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  3. 300-Calorie Pork and Beef Recipes

300-Calorie Pork and Beef Recipes

July 25, 2016
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Credit: Photo: John Autry
Every diet begins with watching what you eat. Counting calories is key whether you're maintaining a healthy weight or working to shed a few pounds. Fortunately, there's an easier way to go about the math than tracking down nutritional info and logging every bite: build a strong portfolio of delicious low-calorie meals and let it do the work for you. We'll get you started with this collection of pork and beef recipes that are short on calories but big on flavor. The only arithmetic you'll be responsible for is subtracting pounds.
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Grass-Fed Beef Sirloin Kebabs

Credit: Photo: Jennifer Causey
View Recipe: Grass-Fed Beef Sirloin Kebabs

Cubes of grass-fed sirloin can be a little tough and chewy—but thin slices stay tender and cook quickly. Feel free to prep the sauce and skewer the beef ahead of time.

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Roasted Goat Cheese-Stuffed Portobellos

Credit: Photo: Hector Manuel Sanchez
View Recipe: Roasted Goat Cheese-Stuffed Portobellos

Serve with a mixture of sautéed sliced snap peas, radishes, and hot cooked brown rice. To make this a vegetarian main, simply skip the prosciutto.

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Red Wine-Marinated Steak With Balsamic Onions and Slaw

Credit: Photo: Jennifer Causey
View Recipe: Red Wine-Marinated Steak With Balsamic Onions and Slaw

Cook this with either hanger or flank steak, whichever you prefer. The onions add a hit of umami, but feel free to omit them.

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Grilled Pork Adobo

Credit: Photo: Victor Protasio
View Recipe: Grilled Pork Adobo

We cook the marinade down so none of the flavors go to waste.

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Grilled Chile-Lime Flank Steak

Credit: Photo: Caitlin Bensel
View Recipe: Grilled Chile-Lime Flank Steak

Garnish the steak with fresh red onion, cilantro, garlic, and lime for a great look and a bit of extra flavor in every bite.

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Pork Medallions with Red Wine-Cherry Sauce

Credit: Photo: Jennifer Causey
View Recipe: Pork Medallions with Red Wine-Cherry Sauce

The pan sauce gets its concentrated fruit flavor, body, and thickness from tart-sweet cherry preserves, a great complement to the pork and red wine. Try a Merlot or Cabernet for the wine, or sub in unsalted chicken stock.

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Olive Oil-Basted Grass-Fed Strip Steak

Credit: Photo: Jennifer Causey
View Recipe: Olive Oil-Basted Grass-Fed Strip Steak

Brushing healthy fat like olive oil onto sizzling grass-fed steak keeps the lean meat juicy and adds rich flavor. We developed this technique specifically for lean grass-fed steaks. Turn them frequently to cook evenly and prevent the exterior from toughening. Baste after every turn so the sizzling surface stays moist.

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Seared Pork Chops with Poblano Peperonata

Credit: Photo: Hector Manuel Sanchez
View Recipe: Seared Pork Chops with Poblano Peperonata

A sautéed mix of peppers spiked with vinegar adds instant interest to the pork. Skip the poblano and use just the bell peppers if you like. 

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Smashed Double Cheeseburger Sliders

Credit: Photo: Jennifer Causey
View Recipe: Smashed Double Cheeseburger Sliders

You can easily make these on the grill instead of the stovetop. Just preheat the grill to high, and set a cast-iron skillet on the grill grate to preheat also. Be careful when touching the skillet, as the handle will be extremely hot. A pinch of sugar in the beef patty mixture helps deliver deep-brown, caramelized crust to the burgers without making them taste sweet.

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Grass-Fed Flat Iron Steak With Grilled Ratatouille

Credit: Photo: Jennifer Causey
View Recipe: Grass-Fed Flat Iron Steak With Grilled Ratatouille

Pounding the flat iron steak breaks down the muscle fibers and tenderizes the meat. Grain-fed flat iron steaks are a relatively tender cut. But with grass-fed steak's lower fat content, we find pounding the meat before cooking ensures tenderness. It also helps the steaks cook quickly—they only need about 3 minutes on a searing hot grill to hit medium-rare.

