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cooking.nytimes.com
This easy recipe was brought to The Times in a 1994 article about winter grilling, but many readers love this dish year round Marian Burros called for cutting the pork tenderloin into slices before marinating it in a simple mixture of garlic, red wine and fresh rosemary before grilling, but it works just as well with whole tenderloins and dried rosemary.
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Twice-fried pork is covered with a sweet and sour sauce of vinegar, rice wine, sugar, and soy sauce in this authentic recipe from Sichuan.
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This sweet and tangy pork is seriously a party in your mouth.
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This dish tastes surprisingly rich for something so low in fat, thanks in part to the tannins in black and red grapes.
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Get Pork Chops with Pear Chutney Recipe from Food Network
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Get Coconut-and-Lime Pork Kebabs Recipe from Food Network
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Cheesy potatoes and onions with seasoned pork chops on the top.
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Get Pork Chops with Sauce Piquant Recipe from Food Network
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Get Chipotle Orange Glazed Pork Chops Recipe from Food Network
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Get Asian Marinated Grilled Pork Tenderloin Recipe from Food Network
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Fresh pineapple, peppers, and cilantro bring a bright and summery flavor to this pork tenderloin. Though it's great in the summer, try it all year round.