Tender & Delicious
Perfect Pork Recipes
April 2021 Issue
by Lindsay Gifford
Recipes, Photography and Information Courtesy of
the National Pork Board, Des Moines, Iowa
As spring blooms we often find ourselves reinvigorated—tackling spring cleaning, gardening and pulling out the grill in hopes of fun-filled nights and savory meals. In fact, we’ve dedicated this entire issue to entice you to #goplay. But here’s a little secret: Play can be found as close as your own kitchen. And don’t despair, we’re here to get you started with protein-packed, playful, popular pork recipes.
This month we teamed up with the National Pork Board to bring you recipes that dare to be different. Spicy, Southern, sweet or mild, the flavor of pork is unmatched. The variety of pork cuts and flavor profiles are unsurpassed—from bacon to tenderloin. Well-known as “the other white meat,” pork is a versatile, nutritious protein that now rivals chicken for the top spot as the most consumed protein in the US.
The National Pork Board can help you discover how pork can become your favorite ingredient in a balanced (and delicious) diet! Pork also has many beneficial qualities that make it easy to incorporate into a healthy, balanced menu. For one thing, it is a good source of protein and is surprisingly lean. Did you know pork tenderloin is just as lean as boneless, skinless chicken breasts? The more protein you can pack in helps you to feel fuller and more satisfied throughout the day—that means less snacking!
Pork supports an active lifestyle providing a good source of iron and being jam-packed with other key vitamins and nutrients needed for bone strength, energy and overall health. Being naturally low in sodium and an excellent source of potassium, pork is also known to help regulate and maintain normal blood pressure.
Pork.org brings consumers a source for all things pork: recipes, inspiration, basics, how-to’s, and, don’t miss out on their delectable social media feed with recipes galore @NationalPorkBoard. Everything in one place to help you perfect your love of pork. For a sneak peek on how to get started, just turn the page!
Aloha Pork Teriyaki Bowls
2 hours | 4 servings
1/4 tsp Kosher salt
1/4 cup Teriyaki sauce
1 Roma tomato, 1/4” dice
2 Kiwi, peeled and 1/4” dice
1 Lime, juiced, to taste
1 Red pepper, 1/2” dice
1 Red onion, 1/2” dice
1 Green pepper, 1/2” dice
1/2 cup Greek yogurt
1 Lime, zested, divided
Water, as needed
2 cups cooked Brown rice
Cilantro, for garnish, optional
1/8 tsp freshly ground Black pepper
1 lb. Pork tenderloin, cut into 1-2” cubes
Place the pork in a large bowl and season with salt and pepper. Pour teriyaki sauce over pork and cover with plastic wrap. Marinate for 2-24 hours in the refrigerator. In medium bowl, combine kiwi, tomato, and a squeeze of lime juice. Season with salt and pepper. Set aside. Preheat the air fryer to 400°F. Remove pork from refrigerator and discard excess marinade. Add bell peppers and onion to pork, toss to combine. Place ingredients in the air fryer basket. Cook for 10-15 minutes, shaking and gently tossing halfway through.
In a small bowl, combine Greek yogurt and half the lime zest. Stir in water 1 tsp at a time until mixture reaches drizzling consistency. Season with salt and pepper. Add remaining lime zest to cooked brown rice. To serve, divide rice among bowls. Top with pork, kiwi salsa and drizzle with lime crema and garnish with chopped cilantro.
Air Fryer Ham, Veggie & Cheese Frittata
35 minutes | 2 servings
4 large Eggs
1/4 cup Red bell peppers, diced
2 Tbsps Skim milk
1/2 cup Baby spinach, chopped
1/2 cup Ham, diced
1/3 cup Leek, white part only, chopped
1/2 tsp Kosher salt
1/2 cup shredded Cheddar cheese
1/4 tsp Garlic powder
Freshly ground black pepper
1/4 tsp dried Oregano
Lightly spray a 6 or 7” round baking dish with cooking spray. In a large bowl, beat the eggs and milk with a fork. Add the ham, peppers, spinach, leek, cheddar, salt, garlic powder, oregano and pepper to taste. Stir to combine and pour into the baking dish. Preheat the air fryer to 300°F. Place the pan in the air fryer basket and cook for
20-23 minutes until the eggs are set in the center. Cut the frittata in half and serve.
