October Porkfest celebrates harvest feasts with pork
Fall feast traditions echo harvest celebrations from Demeter to Harvest Home as pork supply rises and prices drop. Plan menus around loin roasts four to six pounds, with sausage stuffing balls, red cabbage with apples and caraway, and bacon garnished vegetables for a hearty autumn meal.
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Demeter
Greece
Ceres
Rome
England
America
Munich
Pork Loin Roast and Stuffed Sausage Balls
A 4 to 6 pound pork loin roast is seasoned and cooked in a slow 325 F oven until the thermometer hits 170 F, with 30 to 45 minutes per pound depending on loin type, and the chine bone loosened for easy carving. Prepare stuffing with sausage onion celery egg hot water and bake sausage balls in two stages totaling 40 minutes.
MENTIONED IN THIS ARTICLE
Monte
Tie
Pork Drippings Gravy Recipe
Remove roast, save 1/4 cup drippings. Stir flour into drippings until lightly browned. Gradually whisk in water, then boil and cook 3 to 5 minutes until thickened. Season with salt and pepper to taste.
Red Cabbage with Apple Serves Six
Combine red cabbage apple onion and raisins with caraway seed in a pan. Bring to boil cover reduce heat and cook 15 minutes until apple is tender and raisins plump. Drain if desired. Makes six servings.
Three Cheers for Autumns Plentiful Pork
Autumn brings plentiful pork with high protein and B vitamin content making it essential for family meals. A 3.5 ounce serving provides around 44 percent of daily protein for men and 52 percent for women, while fat and iron support tissue repair and immunity.