Articles
Making Bacon From Scratch
If you've ever wanted to learn how to make the King of Meats right in your own kitchen, you've come to the right place. Making bacon really couldn't be any simpler!
Tips
Pork Ribs: Baby Back Ribs vs Spareribs
What’s the difference between baby back ribs and spareribs?
How-To's
How to Make a Stuffed Pork Loin
Have you always loved the look of a rolled pork loin roast but weren’t sure how to make one? Do you love pork, ham, salami, and gooey cheese? If you answered “yes” to either of these questions, this article is for you. You’ll learn how to butterfly, stuff, and roll the pork roast of your dreams.
All About Pork Ribs and How To Smoke and Grill Them
Learn all about buying and trimming pork ribs — baby backs and spareribs. A simple rub and sauce is all your ribs need (check out our recipe for Spicy Dry Rubbed and Grilled Spareribs with bock barbecue sauce).
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Recipes
Spanish Nachos with Orange-Paprika Aioli
These Spanish Nachos with a base of potatoes are covered in shredded Manchego and topped with olives, peppers, and chorizo and drizzled with an orange-paprika aioli. They do require frying potatoes. They’re still simple, but need a little more attention to detail.
Key to good potato chips is getting and keeping them crisp. Start by slicing them no thicker than ¼-inch so they’ll cook through without burning. Then, rinse them in water to remove excess starches (another culprit of…
Lemon-Herb Smoked Pork
A garlicky lemon and herb baste creates versatile smoked pork recipe that is easily used in other recipes.
After you invest in a smoker, a few smaller ticket items help ensure success once you fire it up. Good working thermometers for both the smoker and the meat are a must. Heavy-duty oven mitts for handling the smoker are non-negotiable. Obviously it gets hot!
As far as the spark for getting the wood chunks smokin…
Pan-Roasted Pork Medallions with Harissa Pan Sauce
This menu is based on North African staples, like harissa [hah-REE-suh] and couscous. Harissa is a paste or sauce made from hot chiles, garlic, and spices. The heat level of purchased harissa varies by brand. To ensure the sauce is to your liking, taste the harissa first, then add it a little at a time, building to a heat level you’re comfortable with.
Medallions are easy to cook because you cut them all the same thickness. When turning pork tenderloin into medallions, start cutting o…
Bacon Dressing Slaw
This cooked slaw recipe that stands in for a sauce — featuring sweet apples, smoky bacon, and a tangy dressing — fits these Breaded Pork Chops like a glove.
Banh Mi Wraps
Sandwiches aren’t usually associated with Asia, but in Vietnam, the banh mi [bahn mee] is very popular. This banh mi wrap is a take on the sandwich. It strays from the original, but it’s so good, you’re going to love it. The banh mi is most often served on a baguette. Here they’re served on a tortilla, dipped in egg and sautéed, for a delightfully chewy exterior.
Croque Monsieur with dijon béchamel
Ooo-la-la! The French really know what they’re doing when it comes to ham and cheese sandwiches.
Pork Tenderloin with Apple Salsa
For a cozy weeknight dinner, try this speedy pork tenderloin recipe, complete with a refreshing apple salsa. When it comes to apple salsa, keep things simple by using an apple jelly. It adds great apple flavor, and the pectin helps thicken the base of the salsa so it isn’t runny and holds together. That means it will cling to the medallions for apple flavor in every bite.
Herb-Crusted Pork Loin with Parmesan & Garlic
For a quick and healthy dinner, choose pork loin roast. To give this cut loads of flavor, encrust it with panko and Parmesan.
Vanilla Cider Pork with Pears
This supper comes together fast enough to be a busy weeknight option — but it’s so good, you might want to save it for a special occasion!
Multi-tasking is a term that’s thrown around a lot these days, but this recipe is truly pulling double duty. It’s a satisfying, speedy dinner that works as a classy entrée for a fancy occasion, too. Plus, a single sauté pan serves as the only vessel necessary to cook the whole meal.
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Ropa Vieja Stew
“Ropa vieja” [ROH-pah VYAY-hah] means “old clothes” in Spanish, but don’t let its translation fool you. With strips of chiles and peppers and polka-dotted with olives and beans, this hearty soup as warm as a well-worn flannel shirt.
Pork Tenderloin with apple cider sauce
A tried-and-true combination, pork and apples come together in a recipe that just screams fall. And with apple cider in the sauce and a Pink Lady apple garnish, you’ll be sure to get a taste of the seasonal favorite in every bite.
Original 8-Layer Lasagna with Bolognese Sauce
Bolognese [boh-loh-N’YEH-zeh] is prepared like a stew. Ingredients are sauteed and then simmered in liquid. Original recipes call for four hours of simmering because the meat (usually skirt steak) needed time to tenderize. The ground meat in this recipe doesn’t need time to tenderize. But it still needs time — liquids reduce, intensifying the flavor and thickening. Perfect for layering in our Original 8-Layer Lasagna with Bolognese Sauce.