5-day slide meal plan · Protein: pork loin
Days: 5
Protein: pork loin
Budget:
$$$–
Difficulty:
🍳🍳🍳–
Explore the comforting flavors of Ukrainian home cooking with pork loin, featuring sunflower oil, dill, garlic, and beet.
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Day 1: Roasted Pork Loin with Garlic and Dill
Ingredients
Main
- 3 lbs pork loin
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4 cloves garlic, minced
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1/4 cup sunflower oil
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salt, to taste
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black pepper, to taste
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2 tbsp fresh dill, chopped
Directions
- Preheat oven to 350°F (175°C).
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Rub pork loin with garlic, sunflower oil, salt, and pepper.
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Place pork in a roasting pan and roast for 1 hour.
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Sprinkle dill over pork and roast for another 15 minutes.
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Reserve 1 lb cooked pork for Day 2.
Cook’s Notes:
A classic roast with Ukrainian flavors. Save some pork for tomorrow’s soup.
Day 2: Ukrainian Borscht with Pork
Ingredients
Main
- 1 lb reserved roasted pork, cubed
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1 onion, chopped
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2 carrots, chopped
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1 beetroot, peeled and grated
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1/4 head cabbage, shredded
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2 potatoes, cubed
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1/4 cup tomato paste
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4 cups chicken broth
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2 tbsp sunflower oil
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salt, to taste
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black pepper, to taste
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2 bay leaves
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2 tbsp fresh dill, chopped
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1/2 cup sour cream
Directions
- In a large pot, heat sunflower oil over medium heat.
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Add onion and carrots, sauté until soft.
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Add beetroot, cabbage, and potatoes, cook for 5 minutes.
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Stir in tomato paste, broth, pork, salt, pepper, and bay leaves.
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Simmer for 30 minutes, then add dill.
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Serve with a dollop of sour cream.
Cook’s Notes:
Rich and hearty borscht. Hold back half for tomorrow’s pierogi filling.
Day 3: Pork and Potato Pierogi
Ingredients
Dough
- 2 cups flour
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1/2 cup water
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1/4 cup butter, melted
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1/2 tsp salt
Filling
- 1/2 reserved borscht, solids only
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2 potatoes, boiled and mashed
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1 onion, chopped
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2 tbsp sunflower oil
Directions
- Mix flour, water, butter, and salt to form dough. Rest for 30 minutes.
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Sauté onion in sunflower oil until golden.
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Combine reserved borscht solids, mashed potatoes, and onion.
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Roll dough thin, cut into circles, fill with mixture, and seal edges.
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Boil pierogi until they float, about 3-4 minutes.
Cook’s Notes:
These pierogi use leftover borscht for a flavorful filling.
Day 4: Pork Stroganoff with Egg Noodles
Ingredients
Main
- 1 lb pork loin, sliced
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1 onion, sliced
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1/2 cup sour cream
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2 tbsp flour
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1/4 cup sunflower oil
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salt, to taste
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black pepper, to taste
Side
- 1 lb egg noodles
Directions
- Cook egg noodles according to package instructions.
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In a pan, heat sunflower oil, sauté onion until soft.
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Add pork, cook until browned.
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Stir in flour, cook for 1 minute.
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Mix in sour cream, salt, and pepper, simmer for 5 minutes.
Cook’s Notes:
A creamy, comforting dish served over noodles.
Day 5: Pork and Beet Salad
Ingredients
Main
- 1 lb pork loin, cooked and cubed
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2 beetroots, boiled and cubed
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1/4 cup white vinegar
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2 pickled cucumbers, chopped
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1/4 cup sunflower oil
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salt, to taste
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black pepper, to taste
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2 tbsp fresh dill, chopped
Directions
- In a bowl, combine pork, beetroots, cucumbers, vinegar, and sunflower oil.
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Season with salt, pepper, and dill.
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Chill in refrigerator for 30 minutes before serving.
Cook’s Notes:
A refreshing salad to finish the week, utilizing leftover pork and beets.
Combined Shopping List
Quantities shown are totals for the whole plan.
- pork loin — 5 lbs
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sunflower oil — 1 cup
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garlic — 2 heads
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onion — 5 large
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carrot — 5 large
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potatoes — 10 medium
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beetroot — 3 large
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sour cream — 2 cups
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fresh dill — 1 bunch
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bay leaves — 5 leaves
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flour — 1 cup
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butter — 1 cup
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salt — to taste
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black pepper — to taste
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cabbage — 1 head
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tomato paste — 1 can
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chicken broth — 8 cups
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egg noodles — 1 lb
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pickled cucumbers — 1 jar
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white vinegar — 1 cup
Final Notes
Enjoy a delightful Ukrainian culinary journey with these comforting pork loin dishes.
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