Tips & Tricks
Check out these Real Flavor Real Fast tips and tricks and
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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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 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.
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.
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.