Date: May 30, 2013
Media Contact: Linda Funk
Flavorful Insight, 515-491-8636
Interviews & photos
available upon request.
Get Those Father’s Day Grills Going for Pork Paired with Soy Sides and Sauces
Madison, WI, May 30, 2013—Jump into grilling season this year with Father’s Day menus that make a splash when grilled pork is paired with soy sauce, edamame and other soyfoods. The Wisconsin Soybean Marketing Board (WSMB) offers grill-friendly recipes to get your summer off to a great start.
Ideas for summery feasts include the island-inspired Cuba Libre Pork Platter, and Pancetta-Wrapped Pork Tenderloin with Polenta for meat-loving dads. These recipes also offer a regional flavor featuring quality foods like pork and soy, produced by the state’s farmers.
Pork can be a great party food when it’s paired with creative side dishes. The Cuba Libre pork platter includes two bite-sized pork specialties to feed the crowd at Father’s Day gatherings. Marinated pork loin chunks and pork meatballs with pineapple-chipotle glaze are accompanied by Survivor Island Coconut Rice with coconut milk, ginger, scallions, garlic and shelled edamame (fresh green soybeans). The Pineapple-Chipotle Glaze offers a lively taste of summer by combining fresh pineapple pulsed in a food processor, Coca-Cola, cloves, honey and chopped chipotle pepper in adobo sauce.
Pancetta-Wrapped Pork Tenderloin with Polenta is a versatile dish that works as well for casual Father’s Day cookouts as it does for elegant brunch or dinner gatherings because its complex flavors are simple to create. The pork tenderloin is seasoned and wrapped with pancetta or thinly sliced bacon before grilling, then served with the rich accompanying sauce. Low-sodium soy sauce balances the flavors of pomegrante juice and seasonings that are drizzled over the pork.
For these recipes and to learn more about Wisconsin-grown soybeans and their uses for soyfoods, soybean oil and livestock, visit the Wisconsin Soybean Marketing Board website at www.wisoybean.org.
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The Wisconsin Soybean Marketing Board (WSMB) is a grassroots, farmer-led organization that leads efforts in soybean research and the expansion of soybean market opportunities. Established in 1983 as part of a Wisconsin-mandated checkoff, the board works every day to maximize the profitability of Wisconsin soybean producers. It builds soybean demand, creates new uses for soybeans, and focuses on soybean disease research. WSMB is committed to providing statewide soy education and outreach programs that inform consumers about the benefits of soy. It offers a comprehensive soy curriculum for educators, and partners with the Wisconsin Farm Bureau Ag in the Classroom to provide Soybean Science Kits and lessons that increase agricultural literacy.