{"id":2138,"date":"2019-09-15T15:54:29","date_gmt":"2019-09-15T15:54:29","guid":{"rendered":"http:\/\/perfectmealtoday.com\/?p=2138"},"modified":"2019-09-15T15:56:18","modified_gmt":"2019-09-15T15:56:18","slug":"october-national-pork-month","status":"publish","type":"post","link":"https:\/\/perfectmealtoday.com\/?p=2138","title":{"rendered":"October is National Pork Month"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<div class=\"entry-content clearfix\">\n<div>\n<div class=\"inductee-category\">\n<div dir=\"ltr\">\n<p><a href=\"http:\/\/spiritsman.com\/wp-content\/uploads\/2014\/07\/tn-10.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2952\" src=\"http:\/\/spiritsman.com\/wp-content\/uploads\/2014\/07\/tn-10.jpg\" alt=\"tn-10\" width=\"88\" height=\"150\" \/><\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div>\n<div class=\"inductee-category\">\n<div dir=\"ltr\">\n<p>Michael Hepworth<\/p>\n<\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<p>HOLLYWOOD (Perfect Meal Today( 9\/16\/19&#8211;October is the most flavorful time of the year, or as we\u2019ve coined it \u2013 Porktober! That\u2019s right! <strong>October is National Pork Month<\/strong>, and who else better to shake up your audience\u2019s favorite, go-to pork recipes than the <strong>Winningest Woman in BBQ<\/strong>, Melissa Cookston!<\/p>\n<p>Feel free to use the recipe and photos below when you credit Melissa and link back to her <a href=\"https:\/\/www.google.com\/url?q=https%3A%2F%2Fu7061146.ct.sendgrid.net%2Fwf%2Fclick%3Fupn%3DhyhDIb-2Bs-2B2XAp5KpQv6SMhN-2BnfJS3szIS9zFl00GPOFzaB8Q64pv5KWkRNDpUWMW_iXUOrqGoo7z1-2BlAppcfGXwWHvZ34RdODCqIw9-2F9uRYnyP3x3NuguDiVNXJ0zo-2FZ5JPBW2G3eeoVXWvH3GkMSeTR8UR1vBCxpBCsONfrP80-2F8Zb22eTnHqPFCmj-2Fmt9gY7CgeSJah5-2Fza3X0tT92sIh-2F7-2FHCdlbBqVqueEZVK9JjPyqmF2D72cHI1loeVLnnbGnBfP-2BzypH1F8pwyhUvwvD3gHqDpOA62IweN-2BiNg-2Bw2P82P5MSk45cUNZf1pIbQ5jevD5-2BtUaxZY7uAy0FHs-2F6g42ZEP8z4tEOUQn3p9bJMvWEMeh5roqwQUZHtvKtdxoBHDQKK-2BqKpBwO-2F0DYqhSCtaewvQASV1qIksMYUzhds-3D&amp;sa=D&amp;sntz=1&amp;usg=AFQjCNEzYgHTSiQokrONOC3poULiDJ7gtA\" target=\"_blank\" rel=\"nofollow noopener noreferrer\" data-saferedirecturl=\"https:\/\/www.google.com\/url?hl=en&amp;q=https:\/\/www.google.com\/url?q%3Dhttps%253A%252F%252Fu7061146.ct.sendgrid.net%252Fwf%252Fclick%253Fupn%253DhyhDIb-2Bs-2B2XAp5KpQv6SMhN-2BnfJS3szIS9zFl00GPOFzaB8Q64pv5KWkRNDpUWMW_iXUOrqGoo7z1-2BlAppcfGXwWHvZ34RdODCqIw9-2F9uRYnyP3x3NuguDiVNXJ0zo-2FZ5JPBW2G3eeoVXWvH3GkMSeTR8UR1vBCxpBCsONfrP80-2F8Zb22eTnHqPFCmj-2Fmt9gY7CgeSJah5-2Fza3X0tT92sIh-2F7-2FHCdlbBqVqueEZVK9JjPyqmF2D72cHI1loeVLnnbGnBfP-2BzypH1F8pwyhUvwvD3gHqDpOA62IweN-2BiNg-2Bw2P82P5MSk45cUNZf1pIbQ5jevD5-2BtUaxZY7uAy0FHs-2F6g42ZEP8z4tEOUQn3p9bJMvWEMeh5roqwQUZHtvKtdxoBHDQKK-2BqKpBwO-2F0DYqhSCtaewvQASV1qIksMYUzhds-3D%26sa%3DD%26sntz%3D1%26usg%3DAFQjCNEzYgHTSiQokrONOC3poULiDJ7gtA&amp;source=gmail&amp;ust=1568648826965000&amp;usg=AFQjCNGpFUOfv7S63RfrppcYdzfjTgvNhw\"><u>website<\/u><\/a>.<\/p>\n<p><strong>Grilled Pork T-Bones with BBQ Butter<\/strong><\/p>\n<p><strong>Peppered Pork Tenderloin with Hoecakes and Mississippi Caviar<\/strong><\/p>\n<p><strong>Pork Loin Purse with Spinach, Pear and Goat Cheese<\/strong><\/p>\n<p>Taken from Cookston\u2019s cookbook, \u201cSmoking in the Boys\u2019 Room\u201d and \u201cSmokin\u2019 Hot in the South,\u201d the below award-winning recipes for grilled pork T-bones with BBQ butter, peppered pork tenderloin with hoecakes and Mississippi caviar, and pork loin purse with spinach, pear and goat cheese will help your audience indulge during National Pork Month so that they can be king of pork this October!