158 pork tender recipes

Homemade potstickers from scratch: hand-rolled dough wrappers filled with pork, napa cabbage, ginger and water chestnut, pan-fried crisp then steamed tender. Served with a soy, chili oil and vinegar dipping sauce.

Soft homemade yeast buns with a tender crumb, shaped and baked fresh for burgers, pulled pork, or any barbecue sandwich. Two rises and a quick knead give you 20 golden buns that beat anything from the store.

Creole Pork Chops simmered in tomatoes with garlic, green bell peppers, and wine served with rice is a delightful and flavorful dish that brings together the rich and savory flavors of Creole cuisine. The pork chops are cooked to tender perfection in a delicious tomato-based sauce infused with garlic, green bell peppers, and a splash of wine, creating a harmonious blend of tastes and aromas. Served alongside a bed of fluffy rice, this dish is a comforting and satisfying meal that is sure to please the whole family.

Slow cooker flank steak braised in sauterne wine, beef broth, and soy sauce with sliced mushrooms. Fork-tender beef with a rich, glossy mushroom gravy.

Wild venison steaks slow-braised in cream of mushroom soup with sliced onions and a splash of Worcestershire. A hunter's-camp classic that turns lean, gamey meat fork-tender.

Venison swiss steak braises dredged venison round in bacon grease then slow-cooks it in stewed tomatoes, beer, and beef stock until fork-tender. The classic Midwestern hunter's preparation.

Braised beef chuck pot roast in tomato juice and horseradish sauce with a splash of dry sherry. Slow-simmered until fork-tender with a tangy, savory gravy.

This fork-tender, well-seasoned roast everyone loves slices of and its savory gravy.

Louisiana Creole rabbit marinated overnight in garlic, cayenne, and vinegar then roasted with white wine, mushrooms, and green pepper. Cajun-spiced and fork-tender.

Veal brisket braised with Marsala wine, button mushrooms, dried porcini, and 8 cloves of garlic until fork-tender. A make-ahead main that improves over 3 days in the fridge.

Calamaria Gemista: traditional Greek stuffed squid filled with rice, pine nuts, currants, and fresh herbs, then slow-simmered in wine and tomatoes until fork-tender.

Veal shanks braised in a bold Asian-inspired sauce of balsamic vinegar, teriyaki, mirin, and chili garlic paste with mushrooms and tomatoes. Fork-tender after 90 minutes in the oven.

Curried lamb shanks braised in white wine with a curry-flour gravy and sliced onions. Fork-tender after a long, gentle simmer in a single skillet.

Greek-style lemon roast potatoes baked low and slow in olive oil, fresh lemon juice, garlic, and oregano until fork-tender with golden, caramelized edges. Vegetarian and diabetic-friendly.

Lamb Marsala: shoulder chops dredged, browned, and slow-braised in Marsala wine with mushrooms until fork-tender, then served over golden braised winter squash. A rich, cozy autumn twist on chicken marsala.

Indian-spiced chicken thighs marinated in yogurt, mango chutney, curry powder, cumin, and fresh ginger, then baked until brown and fork-tender. Bold flavor with minimal effort.