MyPlate-Inspired Pork Recipes

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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.

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.

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.

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

For a fruitier vinaigrette, use balsamic vinegar.

Roasting tender pork at high heat browns the exterior, adding deep, savory flavor, but leaves the interior juicy and rosy pink.

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.

The classic ingredient combination of cider and sage allow the delicious flavor of the pork to shine through. Serve with steamed green beans.

Cook tortillas over an open gas flame or in a grill pan for chargrilled flavor.

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.

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.

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.

Mustard adds tanginess to the pork and helps the crust adhere to the meat.

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.

Farro is an ancient wheat grain. If you can't find it, substitute wheat berries for the stuffing.

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.

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.

Pepper jelly and aromatic spices give your average pork tenderloin a bold new flavor. Serve with a spinach salad for a complete meal.

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.

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.

The fall flavors of this budget-friendly dish will please any dinner guest.

If you can't find five-spice powder, simply substitute a mixture of ground ginger and cinnamon.

Simple, delicious, and under 230 calories per serving. What more could you ask for?

Marmalade provides pectin to give the glaze syrupy body and balances the sweet orange juice with a touch of pleasant bitterness.

Orange marmalade is great for a near-instant meat and fish glaze. Balsamic vinegar cuts the sweetness, and chopped parsley adds color.

If you don't own a pizza pan, you can find inexpensive, disposable rimmed pizza pans at the supermarket. For a quick side, combine 1 tablespoon olive oil, 1 tablespoon lemon juice, and 1 teaspoon Dijon mustard in a bowl. Add ½ cup halved grape tomatoes, 5 cups mixed greens, ½ cup toasted walnuts, and ¼ cup chopped pitted dates; toss to coat.

Soaked in a tomato broth with cannellini beans, this pork tenderloin is brimming with fresh herbs. Look for a bundle of fresh poultry herbs found in the produce section to help cut cost down; it contains both rosemary and sage.

Braising the pork in soy sauce and chile paste infuses it with flavor and keeps it tender. Serve with sesame-soy cucumbers: Combine 1 tablespoon rice vinegar, 2 teaspoons lower-sodium soy sauce, 1 teaspoon dark sesame oil, and 2 sliced English cucumbers.