Healthy Pork Loin Recipes

In this Sichuan dan dan noodle recipe, lean pork loin and snow peas are stir-fried and tossed with noodles and a chile-soy sauce.

“Jerk” isn't Jamaican for “as hot as you can stand it.” Instead, a jerk paste should be a carefully blended, aromatic melange, as much nose tickle as tongue spike. Here we use that flavorful paste on grilled pork loin. Watch out for that hot chile pepper: wear rubber gloves to protect your skin and touch no one until you've washed up thoroughly. If you have time, marinate the pork the full 24 hours for the best flavor.

Apple wood chips impart a subtle sweetness and a full-bodied smoky flavor to the oregano-rubbed pork.

A fresh salsa verde tops this oven-roasted pork loin in this recipe from chef Eric Skokan.

Brining enhances flavor and renders pork chops moist and juicy. While the chops brine, prepare the pickled onions and the raspberry sauce. The thick flavorful sauce, rich pork chops and pickled onions all come together in an explosion of flavors and textures.

Stuffed with spirals of spinach, dried cherries, wild rice, and pecans and topped with a sweet apricot glaze, this eye-catching pork loin recipe makes a nice meal for autumn or winter.

Though traditional Puerto Rican cuisine may favor fatty cuts of pork with the skin on, lean cuts like pork loin are just as delicious with the intense garlic rub in this recipe. Serve warm with red beans and rice. Leftover slices make a good sandwich.

Thai curry paste, a flavorful combination of chiles, lemongrass, galangal (similar to ginger), garlic and kaffir lime leaves, adds a jolt of flavor to this healthy sesame noodles recipe. Green, red and yellow curry paste are pretty interchangeable but green is the hottest, red is medium and yellow is mild. Be sure to rinse the rice noodles until they're cold, then give them a good shake in the colander until they're well drained. Are you a spiralizing pro? Swap 5 cups of raw zucchini, carrot or other veggie “noodles” for the cooked pasta.

Pork today is so lean, the meat will be dry and crumbly if overcooked, but there are a couple of tricks to help avoid that fate. The first is to turn the pork over halfway through the cooking time so the juices will concentrate in the center of the roast instead of settling on the bottom. Second, take the roast out of the oven when it is about 5° below the recommended internal temperature, which is 160°F. The meat will continue to cook as it rests.

Inspired by the Italian roast called porchetta, this herb-slathered pork roast is wrapped in prosciutto. Completely company-worthy, this healthy dinner can be rounded out with garlicky broccolini, smashed potatoes and a dry hard cider.

Loaded with pork, zucchini, peppers, and onions, this one-skillet tamale pie has a delicious cornmeal topping. Serve it in wedges directly from the skillet family-style or prepare it in individual ramekins for a more personalized presentation.

Cranberries can be momentary pleasures, just around for late autumn--that is, unless you think to stock ahead. Buy a packet or two for the freezer so you can make this quick supper all year long. (Or out of season, look for frozen whole cranberries in the freezer case of your local market.) Recipe by Nancy Baggett for EatingWell.

This easy, stuffed pork loin recipe starts with a soak in brine to ensure that it stays juicy and moist. The stuffing combines sweet potatoes, apples and gently spicy poblanos with Mexican herbs and spices. Cornbread is a natural pairing with pork, as is a salad with toasted pepitas and cider vinaigrette.

You'll want to use fresh pineapple, not canned, in this recipe calling for the classic flavor combo of pork and pineapple. Grilling both the fruit and the meat imparts a pleasant smokiness to both.

Bone-in roasts cook magnificently on the grill, lending loads of luscious flavor along with meaty moistness. The tangy sweetness of rhubarb, honey, and apple beautifully complement the richness of this roasted pork loin.

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.

Make your own healthier nachos-with-a-twist from toasted corn tortilla wedges. Asian-inspired flavors infuse the pork and the light crema that's made with Greek yogurt.

Summery and full of fresh herb flavors, this dish is as colorful as it is tasty. If you have fresh summer squash or eggplant, grill it as well and toss it into the salad. Serve with a green salad and cold lemonade.

Pork and vegetables are stir-fried, cooked in a Thai coconut sauce, and served over rice in this flavorful meal.

Traditionally a long-simmered stew, this Mexican-inspired stew is quick and easy, thanks to canned hominy. Searing the pork loin in the pot before making the stew gives you a great base of flavors so the stew seems as if it indeed simmered all afternoon. Garnish with chopped cilantro and serve with warm tortillas on the side.

All the food groups are taken care of in this easy, weeknight dinner, ready in under an hour. Although this dinner is simple to prepare, it has a flavor combination that everyone will love.

Chopped water chestnuts add extra crunch to the savory filling in these delightful morsels.

We swear by this pork-cooking technique for the most tender, flavorful results. First the lean pork loin is brined overnight, then it's grilled and coated in a fragrant paste before it rests in a mixture of white wine, butter and its own juices.

To make these packets, slice the potatoes very thinly, no thicker than 1/8 inch. Use a mandoline or the 2 mm slicing blade on a food processor--or cut them slowly with a very sharp knife.