<\/p>\n<p>&nbsp;<\/p>\n<p>\u201cJust like beef T-bones, pork T-bones contain a lower piece of the loin (the strip loin section of a beef T-bone) and a section of the tenderloin (the filet of the pig). I treat this simply: well-seasoned, grilled to medium, and then topped with a thick pat of my BBQ Butter. Delish! The BBQ Butter can be made ahead and frozen. Just pull out a portion a couple of hours before needed. I also love to use it to top steaks, chops, and even breads for a nifty treat.\u201d<\/p>\n<p><strong>GRILLED PORK T-BONES WITH BBQ BUTTER<\/strong><\/p>\n<p>BBQ Butter<\/p>\n<ul type=\"disc\">\n<li>1 pound (4 sticks) unsalted butter, softened<\/li>\n<li>2 tablespoons minced garlic<\/li>\n<li>1 tablespoon lemon juice<\/li>\n<li>2 tablespoons finely diced red bell pepper<\/li>\n<li>1 \u00bd teaspoons Basic BBQ Rub<\/li>\n<li>\u00bd teaspoon kosher salt<\/li>\n<li>\u00bd teaspoon coarsely ground black pepper<\/li>\n<\/ul>\n<p>Pork T-Bones<\/p>\n<ul type=\"disc\">\n<li>4 pork T-bones, each 1 \u00bd inches thick (porkchops of similar thickness may be substituted)<\/li>\n<li>\u00bc cup Grill Seasoning<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ol type=\"1\">\n<li>Place the butter in the bowl of a stand mixer and add the remaining butter ingredients. Using the paddle attachment, mix on low-medium for 3 to 4 minutes, scraping the bowl a couple of times, until well incorporated. Divide into 4 portions, lay each on an 8-inch square of parchment paper, and roll up into a log shape. Wrap tightly in plastic wrap and freeze until firm. The butter will keep in the freezer for up to 3 months.<\/li>\n<li>Prepare a medium-hot grill and oil the grates. Season the T-bones with about 2 tablespoons of the grill seasoning each, then place on the grill and cook for 3 to 4 minutes per side or until medium. Remove from the grill and allow to rest for 5 minutes, then serve with a pat of butter on each.<\/li>\n<\/ol>\n<p>\u201cPork tenderloin is one of the most versatile cuts of meats available. It serves as a wonderful palette for any number of flavors, from Mexican to Asian and all places in between. This version has the snap of cracked black pepper set off against a jalapeno hoecake and cooling Mississippi caviar. Hoecakes are basically corn bread pancakes. They get their name from field workers who would cook them on the flat metal of the hoe over a fire. They\u2019re a wonderful quick bread that you can make while grilling your entr\u00e9e. In fact, if you prepare the caviar in advance and heat your griddle while the tenderloin is grilling, you can cook the hoecakes while the meat rests and serve dinner in 20 minutes.\u201d<\/p>\n<p><strong>PEPPERED PORK TENDERLOIN WITH HOECAKES AND MISSISSIPPI CAVIAR<\/strong><\/p>\n<p>Mississippi Caviar<\/p>\n<ul type=\"disc\">\n<li>2 cups drained cooked black-eyed peas<\/li>\n<li>1 cup fresh whole-kernel corn<\/li>\n<li>1 cup diced tomato<\/li>\n<li>1 tablespoon diced fresh jalapeno<\/li>\n<li>1 tablespoon chopped fresh cilantro<\/li>\n<li>1 \u00bd teaspoons canola oil<\/li>\n<li>\u00bd teaspoon salt<\/li>\n<li>\u00bc teaspoon granulated garlic<\/li>\n<li>\u00bd teaspoon ground cumin<\/li>\n<\/ul>\n<p>Pork<\/p>\n<ul type=\"disc\">\n<li>2 teaspoons coarsely ground black pepper<\/li>\n<li>1 teaspoon dried thyme<\/li>\n<li>\u00bd teaspoon kosher salt<\/li>\n<li>1 teaspoon granulated garlic<\/li>\n<li>2 (1-pound) pork tenderloins, trimmed of excess fat and silverskin<\/li>\n<li>2 tablespoons Dijon mustard<\/li>\n<\/ul>\n<p>Hoecakes<\/p>\n<ul type=\"disc\">\n<li>2 cups self-rising white cornmeal<\/li>\n<li>\u00be cup self-rising flour<\/li>\n<li>\u00bd cup finely diced yellow onion<\/li>\n<li>\u00bc cup finely diced pickled jalapeno<\/li>\n<li>1 \u00bd teaspoons salt<\/li>\n<li>2 large eggs, lightly beaten<\/li>\n<li>2 cups buttermilk<\/li>\n<li>2 tablespoons canola oil, or as needed<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ol type=\"1\">\n<li>To make the caviar, combine all the ingredients in a small mixing bowl, mix well, and refrigerate for at least 2 hours before serving and up to overnight.<\/li>\n<li>For the pork, prepare a medium-hot grill. Combine the pepper, thyme, salt, and granulated garlic in a small bowl and mix well. Cut each tenderloin in half crosswise, massage them with mustard, then lightly sprinkle with the tenderloin pieces on the grates and cook for 12 to 15 minutes, turning every 2 minutes or so, until the internal temperature reaches 140-degree Fahrenheit on a meat thermometer. Remove from the grill, cover with aluminum foil, and rest for 5 to 7 minutes while you cook the hoecakes.<\/li>\n<li>In a medium mixing bowl, stir together the cornmeal, flour, onion, jalapeno, salt, eggs, and buttermilk. Place a griddle on the grill, add the oil, and heat. Using a large spoon, drop about \u00bc cup of the batter onto the griddle and allow to form a pancake shape. Cook for 2 to 3 minutes, flip, and cook for 2 minutes longer or until golden and cooked through. As the hoecakes will absorb the oil, you may need to add more to the griddle after each batch. Repeat with the remaining batter until you have at least 8 hoecakes.<\/li>\n<li>To serve, place 2 hoecakes on each plate. Slice the tenderloin approximately \u00bd inch thick on a basis and arrange in a shingle pattern across the hoecakes. Top with 1 tablespoon of caviar and serve.<\/li>\n<\/ol>\n<p>\u201cThis is easily prepared and a makes a beautiful presentation to set on the dinner table before slicing. The stuffing is a favorite of mine as the creaminess of the goat cheese complements the pork quite well. However, any number of different things such as a fresh seasonal fruit or different cheese will be great in this recipe.\u201d<\/p>\n<p><strong>PORK LOIN PURSE WITH SPINACH, PEAR, AND GOAT CHEESE<\/strong><\/p>\n<ul type=\"disc\">\n<li>1 (3 to 4-pound) piece pork loin<\/li>\n<li>1 tablespoon Basic \u201cMemphis-Style\u201d BBQ Rub<\/li>\n<li>\u00bc medium white onion, thinly sliced<\/li>\n<li>1 \u00bd teaspoons minced fresh tarragon<\/li>\n<li>3 cloves garlic, minced<\/li>\n<li>1 Bosc pear, peeled and chopped<\/li>\n<li>\u00bd cup shiitake mushroom caps, thinly sliced<\/li>\n<li>1 teaspoon kosher salt<\/li>\n<li>\u00bd teaspoon freshly ground black pepper<\/li>\n<li>\u00bd cup fresh spinach<\/li>\n<li>\u00bd cup crumbled goat cheese<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ol type=\"1\">\n<li>Preheat a smoker or grill for indirect heat to cook at 275-degree Fahrenheit. Rinse the pork loin and pat dry. Beginning about \u00be inch from one end and continuing to \u00be inch from other end, cut a slit in the pork loin, about three-quarters of the way into the loin. At the bottom of the cut, make small slices to make a \u201cT\u201d or a pocket. Season the outside of the pork loin with the rub as well as inside.