Salute to Miss Piggy, Babe, and others

March 1 is National Pig day – didn’t know that, did you?  This ‘holiday’ was started in 1972 by a couple of teachers who wanted to celebrate the creature as one of the most intellectual and domesticated animals.

Pigs, or hogs, as we may think of them, or swine if you’re fancy, sometimes get a bad name for being stinky and dirty, but consider the lovable film and TV characters of Miss Piggy, Babe, Piglet, Arnold (Green Acres), Porky Pig and the Three Little Pigs. We’ve even had a couple of 4-H pigs in past years that were well liked.

We appreciate pigs’ offerings in the form of bacon, pork chops and sausage. Last night’s dinner featured Pork Tenderloin and was very well liked.

Cranberry Sweet-and-Sour Pork

Ingredients

1 cup whole-berry cranberry sauce

½ cup barbecue sauce

1 Tbsp. cornstarch

1 ½ pound pork tenderloin (cut into medallion slices about 3/4 “ thick)

1 Tbsp. canola oil

½ tsp. salt

¼ tsp. pepper

1 medium green pepper, cut into strips

¾ cup pineapple tidbits

½ cup unsweetened pineapple juice (from the can of pineapple tidbits)

Directions

Combine cornstarch and pineapple juice in a small bowl until smooth. Stir-fry pork in oil in a large skillet for 3 minutes or until meat is no longer pink. Sprinkle with salt and pepper. Remove from the pan and keep warm.

Add green pepper and pineapple to pan; stir-fry for 2 minutes. Stir cornstarch/barbecue sauce/cranberry sauce mixture and add to skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add pork; heat through.

Serve with rice.

So, pull out your pink t-shirts and curly tails – enjoy Pig Day.