Halladay's products are created for busy families. Just add a few fresh ingredients to our delicious blends and create memorable meals and party items. We're a great alternative to "run of the mill" foods and seasoning blends. Our mixes are all-natural, GMO-free and MSG-free. These blends are delicious as dips or to add instant flavor to your family dinner. The cooking possibilities with Harvest Barn are endless!
2 to 3 lbs. boneless pork tenderloin
1 cup chicken or vegetable broth
1/2 cup balsamic vinegar
1 Tbsp. Worcestershire sauce
2 to 3 Tbsp. Halladay's Roasted Garlic & Rosemary Seasoning
1 Tbsp. honey
Place pork in slow cooker. Whisk together remaining ingredients; pour over pork. Cook on low 7-8 hours or on high for 4-5 hour.
Rub Pork Tenderloin with Halladay’s Barbecue Rub for Chicken & Ribs
Roast at 350ºF until meat thermometer reads 145º.
Slice thin and serve over a bed of greens with fresh strawberries and feta cheese,
Walnuts if desired.
Serve with a light toss of olive oil and balsamic vinegar.
3 lbs boneless pork butt or shoulder, cut into 3to4" cubes
1/3 cup apple cider vinegar
1+1/4 cup chicken or beef broth
2 Tbs olive oil
2 cups BBQ sauce of choice
1/2 cup orange juice
1/4 cup maple syrup, optional
2 Tbs Halladay's Garlic Chipotle or Maple Habanero seasoning
salt and pepper to taste
Season pork with salt and pepper; set aside. In medium bowl, whisk together the apple cider vinegar and broth.
Tuen instant pot to sauté setting. Add olive oil and allow it to get hot. Add half of the pork, sauté for 5 minutes, turning to brown all sides. Remove to a plate and repeat with remaining pork. Turn the instant pot off. Pour in the vinegar and broth to deglaze, scraping browned bits form the bottom with wooden spoon.
Add pork to the instant pot, close the lid and set to sealing. Cook on manual high pressure for 40 minutes. Allow the pressure to release naturally for 10 minutes, then do a quick release.
While the meat is cooking, mix together the BBQ sauce, orange juice, maple syrup and Halladay's seasoning. Remove meat from pot and shred; then stir in the BBQ sauce. Serve on buns if desired.
1 package Halladay's Garlic Tomato Basil Seasoning
3 lbs. boneless beef chuck roast
2 Tbsp. olive oil
1 onion, sliced
1 cup red wine
1/3 cup balsamic vinegar
1 (14.5 oz.) can beef broth
1 small bag baby carrots
2 medium potatoes, cut into 1-inch pieces
1 (14.5 oz.) can crushed tomatoes
3 Tbsp. cornstarch
Combine all ingredients except cornstarch in a large slow cooker. Cook on low 7-8 hours or on high for 4-5 hours. Mix cornstarch with ¼ cup cold water and add 15 minutes before cooking is complete.
2 1/2 lbs. pork tenderloin
8 Tbsp. brown sugar
1 package Halladay's Garlic Chipotle Seasoning
Preheat oven to 350˚F. Lightly grease baking dish or oven-proof skillet and place in oven to heat. In a large resealable plastic bag combine brown sugar and seasoning; blend well. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes. Place meat in pan and cook for 20 minutes, or until cooked through, turning half way through cooking. Remove from oven, cover and let stand 5-10 minutes before slicing.