Popular with cooks, pork loin is a versatile cut that can be roasted whole, stuffed, or braised. These easy recipes for pork loin come together quickly, then cook unattended.
Pork may be known as "the other white meat," but it doesn't usually top the list when we think of lean protein. We can probably thank bacon for that, but not all pork is dripping in fat and packed with sodium. Pork loin, for instance, is actually quite lean, low in fat, carbs and calories. Learning how to bake a pork loin can add a nice punch of variety and flavor to your diet whether you're watching your weight, trying to eat more healthfully or just looking for interesting new options for your usual dinner rotation.
Ideal for entertaining, the pork roast is cooked in a wine sauce for this dinner recipe.
These savory sandwiches feature a combination of boneless pork loin, chutney, and red onion in the recipe.
These Asian pork wraps are as easy as they are delicious. The pork is rubbed with spices, drizzled with hoisin sauce, and slow cooked for several hours. The flavorful meat combines with slaw to make the perfect pork wrap.
According to the National Pork Board of Des Moines, Iowa, America's favorite cut of pork today is the pork chop, so you could (almost) say that knowing how to make pork chops is your civic duty! Chops can come from different areas of the pig, which is why there are varieties such as rib chops, sirloin chops and blade chops. Boneless top loin chops with a thickness of 1 1/4 inches are sometimes also known as "America's Cut" -- another testament to their popularity in the U.S.A.
Sweet, rich, and a little bit tangy, these succulent baby back ribs sing with the flavors of the Caribbean. Serve alongside a fresh corn and pepper salad, or with your favorite sauted greens.
Breaded pork tenderloins are a staple at midwest diners. Recreate the classic with this homemade version of the sandwich.
Flour tortillas and bagged cole slaw mix are speedy alternatives to the traditional when making mu shu pork.
Until recently, plantains and yucca were produce items found only in Latino markets and American border towns. With the exploding interest in foods of Central and South America, these wonderful starches are in many supermarkets. Pork and vegetables star in this dinner, which is made in a pressure cooker or the stovetop.
These pork loin slices are pounded thin, stuffed with prosciutto and cheese, breaded, then grilled to perfection in the recipe. Cut the rolls in one-inch slices, or medallions, to see and taste the delicious filling.
The slow melding of flavors is what makes this pork sirloin recipe so amazing. The pork is flavored with fresh herbs and a tomato and bean mixture to make this irresistible one-dish meal.
Quick pickled carrots and cucumbers stand up well to the rich and savory pork loin in this Asian-inspired salad.
A coating of pecans adds crunch to this juicy pork tenderloin sandwich.
These low fat foil-cooked chops are surprisingly tender with just a hint of spicy mustard flavor.
You need just one skillet and 30 minutes to get this pork and sweet potato dinner on the table.
As Christmas dinners became more intimate in the 1860s, holiday menus become more elegant. Richer, more elaborate dishes offered a wide variety of ingredients that were available by rail; figs and apricots from California, wild rice from the Midwest, and seafood from either coast. This elegant pork roast, topped with wine sauce, is nice enough to serve for Christmas or New Year's, in place of turkey or ham.