Photo: ©2017 by Ed Anderson

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A Slimmed-Down Take on a Mexican Fave
This smart carnitas recipe from Bobby Flay's new book Bobby Flay Fit somehow manages to keep everything we love about the dish (meaty flavor, melt-in-your-mouth texture) while also cutting way down on the time it takes to make it and on the amount of calories and fat in a serving. Flay's secret: using pork tenderloin instead of shoulder. It cooks much more quickly and is a far leaner cut. With pomegranate seeds and chili sauce, the finished dish is succulent, sweet and spicy. Bonus: Flay suggests using tender leaves of Boston lettuce to wrap the morsels of pork in place of the traditional flour tortillas.

Get the recipe: Pomegranate and Chili-Glazed Pork Carnitas