<\/li>\n<li>In a small bowl, combine the onion, tarragon, garlic, pear, mushrooms, salt, and pepper and toss to mix. Stuff the spinach into the pork loin, then pack with the onion-tarragon mixture. Place in the smoker for 1 hour and 15 minutes, until the meat temperature nears 140-degree Fahrenheit. Sprinkle the goat cheese over the stuffing and cook for another 10 to 15 minutes, until the internal temperature reaches 145 degrees Fahrenheit. Remove from smoker and let rest for 5 minutes before slicing 1 inch thick.<\/li>\n<li>way into the loin. At the bottom of the cut, make small slices to make a \u201cT\u201d or a pocket. Season the outside of the pork loin with the rub as well as inside.<\/li>\n<li>In a small bowl, combine the onion, tarragon, garlic, pear, mushrooms, salt, and pepper and toss to mix. Stuff the spinach into the pork loin, then pack with the onion-tarragon mixture. Place in the smoker for 1 hour and 15 minutes, until the meat temperature nears 140-degree Fahrenheit. Sprinkle the goat cheese over the stuffing and cook for another 10 to 15 minutes, until the internal temperature reaches 145 degrees Fahrenheit. Remove from smoker and let rest for 5 minutes before slicing 1 inch thick.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<div class=\"entry-content clearfix\">\n<div>\n<div class=\"inductee-category\">\n<div dir=\"ltr\">\n<p><a href=\"http:\/\/spiritsman.com\/wp-content\/uploads\/2014\/07\/tn-10.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2952\" src=\"http:\/\/spiritsman.com\/wp-content\/uploads\/2014\/07\/tn-10.jpg\" alt=\"tn-10\" width=\"88\" height=\"150\" \/><\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div>\n<div class=\"inductee-category\">\n<div dir=\"ltr\">\n<p>Michael Hepworth<\/p>\n<p>287 S.Robertson Blvd, Beverly Hills, CA 90211<\/p>\n<p><a href=\"http:\/\/spiritsman.com\/wp-content\/uploads\/2014\/08\/search.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3012\" src=\"http:\/\/spiritsman.com\/wp-content\/uploads\/2014\/08\/search.jpeg\" alt=\"search\" width=\"105\" height=\"85\" \/><\/a><\/p>\n<p><a href=\"http:\/\/www.perfectmealtoday.com\/\">www.perfectmealtoday.com<\/a><\/p>\n<p><a href=\"mailto:perfectmealtoday@gmail.com\">perfectmealtoday@gmail.com<\/a><\/p>\n<p><a href=\"http:\/\/twitter.com\/MrSpiritsman\">http:\/\/twitter.com\/MrSpiritsman<\/a><\/p>\n<p><a href=\"http:\/\/pinterest.com\/spiritsman\/\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/passets-ec.pinterest.com\/images\/about\/buttons\/follow-me-on-pinterest-button.png\" alt=\"Follow Me on Pinterest\" width=\"169\" height=\"28\" \/><\/a><\/p>\n<p><a href=\"http:\/\/www.spiritsman.com\/\">www.spiritsman.com<\/a><\/p>\n<p><a href=\"mailto:mrspiritsman@gmail.com\">mrspiritsman@gmail.com<\/a><\/p>\n<p><a href=\"http:\/\/www.perfectskintoday.com\/\">www.perfectskintoday.com<\/a><\/p>\n<p><a href=\"mailto:perfectskintoday@gmail.com\">perfectskintoday@gmail.com<\/a><\/p>\n<p><a href=\"http:\/\/www.perfecttraveltoday.com\/\">www.perfecttraveltoday.com<\/a><\/p>\n<p><a href=\"mailto:perfecttraveltoday@gmail.com\">perfecttraveltoday@gmail.com<\/a><\/p>\n<p><a href=\"http:\/\/www.perfectmealtoday.com\/\">www.perfectmealtoday.com<\/a><\/p>\n<p><a href=\"mailto:perfectmealtoday@gmail.com\">perfectmealtoday@gmail.com<\/a><\/p>\n<p><a href=\"http:\/\/www.perfectgolftoday.com\/\">www.perfectgolftoday.com<\/a><\/p>\n<p><a href=\"mailto:perfectgolftoday@gmail.com\">perfectgolftoday@gmail.com<\/a><\/p>\n<p><a href=\"http:\/\/www.perfectmusictoday.com\/\">www.perfectmusictoday.com<\/a><\/p>\n<p><a