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Spanish Chorizo Corn Cakes

Credit: Photo: Caitlin Bensel
View Recipe: Spanish Chorizo Corn Cakes

Is there any time of day when a pancake isn't welcome at the table? These sweet and savory cakes are a scrumptious choice for breakfast, dinner, or a quick snack on the go. Keep warm and toasty by placing them in a single layer on a baking sheet in a 200°F oven for up to 30 minutes. Reheating is as easy as popping frozen cakes in the toaster, making them ideal for quick weekday meals.

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Seared Cajun-Style Steak with Green Tomato Relish

Credit: Photo: Victor Protasio
View Recipe: Seared Cajun-Style Steak with Green Tomato Relish

Many seasoning blends now offer low- or no-salt options, making spice rubs an easy, instant way to spruce up quickly seared chicken, seafood, or steak without overdoing the sodium.

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Pan-Roasted Pork With Baby Vegetable Salad

Credit: Photo: Jennifer Causey
View Recipe: Pan-Roasted Pork With Baby Vegetable Salad

A mandoline is the best tool for shaving the vegetables into thin, even slices, but the salad would be just as delicious with thinner shaved ribbons (using a vegetable peeler) or slightly thicker slices (using a sharp knife). If you don't have pecorino romano, you can substitute, you can substitute Parmesan cheese.

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Beef Tenderloin With Balsamic Asparagus

Credit: Photo: Jennifer Causey
View Recipe: Beef Tenderloin With Balsamic Asparagus

Beef tenderloin steaks are often considered a special-occasion cut, but when they go on sale (or you're ready for a splurge), this classic preparation is foolproof. Use a timer rather than turning, prodding, or overcooking the steaks, and set the timer again while they rest so you don't slice too soon.

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Pork Loin Stuffed With Spinach and Goat Cheese

Credit: Photo: Victor Protasio
View Recipe: Pork Loin Stuffed With Spinach and Goat Cheese

High-flavor ingredients embellish a lean cut in this elegant slow cooker main. A sophisticated stuffing of creamy goat cheese, silky spinach, and lemony herbs give this lean and mighty pork loin 5-star flavor. Topped with apricot-infused sweet and sour sauce, we tip our hats to the slow cooker for coaxing out this degree of decadence.

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Honey-Baked Pork Roast

Credit: Photo: Hector Manuel Sanchez
View Recipe: Honey-Baked Pork Roast

Instead of the traditional cured ham that's full of sodium and nitrates, bake the flavors of honey-baked ham into a pork picnic roast. You can season it up to 2 days in advance for even better flavor. The cooked roast cuts like ham, with firm, juicy slices that go perfectly with a simple honey-mustard sauce. We use a skin-on picnic roast here, which is cheaper than a Boston butt roast—making the holiday a little more affordable.

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Maple-Bacon Kale Salad

Credit: Photo: Jennifer Causey
View Recipe: Maple-Bacon Kale Salad

Here's a way to make the most of craveable flavors like bacon and maple, in a dish that's still got plenty of nutritional value. The bacon drippings go into the salad dressing, along with mustard, vinegar, and maple syrup for a simple side dish that pairs well with grains, veggies, pastas, or proteins. It's low in sodium and sat fat, but tastes luxurious! 

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Pork Ragù With Polenta

Credit: Photo: Jennifer Causey
View Recipe: Pork Ragù With Polenta

Create a flavorful, golden crust on the pork roast by browning it well before placing it in the slow cooker. Red wine, tomatoes, and plenty of aromatics enrich the ragù with savory depth as it cooks low and slow.

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Easy Homemade Breakfast Sausage

Credit: Photo: Hector Manuel Sanchez
View Recipe: Easy Homemade Breakfast Sausage

A little ground pork gives ground turkey extra richness; dark maple syrup lends a touch of breakfast-y sweetness, and fresh herbs brighten the mix. In just 25 minutes, you have delicious, freezable patties with 40% less saturated fat and half the sodium of popular commercial brands.

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Pear and Bacon Whole-Grain French Toast

Credit: Photo: Hector Manuel Sanchez
View Recipe: Pear and Bacon Whole-Grain French Toast

Nothing says breakfast like toast, but we take this low-sugar option to a whole new level. You'll swoon over our savory addition of crumbled bacon, sliced pear, and Parmesan cheese on top of whole-grain French toast for a savings of 45g added sugar.

