Create Showstopping Holiday Meals With Recipes Featuring Premium Pork

With flavorful, mouthwatering recipes like Apple Cider Balsamic Glazed Pork Loin and Stuffing-Filled Pork Chops, Coleman All Natural Meats offers trusted Premium Pork sourced from American farmers who humanely raise livestock with no antibiotics ever and no added hormones. All its Pork is made of Heritage Breed Duroc, which is known for its tenderness, superior marbling, juiciness and flavor.

These elevated, seasonal Pork recipes offer a delicious and unexpected twist your friends and family will love at your next holiday gathering.

For more recipe inspiration, visit: https://ColemanNatural.com.


Apple Cider Balsamic Glazed Pork Loin
Prep time: 10-15 minutes
Cook time: 45-60 minutes
Servings: 6

1 Coleman Pork Loin (4 pounds)
Salt, to taste
Pepper, to taste
1 Tablespoon of Olive Oil

Glaze:
1 Cup of Apple Cider Vinegar Glaze
6 Tablespoons of Whole Grain Mustard
4 Teaspoons of Balsamic Vinegar
1 Teaspoon of Minced Rosemary
1 Teaspoon of Minced Sage
1 Teaspoon of Minced Thyme
2 Teaspoons of Minced Garlic
Salt, to taste
Pepper, to taste
2 Tablespoons of Olive Oil
4-6 Sliced Apples

Preheat the oven to 350 F and line the sheet pan with parchment paper. Set it aside.

Remove the Pork from the packaging and pat it dry with a paper towel. Season all of the sides with the Salt and the Pepper, to taste.

To make the Glaze: In a bowl, whisk the Apple Cider Vinegar Glaze, the Mustard, the Balsamic Vinegar, the Rosemary, the Sage, the Thyme and the Garlic. Add the Salt and the Pepper, to taste. In a steady stream, slowly add the Olive Oil to emulsify while whisking.

In a large skillet, heat the Oil over Medium-High Heat. Sear the Pork Loin for 2-3 minutes on each side.

Move the Pork to a lined baking sheet and brush on about half of the Glaze. Roast for 30 minutes.

Remove the Pork from the oven and spread the Sliced Apples around the Pork Loin. Brush the remaining Glaze over the Pork and the Apples. Bake them for 20-30 minutes, or until the internal temperature reaches 150 F.

Let the Pork Loin rest for at least 10 minutes before slicing it.

Stuffing-Filled Pork Chops
Prep time: 10-15 minutes
Cook time: 30-45 minutes
Servings: 6

Stuffing:
1 Small Box of Biscuit Mix
1 Stick of Butter
2-3 Stalks of finely diced Celery
1 Finely diced Onion
1 Teaspoon of Poultry Seasoning
1-2 Cups of Chicken Broth
1 Bag of Cornbread Stuffing Mix
2 Eggs, beaten
Salt, to taste
Pepper, to taste

6 Coleman Natural Bone-In or Boneless Pork Chops
Oil
1 Teaspoon of Minced Garlic
1 Teaspoon of Minced Sage
1 Teaspoon of Minced Thyme
1 Teaspoon of Minced Rosemary

To make the Stuffing: Bake the Biscuits according to the package’s directions, 1 day ahead. Dry biscuits will absorb more broth.

Preheat the oven to 350 F.

In a skillet, melt the Butter then add the Celery and the Onions. Sauté them until the Onions are translucent, then add the Poultry Seasoning and half of the Broth. Set it aside to cool.

In a bowl, combine the Stuffing Mix, the Crumbled Biscuits and the Eggs.

Add the Onion mix to the bowl and mix it well. Add the leftover Broth if the mixture is too dry and set it aside.

Slit each Chop on the rounded side, cutting almost through to the bone, to create deep pockets for the Stuffing.

Season the Chops with the Garlic, the Sage, the Thyme and the Rosemary. Fill each Chop with the Stuffing Mixture. Use toothpicks to keep the Chops closed.

Preheat the skillet with the Oil over Medium-High Heat and sear each Chop for 2-3 minutes on each side.

Once the Chops are seared, add the remaining Stuffing to the pan, cover it with the foil and bake it for 30-45 minutes until the Chops reach 140 F in the center. Remove the foil for the last 10 minutes to brown the top of the Stuffing, if desired.