Tips & Tricks
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Marinated Pork , Slice Thin Place On On A Grill Pan Or Electric Grill .Boil Potatoes With Skin Til Sofa ,Cut Potatoes Down Center Can Add Butter Salt /Pepper A Bag Of Frozen. Green Beans Season Stream . Pour A Jar Or Gravy In Bowl Put In microwave 1 Minute Place Bowl On Table Can Place On Potatoes/Meat . Dinner Done 30 Minutes. MY QUICK SIT DOWN DINNER AND IT'S SO GOOD .TRY IT .
Submitted by: TRACY B.
As a Mom of 4 young girls, I rely on quick family meals and reinventing last nights dinner. I love to grill 2 Smithfield Marinated Pork Tenderloins on Sunday. With picky eaters around every corner, shredded pork tacos or grilled pizzas are always a winner topped with cheese and other veggies I can't normally get my kids to eat. I use my left over shredded pork for make ahead frittatas, omelettes, and breakfast burritos. I know my family is getting a quick and nutritious morning start because of my Smithfield Pork leftovers.
Submitted by: juliana E.
Cook some rice. Take a bag of pre-cut vegetables and the marinated pork. Slice a quarter size piece of ginger and a clove of garlic. Add oil to wok, ginger and garlic. Add pork and when it is about 3/4 done, add the vegetables. Add broth. When the liquid bubbles, add soy sauce, oyster sauce, salt, white pepper, sesame oil and a slurry of corn starch and water.
Submitted by: Karen L.
Do not over-cook your pork roast. The 160F guideline set in the 1940's was in error and over-cooking it to well-done. Trichinella is not only extremely rare today, it is actually killed at 137F. Cook to 135F or 140F and remove from heat. The pork will continue to cook plenty enough. Even if you cook to the current USDA guideline of 145F which is Medium, your pork roast will be much more tender, juicy, and flavorful than what you learned from your grandparents. Invest in an electronic temperature gauge. Enjoy your feast!
Submitted by: Wiley H.
I love to wrap a Smithfield tenderloin in foil, and throw in some potatoes and other veggies while I am wrapping it. They will all cook in about the same amount of time. That way I can grill it all together. The flavors melt together making it all so delicious, and I have no dirty pots and pans to have to worry about cleaning up.
Submitted by: Chad B.
Use the Maillard Reaction Method for colorful, moist, grilled chops! Cut slits on outer edge of chop every 3/4" Mix the following: 1TB vegetable oil 1 1/2 tsp honey 1 tsp anchovy paste 1/2 tsp pepper Pat chops dry. Smear 1/2 tsp of mixture on each side. Grill to 145 degrees internal temperature.
Submitted by: Stephanie W.
Don't lose track of the time because this wonderful flavorful marinated pork needs no babysitting or effort.You could tend to other things while a perfect meal is cooking. Put in a saucepan with a week bit of water and cover tightly. Could it be any simpler? Serve on your favorite bread and Voilà!
Submitted by: Gina B.
I slice my Smithfield Marinated Pork into thin medallions along with slices of potatoes, carrots, onions, green peppers and mushrooms and toss them into a sheet of aluminum foil along with a mix of savory seasoning. Sealing it up tightly secures in the natural juices allowing the flavors to blend. I lay this packet of perfection directly on a bed of glowing coals turning often to achieve equal cooking temperatures throughout. When finished on the grill, simply unveil the offering to your guests allowing them to select their own meaty morsels of mouthwatering deliciousness and the tasty veggies to accompany them.
Submitted by: Jeff H.
Dice up any flavor Smithfield Marinated Pork into 1" cubes. Place on heavy-duty aluminum foil with mixed vegetables of your choice. Sprinkle food with olive oil, add rosemary sprigs, then wrap food as a package & place on preheated grill seam-side up for 15-20 minutes. So delicious and easy clean-up! Note: if you don't have a grill, packets can be baked in any preheated oven or even a preheated toaster oven 325 degrees for 20 minutes.
Submitted by: Elise M.
I love to broil your pork chops, in the oven, along with some sliced onions. I use garlic salt and pepper on the first side and Lawry's Seasoned Salt or McCormick meat tenderizer and pepper on the second side. I cook them on 350 degrees and cook each side for 15 min. That's it!
