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Our favorite pork recipes - 1428 recipes

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1. Place Porketta roast, onion, and beer or white wine in 6-quart slow cooker

  • 1 (2-4 lbs) Festival Foods Signature Porketta Seasoned Pork Shoulder Roast
  • 1 large onion (2 cups), chopped
  • 1 (12 oz) can beer or non-alcoholic beer or equivalent amount of dry white wine
  • 6 slices provolone cheese
  • 6 Ciabatta rolls, split and toasted
0/5 (0 Votes)

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Serve with Nashville-style BBQ Sauce (see recipe on my page)

  • 2 (1 1/2 lbs) pork tenderloin, trimmed of silver skin
  • 3 tbs Jack Daniel's Tennessee whiskey
  • 4 tsp smoked paprika
  • 3 tsp kosher salt
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • 3 tbs Dijon mustard
  • 1/2 cup packed brown sugar
  • 10 slices thick-cut bacon
  • 3 tbs salted butter
  • 3 tbs brown sugar
  • 2 tbs Dijon mustard
  • 3 tbs jack Daniel's Tennessee whiskey
  • Nashville-style BBQ Sauce (see recipe on my page)
0/5 (0 Votes)

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Mix mashed potatoes, sour cream, green onion, and 1/4 cup of the bacon crumbles

  • 2 cups cold mashed potatoes
  • 1 egg, lightly beaten
  • 4 oz block cheddar cheese, cubed
  • 1/8 cup sour cream
  • 1/2 cup chopped green onions
  • 1/2 lb bacon cooked, crumbled
0/5 (0 Votes)

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Carolyn Sinclair of Grey Eagle, Minnesota, received this pork roast recipe from her son for her family cookbook

  • 1 3- pound boneless pork top loin roast (double loin, tied)
  • 1 tablespoon cooking oil
  • Salt and ground black pepper
  • 1 16-ounce can whole cranberry sauce
  • 1/2 cup cranberry juice
  • 1/4 cup sugar
  • 1 teaspoon dry mustard
  • 1/4 teaspoon ground cloves
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Hot cooked rice pilaf, rice or noodles (optional)
0/5 (0 Votes)

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from Emeril Lagasse

  • 1/2 cup olive oil
  • 1/4 cup minced garlic
  • 1/4 cup fresh orange juice
  • 1 tablespoon minced fresh marjoram
  • 1 teaspoon orange zest
  • 2 (3/4 to 1 pound each) pork tenderloins, trimmed
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground white pepper
  • 1 teaspoon vegetable oil
0/5 (0 Votes)

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In a medium bowl, mix pineapple and juice with brown sugar, vinegar, soy sauce, curry powder, ginger and red pepper

  • 20 ounces pineapple chunks in juice
  • 0.25 cups brown sugar
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon reduced-sodium soy sauce
  • 2 teaspoons curry powder
  • 0.13 teaspoons ground ginger
  • 0.5 teaspoons red pepper flakes
  • 2.5 pounds boneless pork loin chops
  • salt and pepper, to taste
  • 1 Tablespoon water (for serving day)
  • 2 teaspoons cornstarch (for serving day)
0/5 (0 Votes)

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Serves 4

  • 8-oz. boneless pork loin chops,
  • 1/2 inches thick
  • Kosher salt and
  • coarse black pepper
  • 3 tbsp. EVOO
  • 1 small bunch scallions or
  • 2-3 spring onions, whites
  • and greens finely chopped
  • 4 cloves garlic, chopped
  • 4 sprigs rosemary, stripped
  • 2 tbsp. fresh thyme leaves
  • 1 lemon, zested, then cut
  • into wedges
  • 1 tsp. fennel seeds
3/5 (1 Votes)

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1. Fry bacon, remove from pan and reserve

  • Jasmine Rice
  • 1/2 pkg. bacon
  • 2 large onions, sliced
  • 2 cans salmon, drained (reserve juice)
0/5 (0 Votes)

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Preheat the broiler. Spoon 2 Tbs sausage, 1 cheese and 1 sage into each pork chop

  • 6 (4-oz) center cut pork chops, pounded thin to 1/4-inch
  • 12 oz hot Italian sausage, cooked crumbled
  • 3 oz provolone cheese, cut into 6 narrow slices
  • 6 fresh bay leaves
  • Salt and ground black pepper to taste
0/5 (0 Votes)

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1. Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes

  • 4 slices bacon, cut into 1-inch strips
  • 4 cups corn kernels
  • Coarse salt and ground black pepper
  • Pinch of red-pepper flakes
  • 2 to 3 scallions, sliced
0/5 (0 Votes)

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Heat oven to 400 degrees. Brush inside of Cranberry Deep Covered Baker with oil

  • 2 cups Pepperidge Farm Cornbread Stuffing dry mix
  • 1 can (10 3/4-ounces) condensed 98% fat-free cream of celery soup
  • 1/4 cup finely chopped onion
  • 1/4 cup chopped celery
  • 1/2 cup frozen corn kernels (may use canned)
  • 4 boneless lean pork loin chops (4-5 ounces each)
  • 1 tablespoon packed brown sugar
  • 1 teaspoon spicy-brown mustard
0/5 (0 Votes)

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Place roast in large plastic bag

  • 1 4- to - 6 pound roast pork shoulder
  • 2/3 cup Kokkoman Soy Sauce
  • 1 cup Kokkoman Panko Break Crumbs
  • 1/4 cup crushed garlic
  • 3/4 cup chopped fresh rosemary
0/5 (0 Votes)

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Umami-Crusted Pork Roast Pulled Porketta Sandwiches