Spiced Pork Tenderloin with Honey Mustard
Since pork tenderloin is low in fat, it tends to dry out, so be careful not to overcook it—this recipe needs just 20 minutes in the oven. Melissa Rubel Jacobson serves a stellar honey mustard alongside it to add moistness and sweet-spicy flavor.
Deviled Ham Salad on Marbled Rye Bread
A juicy Italian rosato is full of fruity flavor—delicious with the salty, smoky deviled ham.
Thai Ground Pork Salad
At Thai restaurants, Tom Mylan usually requests a double order of larb (or laab), an addictive appetizer of ground meat spiked with chiles, lime juice and fish sauce and served with lettuce leaves for wrapping.
Pork Souvlaki with Tzatziki
Greeks make souvlaki by marinating chunks of meat (usually pork or lamb) in oil, lemon juice and oregano, then skewering and grilling them. Grace Parisi opts for pork shoulder because it's so tender and succulent. Instead of threading the meat onto skewers, she simply cooks it (with onions) in a grill pan until it's nicely charred, then serves it with store-bought pita and a garlicky cucumber-yogurt sauce called tzatziki.
Ham and Cheese on Rye Bread Salad
In this fun take on the sandwich classic, Grace Parisi creates a delectable ham salad mixed with crunchy rye bread croutons and bits of Gruyère cheese, tossed in a mustardy dressing with celery and chives. She sometimes likes to wrap the bread salad in Bibb lettuce leaves for an inside-out sandwich.
Pork Tenderloin Braised with Elderflower and Fennel
"My mother and I go foraging for elderflowers for two days each May," says Trina Hahnemann. They pick enough flowers to make cordial to drink throughout the year and then use in dishes like this pork tenderloin quickly braised with fennel. Anyone not living near a Nordic meadow can substitute St-Germain elderflower cordial for the homemade kind.
Pork Chops with Sautéed Apples
Andy Nusser sautés apple rings until they're golden, then serves them with fat chops and a puckery pomegranate vinaigrette. To dress up the dish, he sometimes replaces the apples with quince.
Pork Schnitzel with Warm Potato Salad
Chef Way Wolfgang Puck of Los Angeles's Spago makes his schnitzel by deep-frying cutlets of Kurobuta pork, a deeply marbled heritage meat imported from Japan.
Easy Way Opt for boneless pork chops from the supermarket, pounding them tender. Pan-fry the schnitzel in a shallow pool of oil instead of deep-frying it.
This spectacular torta (Mexican sandwich) is Kogi chef Roy Choi's gift to Los Angeles's late-night partiers. The over-the-top combination of fried eggs, spinach, pork belly and roasted jalapeños is a little Mexican and a little Asian—a uniquely Choi hybrid.
Pork and Pink Bean Soup with Corn Muffin Croutons
This thick and savory soup, which is reminiscent of cowboy campfire cooking, is a delicious cross between baked beans and tomato soup. The crunchy, sweet corn muffin croutons make it even more rustic.
Grilled Pork Tenderloin Salad
Michael Psilakis describes this delicious dish as "like pork souvlaki tossed with a salad."
Canadian Bacon, Potato, and Swiss-Chard Gratin
Grated Gruyère cheese melts among ribbons of leafy Swiss chard and slices of Canadian bacon and potato. The dish bakes until the cheese on top is a crusty golden brown.
Grilled Spice-Rubbed Pork Tenderloin with Sweet Potatoes and Scallions
Cook a whole meal—meat, potatoes, and a vegetable—on the grill. The pork tenderloin is coated in a sweet-and-spicy paste that's similar to Jamaican jerk marinade. Scallions, not often served as a cooked vegetable, deserve to be used as more than a raw garnish.
Anise Pork with Figs and Apples
The sweet licorice flavor of aniseed or fennel seeds adds depth to pork. For the sauce, look for dried figs that are soft and moist. If they seem very dry, soften them in hot water before cutting.
Fettuccine with Five-Spice Pork and Carrots
Don't be tempted to cook the pork tenderloin any longer than specified, or you'll risk losing its juicy tenderness. By the time you combine it with the hot carrots and sauce and toss it with the pasta, it will be perfectly done.
Slow Cooker Barbecued Pulled Pork
Serve the pulled pork with coleslaw and pickles, or mound it on hamburger buns and top with coleslaw and thinly sliced onion and dill pickles.