For The "LOVE" Of Pork

Clm81401

Share your pork recipes. Pork can be one of the lowest calorie options. Lets not be scared of what we love anymore.

Pork Tenderloin - 120 calories for 4 ounce
Boneless Skinless Chicken Breast - 120 calories for 4 ounce
Salmon - 200 calories for 4 ounce

Clm81401

Pork Tenderloin, Portobello, Fajitas

Spice Rub
1t. toasted ground cumin seed
2t. toasted ground black pepper
1t. toasted ground cardamom
1/4c. chili powder
2T. kosher salt
1T. smoked paprika
1T. garlic powder
1T. onion powder
2t. chipotle pepper powder
1/2t. cayenne pepper
Toast, grind, and combine in a large shaker. Store extra in a cool dark place.

Based on a single person but make as much as you like leftover are just as good or make into frittatas for the next morning. This will be the directions for winter prep but will be great on the grill.

4oz. pork tenderloin
1 large portabella mushroom
1/2 medium red onion
1 bell pepper
1 garlic clove
1T. olive oil
1/4c. Kroger authentic Hispanic cheese blend
2T. fat free sour cream
3 thin avocado slices

Apply spice rub liberally to tenderloin and wrap/refrigerate for 4 hours to over night. De stem and de gill mushroom. Slice onion, bell pepper, and garlic.

Pre heat oven to 400. Spray mushroom cap with Pam. Apply spice rub and bake for about 15 min. until nice and tender. While you are doing this, sear the tenderloin on all sides. Remove from pan and wrap in foil and put into oven cook with the mushroom until about 140 or rare. In the pan you seared the pork in, sauté the bell pepper and onion until tender. Add the garlic at the end to combine.
Slice into a medium cut the mushroom and lay flat on a oven proof plate. Slice medium/thin the pork tenderloin (should be set but purple in the center) lay on top of mushroom. Put onion, bell pepper, garlic on top of the pork. Top with cheese. Put into oven on broil not to close to the elements until cheese has fully melted. Sour cream and avocado on top, and to the table.

Calories 510
Protein 57

Clm81401

Citrus Pork Roast

--Marinade--

In the blender.
16 oz. orange juice
juice of 1 orange
juice of 4 limes
1 T. Mexican oregano
1 clove garlic
1 T. toasted cumin seed
1 T. toaster coriander seed
1/2 T. toasted whole black pepper
1 T. kosher salt
1/2 to 1 c. olive oil

Blend until smooth.

--Into a Zip top Bag--

4 to 5 pound pork sirloin roast on the bone (poke all over with a knife)
marinade
zest of the orange
zest of two limes
4 sliced garlic cloves
1 small diced onion
1 habanero pepper (sliced on one side left whole)

Refrigerate over night. Wipe off excess marinade and add to slow cooker. Add two cans chicken broth and two canes water. Salt and Pepper. Turn on low for around 6 to 8 hours until fall off the bone tender.

Make Cuban Sammy's or have with rice and veggies. Enjoy.

Clm81401

Balsamic Pork Tenderloin on Tomato Salad

Tenderloin Marinade

2T balsamic vinegar
2T olive oil
2 cloves crushed garlic
1/2t fresh finely chopped rosemary
1/2t fresh thyme
1/4t kosher salt
1/4t coarsely crush black pepper

Tomato Salad

6 roma tomatoes deseeded and diced
1 cucumber peeled and deseeded and diced
1 med green bell pepper deseeded and diced
1/2 yellow onion finely diced
4 cloves garlic finely diced
10 kalamata olives pitted coarsely chopped
3T olive oil
2T lime juice fresh
1T balsamic vinegar
salt and pepper

Marinade tenderloin for two to four hours. Pat dry and grill until done (medium slight pink in center), discard remaining marinade. Combine all tomato salad ingredients and refrigerate one hour. To plate. Place coarsely chopped red lettuce on the plate add tomato salad on top and a bit of the vinaigrette to the salad and top with thinly sliced pork tender loin and then a light dusting of parm cheese.