Submitted by: India B.
I enjoy fast and tasty meals via microwaving vs oven cooking. Setting the power level to 50% is wonderful. I put the pork on top of pre-microwaved vegetables and/or rice. Sometimes solo with spices. Quicker meals and less heat in the kitchen! I don't pre-heat or cook sauerkraut if this is what I will serve with pork. I just microwave both together.
Submitted by: Karen K.
To grill the best pork, preheat the grill on high heat for ten minutes. Cook the Smithfield Marinated Pork Tenderloin (Roasted Garlic and Herb) on the grill for 8 minutes with the lid closed. Then, flip it and cook for 6 minutes on the other side. Finally, turn the grill off, keep the lid closed and cook it for 4 more minutes until it reaches an internal temperature of 145 degrees.
Submitted by: Kristin P.
I love a quick Stir Fry using Smithfield pork! So quick and easy and really healthy using olive oil and lots of veggies. You can use whatever your favorite flavorings are and whatever veggies you have on hand. It's always delicious served over rice or even in a flour tortilla. Super easy!
Submitted by: Dayna H.
For hot summer days pork is great quick summer meal. Grill/cook the pork tenderloin. Cool and slice thinly. Then the flavor fun begins. Take buttered sweet rolls, top with the sliced pork and your favorite toppings, such as duck sauce, sauteed apples, onions and thyme, or just lettuce and tomato.
Submitted by: Denise C.
If I am in a hurry, a simple rub made with salt, pepper, and brown sugar can go a long way on a pork chop. This 4 ingredient meal can make any picky eater smile. If I am feeling more adventurous, I often use fresh apples to make a homemade apple sauce to accompany the pork chop. Apples and pork chops are a match made in heaven!
Submitted by: Sarah Y.
I use my leftover Smithfield Sweet Teriyaki Marinated Fresh Pork Tenderloin to make a quick and easy Asian pork salad -- perfect for those hot summer nights. Just take some fresh greens, mangoes, red peppers, and snow peas and top with the sliced pork tenderloin. I top it all off with a dressing made of soy, vinegar, ginger, and brown sugar. So quick and delicious!
Submitted by: Nicole D.
If using a BBQ with briquettes, place a pan of water on one side and the briquettes on the other side. Place the Smithfield® Marinated Fresh Pork over the pan of water. This way when cooking your Smithfield® Marinated Fresh Pork you will be cooking with indirect heat and allows you to add wood chips if desired to the coals
Submitted by: Jerome S.
Lightly drizzle olive oil on sliced avocado. Put on top of tin foil and poke a few holes in the foil. Place on hot grill for 4 minutes each side. Remove from grill and sprinkle with sea salt and freshly ground pepper. Chop a mango into bite-size cubes. Serve Smithfield Sweet and Smoky Pork Roast with the mango and grilled avocado on top!
Submitted by: Leanne T.
Need a quick dinner before you rush off with the kids to the pool or soccer practice? Smithfield boneless pork chops are the perfect answer to a quick, but homemade meal, in minutes. Use the Smithfield pork chops for stir fry. Saute a bag of mixed veggies in olive oil. Cut the pre-cooked Smithfield pork chops in small pieces and add to the stir fry. Viola! A healthy dinner in a matter of minutes. You will not be late for practice and YOU will have more time at the pool! Win-win, thanks to Smithfield!!
Submitted by: Pam L.
I grill a Smithfield pork tenderloin stuffed with sage stuffing and substitute grated zucchini for the butter in the stuffing adding a hidden vegetable into the pork. Once it is grilled on all sides I put it in a foil on indirect heat on the grill while I make a sauce 1 cup of apple sauce added into 2 fresh cut up jalapeños diced small and sautéd in butter slowely add 1 cup heavy cream and simmer till thickened. Slice pork tenderloin roll after you remove from heat and rest for 5 min. Top with sauce! Comfort food with a summer twist! Great to feed a group!
Submitted by: Christine D.
Smithfield® Marinated Fresh Pork makes my life so easy because I am on a low carb diet and all I have to do is throw the pork on the grill for a few minutes and I am done, ready to eat. And when eating Smithfield® Marinated Fresh Pork it does not feel like a diet as it TASTES SO GOOD!!
Submitted by: Carl W.
