Pork with Mustard Thyme Butter and Roasted Kale and Red Onion Salad

Ingredients:
1 Tbs. butter, room temperature
6 oz. kalettes (or chopped kale)
1 small red onion, sliced
2 garlic cloves
3 sprigs of thyme, stemmed
2 boneless pork chops, fat trimmed
2 tsp. course ground mustard
Olive oil
Salt and pepper

Preheat the oven to 425 degrees. Line a baking sheet with tinfoil and spray with non stick cooking spray. Spread the kale and onion in an even layer on the prepared sheet and bake for 10-12 minutes.

While the kale is cooking, season the pork chops with salt and pepper. Add a teaspoon of olive oil to a medium size pan at medium-high heat. Cook for approximately 2-3 minutes on each side. Place the pork chops on a sheet pan and put in the oven for 6-8 minutes until fully cooked. Let rest while getting the plates ready.

In a small bowl, mix the butter, mustard, thyme and 1/4 tsp. pepper together. Add the kale and onion to the plate, pork chops next to the salad, and then top each chop with half of the thyme butter.

Honey Mustard Pork Medallions with Apple Slaw

This recipe is great for a summer dish. All you need is one pan, one bowl, and little prep time. With a sweet honey mustard sauce on quick cooking pork slices, and a side of crunchy coleslaw, this recipe will have you hooked!

Ingredients:

Pork tenderloin (small tenderloin of any size)
3-4 Tbs. honey mustard dressing
2 Tbs. brown sugar
1 tsp. Frank's Red Hot Sauce
1 Apple (Fuji), cored, quartered and thinly sliced
1/4 c. honey roasted peanuts, chopped
4 oz. coleslaw mix (cabbage and carrot)
4 Tbs. apple cider vinegar
Olive oil
Salt and pepper

In a large mixing bowl, combine the apple, slaw mix, half the vinegar, 2 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Toss everything together and set aside.

Cut the pork tenderloin into 1/2 inch thick round slices. Season both sides with salt and pepper. Preheat a medium size pan to medium-high heat and add 2 tsp. of olive oil and the pork medallions to the pan. Cook on each side for 3-4 minutes. Transfer to a plate and rest for 3 minutes.

To the same pan, add the honey mustard dressing, brown sugar, remaining vinegar, and hot sauce and stir. Bring the pan to a boil, reduce, and simmer 1-2 minutes until it reaches a thicker consistency. Add the pork slices back to the sauce in the pan and coat.

Serve the pork slices with a healthy portion of slaw on the side. Drizzle the pork with the sauce from the pan.

Pork Tenderloin with Ginger Beer Gravy

Potato Puree Ingredients:

10-12 small Yukon gold potatoes, peeled and cooked
1/3 c. shredded smoked Gouda cheese
2 Tbs. reduced fat sour cream
1 tsp. garlic salt
1 1/2 tsp. chives (I used freeze dried)
1/2 tsp. fresh cracked pepper

Combine the above ingredients together in a food processor and pulse until you reach a smooth consistency. Set aside.

Pork Tenderloin and Sauce Ingredients:

1 Tbs. olive oil
1 1/2 lb. pork tenderloin
2 Tbs. butter
1/4 c. finely chopped shallots
3 garlic cloves, minced
1 1/2 Tbs. flour
1/2 c. ginger beer
2 c. chicken broth, low sodium
1/4 c. milk, 1%

Preheat the oven to 390 degrees. Season the pork with salt and pepper. Heat the olive oil in an oven proof skillet over high heat. Sear on all sides until browned. Place in the oven for around 35 minutes. Remove the pork from the skillet and cover with foil.

To make the sauce, melt the butter in the same skillet that the pork cooked in, with the juices. Add the onion and garlic, cook for 2 minutes until soft. Add the flour and mix together. Add the ginger beer, cook for about 1 minute. Add in the chicken broth and whisk until dissolved. Bring to a simmer and cook until the liquid reduces to about half of the amount.

Add the milk and mix. Return the pork to the skillet and simmer for 1-2 minutes until the sauce thickens like a gravy. Transfer the meat again to a cutting board and slice. Serve with the potato puree, and top with the onions and gravy. I also served mine with a side of roasted beets (check out the recipe in another blog post!). Top with chives if you are antsy for some color like I was.

Dr. Pepper Pulled Pork

Tis' the season for sliders topped with coleslaw! This recipe for Dr. Pepper pulled pork has a great tangy and sweet flavor, while the pop helps keep the meat juicy and tender while it cooks in the slow cooker!

