Tim Chancellor is the wean-to-finish supervisor for Thomas Livestock in Broken Bow, Nebraska. Tim shares a family favorite recipe for Cuban pork tenderloin, which makes a delicious meal. Ingredients: ...

With our 17-year-old grandson, an eager eater, visiting before Thanksgiving and friends coming to visit for a few days and the holiday, I’ve been making a list of my “classics,” those recipes that are ...

In a large bowl, whisk together all marinade ingredients. Place pork tenderloin halves in a shallow baking dish and pour all mojo marinade over them. Cover and refrigerate at least one hour. Longer ...

Mix orange juice, grapefruit juice, cilantro, cumin, oregano, garlic, salt, and red pepper in gallon-sized zip-top plastic bag. Add pork and refrigerate for at least 30 minutes; up to 4 hours. Heat ...

| Preparation | Using a thin knife, trim silver skin from tenderloin. To make marinade, mix orange juice, grapefruit juice, cilantro, cumin, oregano, garlic, salt and red pepper flakes in a bowl. Pour ...

Throughout Tim’s 30 years with Thomas Livestock, he has held different roles. Currently, he oversees 72 employees and 260,000 hogs from wean to finish. He also owns barns that house 23,000 pigs. He ...