Roasted pork loin stuffed with an autumnal pear and hazelnut stuffing and finished with a creamy pear-cider pan sauce makes ...

Getting enough protein is an important aspect of a healthy diet. Adding extra protein and fiber to a pork roast takes minimal ...

In our home, we eat pork with sauerkraut for forward progress in the new year, along with 12 grapes for good luck each month ...

"On nachos, on a potato roll, in a taco, or by itself, pulled pork = heaven," Dennis Prescott writes Our cookbook of the week ...

A pork roast and Italian-style sausage links are filled with frozen breakfast sausages, with some links wrapped in bacon. The ...

Mary-Frances Heck is a chef and food editor, formerly a senior food editor at Food & Wine. In addition to her recipes and articles appearing in many well-known publications, she has her own cookbook, ...

What’s the best way to cook a pork roast? In the past two years, I’ve become a fervent convert to the cult of the reverse sear. This method entails cooking meat at a very low heat until the internal ...

Sliced pork tenderloin is served with smoky “masa crisp,” sweet dried fruit vinaigrette, and fresh fennel salad in this recipe from chef Claudette Zepeda. Simply seasoned slices of juicy pork ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination of ...

Crunchy pork skin inside a fresh-baked baguette. That one detail alone could justify a drive across Illinois. This Vietnamese ...