Pork recipe collection

Chinese-style roast pork and mushrooms stir-fried with ginger, scallions, soy sauce, and sherry in a glossy cornstarch sauce. Ready in 30 minutes.

Roast pork and sauerkraut braises a pork loin low and slow in apple juice with sauerkraut, caraway, and onions, served with a warm applesauce-apricot sauce. Old-world Eastern European Sunday dinner.

Caramelized onion stuffing makes this roast pork lion more flavorful.

Slow-roasted pork loin stuffed with apple and onion slices, rubbed with sage, and basted in a creamy chicken soup and sherry pan sauce.

A simple slow-roasted pork picnic shoulder that cooks low and unattended until the juices run clear. One roast stretches into three meals: sliced for sandwiches, diced for soup, and served with gravy.

A simple two-ingredient pan gravy made from roast pork drippings and flour, spooned over sliced roast pork. The no-fail Sunday supper sauce with zero waste.

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Cajun-style stuffed pork loin roast with deep pockets packed with sautéed onion, celery, and green pepper trinity, all wrapped in a fiery dry rub. Roasted low and slow then blasted hot for a dark, peppery crust.

Roasted pork tenderloin and vegetables glazes pork, sweet potatoes, corn, and onion with an apple-jelly-and-mustard brush for a complete sheet-pan dinner for four.

Crispy bacon bits and melted cheddar coat tender red potatoes roasted until fork-tender. Ranch dressing adds creamy tang to this crowd-pleasing side that feeds a group.

Whole roasted trout brushed with Worcestershire and lemon, topped with bacon strips and baked until the bacon crisps and the fish flakes. Classic camp-fire-style preparation.

Root beer baked beans with bacon, barbecue sauce, dry mustard, and hot sauce simmered together on the stovetop. A sweet, smoky, slightly spicy side dish ready in 40 minutes.

Rosemary-scented bacon over creamy Parmesan grits. A Southern brunch upgrade that pairs crispy oven-roasted bacon with silky stone-ground grits in under 30 minutes.

Rostbraten mit Pilzfulle, a classic German flank steak rolled around a mushroom, onion and herb stuffing, braised with bacon in mustard-kissed beef gravy. A rustic, old-world Sunday dinner centerpiece.

Rouladen are classic German beef rolls: thin-pounded round steak wrapped around mustard, onion, bacon, and a pickle spear, then braised slowly in a rich pan gravy. Served with red cabbage and boiled potatoes for a proper Sunday supper.

German beef rouladen stuffed with Dijon mustard, crumbled bacon, carrots, onions, and dill pickle spears, browned and braised until fork-tender in pan juices.