Winter 2014 Volume 18 • Issue 4 BOARD OF DIRECTORS OFFICERS President | Dottie King, Calvin President Elect | Keith Reiner, Enid Vice President | Tina Falcon, Tecumseh Treasurer | Darren Appleton, Enid BOARD MEMBERS Bert Luthi, Sharon Phil Olipahnt, El Reno Cathy Vaughan, Rosston Chris Wallis, Allen Robbie Woods, Enid EX OFFICIO Dr. Scott Carter, Stillwater Wathina Luthi, Gage Brett Ramsey, Jones
November 21, 2014 | Gaillardia Country Club 5 Courses & 5 Bourbons | Tickets $100 | 405.232.3781
STAFF Executive Director Roy Lee Lindsey, Jr. • rllindsey@okpork.org Office Manager Donna Jackson • djackson@okpork.org Communications Specialist Kristin Alsup • kalsup@okpork.org
Balsamic Rosemary Pork Loin With Roasted Potatoes Prep Time: 15 minutes | Cook Time: 1 hour Servings: 8 - 10
Ingredients 2 1/2 pound New York (top loin) pork roast, boneless 1 1/2 cups fresh rosemary 12 cloves garlic 3 tablespoons olive oil 2 tablespoons balsamic vinegar 1 teaspoon salt 2 teaspoons black pepper 2 1/2 pounds small red potatoes, cut into 1/2-inch wedges
Cooking Directions Preheat oven to 450 degrees F. In a food processor, combine rosemary leaves, garlic, oil, vinegar, salt, and pepper and pulse to make a coarse, wet paste, scraping down the bowl as necessary. Spread 3/4 of paste on all sides of roast. Place roast, fat side up, in shallow roasting pan large enough to hold roast with 3 inches room around all sides. Roast 15 minutes. Meanwhile, in a large bowl, combine potatoes and remaining paste.
Oklahoma Pork Council 901 North Lincoln Blvd., Suite 380 Oklahoma City, OK 73104-3206 Phone 405.232.3781 • Fax 405.232.3862 Toll free in Okla. • 888.SAY.PORK WEBSITE www.okpork.org ON THE COVER Meet Chris P. Bacon, a giant pig made totally out of cans. He spent a week at Penn Square Mall and then was donated to the Regional Food Bank of Oklahoma during Hunger Prevention Month. Photo by Jack Frank Programs are made available to pork producers without regard to race, color, sex, religion or national origin. The Oklahoma Pork Council is an equal opportunity employer. okPORK PAGES is the official publication of the Oklahoma Pork Council and is published four times per year in March, June, September and December by the Oklahoma Pork Council. All Pork Pages inquiries should be directed to the okPORK office or communications@okpork.org Writer Kristin Alsup Designer Nikki Snider Editor Donna Jackson
Reduce oven to 350 degrees F. Add potato mixture to pan, arranging potatoes around roast. Continue roasting 40-45 minutes, tossing potatoes halfway through, or until internal temperature of roast reaches 145 degrees F and potatoes are tender. (If roast is done before potatoes, transfer it to a cutting board and return roasting pan with potatoes to oven.) Remove roast from oven and let rest 10 minutes. Slice roast and arrange on platter. Surround with potatoes and serve.
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