Herbed Pork Medallions with Sweet-and-Sour Onions

This was honestly some of the best pork I've ever had -- and it was so easy to make, too! There's nothing particularly innovative about this, but it is delicious, and the onions are simple and satisfying as well. Give it a try: you won't be sorry!

Spicy Stir-Fry With Rice, Vegetables, and Leftover Pork

This stir-fry was simple but had a real kick to it. I love making things like this because it uses up a bunch of leftovers that might otherwise wilt and become inedible. This carries well, so don't be afraid to make it for a lunch you have to take with you.

Honey-Roast Pork (Char Siu)

I am discovering that I like roasting meat: you can just leave it there to do its thing while you go about your business. Plus, it smells amazing while it cooks itself. This recipe makes enough pork for about 3 to four servings, but that really depends on how much you want to eat at a given time. If you have a big appetite, count on less leftovers.

I got this recipe from the blog Adora's Box. Check it out: you won't regret it!

Teriyaki-Glazed Pork

I totally love Asian-inspired cooking! I also love meat. So this is really a match made in heaven! I admit I changed the recipe from what it was in the book, but it's still basically the same. Anyway, this is the 'new' recipe.

Spicy Rice Noodles with Pork

Wow! When I made this, I thought I'd eat half today and save the other half for re-heating; you know, skip the whole 'making lunch' thing one day and just nuke these leftovers. Unfortunately, I started eating it and, due to circumstances completely beyond my control, it all disappeared. Into my stomach. Completely beyond my control.

Cutting the carrots into teeny strips was a bit more annoying (and took longer) than I'd thought, so I suppose you could just chop up your vegetables like usual. But this way it has the whole 'look how much work I put into your stir-fry, jerk, you better make it worth my while' vibe to it.