{"title":"Pork","description":"\u003cp\u003ePrime pork chops, smoked hams, ribs, and roasts — perfect for grilling and slow cooking.\u003c\/p\u003e","products":[{"product_id":"baby-back-ribs","title":"Baby-Back Ribs","description":"\u003cp\u003eFour (2.5\/3 lb) Racks\u003c\/p\u003e\n\u003cp\u003eOur famous meaty North Carolina-style tangy molasses and vinegar baby-backs are so tender the meat falls right off the bone.\u003c\/p\u003e\n\u003cp\u003eRecommended Cooking Methods:\u003cbr\u003eBake 45 minutes at 350° or BBQ 30 minutes until hot.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eGourmet Crunchy Slaw\u003c\/h4\u003e\n\u003cp\u003e1 tablespoon olive oil\u003cbr\u003e2\/3 cup unsalted roasted peanuts\u003cbr\u003e1\/4 cup rice wine vinegar\u003cbr\u003e2 tablespoons sesame oil\u003cbr\u003e1 tablespoon honey\u003cbr\u003e1 teaspoon chili paste\u003cbr\u003e1\/4 cup mayonnaise\u003cbr\u003e1\/4 cup sour cream\u003cbr\u003eSalt and Pepper\u003cbr\u003e1\/2 pd Napa cabbage, cored and shredded\u003cbr\u003e1\/2 pd red cabbage, cored and shredded\u003cbr\u003e1\/2 pd fresh spinach, cleaned, stemmed, and thinly sliced\u003cbr\u003e2\/3 cup thinly sliced red onions\u003cbr\u003e1\/3 cup chopped green onions, green part only\u003cbr\u003e1\/3 cup loosely packed fresh cilantro leaves\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn a skillet, heat the oil over medium heat. Add the peanuts, stirring often, toast them for 3 to 4 minutes. Remove from the heat and set aside. In a mixing bowl, combine the vinegar, sesame oil, honey, chili paste, and mayonnaise. Season with salt and pepper. Mix well.\u003c\/p\u003e\n\u003cp\u003eIn a large mixing bowl, combine the remaining ingredients. Mix well.\u003c\/p\u003e\n\u003cp\u003eAdd the dressing and peanuts, toss to mix well and evenly. Season with salt and pepper.\u003c\/p\u003e\n\u003cp\u003eKeeps for 1 day before getting soggy.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eAmount Per Serving\u003cbr\u003e\u003cbr\u003eCalories: 240\u003cbr\u003eCalories from Fat: 180\u003cbr\u003eTotal Fat: 20g\u003cbr\u003eSaturated Fat: 7.5g\u003cbr\u003eCholesterol: 69mg\u003cbr\u003eSodium: 64mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 13.8g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121687068708,"sku":"720","price":122.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/c083048c-2ac5-4d0d-be75-bc9d96bbc2ff.jpg?v=1784592462"},{"product_id":"prime-pork-frenched-rib-chop","title":"Prime Pork Frenched Rib Chop","description":"\u003cp\u003e\u003cem\u003e12 (9 oz.) Prime Pork Chops\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe Frenched Pork Chop is impressive both visually and most especially in taste.  This thick, 9 oz chop with the long bone still attached is credited for adding an abundance of flavor to this tender chop. These prime grade pork chops work well with dry rubs, brining or marinade to add flavor and moisture to the cut.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eCaramelized Pork Fillets\u003c\/h4\u003e\n\u003cp\u003e4 Personal Gourmet Pork Fillets, 4 ounces sugar, 1 1\/2 ounces vinegar, 6 ounces flat root beer, 1 pound cherries de-seeded, 2 ounces olive oil, 2 ounces pistachio oil, 4 endive cored and cut into long strips, 3 ounces pistachios whole peeled and roasted. In a pan heat the sugar over medium heat until it caramelizes to a deep brown color. Add the vinegar and stir with a wooden spoon. Add the root beer and allow to cook for 5 minutes. Add the cherries and allow to cook