MERRIAM, Kan. — Prairie Fresh®, in partnership with Chef’s Roll™, has announced the winners of the 2025 Prairie Fresh USA Prime® Pork Contest. Fifty chefs from across the United States were selected to participate and challenged to create an original dish using a complimentary whole boneless loin of Prairie Fresh USA Prime pork — a premium cut known for its high marbling and superior flavor.
The competition drew inventive entries, and after careful judging, three chefs stood out with dishes that best showcased the flavor, versatility and quality of Prairie Fresh USA Prime pork.
2025 winners
- Chef Ben Diaz – Temecula, California (grand prize winner)
Prairie Fresh USA Prime pork loin stuffed with mushroom paste, wild spinach pesto and oven-roasted tomatoes, glazed with a soy-maple top with herb crust and cooked sous vide at 137°F for three hours, then basted in beef tallow and garlic.
Diaz’s dish was a masterclass in layered technique and bold flavor. The pork loin was transformed into an elegant centerpiece, highlighting the tenderness of Prairie Fresh USA Prime pork alongside savory earthiness and umami depth. - Chef Leah Branch – Richmond, Virginia (runner-up)
Pork and beans: Prairie Fresh USA Prime pork loin, English pea stuffing, salsify cream, chickpea fritter, leather britches and garlic chive oil.
A sophisticated reimagining of a comfort classic, Branch’s dish featured slow-cooked pork stuffed with roasted garlic and spring peas, alongside rehydrated leather britches beans simmered in pork stock and ancho chile. The smoked paprika-spiced chickpea fritter and warm salsify cream tied together a vibrant expression of seasonal produce. - Chef Jeremy Bechtold – St. Paul, Minnesota (runner-up)
Hazelnut-crusted Prairie Fresh USA Prime pork loin, citrus rhubarb consommé, seared radicchio, chili radish greens, chèvre, pickled rhubarb, purple ninja radish and pomegranate.
Bechtold’s seasonal dish showcased hazelnut-crusted Prairie Fresh USA Prime pork loin brined with chilies and basted in brown butter. He paired it with citrusy rhubarb consommé, pickled rhubarb and sharp radishes, while radicchio and whipped chèvre added balance and texture. - Chef Jason Triail – Orange, California (runner-up)
Pork adobo, masa dough, aji Amarillo aioli, pickled red onion and cilantro.
A playful nod to traditional Filipino flavors, Triail’s dish wrapped slow-braised Prairie Fresh USA Prime pork loin adobo in crisp, golden masa. Aji Amarillo aioli added creamy heat, while quick-pickled red onions and fresh cilantro brought brightness and balance. The result was a bold, globally inspired bite with layered flavor and irresistible texture.
“We’re inspired by the creativity and passion of chefs who bring our premium pork to life in such unique ways,” said Monica Camarin, senior brand manager, Prairie Fresh. “This contest is our way of celebrating their craft and continuing to elevate the pork experience across menus nationwide.”
To learn more about the competition, visit Chef’s Roll.
About Prairie Fresh
Prairie Fresh is a brand of Seaboard Foods, delivering high-quality pork from its connected food system. Prairie Fresh USA Prime pork is hand-selected for optimal marbling and tenderness, offering a premium dining experience.