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Blackberry Balsamic Pork

I’ve had this recipe stuck in my head for a while, I just never got around to actually making it. I already had the pork in the freezer and the blackberries were on sale again, so I figured it was a good time to give it a try. The pork turned out pretty good, unfortunately the potatoes in the picture didn’t quite turn out as well. I’ll have to work on that one and get back to you guys 🙂

1 pound pork tenderloin, cut into 1/2 inch slices
1/2 cup balsamic vinegar
3/4 cup red wine
1/4 cup minced garlic
1/4 minced fresh rosemary
1 cup blackberries
1 tablespoon cornstarch
2 tablespoons water

Sear the pork slices on each side, once they’re golden brown on each side remove them from the pan.
Add the balsamic vinegar, red wine, garlic and rosemary to the pan. Add the blackberries and crush most of them, leave a couple of them whole. Let it come to a boil.
Add the pork back to the pan, turn down the heat down to medium. Let it cook and simmer for about 15 minutes.
Check the pork to make sure it’s cooked all the way through and remove it from the pan, along with the uncrushed blackberries.
If you have cheesecloth, strain the herbs out of the sauce. If not, just scoop it out with a slotted spoon. Stir the cornstarch into the water, then add it to the sauce. Let it come to a boil until it’s as thick as gravy.
Serve the pork with a spoonful of sauce on top.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 207.1
Total Fat: 6.4 g
Cholesterol: 59.7 mg
Sodium: 53.5 mg
Total Carbs: 9.7 g
Dietary Fiber: 1.5 g
Protein: 22.8 g

Blackberry Balsamic Pork-001


Shredded Pork over Mashed Potatoes

I think I mentioned a few posts ago that I bought a big thing of pork loin and I’ve been working on ways to use it. Well, I gave up with another recipe using it. The Man liked that this was a full meal all in one bowl. If you’ve been reading my blog for a little while, you know I don’t add salt to recipes if I can help it. So you might want to add a dash of salt to this, but it’s really pretty good.

1 pound pork roast
3 medium potatoes, chopped
1 cup chopped onions
1/4 cup minced garlic
2 cups beef broth
2 tablespoons cornstarch
1/4 cup butter
1 10 oz bag frozen green beans

Put the pork, onions, garlic and potatoes in a slow cooker and pour the broth over everything. Let it sit for 8 hours on low or high for 4 hours.
Pull out the potatoes and mash them with the butter, set it aside.
Take out the pork and shred it, set it aside.
Whisk the cornstarch into a little water, then whisk into the liquid remaining in the slow cooker. Turn it up to high and let it get hot enough to start bubbling.
Steam the green beans in the microwave for about five minutes. Add them and the shredded pork to the slow cooker. Mix to coat with the gravy.
Serve on top of the mashed potatoes.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 418.4
Total Fat: 26.0 g
Cholesterol: 91.7 mg
Sodium: 206.3 mg
Total Carbs: 23.8 g
Dietary Fiber: 2.8 g
Protein: 21.0 g


Taco Bake

I bought a huge pork loin a while ago. I cut into managable chunks and froze it. Well, I figured I better start using some of it. I’ve been crazy Tex Mex food lately, so I thought I’d try making something new. Admittedly, the last part of this does take a little bit of work, but it’s worth it. You can adjust the spice factor a little by using hot or mild salsa. You can also put a little sour cream or greek yogurt on top.

1 pound pork roast
2 cans no salt added diced tomatoes, undrained
1 can reduced sodium black beans, undrained
1 tablespoon chili powder
1/2 tablespoon cumin
1 teaspoon paprika
1 teaspoon cayanne pepper
14 small corn tortillas
1 cup salsa
1 cup shredded cheddar cheese

Put the tomatoes and black beans in the bottom of a slow cooker. Add in the spices and stir. Put the roast on top and cook on low for about seven hours. Shred the pork and put it back in the slow cooker. Let it cook for another hour. (The time can be shortened depending on your slow cooker. Just make sure that the pork it fully cooked when you shred it)
Preheat the oven to 350 degrees. In a deep baking pan, place two tortillas. Using a slotted spoon to drain the liquid, fill the tortillas and fold in half. Layer the next two tortillas, fill them and fold them in half. Continue until all of the tortillas have been used. Pour the remaining filling in the slow cooker over the tortillas. Top with the salsa and cheddar cheese. Bake at 350 degrees for 15 to 20 minutes, or until the cheese is melted and bubbling.

Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 398.6
Total Fat: 18.5 g
Cholesterol: 63.3 mg
Sodium: 570.6 mg
Total Carbs: 37.7 g
Dietary Fiber: 8.1 g
Protein: 23.2 g

Taco Bake-001