This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Smithfield®, but all my opinions are my own. #pmedia #PutPorkontheMenu http://my-disclosur.es/OBsstV
When you want to put an easy, home-cooked meal on the table for your family, wholesome shortcuts can be a big help. Instead of remembering to defrost a roast and planning to marinate for hours, just pick up Smithfield Marinated Pork. All seven varieties–like Mesquite Pork Loin, Portobello Mushroom Flavor Filet, and Peppercorn & Garlic Tenderloin–are so easy. You can WOW your family (or guests) and just grilling or baking via the directions on the package. It’s ready to go, as a timesaver and with no stress!
I picked up the Garlic & Herb Pork Loin Filet at Walmart. Since each package is about 3 lbs., I cut the roast in half and will cook the rest another night (easy dinner!).
With the pork already marinated, I wanted to try this Pork, White Bean and Kale Soup recipe, adapted from Eating Well. Confession time! With all my healthy and “real food” eating, I have never tried kale, and I have never given it to the family. I’d heard that kale could be bitter, so I figured it would be great to introduce it to the family soaked in a delicious broth (and I was right!).
The combination of textures in this soup is fantastic! The beans are smooth, soaking up the fragrant broth. The kale is lightly crunchy, which everyone enjoyed. The pork and onions have a little chew to them; I just love soups with lots of layers like this. As an added bonus, my house smelled amazing while this was cooking. Yum!
The cooking time is short on this soup–so be sure and prep all your ingredients ahead of time. I had them lined up next to me at the stove, so I could keep stirring and just add them as needed.
Whether you try this Pork, White Bean and Kale Soup or just want an easy pork roast dinner, print yourself a coupon for .75 off one Smithfield Marinated Pork product, while supplies last. You can also find more easy recipes and inspiration at the Smithfield website.
Pork, White Bean and Kale Soup
- 1 tablespoon extra-virgin olive oil
- 1 pound Smithfield Garlic & Herb Pork Loin (half of package)
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons paprika
- 1/4 teaspoon crushed red pepper
- 1 cup white wine
- 4 plum tomatoes, chopped
- 4 cups reduced-sodium chicken broth
- 1 bunch kale, ribs removed, chopped (about 8 cups lightly packed)
- 1 15-ounce can white beans, rinsed
- Heat oil in a large stock pot over medium-high heat. Add pork and cook until no longer pink on the outside, about 3-4 minutes. Transfer to a plate with tongs, leaving juices in the pot.
- Add onion to the pot and cook, stirring often, until just beginning to brown, 2 to 3 minutes. Add garlic, paprika and crushed red pepper and cook, stirring constantly, about 30 seconds. Add wine and tomatoes, increase heat to high and stir to scrape up any browned bits. Add broth and bring to a boil.
- Add kale and stir just until it wilts. Reduce heat to maintain a strong simmer and cook, stirring occasionally, until the kale is just tender, about 4 minutes. Stir in the beans and the reserved pork with its juices. Simmer until the beans and pork are heated through, about 2 minutes.
See what other fabulous recipes you can make with Smithfield Marinated Pork. Look for #PutPorkonthe Menu on Twitter and Facebook.
Recipe linked up to The SITS Girls, Weekend Bloggy Reading at Serenity Now, Whatever Goes Wednesday at seven thirty three, Tasty Tuesdays at Creative K Kids and Real Food Recipe Roundup at Jo Lynne Shane.