Donated to Iowa families by the Deb and Jeff Hansen Foundationin cooperation with Iowa Select Farms.

BONELESS PORK LOIN ROAST

RECIPES

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EVERYONE DESERVES A GOOD MEALWe believe everyone deserves a good meal, which is why we provide nutrient-rich pork to families who simply need a helping hand. To date, the Deb and Jeff Hansen Foundation, in cooperation with Iowa Select Farms, has donated millions of servings of pork to food banks, pantries and shelves throughout Iowa.

As pork producers, we’re proud of our product. But that’s not really the reason behind our efforts to distribute thousands of cases of pork into Iowa’s rural food pantries each year. Boneless pork loin roasts are nutrient-rich, wholesome, healthy and an unmatched source of lean protein greatly valued by local, community food pantries and shelves. Our pork loins offer a time to celebrate, a reason to bring families together and the chance to feed and nourish adults and children alike.

Third-generation family farmers, Deb and Jeff Hansen are natives of Iowa Falls, Iowa. They founded and built New Modern Concepts and Iowa Select Farms from the ground up in their home community.

The Hansen’s established the Deb and Jeff Hansen Foundation in 2006 to fulfill “our responsibility as leaders in the field of pork production and contributing members of their professional community.” The Hansen’s are committed to helping Iowa families in need and are gratified to be able to support other programs and organizations who share their goals.

Iowa Select Farms has many employees and contractors in Iowa and Iowa is the company’s most important area of focus. That’s why the Deb and Jeff Hansen Foundation, as the representative of one of Iowa’s leading food-producers, supports community hunger-relief organizations located in the regions where they have farms, employees and contractors.

Each community has its own unique need. Whether it’s a delivery of 35 pork loin roasts or 35 cases, the Foundation works hard to fulfill those individual needs so families, elderly, children and single households alike all benefit from the pork donations.

THE JEFF AND DEB HANSEN FAMILYCaroline, Michael, Jeff, Deb, Jake and Natalie Johnson

PORK LOIN ROAST BASICSThe loin roast comes from the area of the pig between the shoulder and the beginning of the leg. It is sold either bone-in or deboned, and the roast you have received is boneless. Loin roast can be rolled and tied with string.

Loin roasts are delicious when brined or rubbed with a spice mixture and barbecued over indirect heat. Pork loin roasts should not be braised or stewed as they have a tendency to lose tenderness and fall apart when cooked using moist heat.

Pork today is very lean and shouldn’t be overcooked. The best test of doneness is to use an instant-read meat thermometer to check the internal temperature of your pork. The National Pork Board and USDA recommend cooking pork to 145 degrees, then removing from heat and allowing a three minute resting time.

Turn the page for a few easy recipes to turn your boneless pork loin roast into a dinnertime treat for your family.

PERFECTLY MOIST PORK LOIN (Serves 10-12) INGREDIENTS:• 4-5 lb pork loin roast • 2 T olive oil • 1 T salt • 1 T pepper• 1 T garlic powder• 1 T onion powder

COOKING DIRECTIONS: 1. Preheat oven to 400 degrees

2. Rub pork with olive oil, salt, pepper, garlic and onion powders on all sides

3. Place in roasting pan fat side up

4. Cook at 400 degrees for 10 minutes

5. Lower heat to 350 degrees and cook for 20 minutes per pound until internal temperature reads 145 degrees

6. Remove and put a piece of foil loosely on top and let meat rest for 10 minutes before slicing to serve

CROCK POT PORK ROAST, POTATOES, AND CARROTS INGREDIENTS:• 2 lbs boneless pork loin roast• 1 teaspoon paprika• 1/2 teaspoon cayenne

(red pepper)• 1 tablespoon garlic powder• 1/2 teaspoon oregano• 3/4 teaspoon salt• 1/4 teaspoon black pepper• 4 medium potatoes, peeled and

cubed (1 inch cubes)• 2 cups baby carrots• 2 cups chicken broth

COOKING DIRECTIONS:1. Rinse and dry roast2. Combine all dry seasonings and rub onto roast3. Use olive oil to brown the roast4. Deglaze pan with chicken broth5. Place potatoes, carrots, and roast into crock pot and

set to low for 6 hours

CRANBERRY-ONION PORK ROAST (Serves 4-6) INGREDIENTS:• 2 pound boneless pork

loin roast• 1 – 16-oz can whole

cranberry sauce• 1 – 1-oz package dried

onion soup mix

COOKING DIRECTIONS:Season roast with salt and pepper; place over indirect heat on grill; stir together cranberry sauce and onion soup mix and heat, covered, in microwave until hot (about one minute). Baste roast with cranberry mixture every 10 minutes until roast is done for about 40 minutes (20 minutes per pound); until internal temperature on a thermometer reads 145°F, followed by a 3-minute rest time.