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Pork Tenderloin with Mushrooms and Onions

Credit: Photo: Hector Manuel Sanchez
View Recipe: Pork Tenderloin with Mushrooms and Onions

Use a stainless steel pan instead of a nonstick here, if possible. A stainless surface will better collect fond (also known as browned bits) from the pork, which is then deglazed to lend rich flavor to the mushrooms and onions as they cook. Cook pork tenderloin on the stovetop instead of oven-roasting it; this gives it a delicious brown crust. Medium heat is key: It browns the pork without burning or toughening the surface before the middle reaches the right temp.

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Broiled Flat Iron Steak With Brussels Sprouts and Sweet Potatoes

Credit: Photo: Hector Manuel Sanchez
View Recipe: Broiled Flat Iron Steak With Brussels Sprouts and Sweet Potatoes

This one-pan meal is a crowd-pleaser and testament to how 4 ingredients can come together to form a supremely satisfying dish, ready in a flash. We broil the steak over the veggies so the meat juices baste them as they cook. Choose multifaceted flat iron steak. Butchered from the shoulder (chuck), it gives you the best of both beefy worlds: One end of the cut is tender and mild, while the opposite end has sirloin-like chew and deep, mineral flavor.

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Pork Tenderloin with Blue Cheese and Pears

Credit: Photo: Romulo Yanes
View Recipe: Pork Tenderloin with Blue Cheese and Pears

Match the robust flavors of this dish with a hearty endive or radicchio salad to make the meal feel decidedly Italian.

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Vietnamese Pork Salad

Credit: Photo: Erin Kunkel
View Recipe: Vietnamese Pork Salad

Think of this impressive salad as a deconstructed version of a spring roll. Rice noodles cook in just 2 minutes; be sure to drain and rinse promptly with cold water so they don't overcook.

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Smoky Ham and Split Pea Soup

Credit: Photo: Jennifer Causey
View Recipe: Smoky Ham and Split Pea Soup

Potatoes contribute starchiness and silky thickness, while sweet carrots and salty ham balance out the peas' light, earthy flavor. Leftovers fare well in the freezer, so say hello to your new favorite make-ahead soup. Garnish with parsley and additional pepper, if desired.

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Burger Patty Salad

Credit: Photo: Jennifer Causey
View Recipe: Burger Patty Salad

We love the richness that a little ground lamb offers, but you can use all beef or even ground turkey instead.

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Mu Shu Pork Wraps

Credit: Photo: Jennifer Causey
View Recipe: Mu Shu Pork Wraps

Chinese restaurants serve mu shu pork with Mandarin pancakes. On a busy weeknight, whole-wheat tortillas are an easy sub. Look for trimmed boneless pork shoulder. If all you see are large cuts, ask your butcher to cut off a 1-pound portion.

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Steak Salad Niçoise

Credit: Photo: Jennifer Causey
View Recipe: Steak Salad Niçoise

We take a single 8-ounce steak, thinly slice it, and use it to flavor 4 entrée-sized salads, each filled with more than 2 cups of veggies.

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Beef Marsala Stew

Credit: Photo: Iain Bagwell
View Recipe: Beef Marsala Stew

This is an ideal recipe for the slow cooker, where gentle, prolonged cooking turns tough beef into tender bites. Serve the stew over a mound of Fluffy Mashed Potatoes.

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California Steak Salad

Credit: Photo: Jennifer Causey
View Recipe: California Steak Salad

This salad is ideal for cold grilled steak, as reheating may overcook the meat or cause the basil and arugula to wilt. Grilling the red onion adds another layer of char and a bit of sweetness to counter the tartness of the vinaigrette.

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Cheesy Beef Patties with Tomato-Cucumber Salad

Credit: Photo: Jennifer Causey
View Recipe: Cheesy Beef Patties with Tomato-Cucumber Salad

This deconstructed take on a cheeseburger puts some of the season's best and most abundant produce in the spotlight with a simple, dilly tomato cucumber salad. Whip it up for an easy weeknight dinner—we cook the patties in a skillet but you could also char them on the grill.

