Pork is one of those ingredients I forget about for a few weeks and then cook three times in a row. A tenderloin can be on the table quickly, chops need only one pan, and a shoulder will quietly cook for hours while I do something else.
It also handles leftovers well. Slow-cooked pork can turn into tacos one night, rice bowls the next, and quesadillas after that without feeling like the same meal dragged through the week.
The cut matters. Tenderloin and loin are lean and quick to dry out if overcooked. Shoulder needs time but is difficult to ruin. Belly and ribs are richer, so I serve smaller portions with vegetables or something acidic alongside them.
I use a thermometer rather than judging pork by color. According to the FoodSafety.gov temperature chart, pork chops, roasts, and tenderloin should reach 145°F and rest for at least three minutes. Ground pork and sausage should reach 160°F, while leftovers should be reheated to 165°F. (FoodSafety.gov)
1. Herb-Crusted Pork Tenderloin
Tenderloin is what I buy when dinner needs to look more planned than it really was.
Dijon mustard helps rosemary, thyme, garlic, salt, and pepper stick to the outside. I sear the pork first, finish it in the oven, and pull it once the center reaches 145°F. The three-minute rest is required for safety, although I usually give it closer to ten so the juices stay in the meat instead of running across the cutting board.
Mashed potatoes are good here. Roasted vegetables are easier.
2. Seared Pork Tenderloin With Mushrooms
The mushrooms are the reason to use a skillet rather than a sheet pan.
After the tenderloin is browned and moved to the oven, sliced mushrooms go into the same pan with shallot and garlic. They pick up everything left behind by the pork. A splash of broth and a little Dijon turn those brown bits into a quick sauce.
This tastes like a restaurant dinner, but the sink says otherwise.
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3. Crispy Pork Carnitas
Carnitas take time, not attention.
Pork shoulder cooks with orange, lime, garlic, cumin, oregano, and broth until it can be pulled apart with a fork. The important part happens afterward: spread the meat across a sheet pan and broil it until the edges crisp.
Soft pork without those browned pieces is fine. With them, it is carnitas.
Warm tortillas, onion, cilantro, and lime are enough for dinner. These high-protein taco-night dinners have more ideas for using the same toppings.
4. Pulled Pork Rice Bowls
Leftover pulled pork makes this a ten-minute dinner.
I start with rice, add black beans or broccolini, then pile the warmed pork on top. Pickled onions are useful because the sharpness cuts through the richer meat. Avocado, salsa, or hot sauce usually find their way into the bowl too.
Keep the fresh toppings cold while reheating the pork to 165°F.
5. Smoked Baby Back Ribs
Ribs are weekend food in my kitchen. Not because they are difficult, but because rushing them defeats the purpose.
A dry rub of brown sugar, paprika, garlic, mustard powder, salt, and pepper goes on the night before. Then they cook low and slow until tender. Barbecue sauce belongs near the end; put it on too early and the sugar burns before the ribs are ready.
They are messy. That is part of the arrangement.
6. Oven BBQ Pork Ribs
No smoker is required for a decent rack of ribs.
I season them, wrap them tightly, and let the oven do the slow work. Once the meat is tender, the foil comes off, barbecue sauce goes on, and the ribs finish under the broiler.
The broiler stage is short. Walking away to answer a message is how dinner becomes black around the edges.
7. Slow Cooker BBQ Pork
This is the pork I make when I want several future meals handled at once.
Shoulder goes into the slow cooker with onion, smoked paprika, garlic, broth, and a little apple cider vinegar. I shred it once tender, remove excess fat, and stir in barbecue sauce at the end rather than cooking it in a bottle of sauce all day.
Serve it on buns tonight. Put the rest over baked potatoes tomorrow.
8. Crispy Pork Belly With Cabbage
Pork belly is rich enough that it does not need a large serving.
I roast small pieces until the fat renders and the edges become crisp, then serve them over cabbage tossed with rice vinegar, soy sauce, and sesame oil. The cabbage is not just there to make the plate look balanced. Its acidity keeps the pork from feeling too heavy after a few bites.
