Permission to pig out.
Pork is the most widely eaten meat in the world. Try to source your meat from a good local supplier -- it should be humanely raised on natural feeds. Many
Pull-apart tender meat and ultra-crisp skin: slow-roasted pork may not be the most gorgeous looking, but the flavor more than makes up for it.
In this quick one-pan dish of sautéed pork and plums, sliced plums and red onion create a sweet-tart sauce for thin slices of pork tenderloin.
Complete with beans, rice, and a simple salad on the side, this one of our favorite roast recipes, because it is just out-of-this-world tasty and permeates the entire house with a beautiful porky aroma.
Delicious souvlaki made with pork that's marinated in a lemony herb mixture, skewered with onions and bell peppers, then cooked on the grill.
This roast pork has the depth of a slow-simmering supper but doesn't take long to prepare.
The sweet licorice flavor of aniseed or fennel seeds adds depth to pork. For the sauce, look for dried figs that are soft and moist. If they seem very...
Saltimbocca, the classic version, is made with chicken, but who says it has to be? #ad We’ve taken the classic version and transformed it into a showstopper juicy pork chop dish complete with a luscious sauce and plenty of little nuances to make it feel like a whole new dish. Here, using a lean pork chop, a minimal amount of fat, and leaning on flavor bombs like fresh herbs and citrus ensures we end up with a healthy, well-rounded end result that doesn’t skimp on flavor.
If you're after succulent flesh with the most perfect crackle ever, then you need to try out my method for roast pork with crackling.
A cassoulet is one of France most popular dishes! It is a French stew that is a rich, slow cooked […]
In the late 1990s, Octavio Becerra fell in love with Middle Eastern flavors while helping his friend Nayla Audi open Atlas Café in Beirut, Lebanon. Th...
This dish is one of John's specialties, one of his go-to recipes, and one of our favorite repeats since I've started blogging (with so many ...
A honey-rosemary glaze delicately seasons pork tenderloin in this delightful entree. As elegant as it is easy, the main course is ideal for weekend dinner parties and weeknight suppers alike. —Barbara Sistrunk, Fultondale, Alabama
Recipe video above. This rustic Italian classic is fabulously quick to make thanks to thin slices of veal that cook in 2 1/2 minutes flat. Traditionally made with veal, Saltimbocca is also excellent with chicken or beef. The trick to a great Saltimbocca sauce is to slowly melt in cubes of cold butter by swirling the pan off the heat. This thickens the sauce and makes it luxuriously silky. It's a stunner! Serve with mashed potato, cauliflower mash or mop your plate clean with bread.
For an elegant main course, try Ellie Krieger's Pork Tenderloin with Seasoned Rub recipe, a succulent roast spiced with cumin and coriander from Food Network.
These herb-packed braised pork chops are perfect for entertaining because they come together quickly and bake for up to 2 hours. While visiting, my guests and I can enjoy the wonderful aroma. —Darci Truax, Billings, Montana
This is my absolute favourite kind of ragu. Pork shoulder is braised in white wine and milk rather than the usual red wine and tomatoes. It creates the most tender, flavoursome and just outrageously delicious ragu ever!
These quick and easy pork tenderloin recipes are perfect for a dinner party or weeknight meal. Enjoy our favorite recipes for the grill, oven, and stovetop.
A traditional Cuban roasted pork recipe that is very simple, yet packed with tons of flavor! There is nothing to this pork except an amazing marinade, but it is honestly some of the best meat I’ve ever put in my mouth. Just look at that crust!
Pork adobo is a quintessential Filipino dish. It's a meat dish consisting of a dark, salty and tangy sauce.
This Duck Confit with Spicy Pickled Raisins will leave you with rich fat that you can use to roast potatoes.
Wiener Schnitzel with Pork
A tasty slow simmered, melt in your mouth pork ragu!
For the longest time, my family didn't really eat pork. We didn't have religious or dietary reasons for doing so. It just honestly wasn't really on our radar. We were chicken and turkey folk, and there's certainly nothing wrong with that. But a few years ago I participated in a challenge where I used a
If you want to add some more protein to your diet, look no further than these tasty seasonal dinners. Featuring fall produce like pumpkin, winter squash and sweet potatoes, these recipes are packed with protein to help support your bone health, digestion and overall energy.
