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Open Prairie Orange and Thyme Pork Medallions

Orange and thyme pork medallions

With Pancetta Roasted Vegetables and Potato & Leek Gratin

These citrus and herb pork medallions pack a flavorful, zesty punch.

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Protein: Pork
Cut: Tenderloin
Method: Pan-Sear
Cooking Time: 20 Minutes
Servings: 4
Open Prairie Orange and Thyme Pork Medallions

Ingredients

1 lb Open Prairie® Natural* Pork tenderloin medallions
1 Tbsp olive oil, divided
½ tsp kosher salt
¼ tsp fresh cracked black pepper
1 ½ tsp minced shallots
½ tsp minced garlic
½ c orange juice
¼ c chicken stock
1 Tbsp butter
2 tsp fresh thyme leaves
1 Tbsp orange zest
4 orange slices, peeled

Instructions

  1. Pat medallions dry; rub with 2 teaspoons olive oil. Season with salt and pepper.
  2. In medium-large saute pan, heat 1 teaspoon olive oil over medium-high heat.
  3. Sear medallions for 5 to 7 minutes on each side or until an internal temperature of 130°F.  Set medallions aside.
  4. Add shallots and garlic to saute pan over medium-high heat; cook 1 to 2 minutes or until tender.
  5. Add orange juice and chicken stock; cook 5 minutes, scraping pan as liquids reduce.
  6. When sauce begins to thicken, reduce heat to low. Stir in thyme and butter until incorporated.
  7. To serve, pour sauce over medallions. Sprinkle with orange zest and garnish with orange slices.
  8. For Pancetta Roasted Baby Spring Vegetables: Preheat oven to 375°F.
  9. In medium bowl toss carrots, Brussels sprouts, green beans, olive oil, salt and pepper.
  10. On oven-safe pan place vegetables; roast 25 to 30 minutes or until lightly browned and tender.
  11. In small saute pan, fry pancetta over medium-high heat for 7 to 10 minutes or until golden brown.
  12. In medium bowl, combine vegetables and pancetta; sprinkle dill over top. Serve immediately.
  13. For Potato & Leek Gratin: Preheat oven to 350°F. Lightly grease 9 x 9-inch pan.
  14. Leaving root end together, slice leek lengthwise into quarters. Wash leek well to remove all sand and dirt.
  15. Slice white and light green part of leek against the grain into ¼-inch thick slices.
  16. In small saute pan, heat olive over low heat. Add leek and garlic; cook 7 minutes or until tender.
  17. Peel and slice potatoes into ⅛-inch thick slices.
  18. In medium bowl, combine potatoes, leek mixture, cream, cheeses, salt and pepper, coating each potato slice with the gratin mixture.
  19. Arrange gratin in pan and place on sheet pan in case some of gratin overflows.
  20. Bake 1 hour and 25 minutes or until tender and browned. Serve immediately.

Ingredients

Pancetta Roasted Baby Spring Vegetables 
Makes:  4 servings
Prep time:  15 minutes
Cook time:  35 minutes
Ingredients:
10 oz baby carrots, trimmed and cut in half lengthwise
8 oz Brussels sprouts, trimmed and cut in half
6 oz green beans, trimmed
1 Tbsp olive oil
1 ¼ tsp kosher salt
¾ tsp fresh cracked black pepper
2 oz pancetta, diced
1 ½ tsp chopped fresh dill
Potato & Leek Gratin 
Makes: 4 to 6 servings
Prep time: 15 minutes
Cook time: 1 hour 25 minutes
Ingredients:
1 medium leek
2 tsp olive oil
1 tsp minced garlic
3 lb russet potatoes
1 ½ c heavy cream
3 oz white cheddar cheese, grated
3 oz Gruyere cheese, grated
1 ¼ tsp kosher salt
¾ tsp fresh cracked black pepper

Instructions

Servings: 1
Calories: 220
Total Fat: 10g
Sodium: 340mg
Total Carbohydrate: 6g
Protein: 24g

Nutritional analysis based on the suggested serving size of main protein dish and ingredients, excluding side items.

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*Minimally processed. No artificial ingredients.

®/™/© 2023 Tyson Foods, Inc.

Pioneers

New Frontiers

In 1906, the George G. Wright Land Co. chose present-day Friona,Texas, as the site for a new frontier colony. Promised fertile soil and a sunny climate, a group of Indiana farmers were drawn to the unspoiled Texas terrain. One of those pioneers was Jacob Schueler. He arrived by railroad in 1908 from Fort Wayne, bought a farm and settled down to work the land.