Ingredients:

1 pork shoulder roast
1 tsp. pepper
2 tsp. garlic salt
1 onion, diced
1 can Dr. Pepper
1 c. BBQ sauce (I use Sweet Baby Ray's)
Rolls and Coleslaw (homemade or store bought)

If you are using a slow cooker liner, place the onions in the bottom of the back inside of the slow cooker. Rub the outside of the pork with the pepper and garlic salt. Place the roast on top of the onion. Pour the Dr. Pepper over the roast and cook on low 7-8 hours (high 4-5). Place the cooked meat on a cutting board and use two forks to shred the meat. Place the pork back into the juices and cook for another 15 minutes. Add more BBQ sauce if you don't think it is sweet enough. Pile the pork inside of a bun and top with juicy coleslaw!

Asian Crusted Pork with Orange Sauce

This is one of my new favorite ways to add sauce and a nice crust to a pork tenderloin. Basting and broiling multiple times traps the moisture in the pork while giving it this amazing exterior packed with flavor!

Pork Ingredients:

1 Tbs. brown sugar
2 tsp. salt
1 tsp. powdered ginger
1/2 tsp. cinnamon
1 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. red pepper flakes
1 1/2 lb. pork tenderloin
1/4 c. water

Glaze:

1/2 c. brown sugar
1 Tbs. cornstarch
1/4 c. rice vinegar
1/2 c. water
2 Tbs. soy sauce
2 tsp. ginger

Combine the seasonings in a small bowl. Place the pork in the bottom of a slow cooker and rub the seasoning mixture on the sides of the pork. Add 1/4 cup water to the bottom of the slow cooker (not on the pork itself) and cook on low for 6-8 hours. While the pork is finishing cooking preheat the broiler. Line a baking sheet with foil and spray with nonstick cooking spray. Place the pork from the slow cooker onto the prepared sheet. Combine the glaze ingredients in a small bowl. Brush the top and sides of the pork with the glaze and let broil for 1-2 minutes. Slide the pork out, brush with the glaze again, and let cook for one minute. Repeat until you have re-glazed about four times and formed a nice crust on the outside.

Sauce:

1 1/2 Tbs. orange juice concentrate
1 tsp. fresh ginger
1 tsp. soy sauce
1 Tbs. Hoisin

Whisk the orange juice, ginger, soy sauce and Hoisin in a small saucepan on medium high heat. When the mixture starts to boil and get hot, remove from the heat and drizzle on top of the sliced pork. I added a crunch by topping the pork with crushed peanuts and sliced green onion.

Carrot side dish:

2 large carrots, trimmed and run through a zoodle maker
1 Tbs. toasted sesame oil
1 Tbs. sesame seeds

Cook the carrots in the toasted sesame oil for around 3-4 minutes on medium heat until slightly tender. Garnish with sesame seeds.

Lemon Pepper Lettuce Cups

This fresh and easy recipe is one that most of the hard work is again done by the slow cooker, and why not? The only thing you have to do is assemble and chop a few things, and other than the meat cooking, this can be put together in minutes! 

 Ingredients:

1 Hormel lemon pepper pork tenderloin

1 head butter lettuce, leaves pulled apart 

1 avocado, cored and cubed

Cilantro

Lemon Aioli:

1/2 c. mayonnaise 

1 tsp. grated lemon zest

1-2 Tbs. lemon juice

1 tsp. Dijon 

1 garlic clove, minced

Cook a Hormel lemon pepper tenderloin in the slow-cooker for 8 hours on low (6-8). Remove from the liquid and shred. Place back into the liquid until ready to serve.

Mix all of the aioli ingredients together in a small dish and set aside. To assemble the dish, lay out the butter head lettuce on your serving platter. Place 1-2 teaspoons of pork on top of each lettuce cup. Top with a small amount of the aioli, diced avocado, and fresh cilantro. If you want people to assemble their own, make a large plate with all of the toppings and add the pork to a small serving dish.

Pork Teriyaki Stir-Fry

 

This is a great alternative to ordering Chinese or Thai food from out. You could add Sriracha sauce to this to control the spice level, and drop the meat to make it vegetarian. This is a very healthy recipe that tastes just as good as the restaurant style!