for an additional 5 minutes. Remove pan from heat, transfer to a clean container and allow to cool to room temperature. Cook the pork fillets in a saute pan in the olive oil on medium-high heat. Cook until done yet still moist, approximately 8 to 10 minutes per side. In a separate pan, heat the pistachio oil and saute the endive and pistachio nuts until the endive is just wilted, about 5 minutes. Transfer onto a paper towel to absorb the excess oil. To serve, reheat the pork, cut into medallions and place on each plate. Spoon some of the cherries on top, allow some of the juice to form the sauce and arrange the endive and pistachio nuts on top.\u003c\/p\u003e\n\u003ch4\u003ePork Chops With Pear And Peach Sauce\u003c\/h4\u003e\n\u003cp\u003e3 pears peeled and cut into small pieces, 4 -5 small peaches peeled and cut into small pieces, ¼ cup dried cranberries, Juice of 1 key lime, ¼ cup red onion chopped, 1 tablespoon brown sugar, 2 tablespoon butter, Olive oil, Salt and pepper, 4 bone in pork chops. In a medium size skillet over medium heat warm the olive oil and sauté the chopped red onion. When the onion is translucent add the peaches, pears and cranberries. Cook for about 5 minutes. Add the butter, brown sugar and juice of key lime. Cook over medium low heat and add season with salt and pepper to taste. Pat dry the pork chops and season with salt and pepper. In a large skillet add a shadow of oil and cook the chops until nicely browned on each side and are a bit springy to the touch, around 8 to 10 minutes. Serve hot with the sauce over it or on the side.\u003c\/p\u003e\n\u003ch4\u003eRice With Dried Cranberries\u003c\/h4\u003e\n\u003cp\u003e½ medium onion finely chopped, ½ cup dried cranberries, 1 tablespoon chopped parsley, Basmati rice, 1 tablespoon Olive oil, Slavosalt, Low sodium chicken broth. Place the olive oil in a medium saucepan over medium heat. Add the onion and gently sauté them until tender and translucent. Add the cranberries and mix well for a minute. Add the parsley and rice, mix well until all the rice is covered with the oil and blended with the onion mixture. Add the chicken stock and mix well. Boil the chicken stock down and add as needed to keep the rice moist and cooking. Taste and season with Slavosalt. Serve hot.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eCalories: 141, Calories from Fat: 37, Total Fat: 4.1g, Saturated Fat: 1.4g, Cholesterol: 79mg, Sodium: 57mg, Total Carbohydrate: 0, Protein: 25g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121687986212,"sku":"705","price":112.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/9287841a-ae27-4038-984c-a0a3e2369063.jpg?v=1784592485"},{"product_id":"glazed-spiral-cut-ham","title":"Glazed Spiral Cut Ham","description":"\u003cp\u003e\u003cem\u003e1 Spiral Cut Ham by Burger's Smokehouse of Missouri\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eServe this masterpiece at your next family gathering. A perfect combination of hickory smoke flavor and sweet glaze. Fully cooked and sliced in easy-to-serve traditional spiral. You'll be glad you bought this ham!\u003c\/p\u003e\n\u003cp\u003e8.5-9.5 lb average\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121688117284,"sku":"760","price":99.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/58190fa0-171c-4d9b-82b7-4173a1a796cf.jpg?v=1784592499"},{"product_id":"prime-pork-chops","title":"Prime Pork Chops","description":"\u003cp\u003eTwenty (4 oz.) Servings\u003c\/p\u003e\u003cp\u003eImpeccable, bone-in, juicy premium pork. Known as the \"other white meat\" is a family favorite.