Drain the cooked belly well before serving. There is already plenty of richness.
9. Ham and Cheese Sliders
These disappear quickly at family dinners and potlucks, probably because nobody has to use a knife.
Layer sliced ham and Swiss cheese inside soft slider rolls. Brush the tops with melted butter, Dijon, Worcestershire sauce, and poppy seeds, then bake until the cheese melts and the tops turn golden.
They travel well in the baking dish. If you are feeding a group, these crowd-pleasing winter potluck recipes offer more food that can share the same table.
10. Kalua-Style Pork
Traditional kalua pork has a preparation that is difficult to reproduce in an ordinary home kitchen. This oven version keeps the ingredient list short.
Pork shoulder, salt, a little liquid smoke, and patience are essentially the whole recipe. The meat cooks covered at a low temperature until it collapses when touched with a fork.
I serve it with rice, cabbage, and pineapple. The leftovers are even better after sitting in their own juices overnight.
11. Herb-Stuffed Porchetta-Style Roast
This is not Tuesday-night food unless Tuesday is unusually ambitious.
Pork is rolled around garlic, rosemary, fennel, sage, lemon zest, and pepper, then tied before roasting. The outside becomes crisp while the herb mixture seasons the slices from the inside.
It takes more preparation than tenderloin, but it is worth doing for a holiday or Sunday dinner. Make sure the roast reaches the correct temperature in the center, not just near the crisp outer layer.
12. Roasted Pork Loin With Broccoli and Cauliflower
Pork loin is useful when tenderloin feels too small for the number of people eating.
I rub it with garlic, herbs, Dijon, salt, and pepper, then roast it with broccoli and cauliflower. The vegetables may need to go into the oven later depending on the size of the roast.
Do not confuse pork loin with tenderloin when estimating the cooking time. They are different cuts, and a full loin roast takes longer.
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13. Pepper-Crusted Pork Chops
Coarsely cracked pepper makes a better crust than finely ground pepper. It gives the chops a steakhouse feel without requiring much else.
I use thick bone-in chops, sear them in a hot skillet, and finish them gently until they reach 145°F. After resting, a little butter and garlic go into the pan.
The chops stay much juicier when I stop cooking at the right temperature instead of waiting until they look completely white inside.
14. Maple-Dijon Glazed Pork Chops
The glaze has only a few ingredients, but it hits sweet, sharp, and savory at once.
Maple syrup, Dijon, apple cider vinegar, and garlic go onto the chops near the end of cooking. The timing matters because maple syrup can scorch in a hot pan.
I serve these with green beans or roasted Brussels sprouts. The chops already bring enough personality.
15. Slow-Roasted Pork Shoulder
Shoulder is forgiving. That is why I keep buying it.
A simple rub of salt, pepper, garlic, paprika, and herbs is enough. It roasts covered until tender, then uncovered long enough to brown the outside. Depending on how long it cooks, the meat can be sliced or pulled.
One roast can cover several dinners without much additional work. It is the kind of practical cooking I lean on for busy weeks.
16. Herb Pork Over Wild Rice
Wild rice has a nutty flavor that works especially well with sliced pork.
I use roasted tenderloin or loin, whichever is available, and serve it over wild rice with spinach, mushrooms, and a light pan sauce. The rice catches the juices that would otherwise stay on the cutting board.
A four-ounce portion of lean pork can provide a substantial amount of protein, making this a natural fit beside these dinners with 30 grams of protein.
17. Sausage and Peppers
This dinner smells good long before it is ready.
Pork sausage browns in a skillet while sliced bell peppers and onions soften around it. Garlic, oregano, and marinara turn it into something that can go over pasta, into a roll, or straight onto a plate.
Check the sausage with a thermometer. Ground pork needs to reach 160°F even when the outside is already deeply browned.
18. Lime-Cilantro Sliced Pork
Not every pork dinner needs gravy or a sweet glaze.
