TAMP Processed Meats Product Show 2015

Congratulations to Readfield Meats for taking home the “TAMP (Texas Association of Meat Processors) 2015 Best Of Show” for our Bacon Wrapped Stuffed Pork Tenderloin and the “TAMP 2015 Reserve Grand Champion” for our Pork Pan Sausage! Come in and try these award winning products today!


TAMP             tamp pork

TASSO

Chef Paul’s Smoked Meats

Chef Paul Prudhomme grew up enjoying meats his family hand made from recipes passed down through the generations. These time-honored recipes combined the flavors and fresh ingredients of the culture from which Chef Paul was raised in. Today, Chef Paul continues those cultural traditions by making his meats the exact same way his family did at his USDA certified meat plant outside of Opelousas, Louisiana – not far from where his family home was. The real secret to his delicious meats is in the technology of cold and hot smoking!

Chef Paul created these flavorful meats to make all your recipes more appetizing. Stir in sauces, scramble in eggs, pile on pizza or bake with beans. Chef Paul’s variety of seasoning meats add flavor to any dish.

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PORK MARSALA!

Pork Marsala Recipe 

  • READY IN 30 min

Recipe by Junnieann

“Herbed and garlic pork with a sweet Marsala wine–easy to make.”

Original recipe makes 4 servings Change Servings
  • 1/3 cup all-purpose flour

  • 1/4 teaspoon salt

  • 1/4 teaspoon garlic salt

  • 3/4 teaspoon garlic powder

  • 1/2 teaspoon dried oregano

  • 1 pound boneless pork loin chops, pounded thin

  • 3 tablespoons butter

  • 1/4 cup olive oil

  • 2 cups sliced fresh mushrooms

  • 1 teaspoon minced garlic

  • 1 cup Marsala wine

  • PREP

    10 mins

  • COOK

    20 mins

  • READY IN

    30 mins

Directions

  1. Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated.
  2. Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
  3. Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.

SOURCE: ALLRECIPES.COM

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