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eRecommended Cooking Method:\u003c\/strong\u003e\u003cbr\u003eGrill for 4 minutes each side from thawed.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eSmothered Pork Chops\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e4 Personal Gourmet Pork Chops\u003c\/li\u003e\n\u003cli\u003e1 cup all-purpose flour\u003c\/li\u003e\n\u003cli\u003e2 tablespoons onion powder\u003c\/li\u003e\n\u003cli\u003e2 tablespoons garlic powder\u003c\/li\u003e\n\u003cli\u003e1 teaspoon cayenne\u003c\/li\u003e\n\u003cli\u003e1 teaspoon salt\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1\/4 cup olive oil\u003c\/li\u003e\n\u003cli\u003e1 cup chicken broth\u003c\/li\u003e\n\u003cli\u003e1\/2 cup buttermilk\u003c\/li\u003e\n\u003cli\u003eChopped fresh flat-leaf parsley, for garnish\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003ePut the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.\u003c\/p\u003e\u003cp\u003eHeat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings.\u003c\/p\u003e\u003cp\u003eMix the flour into the fat to dissolve and then pour in the chicken broth. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce.\u003c\/p\u003e\u003cp\u003eSimmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.\u003c\/p\u003e\n\u003ch4\u003ePork Chops or Fillets with Balsamic Onions and Pep\u003c\/h4\u003e\n\u003cp\u003e(Thaw out pork in refrigerator overnight)\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e4 Personal Gourmet pork chops or fillets\u003c\/li\u003e\n\u003cli\u003e2 sliced red onions\u003c\/li\u003e\n\u003cli\u003e2 minced garlic cloves\u003c\/li\u003e\n\u003cli\u003e4 assorted chopped peppers ( 2 sweet and 2 hot )\u003c\/li\u003e\n\u003cli\u003e2 splashes of balsamic vinegar\u003c\/li\u003e\n\u003c\/ul\u003e\u003col\u003e\n\u003cli\u003eSeason pork with salt and pepper\u003c\/li\u003e\n\u003cli\u003eGrill on medium-high heat till desires doneness\u003c\/li\u003e\n\u003cli\u003ePut balsamic oil in sauce pan, brown garlic in hot oil\u003c\/li\u003e\n\u003cli\u003eAdd onion and sauté for 5 minutes,\u003c\/li\u003e\n\u003cli\u003eAdd peppers and sauté for 5 more minutes.\u003c\/li\u003e\n\u003cli\u003ePour balsamic vinegar in pan with peppers for 3 minutes.\u003c\/li\u003e\n\u003cli\u003ePut pork on a plate and top with onions and peppers.\u003c\/li\u003e\n\u003cli\u003eServe with grilled potatoes or baked parsley red potatoes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eAmount Per Serving\u003cbr\u003eCalories: 204\u003cbr\u003eCalories from Fat: 100\u003cbr\u003eTotal Fat: 11.1g\u003cbr\u003eSaturated Fat: 3.8g\u003cbr\u003eCholesterol: 77mg\u003cbr\u003eSodium: 59mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 24.2g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121689329700,"sku":"745","price":94.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/e4ca72ee-3471-4a09-9b92-9fb2ef79f31b.jpg?v=1784592681"},{"product_id":"prime-pork-frenched-rib-chop-1","title":"Prime Pork Frenched Rib Chop","description":"\u003cp\u003e\u003cem\u003eSix Perfect Cuts of (9 oz.) Prime Pork Chops\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe Frenched Pork Chop is impressive both visually and most especially in taste.  This thick, 9 oz chop with the long bone still attached is credited for adding an abundance of flavor to this tender chop. These prime grade pork chops work well with dry rubs, brining or marinade to add flavor and moisture to the cut.