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magazine pork roast with braised collard greens creamy polenta and pan jus
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(131)
Easy
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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
(4.6)
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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)
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If you prefer pasta instead of polenta, stir the basil, parsley, and butter into 24 oz. cooked spaghetti or rigatoni and serve alongside the pork.
5.0
(5)
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Bust out the cinnamon sticks for this simple, cozy one-pot braise—they’ll imbue the dish with a gentle warming flavor over 4 hours of hands-off cook time.
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)
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)
Easy
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Normally you want to braise a pork shoulder—but we’re making a case for throwing it on the grill, with a hell of a spice rub.
4.7
(4.67)
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Pork tenderloin is a delicious lean cut, but it can get dry quite easily. Use an instant-read thermometer and cook pork to 140° to ensure juiciness.
5.0
(4.75)
Recipes
Use a roast with the skin-on and it will crisp up into an incredible savory-salty pork cracklin’.
4.5
(4.5)
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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)
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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
(4.92)
Articles
(220)
Cooking
They’re buttery, smoky, and speedy as can be.
Kendra Vaculin
Cooking
I love all winter braises, but this is the one I make all. the. time.
Emma Wartzman
Culture
Each month we ask you to Cook the Cover. We'll share them in a Facebook album, and feature our favorites here on The Feed.
Rachel Sanders
techniques
It’s also stuffed with garlicky Parmesan breadcrumbs, which you won’t be mad about.
Alyse Whitney
Cooking
On this episode of Dinner SOS, Chris and barbecue experts Dave Yasuda and Tuffy Stone share how to prepare the most tender of barbecue meats
Bon Appétit Staff & Contributors
Cooking
From bourbon-sloshed short ribs to cider-simmered pork chops.
Inés Anguiano
Videos
(218)
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The traditional stuffed pork roast is so delicious but so laborious. This chicken has all the same garlicky, herby flavors—not to mention lots of crispy bacon bits—and it’s optimized for a weeknight meal.
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Join Melissa Miranda as she makes pork tenderloin sandwiches with a fish sauce salsa verde on Hawaiian rolls. Don't be intimidated by the tenderloin cut -- it's your friend! It cooks extremely quickly and comes out beautifully tender, as long as you don't overcook it.
Click here to learn how to clean your cast iron: https://youtu.be/JZ4p6anpy0s
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Produced by Bon Appétit with Swanson® | A few ingredients can go a long way. And in this easy-to-make dish, Bon Appétit executive chef Mary Nolan shows us how big flavors are coaxed out of pepperoncinis, shallot, garlic, browned pork and Swanson® Natural Goodness® Chicken Broth.
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Produced by Bon Appétit with FarmToFork™ | With a base of spices, coconut milk and FarmToFork™ Marinara Sauce, an easy curry is at your fingertips.
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Harissa paste gives this braised pork shoulder its spicy, garlicky flavor. Contributing food editor Alison Roman demonstrates how to make this simple main dish and a crunchy herb salad to go along.
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Join Carla Music in the Bon Appétit Test Kitchen as she makes pork shoulder steaks. The centerpiece of Korean barbecue is the meat, but it doesn't have to be steak. Keep an eye on the edge of the meat where it touches the grill: When it’s browned, turn the pork over.
Check out the recipe here: https://weightloss-tricks.today/recipe/gochujang-pork-shoulder-steaks%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">