Hey Cuties,

Friday is here and the week has been beautiful in the DC area; I’m talking 70+ temperatures. I’ve had my bare legs out for two days now. I can go out for lunch with no jacket, but my nose is itchy and my eyes are puffy. SPRING IS THAT YOU? It has been a minute, please pull up a chair and stay a while. With that said let’s talk #FATSNACKS, this week we are talking about lean meats. I hit up Zumba on Wednesday and had a great time. I’m trying to twerk this body into shape as much as possible.

#FatSnacks Friday Cover Image

Last month I had the honor of interviewing Chef Tre Wilcox. If you are a fan of Bravo’s Top Chef and Top Chef All-Stars and Food Network’s Iron Chef America then you need no introduction. He sounds pretty damn qualified; peep this though Chef Tre has also worked as a private chef, cooking for celebrities like Russell Simmons and Jerry Stackhouse. Dope right.

Last month Tre was celebrating Black History Month and American Heart Month by teaching us how to reduce fat, calories and sodium without sacrificing taste. Note: I can’t do nasty bland food. Since Awesomely Luvvie has declared it Black History YEAR then I am right on time for Melanin March.

I’m trying to twerk my body into shape. I started doing Cize and umm yeah about that… I already told you I went to Zumba this week. I used to do Zumba once a week and I loved it; I’m now putting that back into rotation. I need others to hold me accountable because apparently I lack the ability to self-motivate as it relates to fitness. I’m honest! I forgot to tell you that I’m also walking in the Runway Moms For A Cause fashion show this year. So that means I have a small window of time to get it right get it tight.

The real struggle for me is… say it with me in unison #FATSNACKS I love it like a fat kid {I am the fat kid} loves cake. So naturally I wanted to ask the Chef questions that would help you me us get on track.

Chef Trey Wilcox

Q1: Are there particular foods or ingredients that I should stay away from when I’m cooking? {0:38}

Q2:  Life is busy, how do I meal prep so I’m not in the kitchen all night long? {4:30}

Q3: How do you translate these meals into lunch for your daughter? {7:40}

Q4: Ways to reheat your meats without drying them out. {8:10}

For more information, please visit www.porkbeinspired.com




If you don’t do the pork the substitute the meat for chicken or fish.

Chef Tre Wilcox Spicy-Sweet Pork Stir Fry copy

Spicy-Sweet Pork Stir Fry

Spicy-Sweet Pork Stir Fry


1-1/4 to 1-1/2 lbs. boneless pork sirloin, cut into ½-inch cubes

1/4 teaspoon salt

1/4 teaspoon coarse black pepper

2 tablespoons bacon drippings or vegetable oil, divided

2 cups frozen corn kernels

1 teaspoon minced garlic (about 1 small garlic clove)

2-1/2 cups fresh turnip greens or kale, rinsed and drained, cut into 1/2-inch strips

1/1/2 cups matchstick cut carrots

1/2 medium red onion, cut into wedges (about 1 cup sliced wedges)

1/2 cup sweet chili sauce

1/4 cup rice wine vinegar

COOKING Directions

In large bowl, sprinkle pork sirloin cubes with salt, pepper; mix lightly. Heat 1 tablespoon of drippings or oil in 10 to 12-inch skillet, until hot. Add corn and garlic; cook over medium-high heat stirring occasionally, 5 to 7 minutes or until kernels begin to brown. Remove corn from skillet and set aside.  Reduce heat.

Add remaining tablespoon of drippings or oil to skillet. Add pork cubes, cook and stir over medium-high heat, 3 to 5 minutes until cubes are lightly browned.  Add prepared corn, carrots, greens and onions to skillet, cook and stir 5 to 7 minutes or until vegetables are crisp-tender. Reduce heat to low.  Stir in combined sweet chili sauce and vinegar, heat 2 to 3 minutes or until thoroughly heated.



Serve with brown rice or white rice.

NOTE: Ready-to-use matchstick cut carrots can be found in the produce section of the supermarket.

