The next time you grill out, consider trying adding the succulent taste of heritage pork, like these mulefoot tenderloins, to your menu.
Unique Pork Products
People who raise pigs for home use brag that they can use everything but the squeal!
Indeed, there is a variety of products made from the pig that utilizes every last bit.
- Bristles/Hair: Brushes for hair, teeth, shaving
- Knuckles, feet, ears: Gelatin, pickled products, pet food
- Skin: Premium leather, footballs
- Head: Coldcuts (lunchmeat)
- Teeth: Jewelry, buttons
- Bones: Buttons, sewing needles, pet food
- Organs, Intestines & Blood: Sausages, Kidney Pie
- Stomach: Haggis
- Leaf or kidney Fat: Lard
- Liver: Terrine or French Pate’
- Caul Fat: Wrapping Roasts & Poultry
- Meat: Chops, Ham, Roasts, Bacon, Loins
The other white meat?
“That’s not the way we think of pork, and after you taste Mulefoot pork, you won’t either,” according to Florence Fabricant of the New York Times, heritage pork is, “darker, more heavily marbled with fat, juicier and richer-tasting than most pork, and perfect for grilling.”
Looking for another recipe? Try this one for Harvest Pumpkin and Ham Stew.
On Arie McFarlan’s Maveric Heritage Ranch rare breeds of livestock, including American Guinea and Mulefoot Hogs, are raised and preserved in a natural environment.
Here are two heritage pork recipes from McFarlan to try on the grill.
Maveric Grilled Tenderloin of Mulefoot
- 1 or 2 pork tenderloins, whole
- 1 bottle Stout or preferred beer
- ½ cup local honey
- ½ tsp. garlic powder or about 3 fresh garlic cloves, minced
- ½ tsp. ginger
- 1/8 tsp. black pepper
- ¼ tsp. salt
- Juice from one lime or ½ Lemon
Marinate tenderloins in the refrigerator for up to two days. Grill whole, just until done on the outside, with a pink center. Slice thinly into medallions and serve on a bed of grilled mixed vegetables or rice.
Maveric Pork Chops w/ Cherry Almond Sauce
- 8 pork chops
- 1 can dark sweet cherries in juice
- ¼ cup light corn syrup
- ¼ cup red wine vinegar
- ¼ tsp. salt
- ¼ tsp. nutmeg
- ¼ tsp. ground cloves
- ¼ tsp. cinnamon
- 1/8 tsp. cracked pepper
- ¼ cup Slivered Almonds
Marinate chops in juice from cherries, corn syrup, vinegar and spices for at least two hours. Remove chops and grill to desired doneness. At the same time, boil the remaining marinade for 1 minute. Stir in almonds and cherries. Serve sauce over chops. Goes great with rice, couscous or salad.
Maveric’s Pork & Pepper Flares
- 1 pork Shoulder, cubed into 1” pieces
- 1 each: red, yellow, orange and green bell peppers, cut into large chunks suitable for skewering
- 1 lg. red onion, cut into wedges suitable for skewering
- 1 pint cherry tomatoes
After dicing pork, marinade cubes for up to two hours in the following:
- ¼ cup melted butter or ¼ cup sesame oil
- ¼ cup curry powder
- ¼ cup plain yogurt (coconut yogurt also makes a nice treat)
Once marinated, alternate pork chunks, peppers, onion and tomatoes on metal skewers. Grilled until desired doneness. Bamboo skewers may be used, but they must be soaked in water for several hours beforehand to avoid burning the sticks.