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magazine roasted pork loin with poached plums
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Easy
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Summer dinner comes together in no time when everything’s thrown on the grill and finished in an easy tangy dressing inspired by Italian mostarda.
5.0
(4.87)
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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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A jar of orange marmalade and a few sprigs of fresh rosemary pack a ton of wintry flavor into this celebratory meaty centerpiece.
5.0
(5)
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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
(4.09)
4.3
(4.31)
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The spice rub builds a nice flavorful crust around the pork as it cooks, but the sugar can cause the meat to brown quickly. Keep a close watch.
4.0
(4.22)
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Equal parts savory and bright, this Cuban holiday classic featuring versatile mojo sauce is a sure-fire crowd-pleaser.
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(5)
Quick
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A peppy cherry dressing is a natural pairing for pork.
2.6
(2.62)
Easy
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Bring all your ingredients out to the grill on a baking sheet for easy cleanup later.
4.7
(4.71)
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If you’ve only had pork shoulder when braised until shredded, this fresh, summery recipe shows you what else the cut can do.
3.5
(3.5)
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Sometimes the best meat in the butcher’s case isn’t beef. Pork shoulder steaks are fatty and flavorful.
5.0
(5)
Articles
(127)
test-kitchen
Follow these simple steps and you're on your way to the ultimate fall roast.
Hunter Lewis
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
It’s great on cheese boards, in beach sandwiches, or piled on pavlova.
Carly Westerfield
Culture
The Bon Appétit Test Kitchen
Lifestyle
An excerpt from the annals of culinary jurisprudence! What could be more exciting?!
Sam Dean
Cooking
This new recipe satisfies every crunchy-salty-vinegary craving I have around dinnertime.
Jesse Sparks
Videos
(244)
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Want a twist from your boring pork chop recipe? Try this one glazed with hoisin sauce!
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From a single pig to eight delicious creations–butcher John Ratliff of Ends Meat joins Bon Appétit to demonstrate the full transformation of pork through nose-to-tail butchery. Watch as one pig becomes bacon, hot dogs, dry-aged pork chops, ham, coppa, guanciale, salami, and terrine, through centuries-old techniques of curing, smoking, and fermentation.
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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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Bon Appétit joins Lucas Sin at Red Seasons Restaurant on the outskirts of Hong Kong to try the region’s last remaining whole-roasted underground pig. Cooked in deep underground pits, this flavorful delicacy has become rare in Hong Kong since the issuing of new permits for the fire pits ceased.
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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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Bon Appétit joins Lucas Sin at Sun Kwai Heung in Hong Kong to try their Chinese BBQ pork called Char Siu. This Cantonese dish is famous for its delicious smoky glaze and is a staple in Chinese cooking.