Healthy Pork Tenderloin Recipes
This lean, incredibly versatile cut of pork moves easily from weeknight casual to simple elegance in no time at all. Marinate, roast, grill, stuff, or slice-and-dice your way to easy, healthy dinners.
This lean, quick-cooking cut is the chicken breast of the pork world. It stands up to bold flavors and is so versatile it can move from down-home casual to elegant to global, as our collection of recipes show. Watch: How to Trim Pork Tenderloin
First up, Vietnamese-Style Pork Noodle Salad. Think of this refreshing salad as a deconstructed spring roll: cool rice noodles, crisp vegetables, and a sweet-and-spicy vinaigrette instead of a dipping sauce. Top it all off with savory stir-fried pork.
Pimenton, used in the marinade, is a Spanish paprika made from peppers that have been slowly smoked and dried over oak fires. If pimenton is not available, use Spanish smoked paprika. Garnish this smoky pork with lime wedges and cilantro leaves, if desired.
Since tenderloin is already tender, the point of marinating is to impart great flavors into what can be a bland cut. Marinating can take anywhere from 30 minutes to 24 hours. The marinating process in this recipe takes just an hour.
Roasting tender pork at high heat browns the exterior, adding deep, savory flavor, but leaves the interior juicy and rosy pink.
If you like maple syrup try: Roasted Pork Tenderloin and Maple-Glazed Apples
If you like goat cheese try: Pork Tenderloin with Tangy Grape Salad
If you like butternut squash try: Roast Pork with Potatoes and Butternut Squash
This recipe is warm and savory. It cooks for a little less than 1-1/2 hours but hands-on time is less than thirty minutes. This dish features a variety of diced and sliced flavorful ingredients that come together in a wonderful way.
We substituted protein-rich edamame for corn in this fast succotash, a great side that would also be lovely with simply baked fish or grilled chicken. You can thaw the edamame quickly by placing in a colander and rinsing under warm water for a few seconds.
Cooks from the American South to Southeast Asia know that when pork hits the grill—often with a sweet or spicy sauce—something magical happens. Serve this grilled pork recipe with a summer salad of nectarines, tomatoes, and mint. Brown rice pilaf completes the meal.
Grilling the pineapple brings out an unexpected tang that works amazingly with the pork. If you want to tame the spice, seed the jalapeño and chop it, or simply omit it. Serve with fresh lime wedges for a rustic presentation.
Escarole, a variety of chicory, tastes less bitter than its cousins, frisée and endive. Apples are also abundant this time of year, so substitute your favorite red-skinned variety if you prefer a sweet-tart note. The grilled pork plays off all the flavors present in the salad and results in one divine meal.
Stuffing a butterflied pork tenderloin makes for an easy prep-ahead meal, yet the results look impressive enough for special occasions. Serve with a spinach, pear, and parsley salad.
Citrus and pork tenderloin make a delicious combination. Stuffing the pork allows for each forkful to be packed with all the flavors present in the dish. Serve with couscous and fresh green beans.
Sake, or rice wine, is fragrant and slightly sweet, a perfect addition to this simple spring stir-fry. You can also use dry sherry wine or a small splash of sherry vinegar. If using larger asparagus, cut lengthwise into slices.
Escarole is less bitter than other members of the endive family, with hearty leaves similar to kale or chard, which you can sub here. Use just the leaves for this soup.