Chef Tre Wilcox Sizzling Chili Pork Chops copy

Sizzling Chili Pork Chop

Sizzling Chili Pork Chop


6 (4 oz.) boneless loin pork chops, about 1/2-inch thick

2 tablespoons chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon red pepper flakes

1/4 teaspoon ground cumin

1 to 2 tablespoons canola oil

1/3 cup orange juice


2 tablespoons all-purpose flour

COOKING Directions

Stir together chili powder, paprika, garlic powder, red pepper flakes and cumin in small bowl. Preheat oven to 350 degrees F. Sprinkle chili mixture evenly on both sides of each pork chop, rubbing mixture into pork.  Heat 1 tablespoon oil in cast iron or oven-safe skillet over medium-high heat. Place pork chops in hot oil to brown, turning once after 3 to 5 minutes. Add remaining tablespoon of oil if needed. Remove skillet from burner and place skillet in preheated oven. Bake pork chops 15 to 20 minutes or until internal temperature on a meat thermometer reads 145 degrees F.  Remove chops to serving platter. Let stand 3 to 5 minutes before slicing.

Add water to orange juice to measure 3/4 cup.  Return skillet to range top. Stir flour into pan drippings, scrapping any brown bits from bottom of skillet. Gradually stir in combined orange juice and water, cooking over low heat mixtures thickens. Remove from heat and serve with pork chops.



Serve with stone-ground grits, simmered greens or fried corn.

NOTE: If pork chops release any juices during 3 to 5 minutes standing time, you can stir the pork juices into sauce before serving.


Chef Tre Wilcox Jerk Seasoned Pork Tenderloin

Jerk Seasoned Pork Tenderloin

Jerk Seasoned Pork Tenderloin


1-1/4 to 1-1/2 lb. pork tenderloin

1 tablespoon pumpkin pie spice

1 tablespoon brown sugar

1-1/2 teaspoon thyme leaves

1/4 teaspoon salt

2 tablespoons vegetable oil

2 tablespoons finely chopped onion

2 teaspoons finely chopped jalapeno pepper

2 teaspoons minced garlic (about 2 cloves)

COOKING Directions

Stir together pumpkin pie spice, brown sugar, and thyme in small bowl. Blend in remaining ingredients, mixing to form a paste. Place pork tenderloin in resealable plastic bag; pour paste mixture over tenderloin. Press excess air out of bag and seal. Gently roll tenderloin in bag, coating tenderloin with paste mixture. Marinate pork in refrigerator, turning bag over once, 8 to 10 hours or overnight.

Preheat oven to 450 degrees F.  Remove pork tenderloin from marinade; discard marinade.

Place pork tenderloin on baking pan and roast uncovered in preheated oven 10 minutes. Reduce heat to 350 degrees F. Roast 20 to 30 minutes or until internal temperature on a meat thermometer reads 145 degrees F. Remove from oven; let rest 10 minutes before slicing.



Serve with steamed cabbage, roasted sweet potatoes or sautéed plantains.

NOTE: For spicier marinade add a dash or two of red pepper flakes.



For more information, please visit www.porkbeinspired.com

Spring Forward

Spring Forward Saturday night at bedtime.

What lean meats do you eat to keep you healthy or healthyish? Chat with me in the comment below or FB, IG or Twitter.


Article written by:

Mimi Robinson is the Lifestyle Media Correspondent and editor behind MimiCuteLips®. She is a wife and mother of two. You can find Mimi working media at your favorite events, traveling and trying out new adventures, or working on a dope DIY project.

Join the discussion

  1. Kemkem

    I love pork! In every way, and here in Spain? Pork is king. The grocery stores are full of hanging pig legs 🙂 . These all look delicious. I would eat each and every single one! Gotta see what this Cize is all about.

  2. Chris Lewis

    That Stir fry looks great. I love the time breakdown on your audio. What are you using for that?

    • MimiCuteLips

      Thanks Chris, I just played the interview back and noted the times. I like to make it as easy as possible, I realize everyone isn’t interested in all the questions all the time.

  3. Alli

    I try to eat lots of grilled fish and veggies. I can’t wait to start grilling more outside now that the weather is so nice. My husband would love the stir fry and that pork tenderloin. He’ll love all the recipes you shared today. Yum!

