Cook Up a Big Pork Roast
Rub the loin with a mix of garlic, rosemary, thyme, and sage or black pepper; set in a Dutch oven with apple and red onion wedges. Roast till internal temp is 145° (about 45 minutes); the center will be pink, and the pork juicy and flavorful. (Don’t worry, this temp is FDA approved!) Serve with sautéed asparagus and quinoa.
SMART MOVE: Buy enough asparagus for a few meals. To keep it fresh, stand it in a glass with 2 inches water; cover loosely and fridge it.
Pack It into Cheesy Quesadillas
Marinate red onions and Ro-tel Original Diced Tomatoes & Chilies* for 5 minutes. Add sautéed mushrooms, chopped zucchini, and/or canned beans. Heat 2 tortillas in a nonstick pan; fill 1/2 of each with shredded Mexican cheese, pork slices, onion mix, then more cheese. Fold over; when cheese starts to melt, flip to brown the other side.
SMART MOVE: Make Ro-tel Original Diced Tomatoes & Chilies (ro-tel.com) a cooking staple to spice up dishes fast.
Add It to a Hearty Bean Stew
Sauté chopped onions, garlic, and ginger in a stew pot; add a can of black beans, 1/2 cup of beef broth, a bag of frozen stir-fry veggies, cumin, and chopped red pepper, and sauté for 10 minutes. Throw in some chopped pork (and pineapple chunks canned in juice, if you feel the urge) and enjoy.
SMART MOVE: Keep packs of frozen stir-fry veggies on hand to add vitamins, minerals, and fiber to meals quickly. They’re flash-frozen when picked, so they keep their nutrients.
Pile It High in a BBQ Sandwich
Thin some store-bought low-sugar BBQ sauce with a little apple cider vinegar. Add some rough-chopped pork and let it marinate for about 5 minutes. Toast a sprouted bun (or broil it till it’s browned); nuke the pork mixture for 30 seconds, then layer it on the bun with vinegar-based (non mayo) coleslaw and dill pickle slices. For a quick slaw, just mix shredded cabbage and carrots (most grocery stores sell bags of them) with chopped green onions (tip: Cut them with kitchen scissors and you won’t need a cutting board), cider vinegar, olive oil, hot sauce, and celery salt. Mix well and let sit for 5 minutes.
SMART MOVE: Go for sprouted breads like Ezekiel (foodforlife.com)— they have no refined flour and are high in protein, low in carbs, and full of vitamins and minerals.
Skewer It for Tangy Kebabs
Marinate chunks of pork, scallion, and asparagus with olive oil, orange juice, soy sauce, salt/pepper, and a little brown sugar for 5 minutes. Thread pieces onto skewers with fresh nectarine chunks (they’re sweetest in September, so take advantage!) and grill or broil about 4 inches from the flame till you see grill marks. Brush with more marinade and serve over your favorite grain.
SMART MOVE: Soak wooden or bamboo skewers in water for 20 minutes before grilling so they don’t burn.
Stuff It in a Giant Sweet Potato
Poke one or two sweet potatoes with a fork several times, and nuke them uncovered on a plate for 5 minutes each side. Mix some finely chopped pork with a can of Ro-tel chilies, and microwave for 2 minutes. Split open each potato, spoon in the pork mixture, and stir it up with the potato. Top with sour cream and hot sauce.
SMART MOVE: Don’t like microwaved spuds? Drive a long aluminum or stainless (not galvanized!) steel nail in a potato’s end, wrap it in foil, and bake at 350° till it’s “squeezable” (about 35 min.). The nail cuts baking time down. (They also sell “spud spikes,” but where’s the fun in that?)
Make a Quick Pork & Veggie Sauté
Sauté red and green peppers and onions in coconut oil till they’re tender. Stir in pork slices, chopped garlic, cumin powder, lime juice, cilantro, and enough water to create a sauce; simmer till it thickens. Serve over brown rice (a 10-minute boil-in-the-bag works nicely) and garnish with Italian parsley.
SMART MOVE: To peel garlic easily, smash the whole head with your hand (or a kitchen rock—aka a big, fist-size rock you find somewhere and keep in the kitchen) to separate the cloves. Toss them into a jar, close it, and shake like hell—the peels will be gone in seconds.
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