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slideshows how to make lemon and prosciutto stuffed pork loin roast
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Keep in mind that you should really enjoy lemony flavors before making this stuffed pork loin recipe.
4.4
(4.4)
Easy
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Barbecue god Aaron Franklin and his team came up with the recipe for this sticky-sweet pork shoulder you’ll want to make all summer.
5.0
(5)
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Is it really summer until you’ve sunk your teeth into a juicy pile of saucy pork on a warm bun?
4.3
(4.33)
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Scoring the skin isn’t just for looks; it helps the fat render and makes the roast easy to slice.
4.6
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4.3
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3.0
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A sky-high pie with sharp lemon filling, sweet-and-salty meringue, and a shatteringly crisp crust.
4.3
(4.29)
Easy
3.4
(3.4)
4.3
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Once you’ve got the two racks tied together (and the lady apples halved), making this crown pork recipe is as simple as any other roast.
5.0
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All the oversized fun of a 6-foot deli sub, but with DIY bragging rights. Bonus: The pork shoulder can be made in advance.
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(5)
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This pork loin is a quintessential fall dish. Plus, you get a triple dose of all things pig thanks to the ground pork and prosciutto.
4.0
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Instead of using one larger bone-in pork loin roast, this recipe calls for two smaller ones. This allows for more exposed surface areas, which decreases cooking time and develops a delicious golden brown crust.
4.0
(4)
Easy
Recipes
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
4.3
(4.33)
Recipes
Letting the roast sit at room temperature will help it cook more evenly; starting it at a higher temperature jump-starts the browning process.
3.6
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Quick
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This sweet-and-sour pork tenderloin is quick enough for weeknights but fancy enough for company.
4.0
(4.14)
Quick
4.0
(3.96)
Recipes
With a puckery curd and buttery crust, these are the bars you’ll make again and again.
4.0
(4.18)
4.0
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If you’re short on time or refrigerator space, you can preseason the pork for only one to two hours.
3.0
(3.21)
Recipes
Straining the ricotta will tighten the filling, making it easier to roll. Let it hang out in a sieve while you’re measuring everything else out.
5.0
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