October is National Pork Month.
A 3-ounce portion of pork provides a variety of vitamins and minerals, including thiamin, vitamin B12, phosphorus, niacin and riboflavin.
The 800,000 pigs in Colorado are valued at $76 million. Look for Colorado pork at your grocery store or at restaurants across the state.
Each month the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown in the state.
Visit coloradoagriculture.com for a complete list of recipes.
-The Denver Post
Split Pea Soup with Ham
From chef Mick Rosacci of Tony’s Meats & Specialty Foods
Ingredients
1-2 pounds smoked ham hocks
1 pound dry green split peas
1/4 cup olive oil
2 cloves garlic, chopped
4 cups mirepoix (about 1 onion,
2 stalks celery and 4 carrots, chopped)
1 teaspoon salt
Pinches of black and crushed red pepper
Large herb bundle (plenty of sprigs of fresh parsley, thyme, any other herbs and 1-2 bay leaves tied with cotton string)
8 cups water
2 cups chopped red potatoes
3/4 pound smoked ham cubes
Directions
Ask the butcher to saw ham hocks into steaks roughly 1 1/2 inches thick. Combine ham hocks and peas in an 8-quart pot and add enough water to cover everything by at least 2 inches. Bring to a boil for two minutes, cover pot and rest at least one hour. Drain and rinse.
In the now-empty pot, add olive oil, garlic, mirepoix and salt, sautéing until soft. Return peas and ham hocks to pot, along with 8 cups water. Bring to a boil and skim. Add potatoes and cubed ham and return to a boil; skim any foam that rises. Add pepper, reduce heat and simmer 1-1 1/2 hours uncovered, skimming and stirring regularly. Add water if soup gets too thick.
Remove ham hocks to cool and smoosh the peas against the sides and bottom of the pot as desired, or purée with an immersion blender. Once cool, pick the meat from the ham hocks and add back to pot, simmer and check for final seasoning.
Sauteed Pork Tenderloin Medallions with Colorado Peach Salsa
From chef Bob Holloway of Eggland’s Best Eggs, Platteville.
Ingredients
1 teaspoon salt
1/2 teaspoon black pepper
1 pound pork tenderloin, silver skin
removed, cut into 1-inch slices, each pounded to 3/4-inch thick
2 tablespoons olive oil
Directions
Sprinkle salt and pepper on both sides of pork slices. Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom. Over medium-high heat swirl pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without removing them until brown on one side, a little over 1 minute (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear other side until meat is mostly opaque at sides, firm to touch, and well-browned, about 1 minute. Serve with Colorado Peach Salsa, recipe below.
Colorado Peach Salsa
Ingredients
2 peaches, pitted and coarsely chopped
1 small red bell pepper, cored, seeded and diced
1 small red onion, diced
1/4 cup fresh parsley leaves, chopped
1 medium garlic clove, minced
1/4 cup pineapple juice
6 tablespoons lime juice
1 jalapeno, stemmed, seeded and minced
Salt
Directions
Combine all ingredients including salt (to taste) in medium bowl. Cover and refrigerate to blend flavors, at least one hour.