  4. Kita

    Dare I say I don’t know what looks better… him or the food? LOL. But seriously I am here for that stir fry recipe.

  5. Allison Jones

    This stir fry looks AMAZING! My hubby doesn’t eat pork and I’m usually cooking for him, so I’ll probably switch out the pork for chicken, but I’ll definitely be trying this recipe.


  6. Pam

    I love a good stir fry, and my husband loves pork. He would love any of these dishes but the pork stir fry looks like it would be a hit with my whole family.

  7. Heather @ GirlGoneMom.com

    It’s funny because I make chicken, shrimp and beef stir fries all the time, but I never thought about using pork.

  8. Dina

    Set your clocks allergy season is here…that is so true! I’d love to try your sweet and spicy stir fry! YUM.

  9. travel blogger

    I love pork chops! My mom always made delicious ones when I was a kid. This recipe looks great!

    • MimiCuteLips

      Yummy, my Mom made great ones as well growing up. I think I always over cook them because I’m not sure when they are done.

  10. Angelic Sinova

    The weather has been beautiful/in the 70s here in Chicago too! I’ve been LOVING it. That stir fry looks super yummy <3

  11. Valerie robinson

    Stir fry is perfect- I love it with tofu or shrimp. And i loooooove Zumba even though I lack coordination haha.

  12. Chantal

    Stir fry is one of my go to meals when I don’t know what to make for dinner. I usually make it with Chicken instead so will have to try it out with pork.

  13. Dana Carmel

    Bookmarking this – these dishes look so good! I loved Tre on Top Chef. I can’t remember who he was competing against during his season, but I remember rooting for him.

  14. Patrice M Foster

    His laugh is HaHA wow….I love the stir fry but I am not a pork eater but I can use chicken. Interesting facts using a meat thermometer never knew that not just for turkey.

  15. Joanae King (naetorious.com)

    Girl! Hell yes to these recipes! I’m always looking for new things to try without packing on the pounds.

  16. Miles L.

    Thanks for defining Fatsnacks. I would easily assume that it is an unhealthy choice. Thanks for sharing this recipe.

  17. Anosa

    The jerk seasoned tenderlion looks really good, my favourite out of these but they all sound really great!

  18. jason nail

    Yikes, these are delicious pork recipes. The chili pork steak just made my to-do list. Hopefully, I won’t have to share.

  19. Jaime Nicole

    This looks like a skillet full of so much goodness. I would love to give this one a try – it sounds amazing and I bet it smells wonderful in the kitchen.

  20. Siobhan (BeFree Project)

    The recipes looks delicious, but I would have to leave out the meat and make it vegetarian. I am so not hear for allergy season and you’re right it’s on the way. 🙁


  21. Michele D

    Would love to try the stir fry. We eat lots of pork in this household and I’m always looking for new recipes.

  22. Stephanie

    This will be a meal this week and right up my ally I love veggies.

  23. Kiwi

    Girl why are you making my mouth water??! Everything looks so delish and thanks for introducing us to Chef Tre Wilcox.

  24. NAY

    I’m not a big pork eater BUT this looks tasty…..maybe can substitute the meat for something else….hmmmmm

  25. Saving These Coins

    The food looks amazing, I’m so glad you’ve included the recipes. I’m definitely going to try the stir fry.

  26. Stacie

    It has been so long since I have had a pork chop or tenderloin. I like the many ways the chef cooked it. Never would have though of a stir fry.

  27. Kasi

    Great interview, and this food and these recipes look and sound so good! I do a lot of lightly seasoned baked chicken, tilapia, and shrimp to stay healthy.

  28. Kirstin N. Fuller (@thetravelindiva)

    My BFF doesn’t eat pork so he’s going to miss out on these fabulous recipes…lol They all look so delicious. I’ll have to try the spicy-sweet pork stir fry over the rice…man it looks so darn good! 🙂

  29. Ty

    Everything looks so good. I’m going to give the stir fry a try next week. Thanks for the recipes.

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