There's nothing like a good roast for dinner. And our flavorful and hearty onion-stuffed pork roast recipe is just the thing. It's impressive enough to be the centerpiece at your next gathering, yet ...

I made this stuffed pork loin for my Christmas dinner, though it’s great for any cold-weather meal. The stuffing is made with my favorite mixture of pancetta, onions, greens, dried fruit and cheese.

GOLDEN VALLEY, Minn. — Chef Lisa O'Connell creator of Sauce Ana Lisa joined us with one of her hearty fall favorite recipes. She says this is a perfect Sunday dinner dish that is so versatile it can ...

Lidia Bastianich knows a thing or two about holiday entertaining, and she's stopping by the TODAY kitchen to share two great dinner party recipes: roast pork loin with cherry sauce and cabbage, plus ...

Pork can become your family’s new festive favorite with this showstopping Stuffed Boneless Pork Loin Roast at the center of ...

1. To prepare the pork and marinade: Cut the strings from the pork and separate the two halves. Put into a gallon-size zip-lock bag with the onions and garlic. Combine the orange peel, juice, port, ...

A savory stuffing stretches both the meat to feed more people and adds flavor and interest that would not be present by just seasoning the meat on the outside. It's a kind of inside-outside approach ...

This pork is best cooked to an internal temperature of 145 degrees (rising to 155 after the rest). This is somewhat lower than the current USDA standard of 160 degrees, but well above the minimum for ...

First published Tuesday, April 19, 2011: Elegance, tradition and a touch of whimsy. Those concepts can come together beautifully on the Easter table, says local chef Michelle Matiya. As the ...

1. Set the oven at 300 degrees. 2. Place the meat, open flat, on a cutting board. Sprinkle the top (boned side) with salt, black pepper, fennel seed, and red pepper. 3. In a small bowl, combine the ...