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Pork, Bean, and Escarole Soup

Credit: Photo: Jennifer Causey
View Recipe: Pork, Bean, and Escarole Soup
This filling soup is Mediterranean inspired. 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. Mashing some of the beans lends the broth more body. For even deeper flavor, try sautéing the tomato paste with the onion and garlic, stirring frequently. This lightly caramelizes the pasta and gives the dish greater complexity. A drizzle of top-quality extra-virgin olive oil over each serving would also be a nice touch, enhancing the richness of the soup and adding tantalizing aroma.

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Pulled Pork Sandwiches with Sriracha BBQ Sauce

Credit: Photo: Iain Bagwell; Styling: Missie Neville Crawford
View Recipe: Pulled Pork Sandwiches with Sriracha BBQ Sauce

Enjoy the taste of traditional BBQ sauce with a little spike of spicy sriracha. 

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Seared Steak with Tomato and Blue Cheese Salad

Credit: Photo: Jason Varney
View Recipe: Seared Steak with Tomato and Blue Cheese Salad

For a finishing touch of color and light, herby flavor, garnish the dish with chopped fresh flat-leaf parsley.

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Vampire Steak

View Recipe: Vampire Steak

The marinade features a robust dose of garlic. Score the meat lightly, about 1/8 inch deep.

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Lemon-Pepper Flank Steak Tacos

Credit: Photo: Squire Fox
View Recipe: Lemon-Pepper Flank Steak Tacos

This steak is simple to prepare and ready in a flash. The results are flavorful and supermoist. Don't be tempted to save time by skipping the resting step before slicing—the juices will run out from the meat, making it dry.

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Quick BBQ Sandwiches with Slaw

Credit: Photo: Brian Woodcock
View Recipe: Quick BBQ Sandwiches with Slaw

Pile the slaw on the sandwich for a crunchy contrast to the tender grilled pork. Serve with smoky grilled corn: Brush 4 ears shucked corn with olive oil. Grill 8 minutes, turning occasionally. Sprinkle with 1 teaspoon smoked paprika. Serve with lime wedges.

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Mongolian Beef

Credit: Photo: Johnny Autry
View Recipe: Mongolian Beef

“Just like takeout, but healthier (and much less expensive)!” —CARACOOK

Serve this slightly spicy dish over wide rice noodles to catch all the garlic- and ginger-laced sauce.

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Slow-Cooked BBQ Fennel, Onion, and Pork Sandwiches

Credit: Photo: John Autry
View Recipe: Slow-Cooked BBQ Fennel, Onion, and Pork Sandwiches

These sandwiches are a nod to low-and-slow Southern barbecue—using just a little bit of pork shoulder. And just like traditional pulled pork, the meltingly tender vegetables and pork are piled high on toasted buns, slathered with a Greek yogurt mixture, and topped with shredded cabbage.

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Simmered Cabbage With Beef, Shan Style

Credit: Photo: Oxmoor House
View Recipe: Simmered Cabbage With Beef, Shan Style

The name of this dish is galaam oop, which tells the cooking method (oop) used for cooking the cabbage (galaam). The "oop" method of cooking, found in Northern Thailand and among the Shan people in Myanmar, involves a slow simmer, under a tightly sealed lid, of ingredients that have been combined with very little water and little or no oil. There's depth of flavor from a little ground beef that gives extra succulence.

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Flank Steak Tacos with Slaw

Credit: Photo: Stephen Devries
View Recipe: Flank Steak Tacos with Slaw

We love the color and slightly bitter edge of radicchio, but you can sub shredded green cabbage for a milder flavor.

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Perfect Pork Tenderloin

Credit: Photo: Jennifer Causey
View Recipe: 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. Look for brown rice noodles on the Asian foods aisle of your supermarket or in your local Asian market. We love that they offer up whole-grain goodness, and, once cooked, they’re pretty much indistinguishable from white rice noodles. If you're unfamiliar with fish sauce, you'll find it on the Asian foods aisle, too. We find it to be indispensable in the kitchen, lending savory depth to all kinds of dishes; try a splash in meatloaf or burgers; guacamole; meat or chicken marinades; or spaghetti sauce.

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Pork Tenderloin with Mango Salsa

Credit: Photo: Randy Mayor
View Recipe: Pork Tenderloin with Mango Salsa

Serve this pork and vibrant salsa over hot cooked couscous.

