Grilled Tri-tip with Portabella Mushrooms

Ingredients

• 1 inch butcher's twine
• 2 sprigs rosemary
• 3 sprigs thyme
• 1 thin wooden dowel or stick
• 2 teaspoons kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 teaspoons rosemary, minced
• 2 teaspoons thyme, minced
• 4 cloves garlic, minced
• 1/4 cup, plus 2 tablespoons olive oil
• 5 tablespoons Murphy-Goode Homefront Red
• 2 tablespoons balsamic vinegar
• 4 medium baby portabella mushroom caps
• 4 medium red bliss potatoes
• 2 medium zucchini, quartered
• 2 teaspoons granulated garlic
• 1 teaspoon tamari soy sauce
• 1 teaspoon Worcestershire sauce
• 2 1/2-3 pounds tri-tip, trimmed
• 1/4 pound butter, at room temperature
• 4 (6-inch) sourdough rolls, sliced lengthwise

Cheesburger Soft Tacos

Ingredients

• 4 Mission 6-inch Fajita Flour Tortillas
• 1 pound lean ground sirloin
• Salt to taste
• Pepper to taste
• 1 cup shredded sharp cheddar cheese or 4 ounces sliced
• 1 red tomato, cut into 1/4-inch slices (4 total slices)
• 2 small green leaf lettuce leaves
• 1 large red onion, sliced into 1/4-inch slices, then pulled into rings
• 12 dill pickle slices

Chicken enchiladas

Ingredients

• 1 small red onion, halved
• 1 1/2 pounds tomatillos, husked and rinsed
• 1 to 2 serrano chile peppers, stemmed and seeded
• 1/2 cup low-sodium chicken broth
• Kosher salt
• Pinch of sugar
• 8 corn tortillas
• 3 cups shredded rotisserie chicken
• 2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
• 1/3 cup fresh cilantro
• 2 tablespoons extra-virgin olive oil, plus more for greasing
• 3/4 cup crumbled queso fresco or feta cheese

Hot Gulf Shrimp Dip

Ingredients

Recipe provided by the Gulf Seafood Marketing Coalition

• 1 pound Gulf of Mexico shrimp, cooked, peeled, deveined, chopped
• 1/2 cup chopped yellow onion
• 1/2 chopped green onion
• 1 clove minced garlic
• 3 tablespoons mayonnaise
• 1 teaspoon vegetable oil
• 1 teaspoon Creole seasoning
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon salt
• 1 cup shredded cheese (cheddar, mozzarella or Monterey Jack)
• Toasted pitas or sliced fresh bread

Cheese Stuffed Pork Chops

Ingredients

• Kosher salt
• 1/4 cup sugar
• 4 bone-in, thick-cut pork chops (6 to 8 ounces each)
• 1/2 medium head escarole
• 2 cloves garlic
• 4 tablespoons extra-virgin olive oil, plus more for brushing
• Freshly ground pepper
• 4 slices provolone cheese (about 2 ounces)
• 4 fresh sage leaves, chopped
• 1 (19-ounce) can cannellini beans, drained and rinsed

Pumpkin Chili

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 1 cup chopped red bell pepper
• 1 clove garlic, finely chopped
• 1 pound ground turkey
• 2 (14.5-ounce) cans Red Gold diced tomatoes, undrained
• 1 (15-ounce) can Libby's 100% Pure Pumpkin
• 1 (15-ounce) can Muir Glen tomato sauce
• 1 (15.25-ounce) can Allens dark red kidney beans, drained
• 1 (4.5-ounce) can Old El Paso green chiles, chopped
• 1/2 cup canned whole-kernel corn
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper

Prosciutto and Mushroom-Stuffed Pork Roast with Balsamic Glaze

Ingredients

• 3 pound New York (boneless top loin) pork roast
• 2 tablespoons butter
• 1 cup cremini mushrooms
• 1/4 cup onion, finely chopped
• 1 1/2 teaspoons fresh thyme, snipped
• 1 cup plain croutons, coarsely crushed
• 3 ounces prosciutto, chopped
• 1/3 cup Parmesan cheese, grated
• 2/3 cup plus 1 tablespoon balsamic vinegar
• Salt and pepper

Preparation

1. For stuffing, melt butter in large skillet. Add mushrooms, onion and thyme; cook until onion is tender. Remove from heat; stir in crushed croutons, prosciutto, cheese and 1 tablespoon vinegar. Season with pepper. Meanwhile, in small saucepan, bring remaining vinegar to boil. Boil, uncovered, until reduced by half, about 6 minutes; remove from heat.
2. Prepare medium-hot covered grill or preheat gas to medium-high. Lightly oil grill grate.
3. To butterfly loin, place fat-side down. Make single lengthwise cut down center of pork, cutting to within 1/2-inch of bottom side. Spread open. Make another lengthwise slit to the right of first cut and a third slit to the left. Cover pork with plastic wrap. Pound with meat mallet to even thickness, about 3/4-inch. Remove plastic wrap.
4. Spread stuffing onto pork, leaving 3/4-inch border. Starting from long side, roll pork and stuffing jelly-roll style. Tightly and evenly tie meat with butcher's twine or cotton kitchen string at 2-inch intervals. Sprinkle with salt and pepper.
5. Grill pork, fat-side up, over indirect heat, away from fire until internal temperature reads between 145°F (medium rare) and 160°F (medium). Start checking temperature at 45-50 minutes, brushing with reduced vinegar twice during last 10 minutes. Remove pork from heat; let rest about 10 minutes. To serve, remove twine and cut pork into slices, about 3/4-inch thick.

Serves

Yield 8-10 servings

Source

National Pork Board

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