Enjoy our favorite MyPlate-inspired pork recipes, which use grilled, baked, roasted, and even oven-fried chicken as the base for a variety of healthy, protein-packed meal options.
Cooking Light is working with the Partnership for a Healthier America and USDA’s MyPlate to give anyone looking for healthier
options access to thousands of recipes that will help them create healthy, tasty plates. For more information about creating
a healthy plate, visit www.choosemyplate.gov. Find recipes at http://pinterest.com/MyPlateRecipes/.
These pork recipes are protein-packed and offer a delicious variety of flavors. To maintain a healthy balance, make sure at least half your plate contains fruit and vegetables.
First on the menu: Apricot-Glazed Pork Kebabs. 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.
View Recipe: Apricot-Glazed Pork Kebabs
Serve with long-grain white rice to complete the meal. While the pork stands to allow its flavors to meld, chop the veggies
for the lettuce cups and get the rice going. For a milder version, seed the serrano chile or simply omit it.
View Recipe: Spicy Pork Lettuce Cups
This one-dish pork tenderloin entree is perfect for fall. Sweet spices coat lean pork tenderloin, while apples get a savory
treatment with shallots and thyme. Serve with a spinach salad.
View Recipe: Spiced Pork Tenderloin with Sautéed Apples
This is an elegant presentation of a flawless flavor combination. Walnuts, pear, and blue cheese create the filling for pork
tenderloin. Serve slices dressed with the sauce over a bed of sweet, fresh spinach and thinly sliced pear.
View Recipe: Cheese and Pear Pork
Try serving with roasted new potatoes to round out the meal. This savory and light meal will please every palate.
View Recipe: Pork Medallions with Whisky-Cumberland Sauce and Haricots Verts
Roasting tender pork at high heat browns the exterior, adding deep, savory flavor, but leaves the interior juicy and rosy
View Recipe: Spicy North African Pork Tenderloin
Don't oil your grill rack before grilling so your meat will stick a little. This technique, called "scruffing," increases
the meat's surface area so you get even more of that delicious, lightly charred, crisp-crunchy exterior. For nonstick grill
racks, lightly score the surface of the meat to create more surface area from the start.
View Recipe: Double Thick-Cut Pork Chops
The classic ingredient combination of cider and sage allow the delicious flavor of the pork to shine through. Serve with steamed
View Recipe: Cider and Sage Pork
Cook tortillas over an open gas flame or in a grill pan for chargrilled flavor.
View Recipe: Chipotle Pork Tacos
The scent of fall will overtake your kitchen while this pork roulade bakes in the oven. It looks a little fancy but, trust
us, it's much easier than it looks.
View Recipe: Apple and Rosemary Pork Roulade
A fusion BBQ sauce: Asian and Southern, sweet and vinegary. Once it’s cooked, set aside 2 1⁄2 cups sauce to serve with the
pork, and use the rest to baste as it cooks.
View Recipe: Roast Pork Tenderloin with Plum Barbecue Sauce
If your butcher is unable to cut an 8-ounce piece of pork loin, buy 1 pound and freeze the remainder for another use. Save
your mushroom stems for stocks or broths.
View Recipe: Mu Shu Pork Wraps
This recipe calls for meat to be prepared with a savory rub of olive oil, chives, thyme, rosemary, and garlic. After grilling,
the butter, shallots, and lemon rind mixture is applied for a satisfying, savory pork chop. If you plan to make ahead, allow
the butter to come to room temperature before spreading over the pork. You can also combine the oil and herbs a couple of
hours in advance.
View Recipe: Grilled Pork Chops with Shallot Butter
Mustard adds tanginess to the pork and helps the crust adhere to the meat.
View Recipe: Crispy Pork Medallions
This quick-cooking dish offers a nice balance of savory and sweet tastes. Serve with a side of simple roasted Brussels sprouts
for a special meal that's full of fall flavors.
View Recipe: Blue Cheese-Stuffed Pork Chops with Pears
Farro is an ancient wheat grain. If you can't find it, substitute wheat berries for the stuffing.
View Recipe: Pork with Figs and Farro
Tamarind is a pod containing sticky, tart pulp and large seeds. Tamarind paste is more convenient, as it's seedless. Buy it
at Asian, Latin, or Indian markets. Or substitute 2 tablespoons lime juice for less-complex flavor.
View Recipe: Tamarind Pork with Pineapple-Ginger Chutney
Make your own tzatziki sauce out of Greek-style yogurt, fresh dill, and red wine vinegar to accompany grilled pork chops.
Serve with pita wedges: Cut two pita rounds in half, and cut each half into quarters and toast.
View Recipe: Greek-Style Pork Chops
Pepper jelly and aromatic spices give your average pork tenderloin a bold new flavor. Serve with a spinach salad for a complete
View Recipe: Ancho Pork Medallions
The whole family will love this speedy one-dish meal. Dry edamame works just as well as frozen, and it adds a nice crunch
to the dish.
View Recipe: Quick and Easy Pork Fried Rice
Hot! Hot! Hot! That is exactly how your wok should be before the food goes in so that you get the crispy, browned edges you
want. Get the thinnest slices of meat by using a serrated knife to cut it or by freezing it for 30 minutes.
View Photo: Crispy Pork Stir-Fry with Baby Bok Choy
The fall flavors of this budget-friendly dish will please any dinner guest.
View Photo: Smothered Vineger Pork Shoulder with Apples and Kale
If you can't find five-spice powder, simply substitute a mixture of ground ginger and cinnamon.
View Recipe: Orange-Glazed Pork Tenderloin with Cranberry Tabbouleh
Simple, delicious, and under 230 calories per serving. What more could you ask for?
View Recipe: Pork Cutlets with Wild Mushroom Marsala
To make the most of your time, prepare the pork mixture while the noodles are cooking and prepare an Apple Salad With Mustard Dressing while the pork simmers.
View Recipe: Pork Tenderloin Paprikash with Egg Noodles
Marmalade provides pectin to give the glaze syrupy body and balances the sweet orange juice with a touch of pleasant bitterness.
View Recipe: Orange-Mustard Glazed Pork Chops
Orange marmalade is great for a near-instant meat and fish glaze. Balsamic vinegar cuts the sweetness, and chopped parsley
View Recipe: Pork Cutlets with Orange Gremolata