Thinly sliced tenderloin gets lime juice, cilantro, garlic, cumin, and a little olive oil. I serve it over rice with cabbage and avocado, or tuck it into lettuce cups when I want something lighter.
Add the lime after slicing. Cooking all of it too early dulls the fresh flavor.
19. Pork Ragu Over Spaghetti
Leftover shoulder is ideal for ragu because it has already done the hard work of becoming tender.
I simmer the shredded pork with onion, garlic, crushed tomatoes, broth, and herbs until the sauce thickens around the meat. The pasta goes directly into the sauce with a splash of its cooking water.
Parmesan at the end is not optional in my house.
20. Garlic-Rosemary Pork Roast
This is the pork version of a straightforward Sunday roast.
Garlic, rosemary, salt, pepper, and olive oil form the crust. Potatoes and carrots can roast in the same pan, although I keep enough space around everything so the vegetables brown instead of steaming.
Slice only what is needed for dinner. The remaining unsliced roast holds moisture better in the refrigerator.
21. Bacon-Wrapped Pork Tenderloin With Yellow Rice
Tenderloin is lean, so bacon does two things here: it adds flavor and shields the outside from drying too quickly.
I wrap the strips with slight overlap, place the seam underneath, and roast until the pork reaches 145°F. The bacon should be properly cooked and crisp around the edges.
Yellow rice and a sharp tomato salad make it a full plate. Rich, yes, but still manageable on a weeknight.
22. Glazed Pork With Fried Rice
Day-old rice is the quiet hero of this meal.
Thin pork strips cook quickly in a hot skillet, then get coated with soy sauce, ginger, garlic, honey, and rice vinegar. The rice fries separately with vegetables and egg before everything comes together.
Fresh rice tends to steam and clump. If that is all you have, spread it on a tray and cool it before it hits the pan.
23. Pork and Broccoli Stir-Fry
Pork tenderloin cooks quickly when sliced thinly across the grain.
I sear the strips in batches, remove them, and cook the broccoli in the same pan. Soy sauce, garlic, ginger, broth, and cornstarch make the sauce. The pork goes back in only long enough to finish cooking.
Crowding the pan is the main thing to avoid. Too much meat at once releases water and takes away the seared edges.
24. Pork Quesadillas
Carnitas leftovers usually end up here before they reach any other recipe.
I spread shredded pork and cheese over a tortilla, add sliced jalapeños or green chiles, fold it, and cook it in a dry skillet. The outside should be crisp before the cheese has a chance to escape.
Salsa, cabbage, and Greek yogurt on the side make this feel more like dinner than a snack.
25. Pork and Potato Soup
This is a cold-night soup, not a light starter.
Pork shoulder or loin simmers with potatoes, carrots, celery, onion, garlic, thyme, and broth. If using already cooked pork, I add it later so it does not dry out while the potatoes soften.
A spoonful of Greek yogurt gives the broth a creamy finish without turning it into a heavy cream soup. This belongs in the same comfort-food category as these high-protein chili dishes.
26. Tonkotsu-Style Ramen With Pork Belly
True tonkotsu broth is a long project. There is no honest twenty-minute shortcut to the same result.
For a more manageable home version, I use a rich prepared or previously made pork broth and focus on the toppings: roasted pork belly, ramen noodles, a properly cooked egg, mushrooms, green onions, and nori.
The pork belly should be sliced thinly because it is rich. Good broth does most of the remaining work.
Pork dinners become easier once the cut matches the amount of time available. Tenderloin, chops, sausage, and thin stir-fry strips belong on busy nights. Shoulder, ribs, and porchetta are for the days when the oven or slow cooker can stay occupied for a while. Either way, cooking enough for leftovers usually pays off—the second meal is often faster and better than the first.
1. Herb-Crusted Pork Tenderloin (Approx. 38g Protein)
Approx. 38g ProteinIngredients: 1 1/2 lb pork tenderloin, 1 tbsp olive oil, 2 tbsp Dijon mustard, 2 minced garlic cloves, 1 tsp rosemary, 1 tsp thyme, 1/2 tsp salt, and black pepper.
