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< Back House of Meats: Whole Beef Tenderloin Prep Time: 12 minutes Cook Time: 45 minutes Serves: 8 Level: Intermediate About the Recipe Ingredients 4.50 lbs House of Meats Whole Beef Tenderloin (ask our butchers to trim and tie your tenderloin!) 2 tbsp Unsalted Butter, at room temperature 1 tbsp Kosher salt 1 tbsp Course Ground Black Pepper 1 tbsp Garlic Powder Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Preheat the oven to 500 degrees. Be sure your oven is very clean , the high temperature will cause it to smoke. Step 2: Place the HOM Whole Trimmed Beef Tenderloin on a sheet pan and pat the outside dry with a paper towel. Spread softened butter on the tenderloin with your hands. Sprinkle evenly with the salt, pepper, and garlic. Step 3: Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare. Step 4: Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Step 5: While your roast is resting, in a saucepan on the stove bring your House of Meats Au Jus ( you may add the drippings from the roast ) to a boil and then reduce to simmer. Step 6: Remove the strings and slice the fillet thickly. Serve and enjoy! Tips: If a serving is too rare for one of your guests, simply hold their piece of Prime Rib in your simmering Au Jus for the count of 10. This will cook the meat and remove the rareness while the meat will remain moist and tender. They will think you are a culinary genius! Previous Next

< Back House of Meats: Chicken Drumsticks - On the Bar-B-Que Prep Time: 15 minutes Cook Time: 25 minutes Serves: 1 Level: Beginner About the Recipe THIS IS THE BEST! There is nothing better than diving into a juicy, sticky, & perfectly grilled House of Meats Chicken Drumstick; rubbed with your favorite rub and basted with bar-b-que sauce with a side of HOM Potato Salad, Cole Slaw, Macaroni Salad, and Corn on the Cob! Ingredients House of Meats Chicken Drums I like a “ready to go” seasoned rub, it’s easier and HOM has a host of them, just ask Your favorite Bar-B-Que Sauce, again lots at HOM Oil, any natural oil will do Paper Towels Instant Read Meat Thermometer Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Start by patting the chicken skin dry, the dryer the crispier. Step 2: Season chicken thoroughly. Massage the rub in with your fingers. Place on a tray or rack in the refrigerator and let sit for 30 to 60 minutes for the rub to work and the skin continue to dry. Step 3: Pre-heat your grill to 400 degrees. Step 4: Remove chicken from refrigerator and drizzle a few teaspoons of oil over the pieces and recoat with your rub. Step 5: Place the Chicken Drums on the grill, cook with the lid closed for 4 to 5 minutes, turn, and cook for an additional 4 to 5 minutes. Step 6: Reduce heat to 300 degrees and cook for 6 to 8 minutes. Step 7: Baste all sides with your favorite Bar-B-Que Sauce, close lid, and continue to cook for an additional 4 to 6 minutes until the sauce has caramelized. Step 8: Total cooking time should be about 25 minutes. Step 9: Confirm internal temperature. The internal temperature with an instant read thermometer, should read 165 to 175 degrees. Step 10: You have achieved perfection! Serve with HOM Potato Salad, Cole Slaw, Macaroni Salad, and Corn on the Cob. Previous Next

< Back House of Meats: Tomato Basil Mahi Mahi Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4 Level: Beginner to Intermediate About the Recipe This vibrant dish features golden pan-seared Mahi Mahi fillets topped with a savory, slightly tangy tomato basil sauce. Bursting with fresh herbs, garlic, and a hint of sweetness, it's perfect for any night of the week. You can also substitute any mild white fish in place of Mahi Mahi. Ingredients 4 – 6 oz. House of Meats Tilapia Fillets 8 Ritz Crackers, crushed ½ tsp Seasoned Salt ¼ tsp Chili Powder ¼ tsp Adobo seasoning* 2 tbsp Unsalted Butter, cold Adobo Seasoning Substitute * If you don't have Adobo Seasoning, you can substitute a mix of: Garlic powder Onion powder Smoked paprika Cumin Oregano Salt Small amount of cayenne pepper (depending on your desired spice level) To achieve a similar flavor profile! Preparation Step 1: Preheat oven to 425°F. Step 2: Arrange HOUSE OF MEATS Tilapia Fillets on a lined baking sheet. Step 3: In a mixing bowl, combine crushed Ritz Crackers with seasoned salt, chili powder, and adobo seasoning (use clean hands to mix). Step 4: Cut butter into 6 equal pats. Place one pat directly in the center of each Tilapia Fillet. Step 5: Cut the remaining 2 pats of butter into pea-sized pieces and mix by hand into the cracker mixture. Sprinkle crumbs equally over each Tilapia Fillet. Step 6: Bake in the preheated oven for 15–20 minutes, or until fish is cooked through and flakes easily with a fork. Serve hot. Previous Next

