Go Hog Wild in the Kitchen With Easy, Pleasing Pork Recipes
Cooking pork is easier than you think – like chicken, it’s very versatile. Try one of these great recipes tonight and learn how easy it is to transform dinner into something delicious with pork!
How to Choose Pork:
Choose lean cuts of pork for more protein per 3 oz. serving compared to other cuts of pork and higher-fat cuts of meat. The following lean cuts are all Dietitian Picks:
- Pork tenderloin
- Pork chops (boneless top loin or center loin)
- Pork roast (top loin or sirlion)
- Per 3 oz. serving, cooked pork tenderloin contains 125 calories, 4g total fat, 1.5g saturated fat and 26g protein – while a cooked chicken thigh with skin contains 200 calories, 13g fat, 3.5g saturated fat and 20g protein.
- Pork provides B vitamins, including thiamin, niacin, and B6. Pork also contains minerals such as selenium, zinc and potassium.
- No matter how you cook pork, use a meat thermometer to ensure it’s reached a minimum internal temperature of 145°F and allow the pork to rest for 3 minutes before serving. (Ground pork should be cooked to a minimum of 160°F.)
Tex Mex Pork Meatballs
Carolina Pulled Pork
Herbed Pepper Rub Pork Roast
Prep time: 5 minutes
Cook time: 60 minutes
Serves: 12 people
Cook to: 145°F
Rest for: 10 minutes
- 3 pound pork loin roast, boneless
- Herbed Pepper Rub
- 2 Tbsp. black pepper, cracked
- 2 Tbsp. Parmesan cheese, grated
- 2 tsp dried basil
- 2 tsp. dried rosemary
- 2 tsp. dried thyme
- ¼ tsp. garlic powder
- ¼ tsp. salt
Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in a 350°F oven for 1 hour (20 minutes per pound), until internal temperature on a meat thermometer reads 145°F. Remove roast from oven; let rest about 10 minutes before slicing to serve.
Nutritional Information (per serving)
Calories: 200, Protein: 25g, Fat: 10g, Sodium: 115mg, Cholesterol: 75mg, Saturated Fat: 4g, Carbohydrates: 1g, Fiber: 1g
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.