320 roast pork recipes

Roast pork tenderloin with teriyaki, Dijon, and sherry glaze builds a glossy, sweet-savory crust while the meat stays juicy. An easy weeknight roast that slices like a restaurant entrée.

Slow cooker pork loin roast braised in a sweet cranberry glaze with mustard and cloves, finished with a thickened cranberry pan gravy. Set it and forget it for 6 to 8 hours.

Charcoal-grilled pork loin marinated in oyster sauce, soy, and whiskey, sliced thin and piled over steamed sticky rice with fresh cilantro and chilies. A Thai street food feast worth the wait.

A tender and juicy pork roast made seasoned to perfection with your choice of barbecue sauce.

Three-ingredient slow-roasted pork shoulder seasoned with just oil, salt, and pepper. Simple, hands-off roasting that lets the pork speak for itself.

Roast pork tenderloin with sweet peppers and onions in a Worcestershire mustard pan sauce. A classic Sunday-dinner sheet pan roast with bold, savory finish.

Mexican roast pork loin marinated in red chile, lime, cumin, oregano, and orange juice concentrate, then slow-roasted. Served with an orange-wine sour cream sauce.

Spit-roasted whole pork loin dry-rubbed and rested a full 30 hours, then slow-turned on the rotisserie. Finished with a splash of coffee in the pan juices for deep, unexpected roasted flavor.

Pork tenderloin marinated 24 hours in bourbon, honey, fresh ginger, and sage, then smoke-roasted over fruitwood coals. Sticky, smoky, and fork-tender.

Nothing beats a tender and juicy pork roast, so try this tasty recipe that uses dry white wine to create a succulent taste.

Maple-mustard-glazed pork roast with Dijon, apple cider vinegar, and soy sauce coating a boneless pork loin. A simple six-ingredient glaze that caramelizes into a sticky, burnished crust.

Sage-rubbed bone-in pork loin roasted on chine bones with a silky cream gravy built from pan drippings, mirepoix, stock, milk, and roux. A professional-quality Sunday roast.

Roast pork loin stuffed with cornbread, oysters, fennel, and Tabasco. Southern-style stuffing baked right into slits along the loin. Holiday-worthy main with Lowcountry roots.

Fruit-glazed roasted pork chops with a tangy orange marmalade, soy, lemon, ginger, and star anise glaze. Thick-cut chops brushed and basted to sticky, caramelized perfection.

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

Hawaiian teriyaki roast pork shoulder marinated overnight in teriyaki sauce, brown sugar, sherry, ginger, and garlic, then cooked in the microwave until tender.