Clm81401

Pork Tenderloin and Broccoli

1lb, Pork Tenderloin
1 1/2lb fresh Broccoli florets blanched

Sauce.
2T. Fresh Grated Ginger
2. cloves Fresh Grated Garlic
1T. Worchester Sauce
1T. Seasoned Rice Wine Vinegar
2T. Light Soy Sauce
1T. Honey
2T. Cornstarch
2T +-. Sombolia or Siracha Hot Sauce optional

And hour or so before dinner. Place pork in freezer to harden up. Mix all sauce ingredients and set aside. Remove meat and cut into thin strips. Over a hot 12" pan, quick sear the pork and remove. Same pan toss in broccoli and keep it moving until warm. Add sauce mix and pork. This will thicken and ready for the table. Serve with rice, noodles, or nothing.

xilka

I eat pork twice a week! Love how much protein it gives me. And it's so yummy.

I just fry up pork chops in a little bit of butter. Salt, pepper, and a pinch of allspice.

Cadori

But I really love pork. I don't "love" it. I'm conflicted.

ldrosophila

MMMM pork the protein content of pork is great too

JessicaBR13

Thanks for all the recipes! A lot of people are afraid of bacon too, even though most brands are under 80 calories for two slices.:drinker:

Factory_Reset

NOT what I was expecting

*backs out of thread*

3dogsrunning

In.

Clm81401

Thanks All, there will be more recipes to come.

Clm81401

OK maybe not my lowest calorie one to date.

Asian Pork Belly (Country Style Ribs would be fine too)

Into a large crock pot.

Juice of (2 oranges, 2 limes, one grapefruit)
1/2 C. Tamari
1/2 C. Light Soy Sauce
1/2 C. Brown Sugar
3 T. Minced Garlic
4 T. Minced Fresh Ginger
4 T. Thin Sliced Onion
2 T. Sambal (or Sirracha)
1 1/2 to 2 lbs. Skin On Pork Belly
Water to cover meat

Let it go 6 to 8 hours. Pull the belly and let rest. Strain the juice and remove as much fat as possible (I use a separator). Reduce until thickened. Remove the skin leaving as much fat as you can. Scar the fat until just short of the meat in a diamond pattern. Grill or bake slowly while basting with reserved sauce.

I am having mine with a coconut rice and Asian mixed veggies.

sunshineanstars

Bump

mockchoc

I think I love you.

gingabebe

We had 2 pigs butchered this spring and I was concerned with how to jazz up all the pork tenderloins and roasts we got, but thank goodness there are a million recipes out there. I usually cook a plain or slightly spiced roast in the crock pot for a traditional meat and potatoes meal and then use the leftovers for enchiladas, burritos, or a stir fry. Of course you could make shredded pork BBQ out if it too, but that got old after the 5 or 6th time!
Here is a recipe I have made off of Allrecipes.com and it is yummy:

Spicy Honey Mustard Pork Roast

INGREDIENTS:
3 pounds pork roast
1/4 cup honey
2 tablespoons Dijon mustard
2 tablespoons black pepper
1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
DIRECTIONS:
1. Preheat oven to 300 degrees F (150 degrees C). Score 1/2 inch slits in your roast and place in baking dish.
2. Combine honey, mustard, pepper, thyme, and salt in small bowl; mix until well blended. Brush mixture over roast, working well into slits.
3. Bake roast in preheated oven for one hour. Remove roast from oven and flip in pan. Brush remaining honey sauce over roast. Return to oven and continue baking for 45 minutes to an hour or until internal temperature reaches 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.

claudiakendall98

Bump

Clm81401

I call this one "I can't believe it's not Ham".

In the bottom of a roast pan. Mix the following.

1 Liter Coco Cola (yes I would not use another brand, Mexican if you can get it to be specific)
2 T. Light or Regular Soy Sauce
2 T. Tamari
2 T. Liquid Smoke
2 T. Dark Brown Sugar
1/2 tsp. Cayenne Powder
5 lbs. Country Style Ribs.

Cover with foil. Braise at 275 for 3 hours. Pull and let rest reduce sauce until thick. Glaze the ribs on a hot grill.

I'm having mine with collard greens, pinto beans, and a biscuit.