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Spiced Pork Tenderloin with Sautéed Apples

Credit: Photo: Johnny Autry
View Recipe: Spiced Pork Tenderloin with Sautéed Apples

This one-dish pork tenderloin entrée is perfect for fall. Sweet spices coat lean pork tenderloin, while apples get a savory treatment with shallots and thyme. We use a cast-iron skillet, which evenly conducts heat and keeps the pan hot so that the pork and apples can each get a good searing and lots of caramelized flavor. The tenderloin, sliced into medallions, will cook quickly, so keep a close watch: Overcooking will quickly dry out and toughen this lean cut. Because the dish is ready in 20 minutes, it's essential to have everything on hand and a game plan before you start cooking: Slice the apples before you begin and keep them from browning by tossing the slices with a few teaspoons of lemon juice and cover with plastic wrap. Shallot's papery skin can be a little stubborn to remove, you can sometimes find them pre-peeled in the produce department or soak them in boiling hot water for two to three minutes to make the skins easier to remove. Have a plate and a piece of aluminum foil ready to tent over the meat to keep it warm while the apples cook.

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Black and Blue Salad

View Recipe: Black and Blue Salad

All the components of a steak house-stye dinner in a simple, low-calorie main dish salad. And it is ready in less than 20 minutes.

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Cheesy Meat Loaf Minis

Credit: Photo: John Autry
View Recipe: Cheesy Meat Loaf Minis

We add white cheddar cheese to this comfort-food favorite making it seem more indulgent than it actually is at less than 300 calories per serving.

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Grilled Ham and Pineapple Pizza

Credit: Photo: Johnny Autry
View Recipe: Grilled Ham and Pineapple Pizza

Both children and adults will love the flavor of this homemade pizza. Grilling the ham gives it a nice smoky flavor, and the pineapple adds sweetness.

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Honey-Orange Pork Tenderloin

Credit: Photo: Brian Woodcock
View Recipe: Honey-Orange Pork Tenderloin

If you’re not in the mood for fish, opt for simply roasted pork tenderloin. Pigs symbolize progress, perhaps because they nose their way forward as they sniff the ground for something good. They also might remind you of a certain money saving device for the spare change you’re likely to collect over the coming year. Intensely floral, faintly bitter orange marmalade is the base for a beautiful sticky glaze that’s brushed on the tenderloin before roasting.

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Spiced Pork and Mango Tacos

Credit: Photo: Randy Mayor
View Recipe: Spiced Pork and Mango Tacos

If you have time, heat tortillas, one at a time, directly over the eye of a burner at medium-high heat for about 15 seconds on each side or until slightly charred.

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Thai Steak Salad

Credit: Photo: John Autry
View Recipe: Thai Steak Salad

A combination of fresh herbs—mint, cilantro, and basil—impart delicious fresh flavor. This salad would also be delicious with grilled chicken or lamb.

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Creamy White Bean Soup with Smoked Ham Hocks

Credit: Photo: Iain Bagwell
View Recipe: Creamy White Bean Soup with Smoked Ham Hocks

Creamy, starchy, and filling, this hearty, rustic take on chili is the epitome of comfort. And convenient: Beans go in dry—no need to soak.

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Roast Stuffed Pork Loin with Port Sauce

Credit: Photo: Romulo Yanes
View Recipe: Roast Stuffed Pork Loin with Port Sauce

Use the gorgeous flavors of dried cherries, pungent herbs, and rich port wine to keep servings small but satisfying. Depending on the intensity of your port, the sauce may be darker or lighter.

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Soy-Marinated Pork Sandwiches

Credit: Photo: Nigel Cox
View Recipe: Soy-Marinated Pork Sandwiches

There's just the right amount of heat and sweet in these succulent pork sandwiches. Serve with a soba noodle salad.

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Grilled Skirt Steak and Roasted Tomatillo Sauce

Credit: Photo: John Autry
View Recipe: Grilled Skirt Steak and Roasted Tomatillo Sauce

Mild, fruity guajillo chiles are dried mirasol chiles. Look for them at Latin markets, or substitute ancho chiles. Serve the steak with halved multi­colored cherry tomatoes, which add very few calories.