href=\"mailto:perfectmusictoday@gmail.com\">perfectmusictoday@gmail.com<\/a><\/p>\n<p><a href=\"http:\/\/www.champagnewinemaison.com\/\">www.champagnewinemaison.com<\/a><\/p>\n<p><a href=\"mailto:champagnewinemaison@gmail.com\">champagnewinemaison@gmail.com<\/a><\/p>\n<p><a href=\"http:\/\/alquimie.com.au\/publication\/\">http:\/\/alquimie.com.au\/publicatio<\/a><\/p>\n<p><a href=\"http:\/\/spiritsman.blogspot.com\/\">spiritsman.blogspot.co<\/a>m<\/p>\n<\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<table cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td align=\"center\">\n<table style=\"height: 1224px;\" width=\"5\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; Michael Hepworth &nbsp; HOLLYWOOD (Perfect Meal Today( 9\/16\/19&#8211;October is the most flavorful time of the year, or as we\u2019ve coined it \u2013 Porktober! That\u2019s right! October is National Pork Month, and who else better to shake up your audience\u2019s favorite, go-to pork recipes than the Winningest Woman in BBQ, Melissa Cookston! Feel free [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[328,331,327,329,330],"class_list":["post-2138","post","type-post","status-publish","format-standard","hentry","category-perfect-meal-today","tag-grilled-pork-t-bones-with-bbq-butter-peppered-pork-tenderloin-with-hoecakes-and-mississippi-caviar-pork-loin-purse-with-spinach","tag-melissa-cookston","tag-october-is-national-pork-month","tag-pear-and-goat-cheese","tag-winningest-woman-in-bbq","eq-blocks"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>October is National Pork Month - Perfect Meal Today<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/perfectmealtoday.com\/?p=2138\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"October is National Pork Month - Perfect Meal Today\" \/>\n<meta property=\"og:description\" content=\"&nbsp; &nbsp; Michael Hepworth &nbsp; HOLLYWOOD (Perfect Meal Today( 9\/16\/19&#8211;October is the most flavorful time of the year, or as we\u2019ve coined it \u2013 Porktober! That\u2019s right! October is National Pork Month, and who else better to shake up your audience\u2019s favorite, go-to pork recipes than the Winningest Woman in BBQ, Melissa Cookston! 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&nbsp; Michael Hepworth &nbsp; HOLLYWOOD (Perfect Meal Today( 9\/16\/19&#8211;October is the most flavorful time of the year, or as we\u2019ve coined it \u2013 Porktober! That\u2019s right! October is National Pork Month, and who else better to shake up your audience\u2019s favorite, go-to pork recipes than the Winningest Woman in BBQ, Melissa Cookston! Feel free [&hellip;]","og_url":"https:\/\/perfectmealtoday.com\/?p=2138","og_site_name":"Perfect Meal Today","article_published_time":"2019-09-15T15:54:29+00:00","article_modified_time":"2019-09-15T15:56:18+00:00","og_image":[{"url":"http:\/\/spiritsman.com\/wp-content\/uploads\/2014\/07\/tn-10.jpg","type":"","width":"","height":""}],"author":"Aloha Hayashi","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Aloha Hayashi","Est. reading time":"7 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/perfectmealtoday.com\/?p=2138#article","isPartOf":{"@id":"https:\/\/perfectmealtoday.com\/?p=2138"},"author":{"name":"Aloha Hayashi","@id":"https:\/\/perfectmealtoday.com\/#\/schema\/person\/6856aa316b35b6920af43103063c6dc1"},"headline":"October is National Pork