Pork recipes

Add some flavor to your pork tenderloin with this succulent recipe that uses currant jelly and a variety of spices.

Falscher Hase, a traditional German meatloaf stuffed with hard-boiled eggs, wrapped in bacon, and served with a sour cream pan gravy. A showpiece Sunday dinner.

Traditional Boston baked beans made with navy beans, salt pork, molasses, and maple syrup, baked low and slow in a bean pot. The classic New England slow-baked pot of beans.

Zesty barbecued ribs: pork ribs simmered tender first, then grilled or broiled with a homemade ketchup-lemon-brown sugar barbecue sauce. The classic American backyard technique.

Papa's spareribs start in the oven and finish on the barbecue pit with a homemade sauce of smoked salt, brown sugar, ketchup, liquid smoke, and Worcestershire. Smoky, sticky, fall-off-the-bone ribs.

Hearty three-bean casserole with kidney beans, limas, and pork-n-beans baked with browned beef, bacon, and tangy barbecue sauce: classic potluck comfort that feeds ten.

Down-home pork ribs slow-baked then glazed with a homemade whiskey-spiked barbecue sauce of ketchup, brown sugar, mustard, and Worcestershire. Sticky-sweet Southern weeknight comfort.

Crispy breaded meatballs packed with ground pork, sauerkraut, and cream cheese, fried golden and served with a mustard-mayo dipping sauce. A bold German-style appetizer that makes 3 dozen.

Mixed bean casserole with four kinds of beans, cubed Spam, brown sugar, ketchup, molasses, and mustard baked low and slow. A classic potluck baked beans dish.

Here's an easy and hearty casserole that makes it easy to feed the Independence day crowd.

Hearty ribs and beans bakes country-style pork ribs over Great Northern and kidney beans in a tangy tomato-mustard sauce. A two-stage casserole that feeds six.

A fall-off-the-bone ribs recipe that will have you ignoring the napkins and licking your fingers!

Slow cooker venison and four-bean bake with bacon, mustard, and ketchup. A hearty, protein-packed crockpot meal built for hunters and cold weather appetites.

Six kinds of beans baked in a sweet-tangy brown sugar and vinegar sauce, topped with crumbled bacon and crispy fried onions. A potluck-ready side dish that feeds a crowd.

Stir up a storm of savory goodness with this delicious stew made with a variety of meats and spices.

Ham mousse with peaches, a savory baked custard of ground ham, eggs, cream, Dijon mustard, and port wine, unmolded and garnished with fresh peaches, pickled watermelon rind, and almonds.