Step 1: Preheat oven to 425°F and pat pork dry.
Step 2: Coat pork with oil, mustard, garlic, herbs, salt, and pepper.
Step 3: Roast for 22 to 25 minutes until the center reaches 145°F.
Step 4: Rest at least 3 minutes before slicing into four portions.
Storage: Refrigerate within 2 hours in shallow airtight containers and use within 3 to 4 days. Reheat cooked leftovers to 165°F.
2. Seared Pork Tenderloin With Mushrooms (Approx. 37g Protein)
Approx. 37g ProteinIngredients: 1 1/2 lb pork tenderloin sliced into medallions, 12 oz mushrooms sliced, 1 tbsp olive oil, 1 tbsp butter, 1 minced shallot, 2 garlic cloves, 1 cup low-sodium broth, 1 tbsp Dijon, salt, and pepper.
Step 1: Season pork and sear in oil until browned; remove.
Step 2: Cook mushrooms, shallot, and garlic in butter until tender.
Step 3: Add broth and Dijon and simmer until slightly reduced.
Step 4: Return pork and cook to 145°F, then rest 3 minutes before serving.
Storage: Refrigerate within 2 hours in shallow airtight containers and use within 3 to 4 days. Reheat cooked leftovers to 165°F.
3. Crispy Pork Carnitas (Approx. 35g Protein)
Approx. 35g ProteinIngredients: 2 1/2 lb pork shoulder cubed, 1 tsp salt, 2 tsp cumin, 1 tsp oregano, 4 garlic cloves, juice of 1 orange and 2 limes, 1 cup broth, 12 corn tortillas, onion, and cilantro.
Step 1: Combine pork, seasonings, garlic, citrus, and broth in a covered Dutch oven.
Step 2: Braise at 325°F for about 3 hours until fork-tender.
Step 3: Shred pork, spread on a pan, and broil 4 to 6 minutes until crisp.
Step 4: Serve in warm tortillas with onion and cilantro.
Storage: Refrigerate within 2 hours in shallow airtight containers and use within 3 to 4 days. Reheat cooked leftovers to 165°F.
4. Pulled Pork Rice Bowls (Approx. 34g Protein)
Approx. 34g ProteinIngredients: 1 lb cooked pulled pork, 2 cups cooked brown rice, 2 cups black beans, 2 cups broccolini, 1 avocado, 1/2 cup pickled onions, 1 tbsp olive oil, and hot sauce.
Step 1: Roast or sauté broccolini with olive oil until tender.
Step 2: Warm rice, beans, and pork separately, reheating pork to 165°F.
Step 3: Divide rice, beans, broccolini, and pork among four bowls.
Step 4: Add avocado, pickled onions, and hot sauce.
Storage: Refrigerate within 2 hours in shallow airtight containers and use within 3 to 4 days. Reheat cooked leftovers to 165°F.
5. Smoked Baby Back Ribs (Approx. 30g Protein)
Approx. 30g ProteinIngredients: 2 racks baby back ribs, 2 tbsp brown sugar, 1 tbsp smoked paprika, 2 tsp garlic powder, 1 tsp mustard powder, 1 tsp salt, 1/2 tsp pepper, and 1 cup barbecue sauce.
Step 1: Remove the membrane and coat ribs with the dry seasonings.
Step 2: Smoke at 250°F for about 3 hours.
Step 3: Wrap and continue cooking until tender and at least 145°F.
Step 4: Brush with sauce and cook uncovered 20 to 30 minutes before slicing.
Storage: Refrigerate within 2 hours in shallow airtight containers and use within 3 to 4 days. Reheat cooked leftovers to 165°F.
6. Oven BBQ Pork Ribs (Approx. 30g Protein)
Approx. 30g ProteinIngredients: 2 racks pork ribs, 1 tbsp paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp pepper, 1 cup apple juice, and 1 1/2 cups barbecue sauce.
Step 1: Season ribs and place them on foil with apple juice.
