Pacific Foods Organic Chicken Stock Description
Time Honored Tradition
We make our chicken stock with simple, high quality, organic ingredients, and cook it for long hours, the same way it has been done for centuries. Versatile and flavorful, stock can be used to enhance any savory dish.
Good to Know
Directions
Ready to use in any recipe calling for broth stock, bouillon or water. Shake well for full flavor
Refrigerate after opening, and use within 7-10 days.
Do not microwave container.
Free Of
Gluten, fat.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Cup (8 fl oz) 240 mL
Servings per Container: 4
| Amount Per Serving | % Daily Value |
|
| Calories | 30 | |
|
| Calories from Fat | 5 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 5 mg | 2% |
|
| Sodium | 430 mg | 18% |
|
| Total Carbohydrate | 1 g | 0% |
|
| Dietary Fiber | 0 g | 0% |
|
| Sugars | 0 g | |
|
| Protein | 6 g | 3% |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
|
| Calcium | | 2% |
|
| Iron | | 0% |
|
Other Ingredients: Chicken stock (water, chicken*, onion*, carrot*, celery*, tomato*, spices*, rosemary extract*)*, sea salt.
*Organic
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Apple & Walnut Stuffed Pork Loin (Gluten-Free)
[vc_row][vc_column][vc_column_text]This flavorful roasted stuffed pork loin is perfect for both fall gatherings and the upcoming holiday season. Filled with a stuffing that includes gluten-free panko, apples, walnuts, dried cranberries, rosemary and maple syrup, it's a warm and welcoming dish. The slightly sweet, savory stuffing infuses the roast with flavor and moisture, while the pan drippings can be used to create a rich gravy. This roast is sure to impress guests with its beautiful presentation and delicious taste. Prepare in advance, refrigerate, mingle with guests and cook when it’s time!
Apple & Walnut Stuffed Pork Loin (Gluten-Free)
- 3-4 lb. boneless pork tenderloin
- Kosher salt (to taste)
- Ground pepper (to taste)
- 1/2 cup gluten-free panko bread crumbs
- 1/2 cup chicken stock
- 1 cup green apple (peeled and chopped)
- 1/4 cup chopped walnuts (raw, unsalted, toasted)
- 1/4 cup minced shallot
- 1/4 cup unsweetened dried cranberries
- 1/2 tsp. dried rosemary
- 2 Tbsp. pure maple syrup
- Cooking spray
- Preheat oven to 450 degrees F. Coat the bottom of roasting pan with cooking spray or olive oil.
Place tenderloin on cutting board and, using a sharp knife, remove the “silver skin” membrane that runs lengthwise on one side of the tenderloin so it doesn’t tighten and twist the roast. With knife blade under membrane, slowly shear it off and pull it away, avoiding cutting into meat as much as possible.
- To butterfly loin, place it fat side down on cutting board and use sharp knife to slice open the entire length horizontally, making sure not to cut all the way through. Open loin like a book. On each flap, make lengthwise slice down its middle, being careful not to cut all the way through. Unfold these additional flaps and loin will be one large, flat piece.
Cover butterflied tenderloin with parchment, and use meat mallet to thin it out a bit and make it even in thickness. Sprinkle with salt and pepper.
- In bowl, stir together bread crumbs and stock. Add apples, walnuts, cranberries, shallots, maple syrup and rosemary and stir to combine.
- Spread filling over butterflied pork, leaving a 1-inch margin around all sides except for the fat layer side. For that side, leave 2-inch margin.
- Starting rolling up loin from the end that does not have fat layer on bottom. Using cotton kitchen string, tie loin in 1- to 2-inch intervals.
Place stuffed loin in pan and cook 15 minutes to brown top, then reduce oven temperature to 325 degrees F and cook uncovered 30 to 40 minutes, until roast reaches an internal temperature of 140 degrees F.
- Slice diagonally to serve.
Make this special roast with better ingredients from Vitacost!
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