Month","datePublished":"2019-09-15T15:54:29+00:00","dateModified":"2019-09-15T15:56:18+00:00","mainEntityOfPage":{"@id":"https:\/\/perfectmealtoday.com\/?p=2138"},"wordCount":1357,"image":{"@id":"https:\/\/perfectmealtoday.com\/?p=2138#primaryimage"},"thumbnailUrl":"http:\/\/spiritsman.com\/wp-content\/uploads\/2014\/07\/tn-10.jpg","keywords":["Grilled Pork T-Bones with BBQ Butter Peppered Pork Tenderloin with Hoecakes and Mississippi Caviar Pork Loin Purse with Spinach","Melissa Cookston!","October is National Pork Month","Pear and Goat Cheese","Winningest Woman in BBQ"],"articleSection":["Perfect Meal Today"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/perfectmealtoday.com\/?p=2138","url":"https:\/\/perfectmealtoday.com\/?p=2138","name":"October is National Pork Month - Perfect Meal Today","isPartOf":{"@id":"https:\/\/perfectmealtoday.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/perfectmealtoday.com\/?p=2138#primaryimage"},"image":{"@id":"https:\/\/perfectmealtoday.com\/?p=2138#primaryimage"},"thumbnailUrl":"http:\/\/spiritsman.com\/wp-content\/uploads\/2014\/07\/tn-10.jpg","datePublished":"2019-09-15T15:54:29+00:00","dateModified":"2019-09-15T15:56:18+00:00","author":{"@id":"https:\/\/perfectmealtoday.com\/#\/schema\/person\/6856aa316b35b6920af43103063c6dc1"},"breadcrumb":{"@id":"https:\/\/perfectmealtoday.com\/?p=2138#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/perfectmealtoday.com\/?p=2138"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/perfectmealtoday.com\/?p=2138#primaryimage","url":"http:\/\/spiritsman.com\/wp-content\/uploads\/2014\/07\/tn-10.jpg","contentUrl":"http:\/\/spiritsman.com\/wp-content\/uploads\/2014\/07\/tn-10.jpg"},{"@type":"BreadcrumbList","@id":"https:\/\/perfectmealtoday.com\/?p=2138#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/perfectmealtoday.com\/"},{"@type":"ListItem","position":2,"name":"October is National Pork Month"}]},{"@type":"WebSite","@id":"https:\/\/perfectmealtoday.com\/#website","url":"https:\/\/perfectmealtoday.com\/","name":"Perfect Meal Today","description":"Fine Dining, Lifesyle, Pairing Food, Wines","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/perfectmealtoday.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/perfectmealtoday.com\/#\/schema\/person\/6856aa316b35b6920af43103063c6dc1","name":"Aloha Hayashi","sameAs":["http:\/\/perfectmealtoday.com"],"url":"https:\/\/perfectmealtoday.com\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/perfectmealtoday.com\/index.php?rest_route=\/wp\/v2\/posts\/2138","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/perfectmealtoday.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/perfectmealtoday.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/perfectmealtoday.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/perfectmealtoday.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2138"}],"version-history":[{"count":3,"href":"https:\/\/perfectmealtoday.com\/index.php?rest_route=\/wp\/v2\/posts\/2138\/revisions"}],"predecessor-version":[{"id":2140,"href":"https:\/\/perfectmealtoday.com\/index.php?rest_route=\/wp\/v2\/posts\/2138\/revisions\/2140"}],"wp:attachment":[{"href":"https:\/\/perfectmealtoday.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2138"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/perfectmealtoday.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2138"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/perfectmealtoday.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2138"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}