Step 2: Wrap tightly and bake at 300°F for 2 1/2 hours.
Step 3: Unwrap, brush with barbecue sauce, and broil until caramelized.
Step 4: Confirm at least 145°F and rest briefly before cutting.
Storage: Refrigerate within 2 hours in shallow airtight containers and use within 3 to 4 days. Reheat cooked leftovers to 165°F.
7. Slow Cooker BBQ Pork (Approx. 34g Protein)
Approx. 34g ProteinIngredients: 3 lb pork shoulder, 1 chopped onion, 1 tbsp smoked paprika, 2 tsp garlic powder, 1 tsp salt, 1 cup broth, 2 tbsp apple cider vinegar, and 1 1/2 cups barbecue sauce.
Step 1: Place onion under seasoned pork in a slow cooker.
Step 2: Add broth and vinegar and cook on low for 8 hours.
Step 3: Shred tender pork and discard excess fat.
Step 4: Stir in barbecue sauce and heat through before serving.
Storage: Refrigerate within 2 hours in shallow airtight containers and use within 3 to 4 days. Reheat cooked leftovers to 165°F.
8. Crispy Pork Belly With Cabbage (Approx. 25g Protein)
Approx. 25g ProteinIngredients: 2 lb skinless pork belly cubed, 6 cups shredded cabbage, 2 cups shelled edamame, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, salt, and pepper.
Step 1: Season pork belly and arrange on a rack over a sheet pan.
Step 2: Roast at 425°F for 35 to 45 minutes until crisp and at least 145°F.
Step 3: Sauté cabbage and edamame with soy sauce, vinegar, and sesame oil.
Step 4: Drain pork well and divide it with the cabbage mixture.
Storage: Refrigerate within 2 hours in shallow airtight containers and use within 3 to 4 days. Reheat cooked leftovers to 165°F.
9. Ham and Cheese Sliders (Approx. 25g Protein)
Approx. 25g ProteinIngredients: 12 slider rolls, 1 1/2 lb sliced cooked ham, 12 slices Swiss cheese, 4 tbsp melted butter, 1 tbsp Dijon, 1 tsp Worcestershire sauce, and 1 tsp poppy seeds.
Step 1: Split rolls as one slab and layer with ham and Swiss.
Step 2: Replace tops and place in a baking dish.
Step 3: Mix butter, Dijon, Worcestershire, and poppy seeds and brush over rolls.
Step 4: Cover and bake at 350°F for 15 minutes, then uncover until golden and 165°F inside.
Storage: Refrigerate within 2 hours in shallow airtight containers and use within 3 to 4 days. Reheat cooked leftovers to 165°F.
10. Kalua-Style Pork (Approx. 34g Protein)
Approx. 34g ProteinIngredients: 3 lb pork shoulder, 1 1/2 tsp kosher salt, 1 tsp liquid smoke, 1 cup water, 4 cups shredded cabbage, and 2 cups cooked rice.
Step 1: Rub pork with salt and liquid smoke and place in a covered roasting pan with water.
Step 2: Roast at 325°F for 4 1/2 to 5 hours until fork-tender.
Step 3: Shred pork and stir it into the pan juices.
Step 4: Serve with cabbage and 1/2 cup rice per person.
Storage: Refrigerate within 2 hours in shallow airtight containers and use within 3 to 4 days. Reheat cooked leftovers to 165°F.
11. Herb-Stuffed Porchetta-Style Roast (Approx. 34g Protein)
Approx. 34g ProteinIngredients: 3 lb boneless pork loin butterflied, 1 tbsp olive oil, 4 minced garlic cloves, 2 tbsp rosemary, 1 tbsp sage, 1 tsp fennel seed, zest of 1 lemon, 1 tsp salt, and pepper.
Step 1: Mix oil, garlic, herbs, fennel, lemon zest, salt, and pepper.
Step 2: Spread over pork, roll tightly, and tie with kitchen twine.
Step 3: Roast at 350°F until the center reaches 145°F.
