Pork has come quite a long way since its uninspiring classification as "the other white meat" years ago. While the bacon craze persists, these recipes celebrate the tenderloin, shoulder and other less-trendy parts of the pig, and incorporate the delicious flavors of a range of cuisines, including Mexican, Chinese and Italian.
by Penelope Casas
This Spanish recipe marinates pork loin in garlic, herbs and paprika for 24 hours, leaving the meat tender and flavorful (and quick to cook once the marinating is done). It's excellent served with oven-roasted or mashed potatoes.
Per serving: 256 calories, 4g saturated fat, 1g carbohydrates, 1g fiber, 31g protein, 142mg sodium
by Robin Miller
This easy six-ingredient recipe makes the most of pork's affinity with sweetness (as the famous "cola ham" attests). The tenderloin here is bathed in canned pears, Dijon mustard and maple syrup.
Per serving: 190 calories, 1g saturated fat, 17g carbohydrates, 3g fiber, 24g protein, 394mg sodium
by Michele Scicolone
If you have some time to spare and crave real comfort food, consider making this rich ragu. The slow cooker does most of the work, combining the meat with tomato puree, herbs and spices. The author suggests serving it over rigatoni or another hearty pasta, or polenta.
Per serving: 95 calories, 1g saturated fat, 6g carbohydrates, 1g fiber, 11g protein, 123mg sodium
4. Posole Rojo
by Liana Krissoff
Posole (or pozole) is a traditional Mexican stew that uses hominy (ground maize kernels) to thicken and flavor the dish. This slow-cooker recipe requires a few types of chiles and spare ribs. Serve it as you would a standard chili, with optional toppings on the side such as tortilla strips, thin-sliced radishes, cilantro, sliced avocado and lime.
Per serving: 325 calories, 3g saturated fat, 22g carbohydrates, 3g fiber, 36g protein, 770mg sodium