Declining rural populations have been making the news for decades. There is little doubt that the trend line of the most rural counties across the country has been down (2020, Cromartie). Nearly 35 percent of the rural counties within the United States have experienced prolonged and significant population loss (Johnson & Lichter, 2019).
This recipe is a great source of protein and the sweet potatoes add important vitamin A. Thanks to the orange and cinnamon flavoring, you may be able to skip the salt entirely.
Adapted from Simply Seniors Cookbook, Utah Family Nutrition Program/ Utah State University Extension.
- 2 pork loin chops
- 1 sweet potato, scrubbed with a clean vegetable brush under cold running water, peeled and sliced
- 1/2 orange, scrubbed with a clean vegetable brush under cold running water, sliced
- 1 dash cinnamon
- 1 dash (optional)
- 1 dash black pepper (optional)
- Wash hands with soap and water.
- Preheat oven to 350 degrees.
- Place meat and sweet potato slices in a baking dish coated with cooking spray. Top with orange slices and sprinkle with seasonings.
- Cover and bake for 1 hour until meat is tender. Pork is safely cooked when it has been heated to 145 degrees F.
To celebrate the Week of the Volunteer, Nebraska 4-H is hosting daily 4-H Volunteer Lunch & Learn sessions, including:
- Monday, April 19 @ Noon CT - Incorporating Positive Youth Development into Your Work
- Tuesday, April 20 @ Noon CT - How to Keep the 4-H Experiences Fresh
- Wednesday, April 21 @ Noon CT - Leading a Club that Works
- Thursday, April 22 @ Noon CT - Confidence in Conflict Resolution
Each session will include 30 minutes of content followed by 30 minutes of discussion and networking time. These are great for new and experienced volunteers as well as individuals interested in getting started. Registration is free and open now! Sign up for one, two, three, or all four sessions at go.unl.edu/lunch-learn.Sign Up Now!