Having given up red meat, and as many preservative as possible I am finally feeling the way I should. It is tough to make as much from scratch but it is paying off. I even make my own soda crackers now. Living in Colorado it is very hard not to eat red meat is is why I am using pork.

jafabuNZ

Pork crackling is my first love along with a roast pork dinner with all the trimmings - gravy, applesauce, everything. I just love it and the fat (not too much of it though coz that makes me feel sick) is the best part! Terrible I know and saved for special occasions only now.

guidothecat

Here is a recipe I have made off of Allrecipes.com and it is yummy:

Spicy Honey Mustard Pork Roast

INGREDIENTS:
3 pounds pork roast
1/4 cup honey
2 tablespoons Dijon mustard
2 tablespoons black pepper
1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
DIRECTIONS:


I add some blackberry jam/jelly to the mix, leave out the salt, and roast it in a dutch oven (meat off the bottom of the pot on a rack) covered for about an hour, brush with the mixture again, leave the cover off and then bake for about 30 minutes more until nice and caramelized....make a gravy out of the drippings...(I think it was a Chef John's recipe from allrecipies.com?)

GabyBaby916

Here's an insanely easy pulled pork recipe:

Grab a pork tenderloin, pork shoulder, or pork butt.
Season it with salt, pepper, and sage.
Toss it in a crockpot and cook on low for 8-10 hours.
Remove the cooked pork from the crockpot and shred with a pair of forks.
Drain the liquid/fat from the crockpot, then put the shredded pork back in.
Add a bottle of your favorite BBQ sauce and cook on low for another hour or so.

Spoon onto buns and enjoy!

kats1957

Pork loin on the grill with some Mrs. Dash...no added calories and very delicious. Throw on some fresh vegetables and mushrooms makes a meal.

ninerbuff

Bacon- frying pan.

A.C.E. Certified Personal and Group Fitness Trainer
IDEA Fitness member
Kickboxing Certified Instructor
Been in fitness industry for 30 years and have studied kinesiology and nutrition

MissRavenD

I'm new, and don't mean to come off rude or anything in any way...

But, is it possible to have the recipes suggested here to contain the information for it? Such as calories and what not?

I just think that would be really useful for everyone here.

Thank you.

Good luck everyone!

GabyBaby916

I'm new, and don't mean to come off rude or anything in any way...

But, is it possible to have the recipes suggested here to contain the information for it? Such as calories and what not?

I just think that would be really useful for everyone here.

Thank you.

Good luck everyone!

The nutrition information would depend on the which brands/amounts/substitutions of products you use.
The easiest way to figure it out is to use the recipe function on this site (or another site) to calculate your recipe.

Lyadeia

tagging to copy down recipes when I get home

dbmata

While it would be inappropriate of me to give out the recipes I use (they are too addictive.)

I am happy to report I just bought a big from a very cute little kid today, and intend to have it killed Tuesday, for great culinary success.

Clm81401

For those of you in the south west and maybe other areas. Safeway has bulk, bone in loin for $1.49lb in the weekly add. I will be putting up a roast brine and more dishes later next week. Hope it helps.

Alluminati

Used this one last night from allrecipes and it was really good. It's a sweet version cause I was tired of the same 'ole ones I make. Soy sauce, ketchup, rice wine, and brown sugar. Also added a little ginger.

http://allrecipes.com/recipe/marinated-baked-pork-chops/

teresamwhite

1 pork shoulder
1 head of garlic
equal parts bourbon and honey

Score lines through the pork about an inch deep and an inch apart. At each "intersection" insert a clove of garlic. Put the pork in the smallest pot it will fit with a lid. Warm honey til its pourable and whisk in the bourbon. Pour over the pork. Chill overnight, turning occasionally.

Either cook it in a crockpot or in a low and slow oven (250F) until internal temp reaches 155F. Let it rest for 15 minutes before carving. Use the juices and a cornstarch or arrowroot slurry to make a bourbon sauce.

Acg67

Pigs head torchon

http://columbusfoodadventures.com/2009/blog/experiments-with-the-momofuku-cookbook-pigs-head-torchon