Southern Tacos: Slow roast either in a smoker, or in the oven, a Sweet and Smoky Pork Roast according to the directions. Once roasted, gently pull apart into shreds, and serve warm in a homemade cornmeal and green onion tortilla. Serve with pineapple, mango, chipotle, maple salsa. Enjoy!
Submitted by: Elizabeth R.
Shred/Pull leftover Smithfield marinated Pork in Oven safe dish cover with kicked up barbecue sauce, simmer 25 mins serve on bun or flatbread with slaw, bake beans and Sweet Tea, nice Southern flair.(Both Beans and Pork can be heated up in oven for 25 mins. Last 5 mins Slice some Watermelon/ Serve.
Submitted by: MONTINA L.
1)rolling pin a flour torilla wrap cooked in skillet; 2)use leftover/sauted Smithfield® Marinated Fresh Pork sliced thinly; 3)use any vegetables/fruit/leftover that combined together sound interesting-corn kernels/ shredded carrots/thin apple slices/zucchini shreds/potato salad & so forth 4)wrap combination in tasty&proportionate combination-eat like tortilla unheated or heated
Submitted by: mike J.
Sous-Vide before BBQ is my new favorite. I sous-vide (water bath) the Smithfield boneless marinated pork loin (right in the bag) at 144 degrees for 5 hours then open bag and toss on bbq to crisp outside. It is cooked perfectly, tender, juicy. Camping tip: use the sous-vide method, refrigerate or even freeze (keeps cooler cold), place in cooler for camping, when thawed toss on campfire to warm and crisp outside. Easy delicous change for campfire meal. The sous-vide method works for Smithfield ribs also....Amazing.
Submitted by: wendy I.
I combine fresh garlic, ginger, sweet onion, & green onion with my homemade shoyu sauce( soy sauce & brown sugar). I blend it up & throw it all in a sauté pan. I throw in 2 cups of freshly caught ahi tuna & 2 cups of Smithfield teriyaki pork. I cook covered on medium high heat, & let the flavors marinate for 20 minutes. Add some rice & voila! Hawaiian Poke bowl! Aloha
Submitted by: Nichole C.
When I'm in the mood for pulled pork but can't wait five hours for a tougher cut to cook, Smithfield Marinated Pork Tenderloin (my favorite is the Roasted Garlic & Cracked Black Pepper) comes to the rescue! I sear all sides over high heat on the grill, then wrap it in foil & finish cooking over medium heat. After letting it rest a bit, I pull it apart into smaller pieces and mix in my favorite barbecue sauce, then pile it onto toasted rolls with some homemade coleslaw... voila! Quick pulled pork sandwiches!
Submitted by: Christina S.
One pan cooking; I live for that because I despise cleaning up after the dinner. I get a cast iron skillet nice and hot, with a couple tablespoons of avocado oil. I use avocado oil because it stands up to high temps. Pork chops, with bone in, are browned in the skillet. I add a can of mushroom soup, white wine, rosemary, and tarragon. Cover and cook until done. Easy, simple, and packed with mouth watering flavors. It's a family favorite.
Submitted by: brenda D.
One of my favorite tips is to use a Smithfield Marinated pork loin (pick your favorite flavor!), and then slice it into cubes. It makes the perfect star for delicious kabobs along with some sliced onions, peppers and mushroooms. Oh, and pineapples are a fun addition on those skewers, too!
Submitted by: David D.
I will frequently cook Smithfield marinated pork on the grill during the warmer weather months, but I also cook all of my hot side dishes on the grill too. Potatoes and veggies are perfect to wrap in a tin foil packet with a little olive oil and spices and cook on the grill alongside your main course. No need to turn on the stove and no dishes to wash!
Submitted by: Katrina L.
For a quick and simple meal, I use leftover grilled Smithfield Roasted Garlic & Herb Marinated Fresh Pork Tenderloin to make "pseudo-Cuban" sandwiches. Split a loaf of French bread in half, spread top and bottom halves with garlic butter and grill it a bit, just enough to get it a little toasted. Add some pepper jack cheese, then thin slices of pork, a little salt and pepper, some precooked bacon, more pepper jack cheese and thinly sliced dill pickles. Spread Creole mustard on the top, wrap the loaf in aluminum foil and place it on the grill on low heat. Let it cook about five minutes until everything is well heated and the cheese has melted. Then "mash" the bread together (use gloves or mitts as the foil gets hot!), unwrap the foil, cut into sandwich portions and enjoy!