< Back House of Meats: How to Prepare Cooked Shrimp Prep Time: 2 hours to Overnight Cook Time: Serves: 10 Level: Beginner About the Recipe Cooked Shrimp can be very versatile in cooking. Shrimp sizing: The higher the numbers the smaller the shrimp consequently the more shrimp per pound. Ingredients 2 lbs House of Meats Cooked Shrimp 16/20 Count 26/30 Count 31/40 Count 41/50 Count Lemon Wedges Cocktail Sauce Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: To thaw, place shrimp in a colander at room temperature for approximately 2 hours or in the refigerator overnight. Step 2: When thawed gently rinse under cold water, drain, and refrigerate. Step 3: Use thawed shrimp in 3 days. Step 4: To serve in a warn dish, add to your favorite recipe after all the other ingredients are cooked. DO NOT OVER COOK. Previous Next

< Back House of Meats: Ox Tail Barley Soup Prep Time: 20 minutes Cook Time: 4 hours 45 minutes Serves: 6 Level: Beginner About the Recipe Thanks to Jim Meads for this great recipe! Ox Tail Barley Soup is rich in flavor and is one Jim's favorite soups! Ingredients 1 House of Meats Beef Oxtail (about 2 lb.), disjointed Your House of Meats Butcher will be glad to trim and cut your Ox Tail. (OPTIONAL) 2 lbs House of Meats Choice Black Angus Beef Stew Meat If you like your soup extra meaty add House of Meats Choice Black Angus Beef Stew Meat. ½ cup Onion , chopped 8 cups Water 1 ½ tsp Salt ¼ tsp Pepper ¼ cup Chopped Parsley ½ cup Chopped Carrots ½ cup Chopped Celery ¼ cup Barley 1 Can (12 oz.) Tomato Juice ½ tsp Marjoram ½ tsp Basil Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: In a 5-6 quart Dutch oven or stock pot cook oxtail pieces over medium heat until lightly browned. OPTIONAL: For extra meaty soup add 2 lbs. House of Meats Choice Black Angus Beef Stew Meat. Step 2: Add onion and cook until it is soft. Step 3: Add water, salt and pepper; bring to a boil. Step 4: Reduce heat and simmer, uncovered, about 4 hours to blend flavors and reduce volume by half. Step 5: Add all remaining ingredients. Simmer until barley is cooked, about 45 minutes. Skim off any excess fat before serving, if desired. Previous Next

