In the tradition of celebrating National Pork Month, this week we’re honoring another Iowa farm family with a proud tradition of raising quality pork — the Wyatts, who have been a Latham® dealer for 15 years.

Frank and Susan Wyatt of Hudson, Iowa, started farming in 1970 when they purchased farm land that had been owned at one time by Frank’s grandfather.  They started raising hogs by farrowing about 14 sows in a little chicken house right next to their home.  Over time, they updated and expanded their farrow-to-finish operation.  In 1981, Frank earned the Master Pork Producer distinction, and in 1984, he was awarded the district Hog Wild Award for outstanding promotion and support of Iowa pork.

Susan grew up a “town girl” in Reinbeck and readily admits she didn’t know much about raising hogs when she and Frank married.  With her experience as a registered nurse, however, Susan offered to help with the piglets.  She attended a six-week course at Hawkeye Institute of Technology where she learned how to cut tails and prevent infection, clip eye teeth and give injections.

The Wyatts are the proud parents of two married sons and the proud grandparents to six grandchildren.  They’re also proud of their family tradition of raising quality pork.  Susan says, “We want others to know that Iowa pork producers are committed to producing safe, wholesome food for our families and yours. We’re responsible caretakers of our animals with safeguards in place to protect the food supply. Our farms meet or exceed all environmental standards to protect the air and water in our local communities.”

Susan shared a long-time favorite recipe for ham balls with me that she says her grandchildren are always begging her to make when they visit. If kids like them, you know they’re delicious! Another one of her favorites is Orange-Glazed Pork Medallions.  Both recipes are included below.

How are you celebrating National Pork Month? Feel free to leave your comments below.

Orange Glazed Pork Medallions

Serves 8

Ingredients:

• 3, 1-lb. pork tenderloins
• 1 tsp. ground ginger
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. dried thyme
• 2 rounded tsp. ground garlic

Directions:

1. Slash the tops of the loins diagonally (about 1/2  inch deep).
2. In a small bowl mix together salt, thyme, ginger, pepper and garlic.
3. Rub the mixture into the tops of the loins, catching the slashes.
4. Place the loins in a zip lock bag and refrigerate (night before or early in the day).
5. Heat oven to 325 degrees.
6. Place meat on rack in roasting pan and cover with foil.
7. Roast for 45 minutes.
8. While meat is roasting prepare glaze.

Glaze:

 Ingredients:

• 1 cup sugar
• 1/2 cup water
• 2  T. cornstarch
• 1/4 cup lemon juice
• 1 T. flour
• 2 T. yellow mustard
• 1   1/4 cup orange juice
• 1 T. soy sauce
• 2 tsp. grated orange rind

Directions:

1. Mix together in medium saucepan: sugar, cornstarch, flour, orange rind, orange juice, mustard, lemon juice, soy sauce and water. (Mix dry sugar, cornstarch and flour together before adding any liquid to avoid lumps.)
2. Stir over medium heat until thick, smooth and boiling.
3. Reduce heat and simmer, uncovered for 1-2 minutes.
4. At the end of the first 45 minutes of baking the loins, brush meat with some of the glaze.
5. Roast another 45 minutes uncovered.
6. Remove loins to platter and cover loosely with foil for 10 minutes.
7. Slice into 1-inch medallions and serve with remaining glaze as a topping on each serving.