Submitted by: Mary H.
Smithfield Marinated Fresh Pork is my go main dish for a quick, yet delicious summer grilled meal. Since the pork is already marinated, all I need to do is slice the pork and place on a hot grill that has been rubbed generously with olive oil. Meanwhile, place cubes of pound cake and pineapple on wooden skewers. Five minutes before the pork is done, place the pineapple/cake skewers on the other side of your grill, 3 minutes each side. I love the convenience of grilling the dessert at the same time and then serving it along side the pork and a prepackaged green salad! I like to pair the Smithfield Marinated pork with pineapple because they compliment each other so well. Dinner - and dessert - on the table in less than 30 minutes!
Submitted by: Angela S.
I slice Smithfield marinated pork about an inch thick. Then, I pound it flat and make a "satay" type BBQ skewer which cooks up lickety split. Using the Smithfield marinated pork saves me time and money. I have found that putting the vegetables on a separate skewer insures everything is cooked to the correct temperature.
Submitted by: Alfred N.
We love breakfast around our house and these quick bite-sized pork muffins will have you coming back for more! All you do is open a can of any kind of biscuits you wanna use and press into a lightly oiled muffin pan, then add leftover cubed or circle pieces of yummy Smithfield pork, add a raw egg on top, shredded cheese, chopped onion and green pepper, salt and pepper to taste and put in oven at 350° for 15-20 mins. Add a side of hash browns and your day has got off to a very tasty start!!????
Submitted by: Susan B.
My family loves Smithfields pork tender loins wrapped in bacon served with a side of oven roasted asparagus. My trick to the getting it to the table in under and hour is by purchasing the pre-seasoned Rosemary & Olive flavor along with Smithfield thin cut bacon, set the oven at 400 degrees and let it cook for 30 minutes on the bottom rack while I cook the vegetables on the top rack. Before you know it I have an entire dinner served and enough time spend with the family enjoying it.
Submitted by: Jennifer M.
Smithfield Marinated Fresh Pork is the perfect thing for the slow cooker. No need to brown anything as the flavor is all there already thanks to the marinade. I just put the meat in with chopped onion, carrots, cabbage - any veg I have lying around really. Pour in a can of diced tomatoes, or some meat stock, depending on what flavor you want. I switch the slow cooker on and head for work. When I get home a delicious pork stew is waiting for me.
Submitted by: Naomi B.
For a quick an easy dinner, I like to make burritos with the leftover grilled marinated pork. For the filling, I cut the heated pork into small pieces and add refried beans, rice, and some mexican cheese. I roll all of this up in a lightly steamed flour tortilla. This burrito is great served with tortilla chips and pineapple mango salsa.
Submitted by: Tammy G.
I make pork fried rice! Just saute cooked white or brown rice in a mixture of vegetable oil and sesame oil in a large non-stick skillet. When heated through, add frozen mixed vegetables (thawed) - I like the mixture of peas, carrots, corn and green beans - 2 or 3 eggs that have been scrambled and broken into pieces and leftover pork tenderloin cut into bite size pieces. Finish by adding soy sauce and more sesame oil to taste. A quick and easy way to use leftover pork tenderloin.
Submitted by: Susan W.
I'm all about eating what you want, when you want, and the best way to do that is portion control! I make sure to divide my pork into about 6 different containers at a time. That way, I have he perfect portions to eat small meals throughout the day and keeps my metabolism healthy and satisfied :)
Submitted by: Daniel B.
My husband and I tag team dinner on a regular basis. While he prepares the grill by getting the charcoal red hot, I am slicing the Smithfield pork into strips for faster cooking. Then in a ziplock back I throw pearl onions, cherry tomatoes and small mushrooms drizzled with a good olive oil and a Cajun spice mix. After he starts the strips,we then throw the veggies on a grill tray. When everything is almost ready we move the delicious pork off the direct heat and then heat tortillas over the hot coals. We then load them with the meat and veggies right off the grill. Topped with Louisiana hot sauce it's the perfect quick dinner
Submitted by: Sarah H.