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eCaramelized Pork Fillets\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e4 Personal Gourmet Pork Fillets\u003c\/li\u003e\n\u003cli\u003e4 ounces sugar\u003c\/li\u003e\n\u003cli\u003e1 1\/2 ounces vinegar\u003c\/li\u003e\n\u003cli\u003e6 ounces flat root beer\u003c\/li\u003e\n\u003cli\u003e1 pound cherries, de-seeded\u003c\/li\u003e\n\u003cli\u003e2 ounces olive oil\u003c\/li\u003e\n\u003cli\u003e2 ounces pistachio oil\u003c\/li\u003e\n\u003cli\u003e4 endive, cored and cut into long strips\u003c\/li\u003e\n\u003cli\u003e3 ounces pistachios, whole peeled and roasted\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eIn a pan, heat the sugar over medium heat until it caramelizes to a deep brown color. Add the vinegar and stir with a wooden spoon. Add the root beer and allow to cook for 5 minutes. Add the cherries and allow to cook for an additional 5 minutes.\u003c\/p\u003e\u003cp\u003eRemove pan from heat, transfer to a clean container and allow to cool to room temperature.\u003c\/p\u003e\u003cp\u003eCook the pork fillets in a saute pan in the olive oil on medium-high heat. Cook until done yet still moist, approximately 8 to 10 minutes per side.\u003c\/p\u003e\u003cp\u003eIn a separate pan, heat the pistachio oil and saute the endive and pistachio nuts until the endive is just wilted, about 5 minutes. Transfer onto a paper towel to absorb the excess oil.\u003c\/p\u003e\u003cp\u003eTo serve, reheat the pork, cut into medallions and place on each plate. Spoon some of the cherries on top, allow some of the juice to form the sauce and arrange the endive and pistachio nuts on top.\u003c\/p\u003e\n\u003ch4\u003ePork Chops With Pear And Peach Sauce\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e3 pears, peeled and cut into small pieces\u003c\/li\u003e\n\u003cli\u003e4 -5 small peaches, peeled and cut into small pieces\u003c\/li\u003e\n\u003cli\u003e¼ cup dried cranberries\u003c\/li\u003e\n\u003cli\u003eJuice of 1 key lime\u003c\/li\u003e\n\u003cli\u003e¼ cup red onion chopped\u003c\/li\u003e\n\u003cli\u003e1 tablespoon brown sugar\u003c\/li\u003e\n\u003cli\u003e2 tablespoon butter\u003c\/li\u003e\n\u003cli\u003eOlive oil\u003c\/li\u003e\n\u003cli\u003eSalt and pepper\u003c\/li\u003e\n\u003cli\u003e4 bone in pork chops\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eIn a medium size skillet over medium heat warm the olive oil and sauté the chopped red onion. When the onion is translucent add the peaches, pears and cranberries. Cook for about 5 minutes.\u003c\/p\u003e\u003cp\u003eAdd the butter, brown sugar and juice of key lime. Cook over medium low heat and add season with salt and pepper to taste.\u003c\/p\u003e\u003cp\u003ePat dry the pork chops and season with salt and pepper. In a large skillet add a shadow of oil and cook the chops until nicely browned on each side and are a bit springy to the touch, around 8 to 10 minutes.\u003c\/p\u003e\u003cp\u003eServe hot with the sauce over it or on the side.\u003c\/p\u003e\n\u003ch4\u003eRice with Dried Cranberries\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e½ medium onion finely chopped\u003c\/li\u003e\n\u003cli\u003e½ cup dried cranberries\u003c\/li\u003e\n\u003cli\u003e1 tablespoon chopped parsley\u003c\/li\u003e\n\u003cli\u003eBasmati rice\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Olive oil\u003c\/li\u003e\n\u003cli\u003eSlavosalt\u003c\/li\u003e\n\u003cli\u003eLow sodium chicken broth\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003ePlace the olive oil in a medium saucepan over medium heat. Add the onion and gently sauté them until tender and translucent. Add the cranberries and mix well for a minute. Add the parsley and rice, mix well until all the rice is covered with the oil and blended with the onion mixture.