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Pork Recipes for Good Physique

All bodybuilders and people who are worried about the look of their bodies want to have a healthy diet full of nutrients that can help them to stay healthy. When pork is mentioned, you surely do not think that it can help you for building good muscle mass. But, you are wrong. You can add it to your diet without worrying that it will add more calories than you need for your perfect body. You will be surprised how many varieties of pork recipes are out there. When the pork is made in the right way with the right ingredients, you should not be worried about your diet.

Pork Recipes for Good Physique

Choose your best recipe and try it. If you cannot choose just one, then try as much as possible. They can give you the needed energy and the desired body. Pork can be made in many different recipes, so you will forget that you eat it.

Pork, pear, and greens

You can eat this meal without worrying that your diet will go wrong. It is an easy, delicious, and nutritious meal. From this recipe, you will get 603 calories, 29 grams carbs, 30 grams protein, and 41 grams of fat. You will need 25 minutes to make and it is for one serving. For this recipe, you will need the next ingredients: 1 pinch Himalayan rock salt, 1 teaspoon balsamic vinegar, 1 teaspoon pumpkin seed oil, 1 sliced pear, 1 cup of one-inch pieces, loosely packed kale, and 6 oz ground pork, antibiotic and hormone-free.

You should tear up kale in a big bowl and skin and chop pear. Then, mix kale with oil and vinegar in a big bowl and shake it. You should let it sit for an hour or more. Then, brown the pork in a skillet for about ten to twelve minutes. Then, top kale with fresh pork.

Crispy pork belly

Pork recipes for good physique
Crispy pork belly

The fat is a waste unless it is turned into crunchy crackling. From this recipe, you will get 473 calories, 7 grams carbs, 9 grams protein, and 45 grams fat. You will need 85 minutes to make it and it is for 8 servings. For this recipe, you will need the next ingredients: 600 ml water, 1 tablespoon ground thyme, 10 cloves minced garlic, 2 stalk celery, 2 sliced carrots, 2 sliced red onions, and 1½ lb pork belly. You should flip your cooker to the hotter than hell setting to preheat it.

You should slice a knife wounds into the belly’s fat and rub it with salt. Then, stack in the skin side up in a roasting tray. You should put it in the oven for an hour until the crackling starts to pop and then chuck in the veggies to keep it company. You should flick down the heat to 180 degrees C and let it sit there for an hour. You should serve it with roasted spuds for a cheap dish you will wish you had in your through every night.

Pork tenderloin with cinnamon apples

There are some cases when your buds crave sweet and savory satisfaction at the same time. This is a delicious twist on pork tenderloin so you will satisfy your urge. You should pair this dish with a side of steamed broccoli and you will enjoy your high–protein and low–carb meal. From this recipe, you will get 250 calories, 17 grams carbs, 25 grams protein, and 9 grams fat. You will need 25 minutes to make it and it is for 4 servings.

For this recipe, you will need the next ingredients: salt and pepper to taste, ½ sliced whole onion, 2 tablespoons sweet Spreads Cinnamon Roll Coconut Butter, 2 apples, and 1 lb pork tenderloin. Firstly, cook the pork tenderloin in the oven or on the grill. Add onion and apple in a medium nonstick pan and sauté until tender. Then, mix Sweet Spreads CocoNutter with onions and apples. Serve your pork tenderloin topped with cinnamon apple mixture.

Easy pulled pork

The pork tenderloin does not have bone and it has very little fat to trim. It is rich in zinc and in one serving; there is 20% of the suggested daily intake for zinc, which can regulate the blood sugar levels. Pork has thiamin which can insure your muscle and nervous system work properly. From this recipe, you will get 208 calories, 6 grams carbs, 37 grams protein, and 4 grams fat.

You will need 620 minutes to make it and it is for 8 servings. For this recipe, you will need the next ingredients: ½ teaspoon cayenne pepper, 1 teaspoon ground mustard, 1 teaspoon sugar, 1 teaspoon crushed red pepper flakes, 1 tablespoon Worcestershire sauce, 1 cup low–sodium chicken broth, 6 tablespoons apple cider vinegar, 3 lb pork tenderloin, ½ teaspoon ground black pepper, 1 teaspoon salt, 1 tablespoon paprika, 2 tablespoons brown sugar and 1 whole onion, sliced. You should put the onion in a slow cooker.