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Pork and Tomato Skillet Sauté

Credit: Photo: Johnny Autry
View Recipe: Pork and Tomato Skillet Sauté

Use heirloom tomatoes to make this dish extra colorful. A sprinkling of basil before serving gives one last punch of freshness.

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Peppercorn-Crusted Beef Tenderloin With Gremolata

Credit: Photo: John Autry & Randy Mayor
View Recipe: Peppercorn-Crusted Beef Tenderloin With Gremolata

Peppercorn-Crusted Beef Tenderloin with Gremolata is big on flavor. Fresh herbs and lemon make a bright, tasty topper for the steaks. It doesn’t take processed ingredients to season a perfectly cooked steak. In fact, it ruins it. This steak gets its bright natural flavor from fresh herbs and lemon juice. The gremolata adds a depth of flavor to this steak dinner. Pair it with roasted vegetables or a salad; the tenderloin is the star of this dinner. We suggest breaking this recipe out for a special night in or when you're serving guests at home. The steaks cook quickly in the pan, so have your sides almost ready before you begin.

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Roast Pork Tenderloin with Thyme-Scented Plums

Credit: Photo: John Autry
View Recipe: Roast Pork Tenderloin with Thyme-Scented Plums
Kids will adore the sweet notes in this dish, but the dish is also sophisticated enough to to serve for company. Broiling the plums intensifies their flavor and sweetness and slightly mellows their tartness. Serve with couscous pilaf or over salad greens for a warm summer salad. Dress the greens with your favorite vinaigrette or simple drizzle with olive oil and lemon juice. This salad is easy to customize too: Plums can be swapped for peaches or nectarine, and you can use rosemary in place of thyme. If you choose to use rosemary, sprinkle onto the plums after they are broiled and reduce the amount to 3/4 teaspoon. Rosemary is an especially strong herb and otherwise might overpower the other flavors of the dish. To strip rosemary or thyme from their stems, hold the sprig at the top, pinched between your thumb and forefinger and slide along the stem down to the bottom. Any leaves remaining at the very top of the sprig can be be finely chopped along with that tender part of the stem.

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Banh Mi-Style Roast Beef Sandwiches

Credit: Photo: John Autry
View Recipe: Banh Mi-Style Roast Beef Sandwiches

Fresh veggies coated in traditional Vietnamese flavors give this roast beef sandwich crunch. The signature crusty baguette that envelopes the filling offers the perfect contrast in texture.

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Pork Medallions with Whisky-Cumberland Sauce and Haricots Verts

Credit: Photo: Johnny Autry
View Recipe: Pork Medallions with Whisky-Cumberland Sauce and Haricots Verts

Try serving with roasted new potatoes to round out the meal. This savory and light meal will please every palate.

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Pork Patties with Plum Sauce and Napa Cabbage Slaw

Credit: Photo: Romulo Yanes
View Recipe: Pork Patties with Plum Sauce and Napa Cabbage Slaw

Asian seasonings jazz up these mini pork burgers. We add bulgur to the patties to stretch the ground pork and keep saturated fat in check.

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Spicy Basil-Beef Salad

Credit: Photo: Randy Mayor
View Recipe: Spicy Basil-Beef Salad

If regular Italian–or Genovese–basil is all you can find, it'll work fine. However, it's worth searching out a few varieties, such as purple, Thai, or lemon basil. Using a mix of varieties improves the salad by adding visual interest and nuanced flavors. If you can't find hanger steak, substitute flank instead.

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Korean-Style Beef Tacos

Credit: Photo: John Autry
View Recipe: Korean-Style Beef Tacos

Take a twist on traditional Mexican tacos by filling them with succulent flank steak, marinated in a soy sauce and chile paste marinade. Serve with cooked rice tossed with a tablespoon of toasted sesame oil.

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Melon Salad with Prosciutto

Credit: Photo: Johnny Autry
View Recipe: Melon Salad with Prosciutto

Salty cheese and ham accent the sweet fruit in this refreshing main-dish salad, a perfect meal on a warm spring day.