< Back House of Meats: It's Not "Just" Bacon - A Sampling of 50 Bacon Recipes Prep Time: Depending on Recipe Cook Time: Depending on Recipe Serves: Level: Beginner About the Recipe Make House of Meats bacon the star ingredient in pastas, salads, snacks and more from Food Network Magazine. Source: https://www.foodnetwork.com/recipes/articles/50-things-to-make-with-bacon Ingredients Find ingredients in each Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation (1) Bacon Guacamole Mash 2 avocados with 1/2 cup each chopped tomato and cilantro, 1/4 cup each chopped onion and crumbled cooked bacon , 1/2 minced jalapeno , some lime juice and salt . (2) Cheesy Bacon Popcorn Drizzle 4 cups hot popcorn with 1 tablespoon bacon drippings. Toss with 3 tablespoons crumbled cooked bacon and 1/4 cup each grated Parmesan and cheddar . (3) Warm Bacon Slaw Cook 6 slices thick-cut bacon in 1 tablespoon olive oil ; drain and crumble. Add 1/2 sliced red onion , 1/4 cup each cider vinegar and water, 2 tablespoons brown sugar and 1/2 teaspoon celery seeds to the drippings. Toss with 6 cups shredded cabbage and the bacon. (8) Bacon Butter Cook 2 slices bacon in a skillet; drain and chop. Blend 1 stick softened butter with the drippings and 2 tablespoons maple syrup. Stir in the chopped bacon. (9) PB&B Sandwich Peanut butter , banana and cooked bacon with white bread. Cook in a buttered skillet. (14) Bacon-Wrapped Scallops Wrap bacon around scallops ; secure with toothpicks. Broil, turning, until crisp, 8 minutes. (15) Bacon-Wrapped Dates Stuff pitted dates with blue cheese and wrap in bacon . Secure with toothpicks. Broil, turning, until crisp, 5 to 6 minutes. (18) BLT Pasta Cook 8 slices bacon ; drain and chop. Cook 1 chopped red onion , 3 sliced garlic cloves, some red pepper flakes and 1 teaspoon salt in 3 tablespoons drippings. Add 5 cups grape tomatoes ; cook 12 minutes. Add 1/3 cup cream; cook 2 minutes. Toss with 12 ounces cooked penne , 4 cups arugula, the bacon, some basil and a splash of pasta water. Top with Parmesan . (21) Bacon Nuts Beat 1 egg white until frothy; toss with 2 cups mixed nuts , 2 teaspoons Cajun seasoning , 2 tablespoons brown sugar and 4 slices crumbled cooked bacon . Bake at 325 degrees F, 10 minutes. (28) Bacon Fried Rice Cook 1/2 cup chopped bacon in a skillet. Add 1/2 cup chopped scallions and 4 cups cooked rice; stir-fry until hot. Add 3 beaten eggs and 1 teaspoon each sesame oil and grated ginger; stir-fry until the eggs are set. (32) Bacon Muffins Make corn muffin mix as the label directs; add 1/4 cup crumbled cooked bacon and 2 tablespoons chopped chives. (33) Bacon-Corn Sauté Cook 1/2 cup chopped bacon in a skillet; pour off half of the fat. Cook 1/2 each chopped red onion and jalapeno in the skillet until tender. Add 3 cups corn; cook 4 minutes. Add chopped cilantro, lime juice and salt to taste. (34) Bacon Brussels Sprouts Cook 6 ounces diced slab bacon in a skillet; drain. Separate 1 pound Brussels sprouts into leaves; stir-fry in the drippings. Add 1 minced garlic clove, 2 tablespoons each teriyaki sauce and water, a pinch each of sugar and red pepper flakes, and the bacon. (35) Warm Bacon Vinaigrette Cook 4 slices chopped bacon in a skillet; drain and crumble. Whisk 3 tablespoons red wine vinegar and 1 tablespoon whole-grain mustard into the drippings; add salt, pepper and the bacon. (36) Spinach-Bacon Salad Make Warm Bacon Vinaigrette (No. 35). Toss with baby spinach, sliced mushrooms and sliced red onion. (43) Bacon Grits Simmer 2 cups each milk and water with 1 teaspoon salt in a saucepan. Stir in 1 cup grits; simmer until tender, about 35 minutes. Stir in 2 tablespoons butter and 1 cup each grated cheddar and crumbled cooked bacon . Top with chopped chives. (44) Bacon Quesadillas Cook 1/2 cup sliced mushrooms and 1/4 cup chopped onion in butter until soft. Add 2 slices chopped Spicy-Sweet Bacon (No. 42). Spread on tortillas with grated cheddar, then fold in half and cook in a skillet. (45) Bacon-Apple Pancakes Mix 1 cup flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup buttermilk, 1 egg, 1 grated apple and 1/2 cup crumbled cooked bacon . Cook in a hot buttered skillet. 46. Bacon Banana Bread Stir 1/2 cup crumbled cooked bacon into your favorite banana bread batter before baking. 47. Bacon-Potato Pancake Cook 2 slices bacon ; drain and crumble. Shred 2 peeled russet potatoes; squeeze dry. Mix with 1/4 grated onion, the bacon, and salt and pepper. Cook in the drippings until crisp, 8 minutes per side. (49) Bacon Oatmeal Stir 2 tablespoons each maple syrup and crumbled cooked bacon into 2 cups cooked oatmeal. (50) Bacon Brittle Boil 2 cups sugar and 1 cup water in a saucepan, without stirring, until 340 degrees F, 8 to 10 minutes. Stir in 1 cup peanuts , 5 slices crumbled cooked bacon , 1 tablespoon butter and a pinch each of cayenne and cinnamon . Spread on a greased baking sheet to harden. Previous Next

