11. Roast Pork Loin Recipe, Porchetta-Style With Lemony White Beans
Use that casserole dish to roast a pork loin—which can last you all week long for dinners—or lunches! You could even put the pork on a sandwich.
Pork’s role in American chain restaurants is limited to pork chops, ribs, and bacon. The Italian take on the pig is the opposite: They embrace and use the whole animal in a variety of ingenious and economizing ways. And none is more dramatic than porchetta, a whole suckling pig stuffed with fennel and herbs and roasted until crispy on the outside and tender on the inside. We’ve ditched the whole pig but applied the same flavor-packed treatment to our favorite cut: the lean, meaty loin. Consider this our contribution to pig appreciation.
NUTRITION: 350 calories, 10 g fat (3 g saturated), 410 mg sodium
SERVES 4
YOU’LL NEED
3 cloves garlic, minced
Grated zest of 2 oranges
1 Tbsp fennel seeds
1 1⁄2 Tbsp chopped fresh rosemary
1 Tbsp olive oil
1 pork loin (2 lb), preferably with a small rim of fat still attached
Salt and black pepper to taste
2 cans (16 oz each) cannellini, Great Northern, or white kidney beans, rinsed and drained
Juice of 1 lemon
HOW TO MAKE IT
- Preheat the oven to 450°F.
- On a cutting board, combine the garlic, orange zest, fennel seeds, and 1 tablespoon of the rosemary.
- Run your knife repeatedly through the mix until it begins to take on a paste-like consistency. Scoop it up into a bowl and add the olive oil.
- Season the pork with salt and pepper, then rub it all over with the paste.
- At this point, you can cook it immediately or marinate the loin for up to 4 hours in the refrigerator for a deeper flavor.
- Lay the pork in a roasting pan and roast for 25 to 30 minutes (depending on the thickness of the loin), until an instant-read thermometer inserted into the middle reads 150° to 155°F.
- Remove from the oven and allow to rest for 10 minutes before slicing.
- While the pork rests, combine the beans, lemon juice, and the remaining 1⁄2 tablespoon of rosemary in a saucepan and cook until warm all the way through.
- Season with salt and pepper. Serve slices of the pork over the beans.
12. BBQ Pork Shepherd’s Pie With Sweet Potato Topping
This healthy recipe uses a paleo-compliant barbecue sauce, as well as unsweetened plain almond milk, to cut down on extra calories, while still giving the dish a tangy, yet creamy, texture. Plus, the extra kale sneaks in even more nutrients into the meal.
As if shepherd’s pie wasn’t already delicious enough, this barbecue spin is the perfect twist to the classic dish. This healthy recipe uses a paleo-compliant barbecue sauce, as well as unsweetened plain almond milk, to cut down on extra calories, while still giving the dish a tangy, yet creamy, texture. Plus, the extra kale sneaks in even more nutrients into the meal.
Along with giving this paleo recipe a barbecue flare, it also swaps out regular potatoes—which are usually used in a traditional shepherd’s pie—and uses nutritious sweet potatoes instead. (But don’t confuse sweet potatoes with yams! They may seem universal, but they are in fact a different type of root vegetable.)
Besides being a great food for a dose of filling fiber, sweet potatoes can also be a great source of vitamin A, potassium, and vitamin B6.
Now, who’s ready to dig into this paleo shepherd’s pie recipe?
NUTRITION: 380 calories, 11 g fat (3.5 g saturated), 700 mg sodium, 8 g sugar, 33 g protein, 10 g fiber
MAKES 4 SERVINGS
INGREDIENTS
3 medium sweet potatoes (about 12 ounces)
2 Tbsp ghee
1⁄4 cup unsweetened plain almond milk
1⁄2 tsp salt, divided
1⁄2 tsp smoked paprika, plus additional for garnishing
1 pound ground pork
1⁄2 cup thinly sliced celery
1 cup frozen chopped onion and green sweet pepper blend
2 cups chopped fresh kale
3⁄4 cup paleo-compliant barbecue sauce (such as Tessamae’s)
1⁄2 tsp ground cumin
Chopped fresh parsley
HOW TO MAKE IT
- Preheat the oven to 425°F. Pierce the sweet potatoes with a fork in 5 to 6 places. Place on a microwavable plate and cook on high 5 to 8 minutes or until tender, rotating halfway through cook time; set aside to cool slightly. When cool enough to handle, peel and place in a mixing bowl. Mash with ghee, almond milk, 1⁄4 teaspoon salt, and smoked paprika until creamy.
- Meanwhile, cook pork, celery, and onion and sweet pepper blend in a skillet over medium heat until meat is browned and vegetables are tender. Drain fat. Add kale, barbecue sauce, cumin, and remaining 1⁄4 teaspoon salt to skillet. Cook 1 to 2 minutes or until heated through. Transfer mixture to a 1 1⁄2-quart casserole or baking dish.
- Spread sweet potato mixture over the pork mixture. Bake, uncovered, 10 minutes or until heated through and sweet potatoes are slightly browned.
- Sprinkle with additional smoked paprika and chopped parsley.