\u003c\/p\u003e\u003cp\u003eAdd the chicken stock and mix well. Boil the chicken stock down and add as needed to keep the rice moist and cooking.\u003c\/p\u003e\u003cp\u003eTaste and season with Slavosalt .\u003c\/p\u003e\u003cp\u003eServe hot.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eCalories: 141\u003cbr\u003eCalories from Fat: 37\u003cbr\u003eTotal Fat: 4.1g\u003cbr\u003eSaturated Fat: 1.4g\u003cbr\u003eCholesterol: 79mg\u003cbr\u003eSodium: 57mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 25g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121692114980,"sku":"7050","price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/Professional_e_commerce_food_photography__three_raw_frenched.png?v=1784656709"},{"product_id":"prime-pork-chop-fillet","title":"Prime Pork Chop Fillet","description":"\u003cp\u003e14 (6 oz.) Servings\u003c\/p\u003e\n\u003cp\u003eImpeccable, boneless, thick and juicy premium pork. The \"other white meat\" is a family favorite.\u003c\/p\u003e\n\u003cp\u003eRecommended Cooking Method:\u003cbr\u003eGrill for 5 minutes each side from thawed.\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121692344356,"sku":"742","price":79.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/a47c7ae2-9d71-4fdb-9085-c434bfb4e00d.jpg?v=1784592743"},{"product_id":"prime-pork-flat-iron","title":"Prime Pork Flat Iron","description":"\u003cp\u003e12 (8 oz.) Steaks\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003ePan Seared Pork Chops w\/ Carrots \u0026amp; Potato Pancakes\u003c\/h4\u003e\n\u003cp\u003eTwo, 9oz Personal Gourmet center cut Pork Chops\u003cbr\u003eCajun Spice Mix, recipe follows\u003cbr\u003ePeanut or olive oil\u003c\/p\u003e\u003cp\u003eGlazed Carrots:\u003cbr\u003e2 carrots\u003cbr\u003eFresh thyme\u003cbr\u003eOlive oil\u003cbr\u003eSalt and pepper\u003cbr\u003eJuice of 1 orange\u003c\/p\u003e\u003cp\u003ePreparation\u003c\/p\u003e\u003cp\u003eDredge the pork chops in the cajun spice. Heat frying pan with peanut oil. Place the pork chops into the heated pan and sear until golden brown.\u003c\/p\u003e\u003cp\u003eCut carrots into thin slices. In a bowl, add the carrots, thyme, olive oil, salt and pepper.\u003c\/p\u003e\u003cp\u003eAdd the carrots to the saute pan with the pork chops. Place the saute pan into a preheated, 425' for 7 to 10 minutes. Remove the pork chops from the pan, leaving the carrots, and deglaze the pan with orange juice.\u003c\/p\u003e\u003cp\u003eCajun Spice Mix:\u003cbr\u003e1\/4 cup salt\u003cbr\u003e1\/4 cup cayenne\u003cbr\u003e1\/4 cup paprika\u003cbr\u003e1\/4 cup garlic powder\u003cbr\u003e1\/4 cup black pepper\u003cbr\u003e2 tablespoons onion powder\u003cbr\u003e2 tablespoons oregano\u003cbr\u003e2 tablespoons thyme\u003c\/p\u003e\u003cp\u003ePotato pancakes:\u003cbr\u003e2 Yukon Gold Potatoes (julienned)\u003cbr\u003e1\/2 small onion (sliced thin)\u003cbr\u003e1 egg\u003cbr\u003eFresh thyme\u003cbr\u003eSalt and pepper\u003cbr\u003e1 tablespoon all purpose flour\u003cbr\u003ePeanut oil\u003c\/p\u003e\u003cp\u003eIn a bowl, combine potatoes, onion, egg, thyme and salt and pepper. Toss in flour. In a saute pan, heat peanut oil. Form large thin pancakes. Place pancake into heated pan and brown on both sides about 7 to 10 minutes\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eAmount Per Serving\u003cbr\u003e\u003cbr\u003eCalories: 204\u003cbr\u003eCalories from Fat: 100\u003cbr\u003eTotal Fat: 11.1g\u003cbr\u003eSaturated Fat: 3.8g\u003cbr\u003eCholesterol: 77mg\u003cbr\u003eSodium: 59mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 24.2g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121692803108,"sku":"702","price":104.