These pork recipes showcase different cuts and styles, offering a mix of comfort food classics, quick weeknight meals, and ...

From Cider-Roasted Pork Tenderloin with Plum Chutney to Butternut Squash Risotto – here are Ina Garten’s 10 perfect main dishes for fall.

I placed chopped onion, a jalapeño, garlic, salt, and pepper into a heated pot to soften. Then I added white vinegar to reduce it. Ray's barbecue-sauce recipe suggested using either 1 1/2 cups of ...

Look for cuts that are moist and a healthy deep-pink colour, not grey or red. Choose neat cuts with a fine-grained texture. Although pork is a lean meat, there may be a slight marbling of fat ...

This makes the dish a touch richer but isn’t essential because of the rendered fat from the salt pork. Storage: Refrigerate up to 4 days. Want to save this recipe?

Rub paste onto pork, coating evenly, cover with foil and refrigerate 30 minutes. Rinse off paste and pat pork dry. In a small bowl, stir together paprikas, then stir in oil to make a paste.

Transfer pork to carving board, fat side up; tent with aluminum foil; let it rest for 20 minutes. 4. Meanwhile, using a wide spoon, skim fat from the surface of sauce and discard.