Instant Pot Lean Pork Street Tacos
50 minutes | 7 servings
4 lbs. lean boneless Pork roast (center cut or sirloin, cut into 2” chunks)
1 tsp Kosher salt
1/2 tsp Black pepper
1 Tbsp Olive oil
1 cup unsalted Chicken stock
4 Garlic cloves (minced)
1/2 cup fresh Orange juice
1/4 cup fresh Lime juice
1 tsp dried Oregano
1 tsp ground Cumin
1 tsp Kosher salt
1/2 tsp freshly cracked Black pepper
Corn tortillas (41/2”)
Pickled red onion (optional, for garnish)
Jalapeno slices (optional, for garnish)
Queso fresco cheese (crumbled, optional,
for garnish)
Cilantro (optional, for garnish)
sliced Radishes, sliced (optional, for garnish)
Pineapple, diced (optional, for garnish)
Season pork chunks on all sides with salt and pepper. Click the “Sauté” setting on the Instant Pot. Once warm, add oil and add just enough pork to cover the inner pot without overcrowding; about 1/4 of the pork. Sear pork, turning every 45-60 seconds until browned on all sides.
Transfer pork to a clean bowl and repeat with the remaining pork. Press “Cancel” to turn off the heat. Add in remaining ingredients to Instant Pot, briefly stir to combine. Add the cooked pork and close lid securely and set vent to “Sealing”. Cook on high pressure for 30 minutes, followed by a natural release (about 15 minutes). Open the lid once safe to do so.
Preheat oven broiler. Shred the pork using two forks then use a slotted spoon to remove the pork and place on a baking sheet. Broil for 3-5 minutes, or until the edges of the pork begin browning and crisping up. Divide pork among tortilla shells. Top with garnishes. Remaining liquid can be used as a dip.
Mediterranean Pork Chop
30 minutes | 4 servings
1 pint Grape tomatoes, halved
1 tsp Olive oil
1/4 tsp Kosher salt
1 tsp dried Thyme
8 center cut boneless Pork chops (thinly 1/2” sliced)
1 Tbsp Greek seasoning blend
1 pinch Salt
1 pinch Black pepper
1/4 cup Kalamata olives, pitted and sliced
1/4 cup Garbanzo beans, rinsed and drained
1/4 cup crumbled Feta
1/2 Lemon, juiced
1 tsp Lemon zest
1/4 cup Parsley, chopped
12 oz Zucchini and yellow squash veggie spirals
Preheat oven to 450°F. In a bowl, toss the tomatoes with olive oil. Season with salt, pepper, and thyme. Spray a baking sheet with cooking spray and add tomatoes. Roast, tossing once, until tomatoes are blistered and beginning to burst, 15-20 minutes. Set aside to cool. Season the pork chops with Greek seasoning. Working in two batches, heat a large non-stick skillet over medium-high heat. Spray with cooking spray and cook half of the pork chops on medium-high heat for about 1½ to 2 minutes on each side until internal temp reaches 145°F. Set aside on a platter to rest. While your pork is resting, in the same skillet over medium-high heat add veggie spirals. Season with salt. Sauté until tender, about 2-3 minutes. Add garnish and roasted tomatoes, toss to combine. Serve with pork chops.
Instant Pot Cauliflower Rice Jambalaya
25 minutes | 8 servings
1 Tbsp Olive oil 1 small Onion, chopped
3 cloves Garlic, minced 2 Celery ribs, chopped
1 Tbsp Creole seasoning 1 lb. Andouille sausage, sliced
1 tsp dried Thyme 8 cups fresh Cauliflower rice
1/2 lb. frozen Shrimp 2 cups unsalted Chicken broth
1 Jalapeno, seeded, finely chopped
1 can (14.5 oz) no salt added Diced tomatoes
1 Red pepper, chopped small 1/2”
1 Green pepper, chopped small 1/2”
1/2 cup Parsley, for garnish, optional
1/4 cup Green onion, chopped, for garnish, optional
Add oil, onions, garlic, celery, jalapeno, Creole seasoning, thyme, sausage, shrimp, diced tomatoes and chicken broth to Instant Pot in that order. Close and lock the lid, set the floating valve on sealing. Cook on high pressure for 10 minutes. When finished, do a quick release of the pressure. Open lid when safe to do so. Stir in cauliflower rice and peppers, let sit for 5 minutes with the lid on to steam. Garnish with parsley and green onion.