I am what I eat, but is that all that I am? I'm passionate about many things, consumed by some and totally repulsed by others. I'm intense ...
From the kitchen of One Perfect Bite... I've barely made a dent in that near yard-long pork loin from the warehouse store. So, today I thoug...
Last week it was in the 60’s here, all week long (albeit raining). Then, on Thursday it got cold enough to get a little bit of snow. Enough for Andrew to have a little bit of fun in at least! And now, it’s REALLY cold. So, when I came across a recipe for this pork tenderloin I thought it looked great, something to transport me to a warm tropical beach – and away from the freezing tundras of coastal Maryland. Super duper easy too. I just threw together a marinade, let the pork do it’s thing – and then used the method that I’ve used for pork tenderloins in the past; seared it off on the stove first, then finished cooking in the oven. Since I didn’t want to let all that delicious flavor in the marinade go to waste, I went ahead and brought it to a boil on the stove then served it as a sauce alongside the sliced tenderloin. I love the flavor that the peanut butter and soy sauce lend, as well as the little kick of heat from the crushed red pepper. The original recipe called for mango chutney, which I didn’t have, so I just used some peach-hot pepper jelly that I’d gotten from TS Smith & Sons last year – and it turned out beautifully. But, orange marmalade or apricot preserves would be good too; just something that’s sweet, with a little bit of chunkiness to it. I served it with garlic rice pilaf (recipe coming tomorrow) and sauteed snow peas – and everyone cleaned their plates. If you’re looking for a change of pace, or to bring some exotic new flavors to the dinner table – definitely mark this one down on your menu soon! Print Indonesian Pork Tenderloin 1 pork tenderloin (about 1 pound) 1/4 cup apricot preserves 2 cloves garlic, minced 1/2 tsp ground coriander 1/4 cup soy sauce 1 tbsp rice wine vinegar 2 Tbsp creamy peanut butter 1 lime, juiced 1/4 cup orange juice 1/2 tsp crushed red pepper flakes 1/2 tsp ground black pepper 2 Tbsp vegetable oil 1 Tbsp fresh cilantro, chopped Combine preserves, garlic, coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, crushed red pepper and black pepper in a small bowl. Whisk well to combine, paying attention to break up the peanut butter. Place pork tenderloin in gallon sized Ziploc bag and pour the marinade on top. Squeeze out the air, and seal, using your hands to squish bag and distribute marinade evenly. Place in refrigerator and let marinade for at least 30 minutes, or up to 8 hours. Preheat oven to 425. Heat the vegetable oil in large oven-proof skillet (I like cast iron) over medium-high heat until shimmering. Add the pork tenderloin, and sear on all sides, until it’s nicely browned – about 7 minutes or so. Place the entire skillet into the preheated oven, and cook until a meat thermometer registers 160 degrees – about 15 minutes. Remove from oven and let sit for 10 minutes before slicing. While the pork is in the oven, pour the marinade into a small saucepan. If it seems too thick, add a splash or orange juice or water. Bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute, then turn off heat. Pour sauce over the sliced tenderloin and sprinkle with chopped cilantro for garnish. Source: adapted from Kitchen Confidante
This is possibly the easiest route to a proper, filling and yet strangely delicate dinner. The pork is cooked just enough time to take away any pinkness but ensure tenderness within, and is gloriously scorched without. The mustard, cider and cream add comfort and piquancy. To soak up the juices, and to act as a fantastically quicktime potato, substitute, I serve up gnocchi alongside. You could always add a little lemony fennel, sliced thinly, or a green salad if you're in the mood. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
My version of Alvin from Masterchef's Caramel Pork. Melt-in-your-mouth pork in a sweet and spicy sauce. Be still my aching heart!
Échine Rôti Prune-Orange The Recipe! ~ Boneless Pork shoulder (5 lbs) ~ 1 Large can of plums (29 0z / 1 lb and 13 oz) MAKE...
Make and share this Schnitzel recipe from Food.com.
This Spicy Dr Pepper Pulled Pork Sandwiches recipe is a fun twist on your favorite summertime comfort food. We'll show you how to make it at home.
