Victoria Pork Recipes

Pork is a popular menu item, because its mild flavor blends well with many different seasonings. With the exception of beef, Americans consume more pork than any other meat. The pork we eat today is leaner and healthier than it was once due to technical advances. It is generally very tender with a delicate flavor and can be enjoyed cured, processed or fresh.

VICTORIA's diversified line of products offers you so many opportunities to create many different and distinctive recipes of your own.

Nacho Pork Chili
Serves 4
10 minutes preparation time + 40 minutes cooking time

Ingredients:
2 tablespoons VICTORIA olive oil
1 pound boneless pork shoulder or loin roast, cut into 3/4 inch pieces
1 teaspoon VICTORIA chopped garlic
1 tablespoon VICTORIA chili powder
1 teaspoon VICTORIA ground cumino
1 jar VICTORIA Nacho Cheese Salsa
1 cup beer
1 can (8oz) tomatoes, undrained, cut up
1 can (16oz) white or red kidney beans, drained
Hot cooked rice
sour cream and chopped green onions for garnish

Directions: In 3-quart saucepan over medium heat, in hot oil, cook pork half at a time, until browned on all sides, stirring occasionally. Remove pork as it browns. Return pork to saucepan. Add garlic, chili powder and cumino. Cook 5 minutes, stirring occasionally. Stir in soup, beer, tomatoes. Heat to boiling. Reduce heat to low. Cover; simmer 40 minutes or until pork is tender and no pink remains. Add beans. Heat through. Serve chili over rice. Garnish with sour cream and green onions.

Breaded Pork
Serves 4
20 minutes preparation time

Ingredients:
2 tablespoons VICTORIA Honey Dijon Salad Dressing
1 egg
1/2 cup bread crumbs
1/4 teaspoon VICTORIA garlic
1/4 teaspoon VICTORIA pepper
1/4 teaspoon VICTORIA garlic salt
1 lb. pork tenderloin, cut crosswise into 8 pieces
1 tablespoon oil

Directions: Cut pork into 6 to 8 pieces and pound thin. Heat oil in skillet, add pork and cook for 3 to 4 minutes on each side, or golden. Remove from pan. Reduce the heat and add onion, cook for 3 minutes, or until golden. Add garlic and cook for one more minute. Add wine, bring to boil and cook until the liquid is reduced by half. Stir in cream and mustard and simmer gently for 5 minutes. Add pork and simmer for another 5 minutes. Stir in parsley and season. Divide pork among the plates, spooning sauce over pork. Serve immediately.