Sautéed Pork Cutlets

Only 10 minutes to make these pan-fried pork cutlets lightly flavored with citrus and Parmesan. Shop Pastured Perfect and Farmer Nick’s for your cutlets and wait until you taste the Parmesan from the Cheese People!  Grab the perfect wine from Glunz Family Winery and mop up the juices with crusty bread from Carly’s Confections.


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  • 8 pork cutlets (3 ounces each)

  • 1 teaspoon coarse salt

  • 1/2 teaspoon freshly ground pepper

  • 2 to 4 tablespoons extra-virgin olive oil

  • Juice of 1 lemon, plus lemon wedges for serving

  • 2 tablespoons finely grated Parmesan cheese, plus Parmesan curls shaved with a vegetable peeler for garnish (about 1 ounce total)

  • Fresh flat-leaf parsley, for garnish

  • Grainy mustard, for serving


1. Place pork cutlets between two sheets of parchment paper; using a meat mallet or a small, heavy skillet, pound to 1/8 inch thick. Season both sides of pork with salt and pepper.

2. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Working in two batches, add pork to pan, and cook, flipping once, until golden brown, 1 1/2 to 2 minutes per side. (If pan becomes dry, add more oil.) Transfer to a platter.

3. Drizzle lemon juice over pork, and sprinkle with grated Parmesan. Garnish with Parmesan curls and parsley. Serve with lemon wedges and mustard.


Recipe courtesy of  Martha Stewart Living

Roast Pork Loin with Apples

What a fall delight made with fixings from our Farmers Market vendors. This juicy pork loin goes beautifully with sweet roasted apples and aromatic vegetables and herbs.  Don’t forget to ask Peter for his pick of wine from our Gold Sponsor Glunz Family Winery & Cellars.


  • 2 tablespoons vegetable oil
  • 1 (2-pound) boneless center cut pork loin, trimmed and tied
  • Kosher salt and freshly ground black pepper
  • 1 medium onion, thickly sliced
  • 2 carrots, thickly sliced
  • 2 stalks celery, thickly, sliced
  • 3 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 4 tablespoons cold unsalted butter
  • 2 apples, such as Cortland or Rome peeled, cored and cut into 8 slices
  • 2 tablespoons apple cider vinegar
  • 1 cup apple cider
  • 2 tablespoons whole grain mustard


  1. Preheat the oven to 400 degrees F.
  2. In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
  3. Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)
  4. Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
  5. Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
  6. Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.

Recipe Courtesy of the Food Network Kitchen 

Pork Tenderloin with Seasoned Rub

Easy dinner recipe that you can enhance with Farmers Market offerings.  Our meat vendors have a fine selection of pork tenderloin.  Or, maybe chops or a pork roast.  Save yourself some time and check out the readymade spice mixes from Wild Tree.  Audrey and Mike will be happy to offer their suggestions.  Top it off with balsamic vinegar and a few mushrooms from River Valley.  Did you know River Valley sells mushroom ravioli..what a great side dish to the tenderloin.  Don’t forget to pick up a red wine from Glunz.


  •    1 teaspoon garlic powder
  •    1 teaspoon dried oregano
  •     1 teaspoon ground cumin
  •      1 teaspoon dried thyme
  •      Salt
  •      1 1/4 pounds pork tenderloin
  •      1 tablespoon olive oil
  •      1 teaspoon minced garlic


1.      Preheat the oven to 450 degrees F.

2.   In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.

3.   In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat.

4.  Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.


Recipe courtesy of Ellie Krieger Food Network