Step 4: Rest at least 10 minutes, remove twine, and slice.
Storage: Refrigerate within 2 hours in shallow airtight containers and use within 3 to 4 days. Reheat cooked leftovers to 165°F.
12. Roasted Pork Loin With Vegetables (Approx. 39g Protein)
Approx. 39g ProteinIngredients: 2 1/2 lb pork loin roast, 4 cups broccoli florets, 4 cups cauliflower florets, 2 tbsp olive oil, 2 tbsp Dijon, 3 garlic cloves, 1 tsp thyme, salt, and pepper.
Step 1: Rub pork with half the oil, Dijon, garlic, thyme, salt, and pepper.
Step 2: Roast at 375°F for 35 minutes.
Step 3: Toss vegetables with remaining oil and add them around the pork.
Step 4: Continue roasting until pork reaches 145°F, then rest 3 minutes before slicing.
Storage: Refrigerate within 2 hours in shallow airtight containers and use within 3 to 4 days. Reheat cooked leftovers to 165°F.
13. Pepper-Crusted Pork Chops (Approx. 39g Protein)
Approx. 39g ProteinIngredients: 4 bone-in pork chops (7 oz each), 1 tbsp olive oil, 2 tsp coarsely cracked pepper, 1 tsp salt, 2 tbsp butter, and 2 garlic cloves.
Step 1: Pat chops dry and season with salt and pepper.
Step 2: Sear in hot oil for 4 to 5 minutes per side.
Step 3: Add butter and garlic and baste until the chops reach 145°F.
Step 4: Rest for at least 3 minutes before serving.
Storage: Refrigerate within 2 hours in shallow airtight containers and use within 3 to 4 days. Reheat cooked leftovers to 165°F.
14. Maple-Dijon Glazed Pork Chops (Approx. 39g Protein)
Approx. 39g ProteinIngredients: 4 bone-in pork chops (7 oz each), 1 tbsp olive oil, 3 tbsp Dijon, 3 tbsp maple syrup, 1 tbsp apple cider vinegar, 1 garlic clove, salt, and pepper.
Step 1: Season chops and sear in hot oil.
Step 2: Whisk Dijon, maple syrup, vinegar, and garlic.
Step 3: Brush glaze over chops near the end and cook to 145°F.
Step 4: Rest 3 minutes and spoon pan glaze over the chops.
Storage: Refrigerate within 2 hours in shallow airtight containers and use within 3 to 4 days. Reheat cooked leftovers to 165°F.
15. Slow-Roasted Pork Shoulder (Approx. 34g Protein)
Approx. 34g ProteinIngredients: 3 lb pork shoulder, 1 tbsp olive oil, 1 tbsp paprika, 2 tsp garlic powder, 1 tsp thyme, 1 tsp salt, 1/2 tsp pepper, and 1 cup broth.
Step 1: Rub pork with oil and all seasonings.
Step 2: Place in a covered Dutch oven with broth.
Step 3: Roast at 325°F for 4 1/2 hours, then uncover until browned and tender.
Step 4: Rest briefly, skim excess fat, and slice or shred.
Storage: Refrigerate within 2 hours in shallow airtight containers and use within 3 to 4 days. Reheat cooked leftovers to 165°F.
16. Herb Pork Over Wild Rice (Approx. 38g Protein)
Approx. 38g ProteinIngredients: 1 1/2 lb pork tenderloin, 2 cups cooked wild rice, 8 oz mushrooms, 4 cups spinach, 1 tbsp olive oil, 1 tsp rosemary, 1 tsp thyme, salt, and pepper.
Step 1: Season pork and roast at 425°F until it reaches 145°F.
Step 2: Rest at least 3 minutes before slicing.
Step 3: Sauté mushrooms and spinach in olive oil.
Step 4: Divide wild rice, vegetables, and sliced pork among four plates.
Storage: Refrigerate within 2 hours in shallow airtight containers and use within 3 to 4 days. Reheat cooked leftovers to 165°F.