I use a cast iron flat grill in the oven. Put the Smithfield marinated pork roast in the oven at 350 for 20 minutes. Spread a layer of your favorite jam or jelly over the entire top of roast.cook remaining 10 minutes. I like to mix it up and use different preserves from the farm market. My favorite is F.R.O.G jelly. fig,raspberry, orange, ginger. Serve with rice and a veggie. My family swears its gourmet.
Submitted by: paula C.
We love kabobs on the grill. So, the night before, I cut veggies in big chunks and marinate in some salad dressing. I also cubemy Smithfield marinated pork. When I get home from work, DH gets the grill going, I thread dinner onto skewers and as everything cooks, we catch each other up on our day's adventure
Submitted by: Deb B.
I like to use the Smithfield Roasted garlic and herb tenderdloin for this.They are already flavored the way I want so it cuts my prep time down. Cut the tenderloin into thick 1/2in or a little thicker slices. Beat them out (tenderize them like you would a cube steak). Roll the slices in egg,(sometimes I use buttermilk) then roll in flour. Fry in a cast iron skillet. A few minutes on each side, they will be golden when they are done. Serve chicken gravy, yes I mean chicken gravy over them when they are done frying. I usually make mashed potatoes, green beans and biscuits for this meal. MMM MMM MMM.
Submitted by: Angela G.
My whole family loves Marinated Pork that my husband then grills for us. It's so easy since we all enjoy Mexican Flavors so I marinate the pork loin cuts, boneless or bone in is even better, overnight in a Ziploc bag. Combine 1/2 cup or more to taste good Tequila, A few fresh sprigs of Cilantro, dash of sea salt and fresh ground ginger and pepper, Then depending on how many pounds cooking, add vegetable or beef stock, about 2 cups for 2 pounds. Mix together by massaging the baggie closed of course, then add Fresh Pork, seal baggie and put in an oven safe bowl in case the seal isn't strong enough. Takes about 5 minutes to prep it and refrigerate it overnight of at least 3 hours ahead. Then grill outside on a coal burning BBQ. Enjoy~~!! Don't worry, the alcohol content cooks off during grilling so it's a subtle flavor which our kids enjoy too~!
Submitted by: Nanci M.
Place cubes potatoes, carrots, and 2 inch chunks of corn on the cob into a grill basket. Grill on high for about 10 minutes. Add Smithfield Marinated Fresh Pork into cut into large cubes, large pieces of zucchini, and onion wedges to the basket. Return to the grill for about 20 minutes. The juices of the meat and marinade will flavor all the veggies too!
Submitted by: Linda L.
my tip is very simple and i'm sure you have heard it before. cook the smithfield pork low and slow. use a low temperature grill 275-300 degrees and slowly cook the pork on the side away from the heat source. cook until the internal temperature is 155 and let it rest for 10 min before carving.
Submitted by: steve C.
Make a quick Green Chile Pork stew using diced leftover cooked Smithfield marinated pork, ready-to-use diced potatoes and onions from the refrigerated section of your grocery, add a can of diced green chilies and pork broth seasoning. Add a little water or broth and simmer together for 15-20 minutes. Perfect fir a light supper with lots of flavor!
Submitted by: Lori M.
Cooking is my passion. I use pressure cooker to get the meat soft and done quickly. we use pressure cooker to cook the pork with ginger and garlic paste. Heat oil, fry onion and tomato till soft,add cooked pork, add ground meat masala (available in Indian grocery), salt and pepper to taste. It takes less time to cook in the pan after cooking the meat and taste delicious.
Submitted by: rajee P.
I love to use the Smithfiled Marinated Pork when I go camping. We use our grill all of the time but it's so much nicer to have a great cut of Pork and be able to have it looking a little fancier on our plates compared to the others we camp with. No preping at all, it's done for us and it easily fits into our freezer in the toyhauler. The rest of dinner is a snap and takes about the same amount of time to cook inside the trailer or on the grill. Totally a great meal in all especially when it's on the BBQ out in the middle of nowhere!
Submitted by: Jodi B.
Make extra to make sure you have some left to use! Slice the meat into thin strips. Heat a heavy large skillet on medium heat and put one tortilla on the pan to warm. Turn the tortilla over and add shredded cheddar/jack or your favorite Mexican style cheese. Arrange the strips of pork and fold into thirds. Add salsa and sour cream as desired. Easy lunch!
