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Our favorite pork recipes - 1428 recipes

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This traditional supper dish of sausages, bacon, onions and potatoes dates back at least as far as the early eighte...

  • 4 1/2 pounds potatoes
  • 2 large onions, peeled and sliced thickly
  • 1 pound pork sausages
  • 1 pound bacon, piece thick cut
  • 2 1/2 cups water
  • 1 ham, beef or chicken stock cube
  • 4 tablespoons fresh parsley, chopped
  • Salt, to taste
  • Coarse ground pepper, to taste
4.1/5 (35 Votes)

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Pulled pork is easy to make with a pressure cooker, and is much quicker than in a slow cooker

  • 4 to 6 lbs boneless pork butt
  • 4 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoons light brown sugar
  • 2 tablespoon paprika
  • 1 1/2 cup apple cider vinegar
  • 8 teaspoons Worcestershire sauce
  • 1 teaspoons crushed red pepper flakes
  • 1 teaspoons sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic salt
  • 1/2 teaspoon cayenne
  • 1 teaspoon lemon juice
  • 1 tablespoon olive oil
4.5/5 (2 Votes)

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In a container or large freezer bag, combine the apple or pineapple juice, garlic powder, cinnamon, cumin, bay leav...

  • 2 cups apple or pineapple juice
  • 2 tablespoons garlic powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 tablespoons cumin
  • 4 bay leaves
  • 2 tablespoons dried oregano leaves
  • 2 1/2 pounds pork belly, cut into 1 1/2-inch cubes
  • 1 tablespoon salt (reduce or omit if using stock with salt in it)
  • 2 cups unsalted chicken or pork stock
4.2/5 (6 Votes)

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A very easy recipe to prepare, pork tenderloin is rubbed with paprika and mustard and then roasted to perfection

  • 2 tablespoons Dijon mustard
  • 1 1/2 teaspoons smoked paprika (hot or sweet)
  • 1 teaspoon kosher salt
  • 2 (1-pound) pork tenderloins
  • 2 tablespoons extra-virgin olive oil
4.5/5 (2 Votes)

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Sprinkle meat with salt and pepper

  • 1 boneless pork tenderloin, about 1 pound
  • Salt and freshly ground black pepper
  • 4 tablespoons butter, extra virgin olive oil, or a combination
  • 1/4 cup cream
  • 1 tablespoon Dijon mustard, lemon juice or Calvados, optional
  • Chopped fresh parsley leaves for garnish, optional
3.8/5 (20 Votes)

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Originally a Taste of Home recipe

  • 1 boneless pork loin roast (3 to 4 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons canola oil
  • 2 cups unsweetened pineapple juice
  • 1 can (8 ounces) unsweetened crushed pineapple, undrained
  • 1/2 cup packed brown sugar
  • 1/2 cup sliced celery
  • 1/2 cup cider vinegar
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup cornstarch
  • 1/3 cup cold water
4.4/5 (10 Votes)

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From Livingstrong

  • Season the pork butt well with salt and pepper, or with a rub made from spices like salt, pepper, brown sugar, chili powder, garlic and paprika.
  • Add 1/2 to 1 cup apple juice, white wine or broth to crock pot.
5/5 (2 Votes)

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Pork tenderloins cook up quickly for this full dinner with an asparagus and arugula salad topped with a poach egg

  • 2 (1 1/2-pound) organic pork tenderloins
  • 2 tablespoons extra virgin olive oil
  • Salt, pepper & garlic powder
  • 4 eggs
  • 1/4 cup distilled vinegar
  • 1 large organic lemon, juiced
  • 1 teaspoon organic lemon zest
  • 1 teaspoon organic fresh tarragon, chopped
  • 1/3 cup extra virgin olive oil
  • 18 organic asparagus stems
  • 3 tablespoons water
  • 2 large organic carrots, peeled and shaved
  • 1 container pre washed organic arugula
  • 6 large, free range organic eggs, poached
  • 1 pint organic raspberries, washed
  • 1 pint organic blackberries, washed
4.5/5 (2 Votes)

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Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until shimmering

  • 3 tablespoons vegetable oil
  • 10 ounces white or cremini mushrooms, quartered
  • 1 large pork tenderloin (about 1 pound), cut into 3/4-inch chunks
  • Salt and pepper
  • 1 onion, chopped fine
  • 1 tablespoon all-purpose flour
  • 1/4 cup white wine
  • 1 cup low-sodium chicken broth
  • 1 tablespoon ketchup
  • 1/4 cup sour cream
5/5 (2 Votes)

By

BUTTERFLY THE PORK LOIN 1/4 INCH THICK OR SO,,, KEEPING THE MEAT EVENLY CUT AS MUCH AS POSSIBLE

  • 5 LB PORK LOIN
  • 1 LB CREAM CHEESE
  • 2 TBSP ITALIAN SEASNONING
  • 1/4 TO 1/2 CUP PEPPERS OF YOUR CHOICE ( MORE IF YOU LIKE PEPPERS )
  • 2 LARGE EGGS
  • 1/2 - 3/4 CUP SEASONED BREAD CRUMBS ( I USE LA ROMANELLA )
4.3/5 (3 Votes)

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Serves 6

  • 225 g/ 7.9oz dried white beans i.e. haricot beans soaked overnight
  • 1 tablesp. oil
  • 50 g / 1.7oz streaky bacon, diced
  • 225 g / 7.9oz shin or rib beef, diced
  • 1-2 bay leaves
  • 2-3 teasp. ground cumin
  • 1 large onion, finely chopped
  • 3 cloves garlic, chopped
  • 2-3 sticks celery, chopped
  • 2 carrots, chopped
  • 400 g / 14.1oz tin tomatoes
  • 2 tablesp. wine vinegar
  • 1 litre water
  • Salt and black pepper
  • Garnish
  • 6 slices bread, toasted with slices of farmhouse cheese
4.3/5 (12 Votes)

By

Beautifully browned Italian flavored slices of pork

  • 3/4 lb pork tenderloin, cut into 1 inch slices
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 2 T butter
  • 2 thin slices prosciutto,chopped
  • 2 garlic cloves, minced
  • 1/2 tsp dried sage leaves
  • 2 T balsamic vinegar
  • 1/2 c whipping cream
  • 3/4 c chopped plum tomatoes
4.5/5 (2 Votes)

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