Remove roast from heat; let rest about 10 minutes before slicing to serve. Heat any leftover basting mixture to boiling, stir and boil for 5-10 minutes and serve alongside roast.

COMPANY’S COMING PORK ROAST (Serves 6-8) INGREDIENTS:• 2-3 pound boneless pork roast

GLAZE: • 1/2 cup honey mustard• 3 tablespoons prepared

horseradish• 2 tablespoons brown sugar

GARNISH: • 2 -16-oz cans peach halves, drained• 2 tablespoons brown sugar• 1 teaspoon cinnamon• 2 tablespoons butter

COOKING DIRECTIONS:Heat oven to 350 degrees F. Place roast in shallow roasting pan and roast for 45-60 minutes. Meanwhile, in small bowl mix together glaze ingredients. Spread glaze over roast the last 20 minutes, continue roasting until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes.

Place peach halves in shallow baking dish, cut side up.

Sprinkle peaches with combined 2 tablespoons brown sugar and cinnamon; dot with butter. Slice roast and serve surrounded by peaches. While pork is resting, place peaches in oven for 15 minutes to heat through.

SERVING SUGGESTIONS:Serve with your favorite sides like baked potatoes, green beans and salad.

ROASTED PEPPERED PORK LOIN (Serves 6-8) INGREDIENTS:• 2-4 pound boneless single

loin pork roast• 1-2 teaspoons garlic pepper• 1-2 teaspoons dried

rosemary, crushed

COOKING DIRECTIONS:Preheat oven to 350 degrees F. Coat pork with garlic pepper and rosemary; place in shallow pan. Roast for 40 minutes to 1 hour (20 minutes per pound), or until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing to serve.

SERVING SUGGESTIONS:Serve with roasted potato wedges, green salad with vinaigrette, and crusty rolls.

ITALIAN PORK ROAST WITH ROASTED POTATO WEDGES (Serves 6) INGREDIENTS:• 2 pounds boneless pork

loin roast• 3 tablespoons Italian seasoning• 4 medium potatoes, cut

into wedges• 1/4 cup Italian salad dressing

COOKING DIRECTIONS:Rub Italian seasoning over the surfaces of the roast. Place roast in shallow pan and roast in 350 degrees F. oven for 20 minutes.

Place potato wedges and Italian dressing in plastic bag and toss to evenly coat wedges. Add potato wedges to roast and return to oven for 20-30 minutes, or until internal temperature of roast reaches 145 degrees F. and potatoes are tender. Remove roast from oven; let rest about 10 minutes before slicing.

SERVING SUGGESTIONS:Have the younger cooks help with seasoning the potatoes. Serve with green beans and breadsticks.

BONELESS PORK LOIN ROAST WITH HERBED PEPPER RUB (Serves 6-8) INGREDIENTS:• 3 pound boneless pork loin

roast

Herbed Pepper Rub: • 2 tablespoons black pepper,

cracked• 2 tablespoons Parmesan

cheese, grated• 2 teaspoons dried basil• 2 teaspoons dried rosemary• 2 teaspoons dried thyme• 1/4 teaspoon garlic powder• 1/4 teaspoon salt

COOKING DIRECTIONS:Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in a 350 degrees F. oven for 1 hour (20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing to serve.

SERVING SUGGESTIONS:Serve this with mashed or baked sweet potatoes and corn.

SLOW COOKER BARBECUE PORK ON BUNS (Serves 8) INGREDIENTS:• 2 pound boneless pork loin• 1 onion, chopped• 3/4 cup cola carbonated

beverage• 3/4 cup barbecue sauce• 8 sandwich buns

COOKING DIRECTIONS:Combine all ingredients except buns in a 4-quart slow- cooker; cook, covered, on high for 5-6 hours, until very tender. Drain and slice or shred pork; serve on buns with additional barbecue sauce, if desired.

PORK LOIN ROAST LEFTOVERS Can’t finish a whole pork loin roast in one night?