< Back House of Meats: Weber - Grilled Cod Loins or Sea Bass with Shrimp Prep Time: 20 minutes Cook Time: 10 minutes Serves: 1 Level: Intermediate About the Recipe House of Meats presents a delightful recipe for grilled cod loins or sea bass with succulent shrimp. This elegant dish is perfect for entertaining guests or enjoying a special meal with family. The combination of tender fish fillets and flavorful shrimp, prepared on the grill, is sure to impress even the most discerning palates. Ingredients 2 - House of Meats 6 oz. Cod Loins . 10 - House of Meats Large Shrimp, peeled and deveined. 1 - Red Onion , chopped. 2 Tbsp Fresh Cilantro, chopped. 1 - Red Bell Pepper, chopped 1 - Ear Corn on the cob, husked. Salt , to taste Black Pepper , to taste. Olive Oil. 1 tsp Fresh Ginger. 4 - Lemons , juiced. 1 - Orange, juiced. ½ cup Olive Oil. 1 tsp Kosher Salt. Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Prepare the grill for direct cooking over medium-high heat (450° to 500°F). Step 2: Mix the dressing ingredients together in a small bowl. Step 3: Place the chopped onion and cilantro into cold water. Step 4: Brush HOM Cod Loins with half of the oil and season all over with half of the salt and pepper. Step 5: Toss the shrimp in the remaining oil, salt and pepper. Step 6: Grill the Cod Loins, corn, and shrimp on the grill over direct medium-high heat for 8 minutes, flipping only the shrimp and corn once. Step 7: Flip the corn and continue grilling until golden brown. Step 8: Flip the shrimp and continue cooking until firm to the touch and opaque in color. Step 9: Continue cooking the Cod Loins only on one side until it has reached an internal temperature of 125°F. Step 10: Remove the Cod Loins from the grill. Step 11: Remove the corn and shrimp from the grill when the corn is golden brown and the shrimp is firm to the touch and opaque in the center. Step 12: Rest the Cod Loins, corn, and shrimp at room temperature, indoors, for 5 minutes. As the Cod Loins and shrimp rests, the internal temperature will continue to rise. Step 13: Cut the corn kernels off the cob. Step 14: Pour half of the lemon and orange dressing into a large dish. Place the sea bass in the dressing seared side up. Step 15: Top with the chopped bell pepper, onion, cilantro, corn, and shrimp. Finish by pouring the rest of the dressing over the top. Previous Next

