Welcome to the 9th day of September. It’s National Teddy Bear Day, National Care Bears Share Your Care Day, National Boss-Employee Exchange Day and National Wiener Schnitzel Day.
Now I know that our delicious Herb Pork Tenderloin doesn’t look anything like a Wiener Schnitzel. And you are right. Today is also National I Love Food Day. Really, who doesn’t love food? Not only is food necessary for life, but it’s also a pleasure on so many fronts. Appearances, textures, flavors, chemical reactions within the brain (such as chocolate). Food is also a gathering point, a community event or social occasion. With all that said, I do have political reasons for today’s recipe.
In California, things like bacon and pork tenderloins might soon be out of reach. Time will tell if the latest law, slated to go into effect on January 1, 2022, will stand up to the various law suits. Simply put, in 2018 California voters decided to pass a law requiring more space for breeding pigs, egg-laying chickens and veal calves. While veal and egg producers are optimistic they can meet the new standards, only 4% of hog operations nationwide currently comply with the new mandates. Unless the courts intervene or the state temporarily allows non-compliant meat to be sold in the state, California will lose almost all of its pork supply, much of which comes from Iowa. Hog farmers who want to keep the California market will need to revamp their rearing practices. Not only would that cost breeders money, it would reduce their overall production and those high costs will be passed along to the consumer. The California law also requires slaughter houses to maintain strict records as to rearing practices of animals brought to slaughter and separate those not bred in compliance. God forbid that such an animal slip into the California food supply. (And for the record, this is breeding and birth, not rearing. Once born, it’s business as usual). Thus far the courts have sided with the new law and all attempts to overturn what the voters put into place has failed. Time will tell just how this will impact the food supply and prices to the average California consumer.
Yeah, not pretty. So between now and the end of the year, I fully intend to enjoy my bacon and all other cuts of pork while I still can still afford it. Come next Easter, we might be having Roast Beef instead of our traditional Smoked Ham.
And one more thing – before all you animal lovers string me up by my toes, I understand the compassion behind the law. Before Pops got too old to care for things, we had chickens and cows and pigs and even a sheep or two on the family farm. Those animals were treated like pets, right up until we ate them. And that’s the way most family farms are run. As it should be. Maybe we should encourage more family farms. Just a thought.
Herb Pork Tenderloin and Garlic Potato Skillet
1 lb Small Potatoes
1 head Garlic Cloves
4 tablespoons Butter, divided
Salt to taste
1/4 teaspoon Thyme Leaves or more to taste
1-1/4 lb Hormel Always Tender Herb Dry Rub Pork Tenderloin
Heat oven to 425 degrees.
Scrub potatoes, cut into quarters and place in a large mixing bowl. Break apart garlic clove head, peel cloves and place whole cloves with the potatoes.
Melt 3 tablespoons butter. Drizzle over potato mixture. Season with salt, pepper and thyme leaves. Toss to coat well, set aside.
Melt remaining tablespoon of butter. Drizzle over the tenderloin. In 12-inch cast iron skillet, sear tenderloin over medium-high heat; cook 2 to 4 minutes or until browned on first side. Turn, and immediately remove skillet from heat. Add potato mixture to skillet around pork; transfer to oven, and roast 30 minutes or until pork reaches at least 140-degrees in center.
Remove skillet from oven; transfer pork to cutting board, and tent with foil.. Stir potato mixture, and return skillet to oven. Continue to roast 10 minutes longer or until potatoes are tender.
Cut pork into 1/2-inch slices. Remove skillet from oven, stir potatoes one last time, pile potatoes to the sides, leaving center empty. Arrange sliced pork roast down the center of the skillet. Serve directly from the pan and enjoy.
This is delicious with simple Thyme-Dill Baby Carrots.
Looking for Wiener Schnitzel recipes to celebrate National Wiener Schnitzel Day? Here are two of my favorite from the past: