Tender pork, raised tenderly.
Our Meat Department is proud to offer Coleman Natural pork products, raised in the USA by family farmers who never use antibiotics or added hormones, and allow their animals to behave naturally with eachother and their young, free of crates and confinement.
Coleman Natural pork products never contain artificial ingredients or preservatives – natural is in their name for a reason! This line of pork products is a great choice for someone who is looking for food and beverages made with clean ingredients.
Explore these recipes when you try our pork products. They’re naturally delicious!
PALEO-FRIENDLY HASSELBACK PORK LOIN
- ½ COLEMAN NATURAL® Boneless Center Cut Half Loin (about 4-5 pounds)
- 2 Tbsp. honey Dijon mustard
- 3 ea. apples, cored and sliced into half moons
- ½ cup walnuts, chopped
- ½ tsp ground sage
- ¼ cup maple syrup
- ½ cup applesauce
- ¼ cup apple cider
1. Preheat oven to 400 degrees F.
2. Brush the honey Dijon mustard onto the pork tenderloin.
3. Cut slices across the tenderloin, about 3/4–inch apart going as deep as possible without cutting all the way through.
4. Stuff each cut with a half moon slice of apple.
5. Sprinkle the chopped walnuts and sage over the tenderloin. Drizzle over the maple syrup and bake for 25-30 minutes, until the internal temperature reads 145 degrees.
6. Meanwhile, cook the applesauce and apple cider in a small pan over medium heat.
7. Reduce the mixture by half and pour over the tenderloin to serve.
PORK RAMEN SOUP
- 1 COLEMAN NATURAL® Pork Tenderloin
- 1 Tbsp. Chinese five spice
- 1 tsp. toasted sesame oil
- 3 c. mushrooms, sliced
- 1 Tbsp. fresh ginger, minced
- 4 ea. scallions, diced, divided
- 3 Tbsp. miso paste
- 4 c. Water
- 2 3.5-oz package ramen noodles (omit the seasoning packet)
- 4 cups chicken broth
- 1 cup Napa cabbage, shredded
- 2 cups matchstick carrots
- ¼ cup scallions, diced for garnish
1. Preheat the oven to 400 degrees F.
2. Spray the pork tenderloin with cooking oil and rub the Chinese five spice all over the pork tenderloin and place on a baking sheet. Bake for 20 minutes or until the internal temperature reaches 145 degrees.
3. Remove the tenderloin from the oven and slice very thinly. Reserve until ready to serve the soup.
4. Meanwhile in large stockpot, heat the sesame oil over medium heat and add the mushrooms, ginger and two diced scallions. Cook for about 4 minutes, until the mushrooms begin to wilt.
5. Add the miso paste, water and chicken broth. Bring to a boil.
6. When read to serve, drop in the ramen noodles and stir until they separate. Turn down the heat to a simmer and add the cabbage, sliced pork and carrots. Stir and allow to simmer for about 5 minutes.
7. Serve with the diced scallions sprinkled as a garnish.