Mouthwatering recipes that support Iowa farmers

October 15, 2025 | Kriss Nelson

Soybean meal is a key ingredient for pig feed rations. With pigs being such a large consumer of Iowa soybeans, the Iowa Soybean Association is celebrating "Porktober."

To help celebrate October as National Pork Month, here are a few recipes to enjoy now and all year long. Find more pork-inspired dishes by visiting iowapork.org.

Pork Medallions in Mushroom Gravy

Servings: 5

Ingredients

• 1 pork tenderloin
• 1/2 cup flour
• 1 tablespoon seasoned salt
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 1/2 cup thinly sliced yellow onion
• 1 tablespoon minced garlic
• 8 ounces sliced mushrooms
• 2 tablespoons flour
• 1 cup chicken broth
• 1/2 cup Marsala cooking wine or additional broth
• 1 teaspoon Dijon mustard
• 1/2 teaspoon black pepper
• 1/3 cup heavy cream
• Salt, to taste

Directions

1. Cut the pork tenderloin into 1 1/2-inch-thick slices and set aside.
2. In a small bowl, combine the 1/2 cup flour and seasoned salt.
3. Coat the pork medallions in the flour mixture, one at a time, until coated.
4. Add the vegetable oil to a sauté pan over medium-high heat.
5. Sear the pork for 2 to 3 minutes on each side; remove to a plate.
6. Reduce the heat to medium and add the butter to the same pan.
7. Sauté the onions and garlic for a few minutes, or until the onions soften.
8. Add the mushrooms and continue to cook for a couple of minutes.
9. Sprinkle the flour into the pan and stir until the vegetables are coated. Cook for 1 minute, stirring frequently.
10. Slowly pour in the broth and cooking wine while stirring constantly; bring to a boil.
11. Stir in the Dijon mustard and black pepper.
12. Reduce to medium-low heat and stir in the heavy cream and salt to taste.
13. Return the pork to the sauce. Cover and cook until the pork reaches 145 degrees Fahrenheit.
14. Serve warm over mashed potatoes, if desired.

 

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Buffalo Ribs

Ingredients

• 1 rack of back ribs
• 1/2 cup buffalo sauce
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 2 tablespoons sliced green onions, optional
• Ranch or blue cheese dressing, optional, for serving

Directions

1. Preheat the oven to 275 degrees Fahrenheit. Cover a rimmed sheet pan with aluminum foil and set aside.
2. Remove the membrane from the ribs and season both sides with salt and pepper.
3. Place the ribs meaty side down on the prepared pan. Cover with aluminum foil, pinching the edges together to seal in moisture.
4. Bake for 2 hours. Check the ribs with a fork; if the meat is tender and easy to pull off, remove from the oven. If not, continue baking until tender.
5. While the ribs bake, combine the buffalo sauce, butter and brown sugar in a small saucepan.
6. Cook over medium heat, whisking occasionally until the butter melts and the sugar dissolves. Remove from heat and set aside.
7. Remove the ribs from the oven and discard the top sheet of foil.
8. Flip the ribs so the meaty side is facing up.
9. Brush the ribs with some of the buffalo sauce.
10. Broil about 6 inches from the heating element for 2 to 3 minutes, keeping a close eye on them so they don’t burn.
11. Cut the ribs between the bones and brush generously with the remaining sauce.
12. Sprinkle with green onions, if desired, and serve hot with ranch or blue cheese dressing.

 

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Brown Sugar Bacon-Wrapped Pineapple Bites

Servings: 36

Ingredients

• 1 small pineapple
• 12 slices bacon
• 1/2 cup dark brown sugar
• 1/4 teaspoon cayenne pepper, optional

Directions

• Preheat the oven to 400 degrees Fahrenheit. Line a rimmed sheet pan with aluminum foil and place an oven-safe wire rack on top. Grease with cooking spray; set aside.
• Peel and core the pineapple and cut 36 1-inch cubes. Place them in a bowl and set aside.
• Cut each bacon slice into thirds so you have 36 small strips; set aside.
• In a small, shallow bowl, combine the dark brown sugar and cayenne pepper.
• Wrap a piece of bacon around each pineapple chunk and carefully roll it in the brown sugar mixture. Place the bacon-wrapped pineapple on the prepared pan with the wire rack, seam side down.
• Repeat until all the pineapple and bacon are used.
• Bake for 20 to 25 minutes, or until the bacon is crisp and golden brown.
• Let cool for a few minutes and serve warm.

Gathered by Kriss Nelson.

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