Pork is one of the fastest proteins to get on the table. These four dinners, from lemon pepper tenderloin to carnitas bowls, come together in 30 minutes or less with Ellsworth Foods.

Each recipe pairs a protein, a vegetable, and a side, with simple directions and easy swaps for whatever your freezer has on hand.

1. Pork Tenderloin with Roasted Asparagus & Mashed Potatoes

Ingredients

• 1 pack lemon pepper pork tenderloin (4 servings)
• 1 bunch asparagus, trimmed
• 2 cups red bliss mashed potatoes
• 1 tbsp olive oil
• Salt & pepper, lemon zest

Directions

1. Preheat oven to 400°F. Place tenderloin in roasting pan.
2. Roast tenderloin 20–22 min until internal temp reaches 145°F.
3. Toss asparagus in olive oil, salt & pepper; roast alongside for the last 10 min.
4. Heat mashed potatoes per package.
5. Rest tenderloin 3 min, slice, and serve with asparagus and mashed potatoes.

2. Pork Chops with Sautéed Spinach & Baked Potato

Ingredients

• 4 boneless pork chops
• 2 cups chopped spinach
• 2 large baking potatoes
• 2 tbsp butter
• 2 garlic cloves, minced
• Salt, pepper, smoked paprika
• Sour cream and chives for potato

Directions

1. Microwave potatoes 8–10 min, flipping halfway.
2. Season pork chops with salt, pepper, and smoked paprika.
3. Cook chops in skillet over medium-high 4–5 min per side until 145°F.
4. Remove chops; add butter and garlic to pan, then spinach; wilt 2 min.
5. Serve chops with wilted spinach and loaded baked potato.

3. Pork Steak with Lima Beans & Roasted Potatoes

Ingredients

• 2 pork steaks
• 1½ cups lima beans
• 2 cups roasted redskin potatoes
• 1 tbsp olive oil
• Salt, pepper, garlic powder, smoked paprika

Directions

1. Heat potatoes per package directions.
2. Season pork steaks with salt, pepper, garlic powder, and smoked paprika.
3. Heat oil in skillet over medium-high; cook steaks 5–6 min per side until 145°F.
4. Heat lima beans in saucepan with a pinch of salt and butter.
5. Serve pork steak with potatoes and lima beans.

4. Pork Carnitas Bowl with Black-Eyed Peas & Fiesta Rice

Ingredients

• 1.5 lb pork carnitas (sous vide, fully cooked)
• 1½ cups black-eyed peas
• 2 cups fiesta rice
• ½ cup diced onions
• Lime juice, cilantro, salsa for serving

Directions

1. Heat pork carnitas per package (pan or oven for crispy edges).
2. Cook fiesta rice per package.
3. Heat black-eyed peas in saucepan with diced onions, salt, and a little butter.
4. Squeeze lime over carnitas.
5. Build bowls: rice base, topped with carnitas, black-eyed peas, and salsa.

Also try: Honey BBQ Pork Tenderloin, with its own full recipe.