Stir fry half the pork and bacon pieces for 7 to 8 minutes until well browned. To help lighten the sodium load, decrease your tenderloin portion size and reduce or eliminate salt from any accompanying dishes. According to the company's website, the process hit home with the American appetite, and it didn’t take long for Smithfield hams to start appearing on tables throughout the country whenever a celebration took place. Combat the high sodium content and still enjoy cooking with the myriad flavors offered by Smithfield via a few simple, healthy strategies. Place bacon on a wire baking rack set over a sheet pan (cover the sheet pan in foil, if desired, for easy cleanup later). The old directive to cook pork till well done to kill the trichina nematode, which causes trichinosis, has been superseded. The essential method: Pork Stir-Fry with Asparagus and … Divide cheese mixture between 4 tortillas; evenly spread on each tortilla. Responding to the demands of busy families, working parents and a new generation of young adults who are finding joy in the kitchen, the premarinated Smithfield pork tenderloin has become a quick, convenient answer to the eternal question, “What’s for dinner?”. Tenderloin - With mouthwatering flavor and no artificial ingredients, Smithfield Fresh Pork is quite simply the finest pork money can buy. As with most forward-thinking companies, Smithfield has branched out and developed other products, with the majority revolving around pork. The Smithfield Packing Company was born in the 1930s in Smithfield, Virginia, with a focus on producing quality cured hams. https://keviniscooking.com/roasted-pork-loin-filet-with-apples-and-fennel Chan School of Public Health: The Nutrition Source: Take Action: How to Reduce Your Sodium Intake. Slowly roll up the pork loin and bacon until pork loin is completely covered. Have you got a great tip on how you get your dinner ready in 30 minutes or less using Smithfield Marinated Fresh Pork? I know that most apple chutney has onion in it, but I wanted mine to taste more like an apple pie filling, so I ditched the onions and aside from the bacon I just stuck with chopped apples (obviously), apple juice, brown sugar, lemon juice, cinnamon and ginger. Section the pork loin filet into smaller sections for … Combine and squeeze one small lime over top) Or dice the meat, stir-fry it with a host of fresh vegetables and serve over quinoa or brown rice, a more nutritious choice than white rice. The best way to maintain the juicy interior of a Smithfield tenderloin is to sear all sides in a hot skillet and then slow-roast it in a low-heat oven at 275 F until the interior temperature reaches 145 F. Pouring a little chicken stock in the bottom of the roasting pan adds moisture, keeping the tenderloin supple. Whether it's marinated in mustard, honey, mesquite, smoked bacon, cracked black pepper or one of the many other Smithfield flavor packages or it's the company's Original Recipe pork tenderloin, seasonings have been added prior to packaging the product to enhance its flavor and make it juicier. Individually vacuum sealed for freshness and convenience. Add a flavor like applewood-smoked, pepper or jalapeño flavor to enhance any menu. Consider serving a simple salad of tomato, avocado and kale, in addition to preparing other vegetables that are high in potassium, such as baked sweet potatoes, cooked spinach and steamed broccoli, to counterbalance the sodium in the marinade. The Institute of Medicine has called for a significant reduction in sodium levels in food processed in America, so it’s wise to note that the nutrient sodium levels in enhanced pork are significantly elevated over those without such enhancements. Since I’ve stuck with the first three cooking methods for all of my previous Smithfield recipes I decided that for this one I’d sauté the Applewood Smoked Bacon Pork Loin Filet that they sent me. Never one to waste delicious bacon though I knew that I wanted to use the pieces that fell off for something else, so in keeping with the whole applewood smoked bacon theme I decided to repurpose it into a bacon apple chutney to top my pork loin with. Add chopped apples, apple juice, brown sugar, lemon juice, cinnamon and ginger to a saucepan, stir to coimbne and heat on high until boiling.
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