< Back House of Meats: Chicken Parmesan Three Ways Prep Time: Varies Cook Time: Varies Serves: Varies Level: Easy About the Recipe The House of Meats Chicken Parmesan Collection brings you three irresistible ways to enjoy our oven-ready 4 oz. patties. Whether served on their own, stacked in a hero, or baked into a comforting casserole, every bite delivers classic Italian flavor made simple. Ingredients Oven Ready Chicken Parmesan Patties House of Meats 4 oz. Chicken Parmesan Patties Chicken Parmesan Hero Sandwich House of Meats Oven-Ready 4 oz. Chicken Parmesan Patties Sandwich rolls or hero buns Marinara sauce (warmed) Slices of mozzarella or provolone cheese Fresh basil or parsley (optional, for garnish) EZ - Chicken Parmesan Casserole 2 cups - Rotini Pasta 6, 4 oz. House of Meats Chicken Parmesan Patties 1 cup - Shredded Mozzarella Cheese 2 cups - Marinara Sauce ½ cup - Seasoned Italian Breadcrumbs Preparation Classic Chicken Parmesan Patties Prep Time: 2 minutes Cook Time: 14–16 minutes Total Time: ~18 minutes Servings: Varies Steps: Preheat oven to 450°F . Line a baking tray with parchment paper. Arrange patties on the tray without overlapping. Bake for 14–16 minutes , until golden and heated through (internal temperature 165°F). Serve hot with pasta, salad, or roasted vegetables. Chicken Parmesan Hero Sandwich Prep Time: 5 minutes Cook Time: 16–18 minutes Total Time: ~20 minutes Servings: 2 sandwiches Steps: Preheat oven to 450°F and line a baking tray with parchment paper. Arrange patties on tray without overlapping. Bake for 14–16 minutes . While patties bake, lightly toast hero rolls in oven for 2–3 minutes. Place baked patties onto rolls. Spoon marinara sauce over top. Add cheese slices, then return sandwiches to oven for 2–3 minutes, until cheese is melted and bubbly. Garnish with basil or parsley, serve hot, and enjoy. EZ Chicken Parmesan Casserole Prep Time: 15 minutes Cook Time: 35 minutes Total Time: ~50 minutes Servings: 4–6 Steps: Preheat oven to 350°F (175°C) . Cook pasta: Bring a large pot of salted water to boil. Add rotini and cook until al dente, about 8 minutes . Drain well. In a greased casserole dish, combine cooked pasta with 1 cup mozzarella cheese . Pour 2 cups marinara sauce evenly over pasta. Sprinkle with Italian breadcrumbs. Arrange patties on top of pasta. Spoon additional marinara sauce over patties and top with remaining cheese. Cover with foil and bake for 35 minutes , until cheese is melted and bubbly. Ensure chicken reaches 165°F internal temperature . Let rest a few minutes, garnish with basil or parsley, and serve with salad, garlic bread, and your favorite wine. Previous Next

< Back House of Meats: Toledo's Best Kielbasa & Kraut Prep Time: 15 minutes Cook Time: 1 hour 15 minutes Serves: 6 Level: Easy About the Recipe Our thanks to Dearborn Sausage Company for sharing this recipe for use with their Sauerkraut. Ingredients 2 lb. Fresh House of Meats Bratwursts 2 lbs Dearborn Sauerkraut ½ lb HOM Sliced Bacon ¼ cup Diced Onions 1 tbsp Brown Sugar ¼ tsp Pepper House of Meats Bratwursts: House of Meats Original Bratwurst House of Meats Bacon & Cheddar Bratwurst House of Meats Jalapeno Cheddar Bratwurst House of Meats Beer Bratwurst House of Meats Taco Bratwurst House of Meats Baby Back Bratwurst House of Meats Hawaiian Bratwurst House of Meats Blueberry Bratwurst House of Meats Apple Bratwurst House of Meats Cherry Bratwurst House of Meats Chicken Supreme Bratwurst House of Meats Spinach Feta Chicken Bratwurst Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Sep 1 - Cooking the Kielbasa: Cook 2 lbs. of HOM Toledo’s Best Homemade Kielbasa. This will be slightly undercooked. #1 . Preheat oven to 350 degrees F. #2 . Place Kielbasa in a baking dish, add 1/4 inch of water, cover with foil, and bake for approximately 20 minutes. #3 . Remove foil, drain, and bake for an additional 10 minutes turning frequently to brown. Step 2 - Sauerkraut Mixture: #1 . Rinse 2 lbs. of Kraut & drain. #2 . Cook 1/2 lb. of HOM Sliced Bacon, chop & add to drained kraut. #3 . Add 3/4 tbsp. of brown sugar and 1/4 tsp. pepper to kraut – mix. Step 3: Cut the Kielbasa into 1-inch pieces and mix with kraut. Pre-heat oven to 325 degrees. Put Kraut and Kielbasa in baking dish and place baking dish in the oven after pre-heating and bake at 325 for 45 minutes. Step 4: Serve with boiled or mashed potatoes. Previous Next

