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Our favorite pork recipes - 1428 recipes

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This Paleo, Dairy, sugar and gluten free soup is the perfect bridge from winter to spring in the kitchen

  • Bunch of Asparagus
  • 4 strips Sugar, Nitrate Free Bacon
  • 32 ounces of Chicken Bone Broth
  • S&P
4.4/5 (5 Votes)

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This pâté has a sweetness from the dried apples, a few savory notes from the bay leaves, and a distinguishing cru...

  • 1 1/2 pounds coarsely ground pork*
  • 1/4 cup dried apple slices, finely diced
  • 1/2 cup whole roasted pistachio nuts, shelled
  • 1/4 cup brandy or Cognac
  • 1/4 cup apple juice
  • 1 egg white, lightly beaten
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 6 slices bacon
  • 4 bay leaves
  • coarse-ground mustard to taste
  • cornichons or sour gherkins for garnish
  • baguette slices, toasted, for serving
4/5 (6 Votes)

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In a shallow dish, combine flour, salt, and pepper; mix well

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 (1-inch) pork loin chops (about 3 pounds total) (see Note)
  • 1/4 cup vegetable oil
  • 1 (21-ounce) container apple pie filling
  • 1/2 cup water
4.3/5 (6 Votes)

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1. Start with a dozen hard-boiled eggs

  • 1 dozen eggs
  • 8 slices bacon
  • 1/2 cup mayonnaise
  • 2 Tbsp Dijon mustard
  • 2 green onions, chopped
  • smoked paprika
  • black papper and salt
4.4/5 (5 Votes)

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Preheat oven to 350 degrees

  • 1 teaspoon olive oil
  • 1 1/2 pounds boneless pork loin, tied at 1-inch intervals
  • 1/2 teaspoon ground coriander
  • Coarse salt and ground pepper
  • 1/2 pound pearl or cipollini onions, peeled
  • 1/3 cup dry white wine, such as Sauvignon Blanc
  • 1/2 cup low-sodium chicken broth
  • 1/2 teaspoon fennel seed
  • 1 wide strip orange zest
  • 1/4 cup coarsely chopped dried apricots (2 ounces)
  • 1 teaspoon red-wine vinegar
4.4/5 (5 Votes)

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Deep Fried Bacon Wrapped Stuffed Jalapeños

  • 12 Small prawns, peeled and de-veined (cocktail shrimp may also be used), optional
  • 12 Jalapeño Chile Peppers
  • 12-24 Bacon Strips (depending on size of Jalapeños)
  • 8 oz. Cream Cheese, softened
  • 1 tsp. Cumin
  • Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 1 Garlic Clove, minced
  • 3 T. Fresh Cilantro, finely chopped
  • 3 Eggs
  • 1 Cup Bread Crumbs
  • Vegetable Oil, For deep-frying
4.3/5 (16 Votes)

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Dry Rub Seasoning: Combine all spices in a bowl

  • Dry Rub Seasoning:
  • 8 lbs. pork ribs
  • 1 recipe dry rub seasoning for ribs
  • 1-2 recipes basting sauce for ribs
  • 1 recipe barbecue dipping sauce for ribs
  • Apple-wood chips soaked overnight
  • 1 Tbsp. dried thyme
  • 1 Tbsp. dried marjoram
  • 3 Tbsp. ground cumin
  • 2 Tbsp. ground allspice
  • 3 Tbsp. paprika
  • 1 Tbsp. garlic powder
  • 2 tsp. celery salt
  • 1 1/2 Tbsp. salt
  • 1 1/2 Tbsp. black pepper
  • Basting Sauce:
  • 1 1/2 cups tomato juice
  • 1 1/4 cups water
  • 1 Tbsp. garlic salt
  • 1/4 tsp. celery seed
  • 1/2 cup distilled white vinegar
  • 1 Tbsp. liquid hot sauce
  • Barbecue Dipping Sauce:
  • 4 cloves garlic
  • 1 can (28 oz.) diced tomatoes with chiles
  • 1 cup canned tomato puree
  • 1/4 cup molasses
  • 1/4 cup granulated sugar
  • 1/4 cup dark brown sugar
  • salt & pepper to taste
4.2/5 (23 Votes)

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Bring a large pot of lightly salted water to a boil

  • 1 (12 ounce) package uncooked tri-color rotini pasta
  • 10 slices bacon
  • 1 cup mayonnaise
  • 3 tablespoons dry ranch salad dressing mix
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon garlic pepper
  • 1/2 cup milk, or as needed
  • 1 large tomato, chopped
  • 1 (4.25 ounce) can sliced black olives
  • 1 cup shredded sharp Cheddar cheese
4.3/5 (14 Votes)

By

eatingwell.com November 27, 2013

  • inch pieces 1 tablespoon extra
  • virgin olive oil 1 large onion, diced 4 sprigs thyme or savory, plus 2 teaspoons leaves, divided 1 teaspoon salt Freshly ground pepper to taste 2 teaspoons lemon juice (optional)
4.3/5 (14 Votes)

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Preheat oven to 375°F. In a large sauté pan, heat oil to medium-high

  • 2 Tbsp. vegetable oil
  • 1/2 cup(s) minced onion (about 1 small)
  • 1/2 lb. pork sausage meat, crumbled
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground cumin
  • 1 Tbsp. orange zest
  • 1/2 tsp. red chili flakes
  • 3/4 cup(s) Hunt’s® Tomato Sauce
  • 2 Tbsp. orange juice
  • 2 Tbsp. Sun-Maid® Raisins, chopped
  • 1/2 tsp. sugar
  • 2 tsp. toasted pine nuts (or chopped, toasted almonds)
  • 1 egg
  • 1 Tbsp. milk
  • 2 boxes of pre-made pie crust
  • Pepper, to taste
4.3/5 (14 Votes)

By

Rinse the beans under cold water, sorting out any rocks/particles

  • 4 cups dry pinto beans
  • 1 pound thick-cut bacon, cut into pieces
  • 2 whole green bell peppers, diced
  • 1 whole onion, diced
  • 1 cup brown sugar
  • 1/4 cup ketchup
  • 2 tablespoons mustard
  • 1 tablespoon chili powder, optional
  • 2 teaspoons salt, more to taste
  • 2 teaspoons black pepper, more to taste
  • 4 cloves garlic, minced
4/5 (69 Votes)

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Flakes of crab and cream cheese give a cool taste to these bacon wrapped grilled peppers

  • 1 dozen large jalapeno peppers, fresh
  • 8 ounces cream cheese or Neuchâtel, softened
  • 8 ounces imitation or lump crab
  • 12 strips bacon
3.9/5 (33 Votes)

Any burning questions? Our chefs answer!

Bacon Wrapped Crab Stuffed Jalapeno Poppers Paleo Aspargus Bacon Bone Broth Soup