Highland Foods Recipes

All recipes tagged with “meat”

Beef Tenderloin

From Highland Foods

Beef tenderloin wrapped in bacon and rolled in Maple Pepper® Brand Seasoning is one of our favorite recipes. Serve with vegetables (we prefer Brussel sprouts), wild rice and a garden salad for a simply delicious meal.

Ingredients

1 3-pound beef tenderloin, 4 cloves of garlic sliced, 1-2 tablespoon Maple Pepper® Brand Seasoning, 1 pound bacon, 2 tablespoons fresh rosemary, 1 sliced apple, 1/2 cup dried cranberries, 1 tablespoon balsamic vinaigrette, 1 tablespoon olive oil, 1 tablespoon 100% pure maple syrup

Directions

Roll and rub the tenderloin in Maple Pepper®. Our recipe calls for 1-2 tablespoons but feel free to use more or less to your liking. Turn tenderloin right side up. Cut 1/4 inch deep slits across top of tenderloin. Place garlic slices in each cut, along with a shake of Maple Pepper®. Crush the fresh rosemary and spread over tenderloin. Wrap bacon slices around tenderloin. We like to weave the slices for a better fit. This helps to prevent bacon from slipping off the meat during the roasting process. Place tenderloin in roasting pan. In a small bowl, mix vinaigrette, olive oil and maple syrup. Place apple slices and cranberries in bowl and coat with mixture. Place cranberry and apple slice mixture on the bottom of the pan, forming a ring around the roast. Refrigerate for at least one hour. This allows the flavors of bacon, garlic, rosemary and Maple Pepper® to mingle with the tenderloin. Call it a dry marinade. The cranberry and apple mixture will flavor the basting juices.

Preheat oven to 450°F. Roast tenderloin for about 1 hour. Baste 3-4 times during the roasting process. Remove roasting pan from oven and cover with tinfoil for 10 minutes before serving. Just before serving, baste once more. Slice and serve. Once on dinner plate, we like to spread the meat with basting juices, apples and cranberries. We call this a tenderloin gravy.

Maple Pepper® Chutney Pork Chops

From Alison Macmillan

Maple Pepper® Chutney Pork Chops is one of our favorite recipes, especially in the fall when we have fresh cranberries and apples, as well as chives and rosemary from our herb garden. Serve with a bed of wild rice and a vegetable medley salad.

Ingredients

Two thick center cut pork chops

Marinade: 2 tablespoons soy sauce, 1/3 cup olive oil, 1/4 cup apple cider vinegar, 2 tablespoons Maple Pepper® (We prefer Maple Pepper® w/Garlic.), 1/4 cup crushed cranberries, 1/4 cup finely chopped walnuts, 1 tablespoon chopped fresh rosemary leaves, 1 teaspoon chopped fresh chives, 1 freshly cut orange slice cut into 1/4 inch pieces, 3 large slices of apple cut into 1/4 inch pieces

wild rice

Directions

Marinade: Mix ingredients in a small bowl. Pour mixture into a small sauce pan. Heat marinade until warm to the touch. This helps release the flavors for a tastier marinade. Let sit until cool.

Pour the marinade over the chops, turning once to be sure the marinade coats all sides of the meat. We like to marinade our chops in sealed plastic bags so that the meat is coated with marinade at all times. Let marinade for two hours. Place chops and marinade in a cast iron skillet and cook over medium heat until the meat is to your liking. Turn the chops so each side is cooked evenly.

Serve chops with a bed of wild rice. Be sure to pour any remaining marinade in the pan onto the rice and chops.

Serves two

Maple Pepper® Pork Loin

From Wanda Payne

Ingredients

  • 5 tablespoons brown sugar
  • 2 tablespoons paprika
  • 1 tablespoon Maple Pepper®
  • 1 tablespoon lemon pepper
  • 1 tablespoon chili powder
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon nutmeg
  • 1 tablespoon savory
  • 2 teaspoons granulated garlic
  • 2 teaspoons seasoned salt (I use Mrs. Dash)

  • 1 teaspoon onion powder

  • 5 - 6lb pork butt trimmed or loin

  • 3 cups apple juice (I just baste with frozen juice)
  • 1/3 cup apple brandy (I omit)

Directions

Rub pork with dry mix and marinate overnight. Cook in oven for three hours at 325 degrees. Baste with apple juice and brandy and return to oven 10 minutes.

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