Ingredients:

2 boneless skinless pork chop halves, trimmed of fat and sliced very thin width wise
1 tsp. sesame oil
3 tsp. Hoisin

1 medium carrot, shredded
1 c. snap peas,sliced at an angle
1 Tbs. sesame oil
1 egg
3 Tbs. LaChoy Teriyaki Marinade & Sauce
1 tsp. ginger, minced
2 (7.1 oz.) pouches Thai Rice Stir-Fry Noodles

In a medium size skillet, heat 1 tsp. sesame oil on medium high heat. Add the thinly sliced pork and stir occasionally until the pork is fully cooked and no longer pink. Add in the Hoisin and cook for about 1 minute until the sauce is hot and coating the pork. Remove from the heat and set aside.

Turn the heat to medium and in a large skillet, heat 1 Tbs. sesame oil. Add in the egg and scramble with a spatula or spoon. Add the carrot, snap peas, stir-fry noodles, ginger and teriyaki marinade. Stir everything together and cook for two minutes.

Add the meat to the stir-fry mixture, straining the liquid that it cooked in. Stir everything together and cook for one minute until the pork is heated through again.

(This recipes makes 4 servings, and is 8 Points Plus Weight Watchers points.)

You can easily make this recipe meatless by leaving the pork portion out, which is what I did for my dinner! It then becomes roughly 7 points plus or less.

Korean Pork Chops with Brussels and Green Beans

This is a great easy meal to make that takes around a half on hour and involves little fuss. The juicy pork topped with the honey garlic ginger sauce goes very well with the crunchy green beans and brussels sprouts. Like some heat? Feel free to add double, triple or quadruple the amount of Sriracha!

Ingredients:

2 boneless, skinless pork chops, cut in half
1 Tbs. olive oil
1/4 c. soy sauce, low sodium
2 Tbs. honey
4 cloves garlic, finely chopped
1 tsp. grated ginger
1 tsp. Sriracha sauce

1 c. brussels sprouts, cut in half
1 1/2 c. green beans, cut in half
1 tsp. sesame oil
1/4 c. slivered almonds
1 1/2 tsp. sesame seeds

Preheat the oven to 400 degrees. In a small bowl, mix the soy sauce, honey, garlic, ginger and sriracha sauce together. Place the pork in a shallow dish and pour half of the liquid mixture on top. Rub on each side of the pork pieces. Heat a large skillet to medium high heat and add the olive oil. Add the coated pork chops to the pan and cook on each side for about 2.5 minutes. Place the pork chops in a shallow dish and cover with the remaining marinade. Bake in the oven for about 6-8 minutes until the chops are fully cooked through.

While the pork is cooking in the oven, add the green beans and brussels sprouts to the skillet that you cooked the pork in. Add 1 tsp. of sesame oil and let cook for three minutes in the pan, tossing occasionally. Add the slivered almonds and sesame seeds and continue to cook for about two more minutes until the green beans are slightly softened yet still crunchy.

I also served this with a side of rice. Place the rice on your serving dish, lay two pork pieces against it and drizzle with the leftover sauce that the pork cooked in. Serve with a side of the brussels and green beans.

Brown Sugar and Mustard Pork Tenderloin

 

This way of cooking pork tenderloin keeps the meat SO moist while cooking and leaves it being fork tender rather than chewy. The onions melt in your mouth and the thyme oddly goes very well with the brown sugar and mustard. And it was so easy! The only thing that gets messy is the knife to cut the extra fat off, and then tinfoil that you throw away at the end of the meal!

Ingredients:

1 1/2 lb. pork tenderloin, excess fat removed
1/4 c. whole grain mustard (or stone ground)
1/2 c. dark brown sugar
1 tsp. fresh thyme (plus more for topping)
1 yellow onion, thinly sliced
Salt and pepper

Preheat the oven to 350 degrees. In a bowl, combine the mustard, brown sugar and thyme with a fork or whisk until everything is mixed well. Place a sheet of tinfoil (big enough to roll the edges up later) on a flat work surface.

Lay the onions in a thin layer about the size of the pork tenderloin on the center of the tinfoil. Place the pork on top. Spread half of the mustard mixture on top. Fold the tops of the foil down, followed by the ends to seal the pork in a packet. Place the packet on a baking sheet and bake in the oven for 45 minutes.

Remove from the oven and open the top of the packet. Brush the top of the tenderloin with the remaining mustard mixture. Broil for two minutes to allow the mustard to form a crust on top. Let the meat rest for at least ten minutes before slicing. Place the sliced pork on your serving platter and spoon the onions and mustard sauce on top to keep the pork moist. Sprinkle a small amount of fresh thyme on top.