Healthy Pork Recipes and Cooking Tips

Featured Recipes

Quick Pork Saute with Blackberries

A snappy pan sauce made with shallots, port and fruity blackberry nectar transforms basic pork chops into a special-occasion dinner. A touch of butter swirled in at the end of cooking gives the sauce a rich finish. You can substitute flattened boneless chicken breast, turkey cutlets or veal scallops for pork; adjust cooking time accordingly.

» Quick Pork Saute with Blackberries

Mustard-Maple Pork Tenderloin

Pork tenderloin is about as lean as it comes so it's a great healthy option, but it shouldn't be overcooked as it can dry out. Maple and mustard make a sweet-and-savory mahogany-colored sauce. A delicate note of sage gives it a wintery touch. Fresh thyme or rosemary also work if you prefer. Serve with barley, roasted squash and a Pinot Noir.

» Mustard-Maple Pork Tenderloin

Cuban-Style Pork & Rice

Full of spice and exotic flavors, this Cuban take on the classic Spanish paella is an easy way to feed a hungry crowd. Don't worry if you have leftovers. They can easily be rewarmed in a microwave or combined with eggs to make a Spanish tortilla (omelet); or for a great cold dish, toss the leftover rice with cooked vegetables and a vinaigrette made with lime juice instead of vinegar.

» Cuban-Style Pork & Rice

Pork Medallions with Fig & Port Wine Sauce

This dish showcases how deliciously pork complements the sweet and tart tastes of fruit.

» Pork Medallions with Fig & Port Wine Sauce

Moroccan-Flavored Pork Ragu

This type of stew is normally cooked slowly for a few hours using tougher and fattier meat from the shoulder or rib area, but this quick version uses lean boneless pork chops. The lean meat becomes dry and hard when overcooked, so do pay attention to the cooking times. Serve over couscous, bulgur or rice, and garnish with a blend of 1/4 cup chopped cilantro, 2 tablespoons chopped scallions and 1 tablespoon chopped mint.

» Moroccan-Flavored Pork Ragu

Pork Tenderloin "Rosa di Parma"

This is a traditional roast from the Italian province of Parma, often served for special family celebrations. (“Rosa di Parma” means it's stuffed with Parmigiano-Reggiano and prosciutto.) Typically made with beef, it is equally delicious and more economical made with pork tenderloin and ideal for entertaining parties of 8 to 10. Seek out true Italian Prosciutto di Parma and Parmigiano-Reggiano for this dish—even though they are more costly, the superior flavor is worth the expense.

» Pork Tenderloin "Rosa di Parma"

Pork Tenderloin Stuffed with Porcini Mushrooms

Stuffing this lean pork with mushrooms adds not only elegance but also flavor and juiciness.

» Pork Tenderloin Stuffed with Porcini Mushrooms

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Mastering Pork: Cook succulent pork every time with these sensational recipes.

Pork is so popular now that it occupies nearly as much space as chicken in grocery stores. Unlike the pork of yore, today’s pigs have been bred to be lean, which makes pork a healthy choice—and also makes it trickier to cook. It dries out when overcooked, so make sure to use an instant-read thermometer to cook it just to the right temperature, and always let the meat rest before serving it (more tips on getting juicy results with pork below). Cuts like tenderloin, loin and sirloin from the middle section of the pig rival skinless chicken breast in percentage of fat, but have a richer, more delicious flavor. Plus you can now buy natural pork raised without hormones and antibiotics (see Pork Buyer's Guide).

Because of its pleasant, mild flavor, pork is versatile enough to go with everything from sweet fruits to stronger flavors like vinegar, chiles, garlic, soy and ginger. On a global scale, it is the most-often-eaten meat and is the preferred meat in German, Spanish, Italian, Chinese and many other cuisines.

Pork can find a home on your family’s weekday menus but also act as the centerpiece for special occasions. When you are in a hurry—turn to cuts that cook up quickly, such as rib chops, tenderloins and cutlets. When you have company—go with loin roasts, chops and tenderloins garnished with special ingredients like porcini mushrooms or Parma ham. For more informal entertaining, you can choose an ethnic theme and make pork dishes and accompaniments that stay within that cuisine. You'll find a bit of everything below: two different stuffed tenderloins for fancier entertaining, two ethnic dishes packed with flavor (one Cuban and one Moroccan) and two quicker recipes, one for chops paired with apples and another for thin medallions of tenderloin with a quick fig sauce.