Naturally, this comes with a caveat. Before you start piling your plate with bacon, the study focussed on lean, minimally processed pork<\/a> \u2013 not the kind which has previously been linked with bowel cancer. The researchers followed the health outcomes of 65-year-old participants over eight weeks as they were randomly assigned different foods as their main source of protein, one of which was the lean pork roasted with olive oil and salt<\/a>. <\/p>\n After the two months passed, the scientists assessed biomarkers and found that those who were eating the pork benefited from a drop of cholesterol levels, improved insulin resistance and better muscle maintenance \u2013 all of which are associated with longevity.<\/p>\n So, if the news has got you in the mood for some pork, here are five quick and easy recipes from the team at Sorted Food<\/a>\u2026<\/p>\n New FeatureIn ShortQuick Stories. Same trusted journalism.<\/p>\n Pork chops with zesty pesto beans<\/p>\n Ingredients<\/strong><\/p>\n Heat 2 tbsp of the olive oil in a large frying pan over a medium-high heat. Season the 2 pork chops all over with the dried oregano and salt.<\/p>\n Lay in the pork chops and fry for 2-3 minutes on each side, until golden all over and cooked throughout. Remove onto a plate when done to rest. Use the same pan for the beans in the next steps.<\/p>\n Finely chop 3 of the spring onions, keeping aside a handful of the greens for garnish.<\/p>\n Heat 1 tbsp of the oil in the same pan that you fried the pork chops in over a medium heat.<\/p>\n Once the oil is hot and shimmering, add the chopped spring onions<\/a>, chilli flakes, and a pinch of salt. Fry for 2-3 minutes, until the onions are soft and just translucent.<\/p>\n Once the onions are translucent, add the two tins of butterbeans. Bring everything to a boil.<\/p>\n Simmer the beans for 6-8 minutes until they are soft and the liquid coats them in a tight glaze.<\/p>\n Add 30g of basil, the remaining spring onions, almond flakes, capers, 1 peeled clove<\/p>\n of garlic and remaining olive oil<\/a> to a measuring jug. Finely grate in the hard Italian<\/p>\n cheese, then finely grate in the lemon zest and squeeze in the juice.<\/p>\n Blitz everything together using a hand blender until smooth. Loosen with a splash of water if necessary. Season to taste with salt and pepper.<\/p>\n Add the pesto to the beans and stir through to coat well.<\/p>\n Slice the pork chops crossways at 1cm intervals.<\/p>\n Divide the beans between shallow bowls and top each portion with a pork chop. Scatter over the reserved spring onion greens and serve.<\/p>\n BYO pork fajitas with avocado smash<\/p>\n Serves 2 <\/strong><\/p>\n Ingredients<\/strong><\/p>\n De-seed and cut the red and green peppers into \u00bd cm thick slices. Halve, peel and thinly slice the red onion. Coarsely grate the Cheddar onto the same board.<\/p>\n Chuck 100g the spinach into a large mixing bowl, pour in a splash of water and cover with cling Film. Microwave on full power (800W) for 2-3 minutes, until the leaves wilt and darken. Once cooked, run under cold water, squeeze out any excess moisture and return to the bowl.<\/a><\/p>\n Use a small knife to cut the avocados in half lengthwise around their stones. Use a tablespoon to scoop out the stones, then scoop the flesh out of their skins into the bowl.<\/p>\n Peel and finely grate over the clove of garlic, then chop the parsley and throw half of it in.<\/p>\n Mash everything together with a fork or potato masher, until semi-smooth. Season to taste with salt and pepper.<\/p>\n Place a frying pan over a high heat and tip in the oil. Once it starts to smoke, tip in the pork and fry for 5-6 minutes, tossing occasionally, until golden in places. <\/p>\n Chuck the peppers, \u00be of the onion, cumin and smoked paprika into the pan<\/a>. Continue to fry everything for a further 8-10 minutes, tossing occasionally, until the veg softens.<\/p>\n Cut the lime into wedges.<\/p>\n Once the veg has softened, chuck 50ml of water in the pan, take it off the heat and toss everything once more. Season to taste with salt.<\/p>\n Take the spiced fajita filling, remaining onion, parsley and grated cheese to the table, along with the flour tortillas. <\/p>\n Cambodian-style pork and ginger stir fried noodles<\/p>\n Serves 2<\/strong><\/p>\n Ingredients<\/strong><\/p>\n Fill the kettle with water and put it on to boil, this will be for the noodles later. Add the oil to a large frying pan and place it over a medium-high heat.<\/p>\n Once the oil starts to shimmer and loosen, tip in the pork mince. Fry, breaking up occasionally for 10-12 minutes, until crisp and golden. Get on with the rest of the dish in the next steps while you wait.<\/p>\n Thinly slice the spring onions crossways, then peel and mince the ginger<\/a> and garlic.<\/p>\n Cut the lime into 4 wedges.<\/p>\n Add 200g of noodles to a medium saucepan, season with salt, and cover with boiling water from the kettle. Place the pan over a high heat.<\/p>\n Cook the noodles for 5-6 minutes, until soft but still with a slight bite. <\/p>\n Once the pork is ready,<\/a> add the spring onions, ginger, and garlic. Fry for a further 2-3 minutes, until fragrant.