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/31c4ca21-5386-4c38-8393-5896d2ee0f58.jpg?v=1784592782"},{"product_id":"pork-tenderloin-1","title":"Pork Tenderloin","description":"\u003cp\u003e\u003cem\u003e4-5 Roasts Per Box\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eRecognized as the most tender cut of pork.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Cooking Method:\u003c\/strong\u003e\u003cbr\u003eMarinate and oven bake for 30-35 minutes at 350°\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eCorn Bread Crusted Pork Tenderloin\u003c\/h4\u003e\n\u003cp\u003e1 Personal Gourmet Pork Tenderloin\u003cbr\u003e2 teaspoons salt\u003cbr\u003e1\/2 teaspoon freshly ground black pepper\u003cbr\u003e1 tablespoon olive oil\u003cbr\u003e1 tablespoon unsalted butter\u003cbr\u003e2 garlic cloves, minced\u003cbr\u003e1 cup crumbled corn muffin\u003cbr\u003e1 teaspoon finely chopped fresh sage\u003cbr\u003eSalt and freshly ground black pepper\u003cbr\u003e2 tablespoons Dijon mustard\u003c\/p\u003e\n\u003cp\u003ePreheat oven to 425°.\u003c\/p\u003e\n\u003cp\u003ePat pork dry and sprinkle with salt and pepper. Heat oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown pork, turning, about 4 minutes. Transfer to an oiled shallow baking pan. Add butter to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds.\u003c\/p\u003e\n\u003cp\u003eRemove pan from heat and stir in crumbs, sage, and salt and pepper, to taste.\u003c\/p\u003e\n\u003cp\u003eSpread mustard over pork and pat half of seasoned crumbs onto mustard, then sprinkle with remaining seasoned crumbs.\u003c\/p\u003e\n\u003cp\u003eRoast in middle of oven until an instant-read thermometer inserted diagonally 2-inches into meat registers 140°, 10 to 15 minutes. (Check after 15 minutes to see if crumbs are getting too dark; if they are, tent loosely with foil.)\u003c\/p\u003e\n\u003cp\u003eTransfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing (temperature will rise to 160°).\u003c\/p\u003e\n\u003cp\u003eGarnish with sage leaves.\u003c\/p\u003e\n\u003ch4\u003eJudy M's Pork Tenderloin\u003c\/h4\u003e\n\u003cp\u003eTake one Personal Gourmet's Pork Tenderloin, smear it with Dijon mustard (I prefer the Maille brand),\u003c\/p\u003e\n\u003cp\u003eRoll in Italian bread crumbs (and I prefer the Bolla brand).\u003c\/p\u003e\n\u003cp\u003eBake at 400 degrees until slightly pink.\u003c\/p\u003e\n\u003cp\u003eCover for a couple minutes until you prepare everything else and slice and serve.\u003c\/p\u003e\n\u003cp\u003eThis has become a favorite with everyone I have served it to.\u003c\/p\u003e\n\u003ch4\u003eSTUFFED PORK TENDERLOIN WITH MARSALA-PORT SAUCE\u003c\/h4\u003e\n\u003cp\u003e1 shallot finely sliced\u003c\/p\u003e\n\u003cp\u003e½ yellow onion, finely diced\u003c\/p\u003e\n\u003cp\u003e4 -5 mushrooms, stem removed, thinly sliced\u003c\/p\u003e\n\u003cp\u003e½ cup dried apricots\u003c\/p\u003e\n\u003cp\u003e1 tablespoons raisins\u003c\/p\u003e\n\u003cp\u003e2 tablespoons dried cranberries\u003c\/p\u003e\n\u003cp\u003e2 tablespoons flat leaves parsley\u003c\/p\u003e\n\u003cp\u003e1 large pork tenderloin\u003c\/p\u003e\n\u003cp\u003e½  cup Marsala\u003c\/p\u003e\n\u003cp\u003e½ cup Port\u003c\/p\u003e\n\u003cp\u003e1 tablespoon butter\u003c\/p\u003e\n\u003cp\u003e2 tablespoons heavy cream\u003c\/p\u003e\n\u003cp\u003e½ teaspoon Olive oil\u003c\/p\u003e\n\u003cp\u003eSalt and pepper\u003c\/p\u003e\n\u003cp\u003ePreheat the oven to 450 º.