This easy oven-roasted pork loin comes from my cookbook Romancing the Stove: The Unabridged Guide to Aphrodisiac Foods. It’s ...

It’s stuffed with leeks, flavored with Parmesan and fennel, and wrapped in a cloak of pork belly for a crispy finish to the ...

THIS IS NOT the pork roast you remember. Gone are the days, thankfully, when we cooked pork to 160 degrees. Done right, a pork roast is tender and tasty, moist inside, with a nice crisp exterior. For ...

Heat the oven to 350°F. Season the pork loin with salt and pepper. Melt the butter in a large Dutch oven (or other oven-safe pot with lid), then brown the seasoned pork on either side over medium-high ...

I believe that the philosopher Aristotle once said that “the whole is better than the sum of their parts”. This quote sprang to mind after I tasted this stuffed pork loin. Bacon, mushrooms, baby ...

I don’t know about any of you, but I have reached my breaking point with Mother Nature and her apparently favorite season — at least here in New England and in California (12 feet of snow!). And it ...

Fresh currants have a bright astringency that works well with savory fare. The tartness of the berries is a great foil for this pork roast -- and the gorgeous color provides lovely juxtaposition with ...

Marcelle found this recipe in a magazine and adapted it to her own taste.Roast loin of pork with apricots and prunes Makes 8 to 10 servings 10 to 12 dried, pitted prunes 8 dried apricot halves 1 1/2 ...

Juicy pork is at its best and brightest when it comes with bold flavors. Our Coca-Cola glazed pork loin will leave you weak in the knees!

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 ...

Note, for extra crisp pork crackling, the day before you cook the pork, place it rind side up, uncovered on a rack in the ...