Then, in a small bowl mix pepper, salt, paprika, and brown sugar and mix them thoroughly. Then, rub this mixture on the meat coating evenly. You should put the pork in the slow cooker. Then, in a medium bowl, mix cayenne pepper, mustard, sugar, red pepper flakes, Worcestershire sauce, chicken broth, and vinegar and mix them thoroughly. Then, add it to the slow cooker. Cover it and cook it on low for 8 – 10 hours. Then, remove the meat and using two forks shred the meat and onions coarsely and discard the fat.

Beer marinated pork tenderloin

In many cases, the pork tenderloin is overcooked when it is time to fire up the grill. But, this is bad because it is an excellent source of lean protein which shows your muscles some love and it is likely to dry out on the grill. If you want to have safer meat, then marinate it in beer for at least four hours, tenderize the meat, and lay the foundation for a stellar finishing sauce. From this recipe, you will get 273 calories, 8 grams carbs, 36 grams protein, and 11 grams fat. You will need 32 minutes to make it and it is for 4 servings.

For this recipe, you will need the next ingredients: ½ cup flat-leaf parsley, ¼ teaspoon cayenne powder, ¼ teaspoon ground black pepper, ½ teaspoon table salt, ½ teaspoon cumin, 2 teaspoons fresh thyme, 2 cloves chopped garlic, 2 tablespoons extra virgin olive oil, 2 tablespoons lime juice, 1 cup dark beer, and 24 oz lean pork tenderloin. You should put the pork in a large shallow container. Then, in a bowl, whisk together the cayenne, black pepper, salt, cumin, thyme, garlic, olive oil, lime juice, and beer. Then, add marinade to the pork, turn the meat to coat, cover it and marinate in the refrigerator for 4 hours or more.

Then, build a medium-hot fire in the charcoal grill or you can heat a gas grill to medium-high. Grease the grill grate. Then, remove the pork from the marinade and let the excess drip off. Reserve the marinade and grill pork for about 12 minutes, turning a couple of times until it reaches an internal temperature of 145 degrees F. You should let the meat rest for five minutes before you slice it. Then, put the reserved marinade in a saucepan and bring it to a boil, and simmer over medium-high heat until it is reduced by nearly a half, about five minutes. You should serve the pork topped with beer sauce and parsley.

Pork tenderloin with kale and red cabbage slaw

Pork is one of the greatest alternatives to chicken and it is versatile. When you use dark and cruciferous vegetables like kale and red cabbage for the slaw, then you will boost the antioxidants and vitamins for this delicious side dish. Apple cider vinegar is used as dressing and it can help you to maintain a healthy weight. The toasted seeds used for the dressing are natural sources of fiber, protein, healthy fat, and magnesium. From this recipe, you will get 543 calories, 20 grams of carbs, 46 grams of protein, and 31 grams of fat.

You will need 30 minutes to make it and it is for 2 servings. For this recipe, you will need the next ingredients: 2 leaf red cabbage, 2 oz sunflower seeds, 2 oz pumpkin seeds, 2 teaspoons table salt, 2 tablespoons apple cider vinegar, 4 oz thinly sliced red cabbage, 4 oz thinly sliced kale, and 10 oz pork tenderloin. You need to preheat the oven to 400 degrees F. Then, season the pork with tenderloin well with salt and pepper. You should sear the pork on all sides in a hot, ovenproof pan.

Then, move the pan to the oven to cook for an additional six to eight minutes, depending on the thickness and desired doneness. While the pork is cooking, you should combine the cabbage and sliced kale in a mixing bowl. Then, add the salt and rub well with your hands to extract some liquid from the leaves. Then, add seeds, oils, and vinegar and toss to combine. Allow the pork to rest for three to five minutes when it is finished cooking. Then, slice in ¼ inch slices and serve it with slaw.

Neem Mayur
Neem Mayur
Mayur Neem, a certified dietician having more than 5 years of experience in the field of diet practice. He is working as a diet expert and offering services to body builders, sports persons, celebrities, etc. He is lover of natural remedies and loves to spend most of his free time in his organic farm and offers expert advice on organic farming to local farmers. He is available through [email protected]


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