\u003c\/p\u003e\n\u003cp\u003eIn large skillet, over medium heat warm the olive oil. Add the onions, shallots and mushrooms. Cook until the onions are translucent. Remove from the heat.\u003c\/p\u003e\n\u003cp\u003eIn a small food processor add the dried apricots, raisins, dried cranberries, parsley and the onion mushrooms mixture.  Pulse for a few times until everything is minced and well combined.\u003c\/p\u003e\n\u003cp\u003eCut the tenderloin in half crosswise. Butterfly each sections making sure not to go completely thru the meat.\u003c\/p\u003e\n\u003cp\u003eSalt and pepper generously each section. Spread the onion mushroom mixture over on side. Place the other half of the meat  over the mixture and seal the sides with toothpicks. Season generously with salt and pepper on each side.\u003c\/p\u003e\n\u003cp\u003eIn the same pan that the onions were cooked, heat ½ teaspoon of olive oil and add the pork tenderloin. Sear each side for about 3-5 minutes.\u003c\/p\u003e\n\u003cp\u003ePlace in the hot over and cook for another 20 to 30  minutes, or until no juices are running off the pork tenderloin.\u003c\/p\u003e\n\u003cp\u003eRemove from the oven, transfer the meat on a dish and cover with aluminum foil.\u003c\/p\u003e\n\u003cp\u003ePour off any fat from the pan, or bits of meat that may have fallen from the pork.  Add the Marsala and port wine. Bring to a boil and with a spatula scrape up any browned bits on the bottom of the pan. Add any pan juices from the tenderloin and continue cooking until the sauce is reduced to ¼ cup. Remove from the heat and add the butter and cream. Swirl around to ensure butter is melted.\u003c\/p\u003e\n\u003cp\u003eRemove the toothpicks and cut the pork tenderloin crosswise. Arrange on a plate and pour the sauce over it, or alongside.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eAmount Per Serving\u003cbr\u003eCalories: 116\u003cbr\u003eCalories from Fat: 41\u003cbr\u003eTotal Fat: 4.5g\u003cbr\u003eSaturated Fat: 1.5g\u003cbr\u003eCholesterol: 56mg\u003cbr\u003eSodium: 42mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 17.4g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121694113828,"sku":"770","price":96.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/962c481e-fa7f-41ac-8199-27b71c8ad97c.jpg?v=1784592850"},{"product_id":"gourmet-bratwursts","title":"Gourmet Bratwursts","description":"\u003cp\u003e\u003cem\u003e20 Bratwursts\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA taste of the \"Midwest\" - authentic Wisconsin brats. A must have for your BBQ and always a tailgater's favorite.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eGrilled Bratwurst\u003c\/h4\u003e\n\u003cp\u003eIngredients:\u003cbr\u003e8 Personal Gourmet Bratwurst\u003cbr\u003e1 tablespoon olive oil\u003cbr\u003e1 red bell pepper, large, cut into 1\/4-inch rings\u003cbr\u003e1 yellow bell pepper, large, cut into 1\/4-inch rings\u003cbr\u003e1 large onion, cut into 1\/4-inch slices\u003cbr\u003e4 hard rolls, halved and buttered, optional.\u003c\/p\u003e\n\u003cp\u003ePreparation:\u003c\/p\u003e\n\u003cp\u003eIn a bowl drizzle oil over pepper rings and onion slices, tossing to coat well.