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This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Flavorful boneless pork loin with a classical marinade. The currant sauce is a must for an elegant touch. Makes a great holiday or special occasion dinner.
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Pork ribs are coated in a sweet and savory rib rub and grilled creating fall-off-the-bone tender meat perfect for hot summer evenings.
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A rich pulled pork poutine recipe.
Ingredients: cheese curds, pork, gravy, parsley
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This simple pork roast is first rubbed with onion soup mix, covered in cranberry sauce, then slow-cooked to tender perfection in this sweet and savory twist on the traditional pork roast.
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In this oven version of Yucatán-style pit pork, the meat marinates in an orange and achiote mixture before being wrapped in banana leaves and slow-cooked.
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Succulent pork roast with fragrant garlic, rosemary and wine.
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Bacon is woven and wrapped around sausage stuffed with Cheddar cheese, garlic, green onions, and more bacon in this smoky, meaty dish.
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Miniature beef and sausage pizzas covered with melted cheese are always a party favorite!
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Pork marinated in a marsala-honey sauce is simmered and served on a roll alongside a sweet and spicy sauce in this pork chop sandwich recipe.
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Add some warmth to your dinner table on winter nights with this kimchi jigae, a comforting kimchee soup with pork belly, tofu, and kochujang.