132 roast pork recipes

Asian-style roasted pork tenderloin marinated in soy sauce, ketchup, garlic, and molasses. Sliced thin, sprinkled with toasted sesame seeds, served with sharp homemade hot mustard sauce.

Marinated venison roast soaked overnight in spiced vinegar and brandy, larded with salt pork and slow-roasted until tender. Finished with a glossy currant jelly pan gravy. A classic hunter's table centerpiece.

Pennsylvania red cabbage braised in vinegar and brown sugar with apples and caraway seeds. A sweet-tart Pennsylvania Dutch side dish that pairs perfectly with pork roast, sausage, and schnitzel.

Horseradish applesauce: a sweet-and-sharp two-ingredient condiment that wakes up roast pork, ham, or veal. The grandparent of every modern fruit-and-heat sauce.

Buttered egg noodles tossed with toasted almonds and poppy seeds. Simple 15-minute side dish perfect for pairing with pork roast.

Oven-roasted char siu pork tenderloin marinated in soy sauce, honey, red wine, and warm cinnamon. Basted until gloriously sticky and sliced on the diagonal.

Four-ingredient apple cider glaze for ham or pork roast. Brown sugar, Dijon mustard, and warm cloves cook into a sticky, lacquered shine perfect for holiday spiral hams.

Creamed cucumbers boil cucumbers tender, then toss in a paprika-spiked béchamel of butter, flour, and milk. A vintage Scandinavian-leaning side dish for fish and roast pork.

Pork tenderloin coated in a horseradish Dijon mustard paste with scallions, garlic, and fresh thyme, then roasted on a rack with chicken broth. Lean and flavorful.

Oven-baked bone-in pork loin basted with a tangy-sweet sauce of tomato puree, apple cider vinegar, and molasses. A simple Southern-style roast with a sticky, caramelized glaze.

Hominy stew with meaty pork bones, roasted bell peppers, hot Italian sausage, and salsa simmered in chicken broth. A hearty, pozole-style bowl with Southwestern heat.

Dill mustard sauce stirs sweet prepared mustard with sour cream and a heap of fresh dill. A no-cook 3-ingredient classic for salmon, smoked fish, and roast pork.

Wild duck soaked in lemon water, stuffed with celery, onion, orange, and apple, then slow-roasted under salt pork until tender. A hunter's classic done right.

Daube glace, a classic Cajun cold jellied beef and pork roast braised with bell peppers, lemon, thyme, and bay leaf. A two-day New Orleans holiday tradition.

Green chile paste with roasted green chiles, ground chile, and oil. Three ingredients blended smooth for a bold rub or marinade. Works on beef, chicken, pork, and lamb.

Chinese-style char siu pork tenderloin glazed with soy sauce, honey, brown sugar, and a hint of cinnamon. Oven-roasted until sticky and caramelized. Serves 8 as an appetizer.