Recipe

Pork tenderloin in the air fryer using Mississippi State University Extension’s chart line (tenderloin, 1 pound, 370°F, 15 minutes, thermometer required) with the Vande Rose Farms product page seasoning and rest, done at USDA’s 145°F. A table of the oven (product page), air fryer (extension chart), and grill (Clemson) methods.

Air fryer bacon following Mississippi State University Extension’s air fryer chart (bacon regular 400°F 5 to 7 minutes; bacon thick 400°F 6 to 10 minutes) and tips (preheat, single layer, turn once, keep the drip pan clear, water or bread in the drawer to prevent smoke), with USDA’s rule that bacon cooking time depends on thickness, heat, and desired crispness. Cooked bacon storage per USDA.

A smoked St. Louis ribs recipe that follows Clemson Extension’s smoker guidance (250°F to 300°F for safety, indirect heat with a drip pan, 1.5 to 2 hours for a 2 to 4 lb rack, fork tender, sauce in the last 15 to 30 minutes) with the rub and rest from the Vande Rose Farms product page. Why 250°F and not 225°F, and how it compares with 3-2-1.

Rack of pork recipe from the Vande Rose Farms product page: rub the 5 rib bone in Heritage Duroc rack with oil, salt, pepper, and spices, roast at 325°F to 145°F (about 1.5 hours), rest 10 minutes, then serve as a roast or slice between the bones into chops. What the cut is, how it compares with the loin roast and St. Louis ribs, and how to carve it.

The University of Illinois Extension Grilled Pork Tenderloin marinade, followed as written (oil, reduced sodium soy sauce, red wine vinegar, lemon juice, Worcestershire, garlic powder, parsley, dry mustard, black pepper; 4 to 6 hours refrigerated; medium grill about 30 minutes to 155°F), Clemson Extension’s marinating safety rules, and three sourced ways to cook the marinated tenderloin.

Jalapeno poppers with bacon inside, not wrapped: why we do not wrap thick cut bacon (a UW Extension recipe says do not use thick cut), what to do instead, and the University of Illinois Extension baked poppers recipe with one marked adaptation.

How to cook baby back ribs in the oven following our product page method exactly: rub, wire rack, foil, 275°F for 2 to 2.5 hours until the meat pulls back a quarter inch, sauce uncovered for the last 20 to 30 minutes. Oven chart, Super Bowl clock, doneness cues.

Roasted Brussels sprouts with bacon, following the N.C. Cooperative Extension Roasted Garlic Brussels Sprouts recipe exactly: sheet pan, 400°F, 12 to 14 minutes, honey balsamic finish, serves 6, with four diced slices of Vande Rose Farms bacon.

Weeknight ground pork recipes: a pork and cabbage stir fry from University of Wisconsin Extension, followed as written with one 16 oz pack of 80/20 Heritage Duroc ground pork, then ten more dinner ideas. Cook to 160°F.

How to cook bacon in the oven for a school week at once: foil lined pan, cold start to 400°F, and doneness cues instead of a clock. Make ahead storage and USDA reheating guidance.