Here are some ideas to enjoy leftover pork loin:• Chop and sauté with

vegetables and potatoes.• Thinly slice, heat and place in

a bun, then smother it in your favorite barbeque sauce.

• Chop and heat it, and add to rice and beans.

• Thinly slice it and add to pasta.• Chop it into small pieces and add to

your nachos.• Dice or slice it, and use in place of bacon for a breakfast

scramble.• Thinly slice it and add to quesadillas or tacos with shredded

cheddar cheese, salsa, and guacamole.• Thinly slice it and add to a hearty salad of lettuce, shredded

carrots, hard-boiled egg, diced tomato and shredded cheese.

APPLE & STUFFING PORK LOIN INGREDIENTS:• Pork loin roast• 1 can of apple pie filling• 1 box of pork Stove Top

Stuffing, any brand• Mashed potatoes, make as

many as you need

COOKING DIRECTIONS:Slice pork loin into 3/4” or 1” slices, depending on preferences. Cook stove top stuffing according to directions. Take apple pie filling and smooth it out in an 8 x 11 glass baking dish. Arrange pork loin slices over apple pie filling and then cover with stove top stuffing that has already been made. Cook uncovered at 350 until internal temperature is 140 degrees F., approximately 45 min-1 hour. Spoon pork loin, apple and stuffing mixture on top of mashed potatoes.

PULLED PORK BAKED POTATO

INGREDIENTS:• 1/2 pound cooked

pulled pork• 4 russet potatoes, (about

10 ounces each)• 1 tablespoon canola oil, or

other neutral-flavored oil• 1/2 cup cheddar, monterey

jack, or mozzarella, shredded cheese

• 1/4 cup sour cream, or more to taste

COOKING DIRECTIONS:Preheat oven to 400 degrees F. Rub the potatoes with the oil. Arrange them on a baking sheet and pierce each a few times with a knife or fork. Bake until cooked through, 1 to 1 1/4 hours. Cut a lengthwise split in each potato and fluff the insides with a fork. Arrange the warmed pork, cheese, and sour cream on top. Sprinkle with chives, if using, and serve. Makes 4 servings.

BACON WRAPPED SMOKED PORK LOIN

INGREDIENTS:• 1 thawed 5 lb pork loin• 1 lb of bacon• Your favorite pork loin rub

or seasoningGLAZE:• 1 cup of honey• 2 Tbsp. of red wine• 1 tsp. of rosemary

(crushed preferred)

COOKING DIRECTIONS:1. Bring pork loin up to room temperature2. Cover loin in your favorite rub3. Wrap in bacon until completely covered4. Put on smoker and smoke at 225 degrees F.5. Once pork loin reaches approximately 145 degrees F., brush

on glaze and leave on smoker to rest for 3 minutes6. Cut into slices and serve

HANDLING AND PREPARATION Q&A FROM THE NATIONAL PORK BOARDI have leftovers from a big roast, how long can I keep them? Leftovers should be placed in the refrigerator within 1 to 2 hours of serving. Store cooked leftovers in the coldest part of the refrigerator for 4-5 days. Well-wrapped leftovers can be kept in the freezer for up to three months.

What is the best way to thaw frozen pork? The best way to defrost pork is in the refrigerator in its wrapping. A large roast will take 4-7 hours.

Can I use my microwave to defrost pork? Follow the microwave manufacture’s guidelines for defrosting meat. Cook meat immediately after microwave thawing.

How long can I keep my fresh pork in the refrigerator? Sealed, pre-packed fresh pork cuts can be kept in the refrigerator 2 to 4 days. If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.

My roast isn’t thawed completely, but I need to get my meal started. Can I still cook it? It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50 percent longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325° F. Do not cook frozen pork in a slow cooker.

What length of time can I keep pork in the freezer? Generally, fresh cuts of pork, like roasts, chops and tenderloin can be kept well-wrapped in the freezer up to six months. Well-wrapped ground pork can be kept for about three months in the freezer.

Can pork be refrozen if it has thawed? According to the USDA, once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through defrosting. After cooking raw foods which were previously frozen, it is safe to freeze the cooked food.

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Deb and Jeff Hansen Foundation P.O. Box 400 • Iowa Falls, IA 50126

DONATED TO IOWA FAMILIES BY THE DEB AND JEFF HANSEN FOUNDATION

IN COOPERATION WITH IOWA SELECT FARMS