< Back House of Meats: Jiggs Dinner Kit - Serves 6 Hungry Irishmen Prep Time: 20 minutes Cook Time: 3 hours and 30 minutes Serves: 6 Level: Beginner About the Recipe House of Meats Complete - Ready to Cook - Jiggs Dinner Includes: 2.75 lb. “Our Best” Grobbel’s Corned Beef Flat, Large Head of Fresh Cabbage, 5 lb. Bag Idaho Potatoes, Large Sweet Onion, and 1 lb. Carrots! Perfect for St. Patrick's Day! Ingredients 1 - House of Meats Jiggs Dinner Kit Includes: 2.75 lb. “Our Best” Grobbel’s Corned Beef Flat Large Head of Fresh Cabbage 5 lb. Bag Idaho Potatoes Large Sweet Onion 1 lb. Carrots Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Remove “Our Best” Grobbel’s Corned Beef Flat from the package and place it in a large pot with sufficient water to cover the meat. For a more robust flavor, add the desired amount of the included spice packet to water. Step 2: Bring water to boil. Step 3: Clean vegetables. Quarter Onions, Quarter Potatoes, Cut Carrots in half, Quarter Cabbage. Step 4: Reduce to simmer and cover. Simmer for approximately 2 1/2 to 3 hours or until firmly fork tender. Internal temperature for optimal tenderness, cook to an internal temperature of 190°F. Step 5: With 15 minutes remaining in the cooking time, add to the pot and previously prepared vegetables onion, carrots, and potatoes. Cover and simmer for an additional 15 minutes. Step 6: Remove just the meat to a warm platter and cover. Let stand for 5 to 10 minutes. Step 7: Add cabbage to the other vegetables in a pot and simmer uncovered for 15 additional minutes. Step 8: Slice meat thinly across the grain and serve with vegetables for a complete and hearty meal. Happy St. Patrick’s Day! Previous Next

< Back House of Meats: Oven Ready Gourmet Stuffed Chicken Breast Prep Time: 10 minutes Cook Time: 50 minutes Serves: 1 Level: Beginner About the Recipe House of Meats Oven Ready Gourmet Stuffed Breasts make a delicious meal that is easy to prepare. Each House of Meats Oven Ready Gourmet Stuffed Breast is hand made and stuffed with a variety of delicious ingredients. See the offerings at you’re your favorite HOM location. Ingredients 1 House of Meats 8 oz. Oven Ready Gourmet Stuffed Breast of your choice per person. Parchment Paper Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Pre-heat oven to 350 degrees. Step 2: Bake House of Meats - Oven Ready Gourmet Stuffed Breasts in an oven safe baking dish with a lid. Step 3: Line bottom of the baking dish with parchment paper. Step 4: Remove plastic wrap from the breast. Arrange Oven Ready Gourmet Stuffed Breasts on parchment paper so that they are not touching. Step 5: Bake covered for 30 to 40 minutes. Remove cover and brown for an additional 10 minutes. Check with an instant read meat thermometer. Thick portion of chicken muscle should read 165 degrees. Step 6: Rest for 5 minutes and serve with your choice of vegetable or rice. Previous Next

< Back House of Meats: Famous Colorado Roast Prep Time: 10 minutes Cook Time: 1 hour and 15 minutes Serves: 6 Level: Beginner About the Recipe Boneless Eye of Pork, Stuffed with our Homemade Bread Dressing and layered with Bacon. DELICIOUS! Ingredients 4 lbs House of Meats Pork Colorado Roast - You will need 3/4 to 1 lb. per person. Foil Instant Read Meat Thermometer Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: GRILL ROTISSERIE : This roast is excellent cooked on an outdoor grill rotisserie. You should grill for approximately 1 hour to 1 hour and 15 minutes at medium high heat. Follow the additional instructions for baking in the oven. Step 2: OVEN : Pre-heat oven to 350 degrees. Step 3: Place House of Meats Pork Colorado Roast on a baking pan with parchment paper and cover or tent with foil. Step 4: Bake in the oven for 30 minutes per pound at 350 degrees. Step 5: Uncover the last 30 minutes of scheduled cooking time to brown and crisp bacon. Step 6: Pull and tent to rest roast at approximate 135 degrees. Internal temperature will raise to 145 degrees while resting. Step 7: Check for doneness with an instant read thermometer. Internal temperature of the Eye of Pork should be 145 degrees when done. Remove strings and serve with Scalloped Potatoes , a vegetable and applesauce. Previous Next