It’s Pork time at Herb’n Renewal!

October 3, 2012 at 3:27 pm Leave a comment


It’s time to talk pork, especially since the local Kroger stores have pork loin on sale for $1.77 a pound this week! That’s a really great price and you can bet we will stock up on it and heck…we even get another 10% discount today because Karin is and old fart! Lol


Pork is very versatile, which is why we love it so much. The following recipes are just a few examples of some of our favorites.


Let’s start with one using our Chili Season’n. This recipe has been a Super Bowl Sunday hit with one of our customers for years…friends always request it!


Hog Wild Chili


3 lbs. pork loin, cubed

2 tbsp. bacon drippings

1 medium onion, diced

1 cup diced green pepper

1 12 oz. can of beer

1 28 oz. can diced tomatoes

1 29 oz. can tomato sauce

3 tbsp. Chili Season’n

1 30 oz. can chili beans

1 15.5 oz cans of Great Northern beans


Brown pork in bacon drippings until moisture is reduced and meat is lightly browned. Add peppers and onions; saute’ 5 minutes. Add beer, tomatoes, sauce and Chili Season’n. Bring to a boil; reduce heat. Cover and simmer on low for 20 minutes. Add beans and return to a simmer and cook until meat is tender…approximately 1-2 hours, stirring occasionally. If chili is not the desired thickness, add 1 tbsp. of cornmeal at a time to thicken …make sure you stir after adding each spoonful.



This recipe gives you a bit of the Caribbean with our Jamm’n Jerk! And, it’s wonderful for leftover sandwiches!


Jamm’n Rum Pork Loin


4 lb pork loin

2 heaping tablespoons Jamm’n Jerk

1/2 cup rum

2 tablespoons olive oil


Mix rum, olive oil and Jamm’n Jerk. Place pork in a plastic zip lock bag and pour liquid over pork. Remove the air out of the bag and zip shut…let marinate in the fridge for 6-8 hours, turning bag occasionally. Preheat oven to 450 degrees. Place pork in roasting pan (save the liquid for basting) and roast for 30 minutes. Lower heat to 325 degrees and baste with remaining liquid. You can use the liquid to baste occasionally while the pork roasts for at least 2 hours or until the meat temperature is 170 degrees. Let stand for 15 minutes before slicing.


This recipe is a fall favorite at our home using our Rub’n Season Pork!


Herb’n Dutch Stir Fry


1 lb. boneless pork loin, cut into thin strips

1 heaping tbsp, Rub’n Season Pork

4 strips bacon

8 cups cabbage, cut into thin strips

½ cup onion, diced

1 cup carrots, shredded

2 tbsp. white vinegar

1/8 cup brown sugar, packed


Toss pork with Rub’n Season Pork and let sit in fridge for at least one hour. In a large skillet, brown bacon and set aside leaving the drippin’s in the pan. On medium high heat, brown the pork in the drippin’s for 4-5 minutes. Add cabbage and onion, cook stirring at all times for about 4-5 minutes or until crisp tender. Add carrots, then vinegar and brown sugar. Stir fry for two more minutes. Crumble reserved bacon and stir into mixture. Traditionally served with buttered noodles and applesauce as side dishes.


This soup using our Herb’n Cowboy, is sure to be a family favorite warmer upper during the cold winter months!


Cowboy Pork’n Bean Soup


2 lb. Great northern dried beans

2 lb. Boneless pork loin, cubed

2 tablespoons Herb’n Cowboy

3 tablespoons olive

1 cup onion, diced

2 ribs celery, diced

1 cup carrots, diced

3 quarts water

1 teaspoon chicken bouillon

1 teaspoon beef bouillon


Soak beans overnight; drain and rinse. In a 6 quart pot, bring water and beans to a boil. Reduce heat, cover and simmer for 1 hour, stirring occasionally. Toss pork with 1 tablespoon Herb’n Cowboy and let it sit for 15 minutes. Brown pork in oil; when pork is almost browned, add onions, celery and carrots and saute’ for 5 minutes. Add mixture to cooked beans, along with bouillon and the remaining 1 tablespoon of Herb’n Cowboy. Return to a boil; reduce the heat and simmer uncovered for 1 hour or longer, stirring occasionally. The soup will thicken as it cooks.


I hope you have enjoyed the “pork is on sale” tour of recipes. As you can tell, pork is one of our favorites. Stay tuned for some recipes for the “other white meat…chicken!” We love it too. 🙂


By the way, if you don’t have any of these blends, you can find us at the Bluegrass Farmers’ Market through October 27th…providing it is not pouring down rain. Here’s a link to the market blog for more information. If you do not live in the Lexington area and would prefer to order from our secure website go to Any questions? Give us a holler at (859) 548-3516 or email us at


Enjoy your pork! 🙂


Entry filed under: cookbook, daily living, Food, herbs and spices, musing, recipe, shopping, Uncategorized.

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