

Grilled Pork Loin Fajitas

Prep time: 20 minutes, plus 30 minutes marinade time
Cook time: 30 minutes
Servings: 4-6

• 1          Smithfield Prime Boneless Fresh Pork Loin, cut into 1-inch thick steaks
• 1 1/2    cups water, divided
• 1          cup soy sauce
• 1          can (6 ounces) pineapple juice
• 6          cloves garlic
• 1/4       cup white wine
• 1          teaspoon salt
• 1          cup unsalted butter, at room temperature
• 2          large onions, cut into 1/2-inch wide strips
• 1          tablespoon corn oil
• salt, to taste
• pepper, to taste
• 12        tortillas
• guacamole (optional)
• sour cream (optional)
• pico de gallo (optional)
• shredded cheese (optional)

1. Using meat mallet, pound pork steaks until 1/2-inch thick; place in 1-gallon re-sealable plastic bag. Pour 1 cup water, soy sauce and pineapple juice over pork; seal bag and lay flat in refrigerator 30 minutes, turning occasionally.
2. In blender, pulse garlic, white wine and salt until thoroughly blended. Whisk butter and slowly incorporate garlic and wine mixture. Reserve at room temperature.
3. In large skillet over high heat, saute onions in corn oil 2 minutes until they turn deep brown. Add remaining water to skillet and lower heat to medium-low. Cook and stir, scraping bits from bottom of pan, 15 minutes until water has evaporated and onions are caramelized. Season with salt and pepper.
4. Heat grill to 300° F for indirect cooking. Lightly grease grates.
5. Remove pork from marinade and place on grill over indirect heat 4-6 minutes per side, until internal temperature reaches 145° F. Remove pork and brush garlic butter on both sides. Let stand 5 minutes; slice into 3-inch long, thin strips.
6. While grill is hot, grill tortillas individually. Wrap four tortillas at a time in aluminum foil with a little garlic butter.
7. In skillet, reheat caramelized onions and serve with fajitas. Top with guacamole, sour cream, pico de gallo and shredded cheese, if desired.

Source: Smithfield

(Family Features) Throughout 2018, you can create easy, healthy and delicious family meals by using time-saving recipes.

For example, these “Cook Once, Eat Twice” recipes from CanolaInfo start with pork chops that double as the base for lunch or dinner the following day.

“The more you cook your own meals, the more you can control portion sizes and ingredients,” said Manuel Villacorta, registered dietitian. “Knowing the right oil to use is essential. I like using canola oil to keep the flavors of your dishes intact due to its neutral taste and light texture. Plus, it contains high levels of monounsaturated fat and plant-based omega 3 fat, and is low in saturated fat. I use it regularly in my home kitchen and recommend it to my clients.”

For more time-saving recipes, visit canolainfo.org.

Pork Loin Chops with Sweet Balsamic Mushrooms

Servings: 8

• 8          boneless center-cut pork loin chops (4 ounces each), trimmed of fat
• 1/2       teaspoon ground black pepper
• 2          tablespoons canola oil, divided
• 12        ounces sliced portobello mushrooms
• 2          garlic cloves, minced
• 1/2       teaspoon salt, divided
• 2          tablespoons balsamic vinegar
• 2          tablespoons water
• 2          teaspoons Worcestershire sauce
• 1          teaspoon sugar
• 2          tablespoons chopped green onions

1. Sprinkle both sides of pork with pepper.
2. In large skillet over medium-high heat, heat 1 tablespoon canola oil. Cook pork chops 4 minutes on each side, or until internal temperature reaches 160 F.
3. Reserve four pork chops in refrigerator to make Pressed Pepperoncini-Pork Sandwiches.
4. In skillet over medium-high heat, heat remaining canola oil; tilt skillet to coat bottom lightly. Cook mushrooms 4-5 minutes, or until tender and juices begin to release, stirring occasionally. Stir in garlic and 1/4 teaspoon salt; cook 15 seconds, stirring constantly. Place over pork chops; cover to keep warm.
5. To pan residue, add vinegar, water, Worcestershire sauce, sugar and remaining salt. Bring to boil over medium-high heat and boil 1 1/2-2 minutes, or until reduced to 2 tablespoons, scraping bottom and sides of skillet. Drizzle sauce over pork and mushrooms. Sprinkle with onions.

