Pork Recipes
Pork and Apple Cabbage Slaw.
Ingredients:
1 pound pork tenderloin, sliced
4 cups shredded cabbage
1 apple, thinly sliced
1/2 cup chopped walnuts
1/4 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey
Salt and pepper to taste
Instructions:
In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper to make the dressing.
In a large bowl, combine shredded cabbage, sliced apple, and chopped walnuts.
Heat a skillet over medium-high heat and cook the pork slices until browned and cooked through.
Add the cooked pork to the bowl with the cabbage mixture.
Pour the dressing over the ingredients and toss until everything is well coated.
Serve the pork and apple cabbage slaw chilled.
Pork and Fennel Stir-Fry.
Ingredients:
1 pound pork loin, thinly sliced
1 fennel bulb, sliced
1 red bell pepper, sliced
1 onion, sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
Salt and pepper to taste
Instructions:
In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, salt, and pepper.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add minced garlic and cook for 1 minute.
Add sliced pork and cook until browned.
Add sliced fennel, bell pepper, and onion. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
Pour the sauce mixture over the pork and vegetables. Cook for an additional 2 minutes until the sauce thickens.
Adjust seasoning if needed.
Serve the pork and fennel stir-fry with rice or noodles.
Pork and Pesto Pasta.
Ingredients:
1 pound pork loin, cut into strips
8 ounces of pasta (such as penne or fusilli)
1/2 cup basil pesto
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Chopped fresh basil for garnish
Instructions:
Cook the pasta according to the package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat.
Add minced garlic and cook for 1 minute.
Add pork strips and cook until browned and cooked through.
Stir in basil pesto and cooked pasta. Toss until the pasta is well-coated.
Season with salt and pepper to taste.
Sprinkle-grated Parmesan cheese and chopped fresh basil over the pasta before serving.
Pork and Tomato Stew.
Ingredients:
1 pound pork shoulder, cubed
1 onion, chopped
2 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 can (14 ounces) diced tomatoes
2 cups chicken broth
2 tablespoons tomato paste
1 tablespoon olive oil
1 teaspoon dried thyme
Salt and pepper to taste
Instructions:
Heat olive oil in a large pot over medium heat.
Add chopped onion, minced garlic, chopped carrots, and chopped celery. Cook until the onion is translucent.
Add pork cubes and cook until browned on all sides.
Stir in diced tomatoes, chicken broth, tomato paste, dried thyme, salt, and pepper.
Bring to a boil, then reduce heat, cover, and simmer for about 1.5 to 2 hours or until the pork is tender.
Adjust seasoning if needed.
Serve the pork and tomato stew hot.
Pork and Brussels Sprouts Stir-Fry.
Ingredients:
1 pound pork tenderloin, sliced
2 cups Brussels sprouts, halved
1 red bell pepper, sliced
1 onion, sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
Salt and pepper to taste
Instructions:
In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, salt, and pepper.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add minced garlic and cook for 1 minute.
Add sliced pork and cook until browned.
Add Brussels sprouts, bell pepper, and onion. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
Pour the sauce mixture over the pork and vegetables. Cook for an additional 2 minutes until the sauce thickens.
Adjust seasoning if needed.
Serve the pork and Brussels sprouts stir-fry with rice or noodles.
Pork and Chickpea Curry.
Ingredients:
1 pound pork loin, cubed
1 onion, chopped
2 cloves garlic, minced
1 can (14 ounces) chickpeas, drained and rinsed
1 can (14 ounces) diced tomatoes
1 cup coconut milk
2 tablespoons curry powder
1 tablespoon vegetable oil
Salt and pepper to taste
Chopped fresh cilantro for garnish
Instructions:
Heat vegetable oil in a large skillet or pot over medium heat.
Add chopped onion and minced garlic, and cook until the onion is translucent.
Add cubed pork and cook until browned.
Stir in curry powder, salt, and pepper.
Add diced tomatoes, chickpeas, and coconut milk. Stir well to combine.
Bring to a simmer, cover, and cook for about 30-40 minutes, or until the pork is tender and the flavors are well blended.
Adjust seasoning if needed.
Garnish with chopped fresh cilantro before serving.
Pork and Zucchini Noodle Stir-Fry.
Ingredients:
1 pound pork loin, thinly sliced
2 medium zucchinis, spiralized into noodles
1 carrot, julienned
1 bell pepper, sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
Salt and pepper to taste
Sesame seeds for garnish
Instructions:
In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, salt, and pepper.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add minced garlic and cook for 1 minute.
Add sliced pork and cook until browned.
Add zucchini noodles, julienned carrot, and sliced bell pepper. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
Pour the sauce mixture over the pork and vegetables. Cook for an additional 2 minutes until the sauce thickens.
Adjust seasoning if needed.
Garnish with sesame seeds before serving.
Pork and Lentil Salad.
Ingredients:
1 pound pork tenderloin, sliced
2 cups cooked lentils
2 cups mixed salad greens
1/2 cup cherry tomatoes, halved
1/4 cup crumbled feta cheese
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
Salt and pepper to taste
Instructions:
Heat olive oil in a large skillet over medium-high heat.
Add the sliced pork and cook until browned and cooked through.
In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper to make the dressing.
In a large bowl, combine cooked lentils, mixed salad greens, cherry tomatoes, and crumbled feta cheese.
Add the cooked pork to the bowl.
Drizzle the dressing over the salad and toss until everything is well coated.
Serve the pork and lentil salad chilled.
Pork and Asparagus Stir-Fry.
Ingredients:
1 pound pork loin, sliced
2 cups asparagus spears, cut into 2-inch pieces
1 red bell pepper, sliced
1 onion, sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
Salt and pepper to taste
Instructions:
In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, salt, and pepper.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add minced garlic and cook for 1 minute.
Add sliced pork and cook until browned.
Add asparagus spears, bell pepper, and onion. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
Pour the sauce mixture over the pork and vegetables. Cook for an additional 2 minutes until the sauce thickens.
Adjust seasoning if needed.
Serve the pork and asparagus stir-fry with rice or noodles.
Pork and Spinach Salad with Citrus Dressing.
Ingredients:
1 pound pork tenderloin, grilled and sliced
4 cups baby spinach leaves
1 orange, peeled and segmented
1/2 cup sliced red onions
1/4 cup chopped almonds
For the dressing:
1/4 cup orange juice
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon honey
Salt and pepper to taste
Instructions:
In a small bowl, whisk together orange juice, lemon juice, olive oil, honey, salt, and pepper to make the dressing.
In a large bowl, combine baby spinach leaves, orange segments, sliced red onions, and chopped almonds.
Add the sliced grilled pork to the bowl.
Drizzle the dressing over the salad and toss until everything is well coated.
Serve the pork and spinach salad with citrus dressing chilled.