17. Sausage and Peppers (Approx. 29g Protein)
Approx. 29g ProteinIngredients: 1 1/2 lb pork sausage links, 3 bell peppers sliced, 1 onion sliced, 1 tbsp olive oil, 2 garlic cloves, 2 cups marinara, and 1 tsp oregano.
Step 1: Brown sausage in a skillet, turning regularly.
Step 2: Add peppers, onion, oil, and garlic and cook until softened.
Step 3: Add marinara and oregano and simmer until sausage reaches 160°F.
Step 4: Slice sausage and divide the mixture into four portions.
Storage: Refrigerate within 2 hours in shallow airtight containers and use within 3 to 4 days. Reheat cooked leftovers to 165°F.
18. Lime-Cilantro Sliced Pork (Approx. 38g Protein)
Approx. 38g ProteinIngredients: 1 1/2 lb pork tenderloin, 1 tbsp olive oil, 1 tsp cumin, 2 garlic cloves, juice of 2 limes, 1 cup cilantro, 2 cups cooked rice, and 3 cups shredded cabbage.
Step 1: Season pork with oil, cumin, garlic, salt, and pepper.
Step 2: Roast at 425°F until it reaches 145°F.
Step 3: Rest 3 minutes, slice thinly, and toss with lime and cilantro.
Step 4: Serve over rice with shredded cabbage.
Storage: Refrigerate within 2 hours in shallow airtight containers and use within 3 to 4 days. Reheat cooked leftovers to 165°F.
19. Pork Ragu Over Spaghetti (Approx. 34g Protein)
Approx. 34g ProteinIngredients: 1 lb cooked shredded pork, 12 oz spaghetti, 1 tbsp olive oil, 1 onion, 3 garlic cloves, 1 can (28 oz) crushed tomatoes, 1 cup broth, 1 tsp Italian seasoning, and 1/2 cup Parmesan.
Step 1: Cook spaghetti until al dente and reserve 1/2 cup pasta water.
Step 2: Cook onion and garlic in oil, then add tomatoes, broth, and seasoning.
Step 3: Add pork and simmer 20 minutes, reheating it to 165°F.
Step 4: Toss with pasta and enough pasta water to loosen; add Parmesan.
Storage: Refrigerate within 2 hours in shallow airtight containers and use within 3 to 4 days. Reheat cooked leftovers to 165°F.
20. Garlic-Rosemary Pork Roast (Approx. 38g Protein)
Approx. 38g ProteinIngredients: 2 1/2 lb pork loin roast, 2 tbsp olive oil, 4 garlic cloves, 1 tbsp rosemary, 1 tsp salt, pepper, 1 1/2 lb potatoes, and 1 lb carrots.
Step 1: Rub pork with oil, garlic, rosemary, salt, and pepper.
Step 2: Arrange pork in a roasting pan and add seasoned potatoes and carrots.
Step 3: Roast at 375°F until pork reaches 145°F and vegetables are tender.
Step 4: Rest pork at least 3 minutes before carving.
Storage: Refrigerate within 2 hours in shallow airtight containers and use within 3 to 4 days. Reheat cooked leftovers to 165°F.
21. Bacon-Wrapped Pork Tenderloin With Yellow Rice (Approx. 39g Protein)
Approx. 39g ProteinIngredients: 1 1/2 lb pork tenderloin, 8 bacon strips, 1 tsp garlic powder, black pepper, 2 cups cooked yellow rice, and 2 cups tomato-cucumber salad.
Step 1: Season pork with garlic powder and pepper.
Step 2: Wrap bacon around tenderloin with slight overlap and place seam-side down.
Step 3: Roast at 425°F until pork reaches 145°F and bacon is cooked.
Step 4: Rest 3 minutes, slice, and serve with rice and salad.
Storage: Refrigerate within 2 hours in shallow airtight containers and use within 3 to 4 days. Reheat cooked leftovers to 165°F.