\u003c\/p\u003e\n\u003cp\u003eGrill peppers and onions on an oiled rack set 5 to 6 inches over glowing coals 3 minutes on each side, or until tender. (Alternatively, peppers and onions may be grilled in batches in a hot well-seasoned ridged grill pan over moderately-high heat.) Transfer peppers and onions to a bowl.\u003c\/p\u003e\n\u003cp\u003eGrill bratwurst, turning them, until golden and just cooked through (about 160° on an instant-read thermometer), 20 minutes.\u003c\/p\u003e\n\u003cp\u003ePut a pair of Gourmet Brats, cut in half lengthwise and stacked on each roll. Top with peppers, onions, pickles and mustard.\u003c\/p\u003e\n\u003ch4\u003eBeer Soaked Brats\u003c\/h4\u003e\n\u003cp\u003eIngredients:\u003cbr\u003e6 Personal Gourmet Brats\u003cbr\u003e1 (12-ounce) can of flat beer\u003cbr\u003e3\/4 cup of water\u003cbr\u003e1 onion, sliced\u003c\/p\u003e\n\u003cp\u003ePreparation:\u003c\/p\u003e\n\u003cp\u003eCook brats on grill until brown and split. Place brats in a mixture of 1\/4 of the beer, 3\/4 cup water and the sliced onion.\u003c\/p\u003e\n\u003cp\u003eSimmer the brats in the brine mixture for 30 minutes. Before serving, place brats back onto grill for 1 minute.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eCalories: 240\u003cbr\u003eCalories from Fat: 200\u003cbr\u003eTotal Fat: 22g\u003cbr\u003eSaturated Fat: 8g\u003cbr\u003eCholesterol: 50mg\u003cbr\u003eSodium: 760mg\u003cbr\u003eTotal Carbohydrate: 2g\u003cbr\u003eProtein: 9g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121694146596,"sku":"765","price":67.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/002f0681-593a-405e-b2ca-87025bf81dd7.jpg?v=1784592850"},{"product_id":"bone-in-frenched-pork-rib-chop","title":"Bone-in Frenched Pork Rib Chop","description":"\u003cp\u003e\u003cem\u003e14 oz. Pork Chop\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003ePersonal Gourmets Bone-in Frenched Pork Chop is impressive both visually and in taste. This thick, 14 oz chop with the long bone still attached is credited for adding an abundance of flavor to this tender chop.\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eOven Pork Chops and Rice with Dried Cranberries\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eRice with Dried Cranberries:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e½ medium onion finely chopped\u003c\/li\u003e\n\u003cli\u003e½ cup dried cranberries\u003c\/li\u003e\n\u003cli\u003e1 tablespoon chopped parsley\u003c\/li\u003e\n\u003cli\u003eBasmati rice\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Olive oil\u003c\/li\u003e\n\u003cli\u003eSlavosalt\u003c\/li\u003e\n\u003cli\u003eLow sodium chicken broth\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eInstructions:\u003cbr\u003ePlace the olive oil in a medium saucepan over medium heat. Add the onion and gently sauté them until tender and translucent. Add the cranberries and mix well for a minute. Add the parsley and rice, mix well until all the rice is covered with the oil and blended with the onion mixture. Add the chicken stock and mix well. Boil the chicken stock down and add as needed to keep the rice moist and cooking. Taste and season with Slavosalt. Serve hot.\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121694867492,"sku":"708","price":113.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/4e0e4b5f-65a8-4ab6-85c9-a72c8401ddae.jpg?v=1784592897"}],"url":"https:\/\/www.personalgourmetfoods.com\/collections\/pork.oembed","provider":"Personal Gourmet","version":"1.0","type":"link"}