Submitted by: Kathy L.
My tip and trick using leftover BBQ Marinated fresh pork is so easy and fast. I use the leftover pork tenderloin from the night before that i already pulled apart and have it ready to go for my dinner the next night which will be Kentucky Nachos they are so good and easy and fast to make.....I take that shredded pork and put it in a pot to heat up and pour some bbq sauce over it . Takes about 10 minutes to heat. I am plating my Tortilla chips and heating some nacho cheese sauce up while the pork is heating up so i am not wasting any time on that it is all getting done at the same time. I get sour cream out and pork is hot . i put the BBQ pork over the tortilla chips , then pour some nacho cheese over it and top with some sour cream and there you have kentucky nachos in under 30 minutes easily!!!
Submitted by: Jennifer A.
Instead of doing the usual next day shredded pork bbq, I slice up my leftover pork thin and toss it with some veggies in a sautee pan until heated through and veggies are crispy. A little sesame oil to heat the pan, and a bit of soy sauce and oyster sauce while cooking flavors it nicely. Good alone or on top of rice!
Submitted by: Megan R.
Shop for your favorite marinated pork and vegetables. Also, get a can of pork & beans. I used teriyaki and corn on the cob. Pull the corn husk down (let remain attached). Remove silk from corn. Remove pork from package. Place pork and corn on medium heated grill. Put beans in a pot on grill. Stir beans, then flip corn, then flip pork (every 10 minutes) until a slice into the meat shows the desired level of pink (or lack thereof). 10 to 20 minutes. The flatter the pot (skillet), the faster the beans will heat. Corn and beans need only be heated to be cooked. Again, pork should be cooked to your taste.
Submitted by: Angela B.
A quick and delicious meal by brushing Smithfield® Marinated Fresh Pork with olive oil and place in a piece of foil to put on the grill. Pour the juice from the Fresh Pork over fresh vegetables wrapped in foil and place on the grill. A wonderful outdoor meal for the family.
Submitted by: Veronica T.
Make sure when you are prepping leftovers that you add a little spices such as pepper to hold in the flavors when you reheat the marinated pork so that it will bring out the flavor. You may also want to add some garlic salt and minced garlic as well to bring out even more of the flavor.
Submitted by: David W.
Since grilling is a passion of mine, I take the marinated pork place it on the grill on medium heat and let it cook about 20-25 minutes or until the thermometer reads 150-160 degrees. Simultaneously I place cut up veggies, summer and zucchini squash, onion, red peppers, carrots, mushrooms and thinly-sliced potatoes (which have been marinating in Italian dressing and soy sauce for several hours)and put them on a tin foil pan and place on grill. Turn half-way through. I cook them for the same amount of time as the pork, so cooking is simple.
Submitted by: Barbara F.
Step one: When you find yourself in triple degree, hot as ever, summertime weather...think simple. Step two: take your leftover marinated pork meat from the fridge and cut into cubes. Step three: create whatever kind of salad makes you happy and insert the cubes of flavorful pork meat from Smithfield. Step four: Hug the ones you love and share this wonderful, simple meal with them. Step five: lick your lips, have someone else do the clean up, and then take a cat nap.
Submitted by: Tonya S.
Use your slow cooker on the way out in the morning. Just pop in your pork tenderloin, one bottle of your favorite beer, about 5 tablespoons of bbq sauce and a couple of dashes of seasoning salt. Set it on low for 8 hours and when you get home it will be cooked, tender and moist ready for pulled pork sandwiches.
Submitted by: Karen D.
I use our left over pork on homemade pizzas. Pork, homemade dough (or prepared sheet pie crusts from the refrigerator section for a quick pizza), barbecue sauce, mozzarella cheese. Top the crust with barbecue sauce, add the cheese, add the pork, bake until crust is to your desired crispness (15-20 mins). Remove and enjoy!
Submitted by: Kelli A.
Cut a whole, Smithfield pork loin into chops to create more surface area and a reduced cook time than grilling the whole loin. Season with salt, pepper, garilc and onion powder. Grill the chops over high-heat to 140F to get that tasty, caramelized crust on the outside, yet maintain the juicy, sweet taste of Smithfield pork on the inside. Serve and wait for the compliments to fly.
Submitted by: Alan B.