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France: Garbure

Credit: Photo: Marcus Nilsson
View Recipe: Garbure (French Ham and Vegetable Stew)

This hearty peasant stew from Béarn traditionally contained whatever seasonal vegetables were growing in the region. In would go cabbage, beans, potatoes, and turnips—all of which happen to be dirt-cheap in our country. If, like a French rural household might, you can get your hands on a bit of preserved goose, use that instead of pork.

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Chipotle Pork Tacos

Credit: Photo: Ellie Miller
View Recipe: Chipotle Pork Tacos

This simple pork taco recipe highlights traditional Mexican ingredients like cilantro, lime, and chipotle chiles. Cook the corn tortillas over an open gas flame or in a grill pan for chargrilled flavor.

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Open-Faced Pimiento Cheese BLTs

Credit: Photo: John Autry and Randy Mayor
View Recipe: Open-Faced Pimiento Cheese BLTs

Pimiento cheese is a Southern tradition. We add a little Parmesan to the standard cheddar-mayo mixture for extra savory depth.

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Open-Faced Roast Beef Sandwiches

Credit: Photo: John Autry
View Recipe: Open-Faced Roast Beef Sandwiches with Braised Cabbage Slaw & Russian Dressing
Low-sodium roast beef keeps sodium levels in check for this hearty sandwich.

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    1 of 67 Grass-Fed Beef Sirloin Kebabs
    2 of 67 Roasted Goat Cheese-Stuffed Portobellos
    3 of 67 Red Wine-Marinated Steak With Balsamic Onions and Slaw
    4 of 67 Grilled Pork Adobo
    5 of 67 Grilled Chile-Lime Flank Steak
    6 of 67 Pork Medallions with Red Wine-Cherry Sauce
    7 of 67 Olive Oil-Basted Grass-Fed Strip Steak
    8 of 67 Seared Pork Chops with Poblano Peperonata
    9 of 67 Smashed Double Cheeseburger Sliders
    10 of 67 Grass-Fed Flat Iron Steak With Grilled Ratatouille
    11 of 67 Spanish Chorizo Corn Cakes
    12 of 67 Seared Cajun-Style Steak with Green Tomato Relish
    13 of 67 Pan-Roasted Pork With Baby Vegetable Salad
    14 of 67 Beef Tenderloin With Balsamic Asparagus
    15 of 67 Pork Loin Stuffed With Spinach and Goat Cheese
    16 of 67 Honey-Baked Pork Roast
    17 of 67 Maple-Bacon Kale Salad
    18 of 67 Pork Ragù With Polenta
    19 of 67 Easy Homemade Breakfast Sausage
    20 of 67 Pear and Bacon Whole-Grain French Toast
    21 of 67 Pork Tenderloin with Mushrooms and Onions
    22 of 67 Broiled Flat Iron Steak With Brussels Sprouts and Sweet Potatoes
    23 of 67 Pork Tenderloin with Blue Cheese and Pears
    24 of 67 Vietnamese Pork Salad
    25 of 67 Smoky Ham and Split Pea Soup
    26 of 67 Burger Patty Salad
    27 of 67 Mu Shu Pork Wraps
    28 of 67 Steak Salad Niçoise
    29 of 67 Beef Marsala Stew
    30 of 67 California Steak Salad
    31 of 67 Cheesy Beef Patties with Tomato-Cucumber Salad
    32 of 67 Pork, Bean, and Escarole Soup
    33 of 67 Pulled Pork Sandwiches with Sriracha BBQ Sauce
    34 of 67 Seared Steak with Tomato and Blue Cheese Salad
    35 of 67 Vampire Steak
    36 of 67 Lemon-Pepper Flank Steak Tacos
    37 of 67 Quick BBQ Sandwiches with Slaw
    38 of 67 Mongolian Beef
    39 of 67 Slow-Cooked BBQ Fennel, Onion, and Pork Sandwiches
    40 of 67 Simmered Cabbage With Beef, Shan Style
    41 of 67 Flank Steak Tacos with Slaw
    42 of 67 Perfect Pork Tenderloin
    43 of 67 Pork Tenderloin with Mango Salsa
    44 of 67 Spiced Pork Tenderloin with Sautéed Apples
    45 of 67 Black and Blue Salad
    46 of 67 Cheesy Meat Loaf Minis
    47 of 67 Grilled Ham and Pineapple Pizza