Wednesday, June 4, 2014
Roasted Pork Loin with Rivet Stuffing
3 tablespoons olive oil
1 large onion chopped
2 cups chopped celery
3 cloves sliced fresh garlic
8 fresh sage leaves chopped
2 sprigs rosemary (de stemmed) and chopped
1 large box Philly Pretzel Factory Rivets, lightly salted
1 beaten egg
2 tablespoons butter
Salt and pepper
3 cup unsalted chicken broth
3 pound Pork Loin Roast, Butterflied
• Preheat oven to 375 degrees
• In large skillet over medium to high heat olive oil, add onions, celery, sage, rosemary and garlic. Sauté until mixture is soft and translucent
• Cut rivets into ½ inch pieces
• In large mixing bowl combine rivets and sauté mixture and 2 cup unsalted chicken broth. Set aside and cool to room temperature
• In small bowl, combine butter and egg. Add to large mixing bowl and stir until mixture is coated evenly
• Place butterflied pork loin on cutting board, lay out flat. Pour stuffing mixture down center of loin in a line. Roll loin, jelly roll style, with fat side up, tightly. Tie with butchers twine in 1 inch segments.
• Season with salt and pepper
• Place porke loin in a roasting pan and 1 cup of chicken broth cover with foil . Roast in the oven for 90 minutes or until internal temp reaches 160 degrees
Remove from oven and let stand for 10 minutes prior to serving.
Thursday, May 29, 2014
Chocolate Cinnamon Twist Bread Pudding
5 cups milk
6 tablespoons unsalted butter (plus extra for greasing pans)
Pinch of salt
10 Pretzel Factory Cinnamon Twists
2 Cups Semi-Sweet Chocolate Chips
Preheat oven to 350 degrees
Over low heat in a small sauce pan mix milk, butter, salt, and 1 cup chocolate chips until butter and chocolate are melted.
Butter 8 in square baking dish
Cut or tear cinnamon twists into bite sized pieces
Place bread in baking dish and pour milk mixture over it. Let sit for several minutes, occasionally submerging any pieces that rise to the top
Beat eggs and stir into bread and milk mixture
Sprinkle chocolate chips over top
Set baking dish in larger baking pan and fill larger dish with hot water an inch from the top
Place in oven and bake for 45 minutes to an hour
Serve warm or cold with large scoop of ice cream
Friday, April 25, 2014
Recently Philly Pretzel Factory was featured on Parade.com for the upcoming National Pretzel Day. The article, written by Leah Ingram, details all the Freebees that will be given out Saturday, April 26, including 1,000,000 free pretzels from Philly Pretzel Factory.
Freebies for National Pretzel Day 2014
Ever wondered about the origins of the pretzel? The birthplace of the American pretzel is thought to be the town of Lititz, Pennsylvania, just outside Lancaster. Supposedly the pretzel, first made by Italian monks in the sixth century, came to the United States from Germany, along with the Pennsylvania Deutsch, now known as the Pennsylvania Dutch.
For the longest time, all pretzels were soft, like the kind that you find for sale on pushcarts in major cities like New York and Philadelphia. Then one night—when, no one is quite sure—a baker fell asleep while making a batch, and overcooked the pretzels. By the morning, they were hard and crispy, much like the modern-day pretzel snack.
Why am I sharing all this pretzel history with you? Because Saturday, April 26 is National Pretzel Day, which means free pretzels, if you know where to go.
- Philly Pretzel Factory: Every person who visits a Philly Pretzel Factory location on April 26 will receive a free pretzel. There are 135 locations in about a dozen states.