1,926 porc recipes

Traditional Swedish koettbullar made with a three-meat blend of beef, veal, and pork with cream-soaked breadcrumbs and freshly grated nutmeg. Authentic Scandinavian meatballs.

Rustic French meatloaf channels country pâté with ground pork, veal, puréed chicken livers, chopped prunes, and pistachios. Served with Dijon mustard for a bistro dinner in loaf form.

Crown roast of pork stuffed with apple, cranberry, and bread dressing for elegant holiday entertaining. Showstopping centerpiece feeds 16 in 3.5 hours.

Pork loin braised in tangy tomatillo and serrano chili sauce with nopalitos and fresh cilantro. A traditional Mexican-style green chili stew with bright, herby heat.

Five beans and sausage casserole loads pork-and-beans, wax, lima, green, and chili beans into a tomato-mustard sauce with cooked sausage. A potluck legend that feeds a crowd.

Start a fire in your mouth with this savory side dish that tastes great when served with steak.

Your pork chops won't taste dry with this delicious recipe you will use over and over again.

Individual ham loaves made from ground pork and ground ham, baked in a sweet brown sugar-mustard-vinegar glaze and basted every 15 minutes. A Midwestern classic that's part meatloaf, part glazed ham.

Mango pork loin roasted with curried pineapple, basted with a reduced pineapple-broth sauce, and glazed with mango chutney. Served with a fresh mango-ginger garnish.

Braised pork shoulder with ground coriander, white wine, new potatoes, and mushrooms. A one-pot Dutch oven braise with warm spice and fork-tender meat.

Homemade tasso from pork shoulder cured in a bold Cajun spice rub with cayenne, paprika, and garlic. No smoker needed, just patience and plastic wrap.

Pork spiedis from upstate New York: cubed pork tenderloin marinated overnight in tomato juice, garlic, onion, and herbs, then grilled and served wrapped in Italian bread.

Country baked beans slow-cooked from dried beans with molasses, salt pork, dry mustard, and clove-studded onions. A from-scratch crockpot recipe with deep, smoky-sweet flavor.

Pigeon Forge pintos, a Tennessee-style baked bean with pinto beans, salt pork, molasses, brown sugar, and dry mustard slow-baked for 6 to 8 hours. Smoky Mountain comfort in a bean pot.

Tourtiere, the French-Canadian meat pie served every Christmas in Quebec: spiced ground veal and pork simmered with potato, onion and thyme, tucked into a double crust and baked golden. A cozy, savory holiday tradition.

Roast loin of pork with apricot glaze: a honey-sweetened apricot and citrus glaze brushed onto pork loin as it roasts. Elegant holiday main with a microwave shortcut for the sauce.