Over a century later, Jacob’s great-grandson, Dale Schueler and his family run Cow Country Farms. The thriving 8,000-acre operation, not far from Jacob’s original plot of land, raises Angus cattle and grows wheat.

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Family First

God, family and country

Dale Schueler and his wife, Donna, raised three sons on the farm: Monty, Kevin and Wade. Growing up, the boys were taught to love God, family and country. The three eventually went away to college and took jobs elsewhere. But Monty and Kevin were both drawn back to the land of their childhood and their deep family roots to continue in the family business.

Now both married, Kevin and Monty are raising their kids as they were raised. Instilling a strong work ethic, encouraging them to be themselves and having some fun along the way.

Ranching and taking care of animals doesn’t leave a lot of free time, but when they do have some, Dale and Donna’s world revolves around their 10 grandkids. Camping, attending 4-H shows and volleyball games are just a few of the grandkid activities they love to be a part of.

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Good Stewards

As Natural as Possible

Cow Country Farms is part of a Conservation Reserve Program (CRP). CRP is a private-lands conservation program that helps improve water quality, reduce soil erosion and reduce loss of wildlife.

Even during extreme droughts, the Schueler’s calves can graze on the nutrient rich grasses thanks to CRP. As Kevin said, “A good steward of the land, in my opinion, is making it the most fertile it can be… being as natural as possible.”

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Animal Welfare

The Resident Vet

For nearly 50 years, Dale has dedicated his life to caring for animals as both a rancher and a veterinarian. Between his medical background and raising his own cattle, Dale’s depth of knowledge makes him uniquely qualified to implement and advocate for strong animal welfare practices.

Preventative medicine is at the cornerstone of Dale’s animal welfare philosophy: “Proper feeding, good water and the human aspect of caring for animals is much more important than any implants or hormones.”

During the panhandle’s drought season, the extreme conditions require checking on cattle even more frequently, and feeding them more often. Constantly making sure they have enough water and minerals to not just survive, but thrive during the harsh elements.

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Animal Welfare

Committed to Animal Care

Centennial Livestock prides itself on being a closed commercial cow-calf herd operator for over 30 years. And that’s no accident — a lot of heart goes into raising their cattle.

For the Staudenmeyers and the Tamckes, their cattle mean everything to them. That why they’re raised for the Open Prairie Natural Meats brand with no antibiotics — ever, no added hormones or growth promotants and fed a 100% vegetarian diet. Plus, third-party audits make sure they’re keeping good on their promises. When that much care is dedicated to animal welfare, it can only result in the most mouthwatering, flavorful Angus beef you’ll ever have the pleasure of tasting. In fact, it’s the same beef you’ll find on their own dinner tables.

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Good Stewards

The Original Environmentalist

Dalton Tamcke, Deb and Tom’s son, said it best, “The rancher is the original environmentalist.” They know that the key to preserving the ranch for future generations is to be good stewards of the land through supporting plant and soil health.

Use responsibly. And always give back. It’s all part of an important cycle — if the land is nourished, the cows are nourished. If the cows are nourished, then families can be nourished. The families work hard to maintain soil and plant health, and they avoid overgrazing, allowing grass to regenerate over the seasons. Taking care of the land is vital to ensuring that future generations can thrive and continue this precious cycle.

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Origin

Humble Beginnings

It was over 100 years ago, back in 1921, when Les Staudenmeyer moved to Southwestern Montana to raise his own cattle. Les and his family worked to manage the ranch, a feedlot and another farm — but that was just the beginning.

Fast-forward to 1996. Les’ grandchildren, Will Staudenmeyer and Deb Tamcke, decide to follow in their grandfather’s footsteps and take over the ranch. Along with their father, Bill and their spouses, Patti Jo and Tom, they continue the tradition of raising all-natural, quality Angus cattle. Together, they work to preserve their ranching lifestyle and livelihood for future generations.

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Family

Family First

With four generations on the ranch, Centennial Livestock is more than just a business — it’s the place the Staudenmeyers and Tamckes call home.

Being part of the family business isn’t always easy, but it is always rewarding. It’s a balancing act of work and play. And boy, can they do both. Whether working side-by-side at sunrise, tending the land or cracking jokes at dinner after a long day, their fondest memories have always been on the ranch. When they’re not herding cattle, you can find them horseback riding, team roping, skiing or taking the motorbike for a spin.

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