Marsh Signature Pork is a nutrient-dense food. It is an excellent source of thiamin, niacin, riboflavin, vitamin B-6, phosphorus and protein, as well as, a good source of zinc and potassium. These nutrients are important to our health!
Marsh Signature Pork is especially lean and nutritious. The tenderlolin is the leanest cut of pork–a 3 ounce serving contains just 120 calories and 3 grams of total fat–as lean as a skinless chicken breast.
U.S. Department of Agriculture Guidelines:
Pork can be safely cooked to medium rare at a final internal cooked temperature of 145˚ F as measured by a food thermometer, followed by a three-minute rest time. Ground pork, like all ground meats, should be cooked to 160˚ F. Correctly cooked pork is juicy and tender, with a slight blush of pink in the center.
Download the Marsh Signature Pork Brochure
Black Pepper Pork Chops
Total cooking time: 12 – 15 Minutes
4 Marsh Signature Boneless
Center Loin Chops
1/4 cup butter
1 tbsp. molasses
1/2 tsp. lemon juice
4 tbsp. coarsely ground
In a small bowl blend butter, molasses and lemon juice with fork. Cover and refrigerate. Rub chops on both sides evenly with pepper. Grill chops over a medium-hot fire for 12 to 15 minutes, turning once. Top each chop with a tablespon of molasses butter.
There’s almost nothing to compare to the aroma of pork on the grill; and these chops live up to that taste memory. The molasses butter adds an unexpected and pleasant flavor punch to chops hot-off-the-grill.
Prep: 5 minutes
Cook Time: 25 minutes
Ready In: 30 minutes
2 (1-lb.) pork tenderloins
3/4 tsp. salt, divided
1/4 tsp. pepper
3/4 cup orange marmalade
1 tbsp. water
1 1/2 tsp. ground ginger
Sprinkle the pork with 1/2 teaspoon salt and pepper. Place on a rack in a shallow roasting pan. Bake uncovered at 425° F for 15 minutes.
Combine marmalade, water, ginger and remaining salt; spoon over pork. Bake 10 to 15 minutes longer or until a meat thermometer reads 160° F. Let stand for 10 minutes before slicing.
Suggested Toppings: lettuce leaves, sliced ripe avocado, sliced red onion
or refrigerated pico de gallo