Avocado Toast
15 minutes | 4 servings
4 slices Whole grain toast
2 Avocados, smashed
2 strips Bacon, chopped
3 Tbsps Pomegranate arils
2 Tbsps Pumpkin seeds (pepitas)
Freshly cracked black pepper
Microgreens, optional for garnish
Top whole-grain toast with avocado, chopped bacon, pomegranate and pumpkin seeds. Garnish with freshly cracked black pepper and microgreens.
Garlic Dijon Pork Tenderloin
with Roasted Sweet Potato and Pepper Jumble
30 minutes | 4 servings
1 lb. Pork tenderloin
1/4 cup whole grain Dijon mustard
2 Tbsps Honey
3 cloves Garlic, minced
1/2 tsp Salt
1/4 tsp Black pepper
1 Tbsp Olive oil
2 Sweet potatoes, peeled, 1/4” dice
1 Red bell pepper, 1/4” dice
1 Poblano pepper, 1/4” dice
2 Scallions, sliced on a bias
Preheat oven to 400°F. In a small bowl whisk together Dijon mustard, honey, garlic, salt, and pepper. Rub each pork tenderloin with the sauce until thoroughly coated. Over high heat, add olive oil to large cast iron or oven-safe skillet. Sear tenderloin on each side, then add sweet potatoes, red bell pepper, and poblano to the skillet. Top with remaining sauce, place into oven. Roast until the pork reaches an internal temperature of 145°F, about 10 to 15 minutes. Let rest for 3 minutes before slicing and serving. Garnish with scallions.
Egg Roll in a Bowl
20 minutes | 4 servings
1 Tbsp Grapeseed oil
1/2 cup Red onion, diced
6 Green onions, sliced
1 Tbsp Garlic, minced
1 lb. Ground pork
1 Tbsp Ginger, finely minced
2 tsps Sriracha
1 Red bell pepper, sliced thin
16 oz Coleslaw mix
1/2 cup matchstick Carrots
1 tsp Sesame oil
1 Tbsp Rice wine vinegar
1/4 tsp Black pepper Salt, to taste
3 Tbsps Soy sauce (or liquid aminos)
Wonton strips (for garnish, optional)
Black sesame seeds
Sauce Option 1: Sweet Sauce—Hoisin sauce or Duck sauce, drizzled for a sweet sauce
Sauce Option 2: Spicy Sauce—Sriracha or sweet Chili garlic sauce, drizzled
Sauce Option 3: Creamy Sauce—Greek yogurt, Sriracha and Lime juice mixed together and drizzled
Heat grapeseed oil in a large skillet over medium heat. Add red onion, cook 2-3 minutes. Add garlic and ginger and cook until fragrant, 1-2 minutes. Add ground pork and sriracha. Cook and crumble until pork is cooked through; about 7-10 minutes. Add coleslaw mix, bell pepper, carrots, soy sauce, sesame oil, rice wine vinegar, black pepper and salt, to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes. Meanwhile, in a small bowl whisk together your favorite sauce combination. Spoon pork-cabbage mixture into serving bowls. Drizzle with sauce. Garnish.
Air Fryer Korean Pork Lettuce Wraps
2 hours | 4 servings
3 Scallions, chopped 2 cups cooked Brown rice
1 cup shredded Carrots 12 Butter lettuce leaves
2 Scallions, sliced 1/2 Tbsp Sesame seeds
1 lb. Pork tenderloin, cut into 1/2” slices
1/4 cup Gochujang sauce, prepared, plus more for garnish
1/4 cup reduced sodium Soy sauce
1 cup English cucumber (thinly sliced)
Place the pork slices in a large bowl. Add Gochujang sauce and soy sauce, toss to coat. Cover with plastic wrap and marinate for 2-24 hours in the refrigerator. Preheat the air fryer to 400°F. Working in batches, arrange a single layer of pork in the air fryer, discarding excess marinade. Cook for about 10 minutes, flipping halfway until browned. To serve, divide brown rice among the 12 lettuce leaves. Top with pork, cucumber, carrots, sesame seeds, scallions, and Gochujang sauce.