Pressed Pepperoncini-Pork Sandwiches

Servings: 4

• 12        ounces crusty French bread, unsliced
• 4          leftover pork chops from Pork Loin Chops with Sweet Balsamic Mushrooms recipe
• 2/3       cup pepperoncini slices
• 1          plum tomato, chopped
• 1/4       cup finely chopped red onion
• 2          garlic cloves, minced
• 1 1/2    tablespoons canola oil
• 1 1/2    tablespoons cider vinegar
• 1 1/2    teaspoons dried oregano
• 1/4       teaspoon dried pepper flakes
• 3          slices ultra-thin sliced Swiss cheese, cut in half

1. Hollow out top and bottom halves of bread, leaving 1/2-inch thick shell.
2. Place pork on bottom half of bread. In bowl, combine pepperoncini, tomato, onion, garlic, canola oil, vinegar, oregano and pepper flakes. Spoon pepperoncini mixture and any accumulated juices on top of pork and top with cheese.
3. Cover with top half of loaf. Press down firmly to flatten sandwich and allow flavors and juices to absorb. Cut filled loaf crosswise into four equal pieces.

Source: CanolaInfo

(Family Features) Cooks today crave new food inspiration, creative recipes and flavorful dishes, and they want it all at a great price. Whether you’re trying one of the year's hottest cooking trends or serving up a spread for a holiday celebration, pork offers an affordable variety of cuts and flavor profiles to help inspire every occasion.

This season, the National Pork Board is teaming up with leading chefs from across the country –Matt Abdoo, Adam Sappington and Jose Mendin – to discover their favorite pork dishes, the techniques behind them and how pork inspires their creativity in the kitchen.

Chef Mendin is a five-time James Beard semi-finalist and founding partner and chef at Pubbelly Noodle Bar, an Asian-inspired gastropub in Miami. In his Honey Balsamic-Glazed Ham recipe, pineapple combines with honey and balsamic vinegar for a flavorful centerpiece that's easily paired with smashed potatoes.

Visit PorkBeinspired.com for more pork cooking inspiration this holiday season.

Honey Balsamic-Glazed Ham with Smashed Potatoes

Recipe courtesy of Jose Mendin, Pubbelly Noodle Bar, on behalf of the National Pork Board
Prep time: 15 minutes                                                  
Cook time: 1 hour, 20 minutes
Servings: 8

• 1          3-pound boneless ham, netting removed and casing trimmed off
• 1/2       cup water

Honey Balsamic Glaze:

• 1          can (8 ounces) crushed pineapple (2/3 cup pineapple, 1/3 cup juice)
• 1/2       cup honey
• 1/2       cup balsamic vinegar
• 2          tablespoons unsalted butter
• 2          tablespoons soy sauce
• 1/2       teaspoon finely chopped fresh thyme (or 1/4 teaspoon dried thyme)
• 1/2       teaspoon freshly ground black pepper

Smashed Potatoes:

• 3          pounds small red potatoes, scrubbed but unpeeled
• 3          tablespoons unsalted butter
• 2          tablespoons extra-virgin olive oil
• 1 1/2    teaspoons kosher salt
• 1/4       teaspoon freshly ground black pepper
• 2          tablespoons fresh parsley (or 1 1/2 teaspoons dried parsley)

1. Make the Honey Balsamic Glaze: In a small heavy saucepan, bring ingredients to a boil over high heat, stirring often. Reduce the heat to low and simmer, stirring often, until the liquid is reduced by about half, 7-10 minutes. Transfer to small bowl and let cool to room temperature.
2. Preheat oven to 350° F. Using a sharp knife, score ham in a crosshatch pattern. Place ham in roasting pan and add 1/2 cup water. Cover tightly with aluminum foil. Bake for 30 minutes. Uncover and spread half of the glaze over the ham, forcing it into the scored cuts. Bake for 15 minutes. Repeat with remaining glaze and bake until a meat thermometer inserted into the center of the ham reads 140° F, about 15 minutes more. If necessary, to keep glaze from scorching, tent ham with aluminum foil. Let stand at room temperature for 10 minutes before slicing.
3. Make the Smashed Potatoes: After about 30 minutes of baking the ham, place potatoes in large saucepan and add enough cold, salted water to cover by 2 inches. Cover saucepan and bring to a boil over high heat. Uncover and reduce heat to medium. Cook until tender, about 20 minutes. Drain well and return potatoes to saucepan. Add butter, oil, salt and pepper, and crush with a large fork then stir in the parsley. Partially cover with the lid to keep warm.
4. Slice the ham crosswise and serve with the smashed potatoes.