Hy-Vee shows off some new pork recipes - KWWL - Eastern Iowa Breaking News, Weather, Closings

Hy-Vee shows off some new pork recipes

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BBQ Pork Sliders with Apple Raisin Slaw

(Serves 16)

All you need:

BBQ Pork

2 ¼ pounds boneless pork loin

1 cup Midwest Country Fare apple cider

1 teaspoon pumpkin spice

1 ½ cups Hy-Vee honey barbeque sauce

Apple Raisin Slaw

2/3 cup plain Greek yogurt

2 Tablespoons apple cider vinegar

2 Tablespoons honey

1/2 teaspoon sea salt

Zest of 1 lemon

2 Granny Smith apples, cored and julienned

3 cups shredded Napa cabbage

1 cup red onion, sliced thinly

½ cup shredded carrots

1 cup golden raisins 16 Hy-Vee 100% whole grain tea rolls, sliced

All you do:

BBQ Pork

1. Place pork loin in slow cooker and pour in cider.

2. Sprinkle pork loin with pumpkin spice and cook on LOW for 8 to 10 hours or on HIGH for 4 hours.

3. Allow to cool slightly and shred.

4. Add BBQ sauce and place on tea buns.

Apple Raisin Slaw

1. Combine all ingredients in a large bowl. Set aside.

2. Top BBQ pork sliders with a small amount of slaw and serve.

Source: adapted from Hy-Vee Test Kitchen Cider Spiced Pork and Speedy Barbeque Pork Sandwiches Recipes.

Pork Loin & Roasted Squash Salad

(Serves 4)

All you need:

Pork Tenderloin

1 pound pork tenderloin

Olive oil

Salt, as desired

Pepper, as desired

Roasted Butternut Squash

1 Butternut squash, peeled, seeded and cut into 1-inch chunks

¼ cup olive oil

2 Tablespoons white balsamic vinegar

1 garlic clove, minced

½ teaspoon kosher salt

½ teaspoon fresh cracked black pepper

1 teaspoon fresh rosemary, chopped

1 teaspoon fresh thyme, chopped

¼ cup flat leaf parsley, chopped

¼ cup pumpkin seeds (optional)

6 cups dark leafy greens

All you do

Pork Tenderloin

1. Preheat oven to 400 degrees. Coat pork tenderloin with olive oil and season with salt and pepper as desired.

2. Place on rimmed baking sheet and roast for approximately 20 minutes or until the internal temperature of 145 degrees is reached. Slice thinly.

Roasted Butternut Squash

1. Line a rimmed baking sheet with aluminum foil.

3. Place squash cubes in a large bowl. Set aside.

4. In a small bowl, whisk together olive oil, vinegar, garlic, salt and black pepper.

5. Pour half of the liquid mixture over squash and toss to coat.

6. Spread a single layer of squash on the baking sheet. Bake 35 to 45 minutes, stirring every 15 minutes, until squash is tender and golden brown. Cool the squash.

7. Add remaining vinaigrette, rosemary, thyme and parsley to squash. Toss to coat.

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