<\/p>\n Add the spinach to the pan and fry for a further 1-2 minutes, until the leaves darken and wilt.<\/p>\n Once the noodles are ready, use tongs to transfer them into the pan. Toss to mix everything together.<\/p>\n Add the fish sauce, caster sugar, and a very generous grind of black pepper. Continue to fry for 2-3 minutes, tossing occasionally.<\/a><\/p>\n Divide between plates and serve with the lime wedges.<\/p>\n Roasted pork fillet with pommes pur\u00e9e<\/p>\n Ingredients<\/strong><\/p>\n Preheat the oven to 200\u00b0C. Line a large roasting tray with baking paper. Put a large saucepan of water over a high heat, add a lid and bring to a boil.<\/p>\n Peel and cut the potatoes into bite-sized chunks. Carefully add the potatoes to the pan of boiling water and cook for 15-18 minutes until very soft.<\/p>\n Heat 15g of the butter<\/a> in a large frying pan over a medium-high heat. Season the pork fillets with salt and pepper. Fry for 6-8 minutes, turning regularly, until golden all over, then transfer to the roasting tray.\u00a0<\/p>\n Trim the Tenderstem broccoli and scatter it around the pork. Toss with any remaining butter from the pan, then season with salt and pepper.<\/p>\n Roast the pork and broccoli for 10-12 minutes until just cooked through. Once done, remove and rest on a clean chopping board for 5 minutes. <\/p>\n While the pork roasts, core the granny smith apple and cut into 1 cm chunks. Halve prunes.<\/p>\n Finely chop thyme leaves.<\/p>\n Return the pork pan to a medium heat<\/a> and melt the rest of the butter. Add the apple, prunes and thyme. Cook for 2-3 minutes, then stir in 1 tbsp of plain flour and cook for 1 minute.<\/p>\n Timer Instruction: Hey! that\u2019s the timer for the fruit \u2013 time to add the plain flour and continue to cook for 1 minute.<\/p>\n Pour in the white wine and boil for 2 minutes, then crumble in 1 chicken stock cube, pour in 300ml of water and simmer for 4-5 minutes until slightly thickened.<\/p>\n Drain the potatoes and return to the pan<\/a>. Mash until very smooth, then fold in the cr\u00e8me fra\u00eeche and whole milk, adding a little extra milk if necessary to get a loose mash. Season well with salt and pepper.<\/p>\n Stir in the Dijon mustard into the sauce. Slice the pork fillet and serve with the pommes pur\u00e9e and roasted broccoli. Spoon over the prune and apple gravy.\u00a0<\/p>\n Roast pork chops, celeriac mash and pickled apple<\/p>\n Ingredients<\/strong><\/p>\n Peel the celeriac by cutting between the skin and the flesh on a chopping board using a chef\u2019s knife, then cut it into bite-sized chunks. Wash, then cut the potatoes into similar-sized chunks no need to peel them.<\/p>\n Tip the veg into a medium saucepan<\/a>, then tip in enough water to cover them by at least 2cm season with salt and place over a high heat. Bring everything to a boil and cook for a further 8-10 minutes, until tender.\u00a0<\/p>\n Cut thin slices from the apple around its core, then cut those slices into matchstick-like strips.<\/p>\n Tip the vinegar and honey into a medium mixing bowl. Stir to combine, then microwave on full power for around 1 minute until hot.<\/p>\n Chuck the apple into the pickle liquor and give everything a good mix. Set aside ready for serving later.<\/p>\n Place a large frying pan over a medium-high heat and add vegetable oil. While the oil heats up, season the pork chops liberally with salt.<\/p>\n Once the oil starts to shimmer and loosen, lay in the pork chops<\/a>. Fry for 3-4 minutes on one side, until golden, before repeating on the next. Once cooked, the chops should be opaque white throughout with a tinge of pink.\u00a0<\/p>\n Once the veg is ready, drain through a colander over the sink and return it to the pan. Add the cr\u00e8me fra\u00eeche and mash with a potato masher until smooth. Season to taste with salt and pepper.<\/p>\n Once the pork is ready, transfer it to a chopping board and rest for 5 minutes. <\/p>\n Remove the bones from the pork chops if necessary, then slice them crossways at 1cm intervals.<\/p>\n Divide the mash between plates in large dollops and lower a sliced pork chop onto each. Scatter over the pickled apple strips and serve.<\/p>\n For more, visit sortedfood.com<\/a> and download the Sidekick<\/a> meal planning app<\/p>\n \t\tYour next read<\/p>\n\n
![\"\"](\"https:\/\/www.europesays.com\/uk\/wp-content\/uploads\/2026\/01\/SEI_281921273-e1769168644384.jpg\")
BYO pork fajitas with avocado smash (Photo: Sorted Food)<\/p>\n\n
![\"\"](\"https:\/\/www.europesays.com\/uk\/wp-content\/uploads\/2026\/01\/SEI_281924332-e1769169124160.jpg\")
Cambodian-style pork and ginger stir fried noodles (Photo: Sorted Food)<\/p>\n\n
![\"\"](\"https:\/\/www.europesays.com\/uk\/wp-content\/uploads\/2026\/01\/SEI_281921270-e1769168129479.jpg\")
Roasted pork fillet with pommes pur\u00e9e (Photo: Sorted Food)<\/p>\n\n
![\"\"](\"https:\/\/www.europesays.com\/uk\/wp-content\/uploads\/2026\/01\/SEI_281921276_c7151d-e1769168736235.jpg\")
Roast pork chops, celeriac mash and pickled apple (Photo: Sorted Food)<\/p>\n\n
![\"Article](\"https:\/\/www.europesays.com\/uk\/wp-content\/uploads\/2026\/01\/SEI_281690836.jpg\")
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