Lori and Dan Brinkman of Elmbrink Farm were recently invited back to the Minnesota Cooks stage at the State Fair again this year. Lori has shared a few of her favorite recipes with us. Their heritage bred hogs are pasture raised and enjoy a diverse diet, free from antibiotics, that makes the meat lean, moist and simply better. Elmbrink’s pork is how it’s supposed to be. Follow Elmbrink on Facebook and watch the great work they are doing.
Pork and Mushroom Skewers
Prep Time: 15 minutes
Grilling time: 5 to 6 minutes
2 pork tenderloins, about 1 pound each
24 small cremini mushrooms, each 1 to 1 1/2 inches across
1/4 cup extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon dried thyme
1 teaspoon celery salt
1/4 teaspoon freshly ground pepper
1/4 cup finely chopped green onions
1/4 cup finely chopped fresh basil
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon minced garlic
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1. Cut each tenderloin in half lengthwise, then cut each half into pieces about 1 1/2 inches long. Trim the stem end from each mushroom. In a large bowl, whisk the oil, salt, thyme, celery salt, and pepper. Add the pork and mushrooms and toss to evenly coat them. Thread the pork and mushrooms onto skewers, alternating them and being careful to push the skewers slowly through the sides of the mushrooms so they don’t split apart. Allow to stand at room temperature for 10 to 15 minutes before grilling.
2. Meanwhile, make the sauce: In a small bowl whisk the sauce ingredients.
3. Grill the skewers over DIRECT HIGH HEAT until the pork is barely pink in the center and the mushrooms are tender, 5 to 6 minutes, turning once. Spoon some sauce over the skewers. Serve warm.
Tequila Marinated Ham Steaks
Prep Time: 10 minutes
Marinating Time: 4 to 6 hours
Grilling Time: 12 minutes
1/2 cup tequila
2 tablespoons fresh lime juice
1 cup fresh orange juice
3 tablespoons light brown sugar, divided
2 teaspoons ground cumin
1 jalapeno chili pepper, cut into 1/8-inch slices
2 bone in ham steaks about 1 pound each
1. To make the marinade: In a small bowl, combine the tequila, lime juice, orange juice, 2 tablespoons of the brown sugar, cumin, and jalapeno. Stir until the sugar is dissolved.
2. Place the ham steaks in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade and place in a baking dish, making sure the jalapenos are evenly distirbuted over both steaks. Refrigerate for 4 to 6 hours, turning the steaks once. Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling.
3. Remove the steaks and jalapenos from the marinade and reserve the marinade. Pour the marinade and a few of the jalapeno slices into a small saucepan. Bring to a boil and boil for 1 full minute. Set aside 1/2 cup of the liquid for basting the ham. To the remaining liquid, add the remaining 1 tablespoon of brown sugar. Reduce the heat to medium and cook the liquid until it has reduced to about 1/3 cup, about 5 minutes.
4. Nick the edges of the ham steaks, making small cuts in the fat every 2 to 3 inches around the perimeter. Grill over Direct Medium heat until the ham is nicely marked and crispy on the edges, about 12 minutes, turning once. Brush with some of the reserved marinade after turning.
5. Transfer the ham to a cutting board and cut into serving size pieces. Drizzle the reduced marinade over the top and garnish with jalapenos. Serve warm.
Grilled Pork Burritos
2 pounds bone-in pork shoulder steaks
Extra virgin olive oil
1 can refried beans
4 flour tortillas (10 inch)
1. In a medium saucepan over low heat, warm the beans for about 10 minutes, stirring occasionally.
2. Allow the pork to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray with oil and season with the rub.
3. Grill the pork over Direct Medium heat until the meat is firm and no longer pink in the center, 5 to 7 minutes, turning once. Cut into thin strips. Grill the tortillas over Direct Medium heat until lightly marked and warm, about 30 seconds per side. Lay the tortillas on a work surface. Spoon the refried beans in the center of each tortilla, spreading within one inch of the edge. Evenly divide the pork over the beans and cover with salsa. Add sour cream if desired. Fold the bottom edge of each tortilla up and over the filling. Fold in the opposite sides just until they meet in the center. Serve warm.
Lori also recommends the Carnitas recipe on the Food Network website. You can substitute the pork butt in the recipe with a shoulder roast, and that works great too.