Inside the pages of one of Ina Garten's cookbooks, there is a recipe with a genius tip that needs to be tasted to be believed ...

Preparing roasted pork loin for dinner is a wonderful idea. Not only is the meat flavorful and less calorie-dense, but it ...

Juicy pork tenderloin medallions are dusted with flour before they're cooked to make them extra crusty, then served with a rosemary-inflected gravy. Grace Parisi a former senior test kitchen ...

For the cabbage, heat the butter with 50ml/2fl oz water to make an emulsion. Add the cabbage, cover with a lid and steam for 2-3 minutes. Season with salt and pepper. To serve, place a pork chop ...

The ciccioli – as Italian pork scratchings (give or take) are known – make for very fine aperativo-accompanying morsel. Preheat the oven to 200C/400F/Gas 6. Open up the loin of pork ...

knowing the difference between pork loin and pork tenderloin will help you make the best choice for your recipe. Pork loin and pork tenderloin are often confused, and it's no surprise why—they ...

insert a skewer into the thickest part of the loin, the juices should run clear. Remove pork from the oven, place on a warmed plate and keep warm. Leave to rest while you make the gravy.

A boneless pork butt, often labeled a Boston butt, is a delicious choice. The meat is beautifully marbled, which makes it tender, and adds appealing flavor to the sauce. Pork teamed with apples is ...