FOR IMMEDIATE RELEASE
WEDNESDAY, OCT. 22, 2008

Benson resident awarded first place in
N.C. Pork Council recipe contest at State Fair

RALEIGH – Donna Barefoot of Benson earned first place for her South Eastern Pork Piggy Pie recipe.  She was awarded $200 and a blue ribbon on Wednesday at the annual N.C. Pork Council Tarheel Pork Challenge at the N.C. State Fair. 

Amanda Boury of Raleigh won second place and $150 for her Ham Penne with Lemon Cream Sauce and Domino Ireland of Raleigh took home $100 and third place for his Boot Stuffed Pork Loin.  Gail Fuller of Raleigh received an honorable mention and $50 for her Pork Soft Tacos with Pineapple Salsa.

The winning recipe follows:

South Eastern Pork Piggy Pie

• 1 ¼ pound ground pork
• ½ teaspoon of garlic salt
• ½ cup of sliced green onions
• 1 can condensed bean and bacon soup
• ¼ cup cornstarch
• 1 tablespoon Tobasco sauce
• 1 15-ounce can black beans, drained
• 1 15-ounce can pinto beans with pork
• 1 ¾ cups of Italian cheese, shredded
• Pastry for crust

In skillet, cook pork, garlic salt and onions; set aside. Mix all ingredients except crust together in bowl and stir in pork. Place all in bottom of crust and cover top with crust. Cut slits in pie and bake at 425 degrees for 35 minutes. Optional garnishes include sour cream, olives, cheese and picante sauce.

-kwj, 1-

Ham Penne with Lemon Cream Sauce
Second Place: Amanda Boury, Youngsville

• 2 cups finely chopped ham
• 2 Tablespoons Unsalted butter
• 1 cup chicken broth
• ½ cup heavy cream
• 1/3-cup lemon juice
• 2 teaspoon lemon zest
• 1 teaspoon of cornstarch in 1 tablespoon of cold water
• salt and pepper to taste
• ½ cup parmigiano-reggiano cheese
• 1 lb. of penne pasta
  

Sauté ham in butter over medium heat.  Add broth and continue to cook for a couple minutes.  Stir in cream, lemon juice and zest.  Reduce heat and continue to cook for 2 more minutes.  Add cornstarch mix and simmer for 2 more minutes or until thickened.  Prepare pasta according to package instructions.  Mix cream sauce into pasta and add cheese and serve. Serves 4-6

Boot Stuffed Pork Loin
Third Place: Domino Ireland, Raleigh

Prep- 25 minutes. Cook- 1hour 30 minutes

• 3 to 4 pound pork loin roast
• 1 pound Italian sausage (unpacked)
• 1 ¼ cups fresh Italian parsley, finely chopped
• ½ cup fresh basil leaves, chopped
• ½ cup almonds
• ½ cup grated Parmesan cheese
• 1 cup dry Italian breadcrumbs
• ¼ cup heavy cream
• 6 cloves garlic, minced
• 1 egg
• 1 tsp black pepper
• 1 tsp hot chili powder

In a food processor, combine 1 cup of the parsley with basil, almonds, Parmesan cheese, chili powder and garlic. Blend well and set aside. In a separate bowl combine Italian sausage, bread crumbs, cream, egg, pepper and remaining parsley. Preheat oven to 350 degrees. Butterfly or roll cut the pork and spread open. Lightly pound out the pork to increase the surface area; you can use a heavy wooden spoon. Spread a thin layer of the herb/cheese mixture evenly over the pork loin. Form the meat mixture into a log down the center of the pork loin. Fold up the sides so they overlap in the middle. Tie securely with kitchen twine and place in oven cooking and turning occasionally for 1 to 1 1/2 hours or until the meat reaches an internal temperature of 160 degrees. Let the dish “rest” for at least 8 minutes before slicing and serving.

Serves 6

PORK SOFT TACOS WITH PINEAPPLE SALSA
Honorable Mention: Gail Fuller, Raleigh

SALSA:

• 2   cups chopped fresh pineapple
• 1   cup minced apple
• ¼ cup chopped green onion
• 2   Tablespoons chopped cilantro
• 1   Tablespoon fresh limejuice
• ½   teaspoon ground cumin
• ¼   teaspoon salt

Combine the first 7 ingredients in a medium bowl, stir until well blended. Cover and chill.

TACOS:

• 1 Tablespoon oil
• 1 cup thinly sliced onion
• 2 cloves garlic - minced
• 1 ½ lb. PORK TENDERLOIN, cut lengthwise and thinly sliced crosswise
• ½  cup chicken broth
• 1 tablespoon balsamic vinegar
• 1 teaspoon oregano
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon pepper
• 12 cherry tomatoes, quartered
• 2 chipotle chilies, canned in adobo sauce, minced (about 2 Tablespoons)
• 12 (6 inch) flour tortillas, warmed

Heat oil in a large skillet over medium heat. Add onions and cook 2 minutes or until tender. Add garlic and cook 30 seconds. Add pork and cook 4 minutes or until pork loses its pink color, stirring occasionally. Stir in broth and next 7 ingredients. Cover, reduce heat and simmer 10 minutes. Uncover and simmer 10 minutes until liquid is nearly evaporated. Warm tortillas and serve pork mixture with salsa.

Serves 6