22. Glazed Pork With Fried Rice (Approx. 35g Protein)
Approx. 35g ProteinIngredients: 1 1/4 lb pork tenderloin sliced, 4 cups cold cooked rice, 3 large eggs, 2 cups frozen peas and carrots, 2 tbsp avocado oil, 3 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, 1 tsp ginger, and 2 garlic cloves.
Step 1: Whisk soy sauce, honey, vinegar, ginger, and garlic.
Step 2: Sear pork in 1 tbsp oil until it reaches 145°F; add half the glaze and remove.
Step 3: Scramble eggs in remaining oil, add vegetables and rice, and stir-fry until hot.
Step 4: Return pork with remaining glaze and toss everything together.
Storage: Refrigerate within 2 hours in shallow airtight containers and use within 3 to 4 days. Reheat cooked leftovers to 165°F.
23. Pork and Broccoli Stir-Fry (Approx. 36g Protein)
Approx. 36g ProteinIngredients: 1 1/2 lb pork tenderloin thinly sliced, 5 cups broccoli florets, 1 tbsp avocado oil, 1/3 cup low-sodium soy sauce, 1 cup broth, 1 tbsp cornstarch, 1 tbsp grated ginger, 2 garlic cloves, and 2 cups cooked rice.
Step 1: Whisk soy sauce, broth, cornstarch, ginger, and garlic.
Step 2: Sear pork in batches until browned; remove.
Step 3: Stir-fry broccoli until crisp-tender, then add the sauce.
Step 4: Return pork, cook to 145°F, and serve over rice.
Storage: Refrigerate within 2 hours in shallow airtight containers and use within 3 to 4 days. Reheat cooked leftovers to 165°F.
24. Pork Quesadillas (Approx. 32g Protein)
Approx. 32g ProteinIngredients: 4 large whole-wheat tortillas, 3 cups cooked shredded pork, 2 cups shredded Monterey Jack, 1/2 cup sliced green chiles, 1/2 cup salsa, and 2 tsp olive oil.
Step 1: Layer pork, cheese, and green chiles over half of each tortilla.
Step 2: Fold tortillas and brush outsides lightly with oil.
Step 3: Cook in a skillet until golden and the filling reaches 165°F.
Step 4: Cut into wedges and serve with salsa.
Storage: Refrigerate within 2 hours in shallow airtight containers and use within 3 to 4 days. Reheat cooked leftovers to 165°F.
25. Pork and Potato Soup (Approx. 32g Protein)
Approx. 32g ProteinIngredients: 1 1/2 lb pork loin cubed, 1 1/2 lb potatoes cubed, 3 carrots, 3 celery stalks, 1 onion, 3 garlic cloves, 6 cups broth, 1 tsp thyme, 1 cup Greek yogurt, salt, and pepper.
Step 1: Brown pork in a soup pot, then remove.
Step 2: Cook onion, carrots, celery, and garlic until softened.
Step 3: Add broth, potatoes, thyme, and pork and simmer until pork reaches 145°F and potatoes are tender.
Step 4: Remove from direct heat, stir in Greek yogurt, and season.
Storage: Refrigerate within 2 hours in shallow airtight containers and use within 3 to 4 days. Reheat cooked leftovers to 165°F.
26. Tonkotsu-Style Ramen With Pork Belly (Approx. 30g Protein)
Approx. 30g ProteinIngredients: 1 1/2 lb pork belly, 8 cups prepared pork broth, 4 ramen noodle portions, 4 fully cooked eggs, 8 oz mushrooms, 4 green onions, 4 nori sheets, 2 tbsp soy sauce, and 1 tbsp ginger.
Step 1: Roast or braise pork belly until tender and at least 145°F, then rest and slice thinly.
Step 2: Simmer broth with soy sauce, ginger, and mushrooms.
Step 3: Cook ramen noodles according to package directions and divide among bowls.
Step 4: Add hot broth, pork belly, one prepared egg, green onions, and nori to each bowl.
Storage: Refrigerate within 2 hours in shallow airtight containers and use within 3 to 4 days. Reheat cooked leftovers to 165°F.
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