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Perfect Pork

Herb Roasted Pork Loin and Potatoes Recipe and Photo by cookin-jo
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I found this one on the internet. It is very close to the Pork Medallions I order in my favorite Greek Restaurant.

Recipe #205365

Try it, it's worth it! Easy enough for a week night, but has Saturday dinner written all over it!

Recipe #403254

We love pork tenderloins, so versatile! When purchasing your tenderloin make sure it is not injected with any solution as that will change the entire taste of the meat. Look for all natural. Also, when I am just cooking for two of us I use 1/2 of the tenderloin and freeze the other half. If you do not have any fresh sage, use a pinch of dried.

Recipe #318026

From chef Jamie Oliver's show "Jamie at Home," episode "Carrots and Beets."

Recipe #320334

This recipe came from the Better Homes and Gardens Cookbook. My husband is a "meat and potatoes" man, and he likes it a lot.

Recipe #23585

55 Reviews |  By Manda

This is a unique and tasty way to serve pork chops. The sauce is sooo tasty. This dish goes well with rice and a cooked veggie. Yummy!

Recipe #30658

This is so much easier to make than it is to say! I made this once when experimenting in the kitchen, and now we have it once a week. An excellent dish when you're short on time but need to impress!

Recipe #218312

5 Reviews |  By 2Bleu

Oh hail ye mighty Reynolds Wrap! (We love this one from the Reynolds company) We have made these in the oven also and gotten great results. :)

Recipe #254018

These ribs just fall off the bone!

Recipe #58691

5 Reviews |  By I'mPat

From our local paper, with some tweaking. Delicious.

Recipe #312657

This meal is one we always eat too much of. I recommend using Sweet Baby Ray's or Jack Daniel's original BBQ sauce. A good quality sauce makes a lot of difference. I serve it with my Sweet, Creamy Coleslaw #100526.

Recipe #100626

A Summer Southern Tradition in Taste and Texture.

Recipe #94781

This is from Bakespace.com, credited to Culinaryalchemist. It truly is my favorite way to prepare tenderloin; then plate the slices on a bed of mixed small leaf greens. Make sure and fix the garlic-infused olive oil at least the day before; prep time does not include this. It never seems to matter if the tenderloin is bigger or smaller. With the help of a meat thermometer to watch the internal temp, it comes out tender and just a bit pink everytime. Leftover oil is good to use for any other dish; just remove the garlic cloves and store as usual.

Recipe #374463

14 Reviews |  By yooper

The fresh herbs and spice paste form a wonderful crispy "crust" on this roast, while the interior remains meltingly tender. An added bonus...the fresh herbs smell wonderful during the slow roasting process!

Recipe #54379

76 Reviews |  By ciao

From www.TopSecretRecipes.com Posted in response to a request. The recipe was given to me by Miller, who is still with us in spirit. Thanks Miller!

Recipe #54234

We love these in Chinese restaurants. Now we fix our own at home. Very simple to do. Delicious!

Recipe #29538

2 Reviews |  By Derf

Best ever BBQ ribs, heavenly!! Marinating time included in cook time. from Canadian Living Mag.

Recipe #26054

This is a great and easy oven baked rib recipe. I first used a recipe from Bon Appetit magazine and changed or added ingredients over the years. I love the Asian inspired marinade. They seem to please even the most eclectic taste. It is best to marinade the ribs overnight. If not, no less than 4 hours. This either can be served as the main meat dish or as an appetizer.

Recipe #142786

From Chef Ceasare of Maremma Tuscan Trattoria restaurant. His description of the ribs -which are a plan ahead recipe: "I received lots of good reviews when Beppe opened, but I only saved one, where the critic poked fun at me for serving inauthentic Tuscan food. I laugh now, but at the time it drove me crazy, especially her "proof" that there’s no fish in Tuscany and no cowboys who’d eat my "Tuscan spareribs." Putting aside our miles of coastline and towns like Forte di Marmi and Viareggio (she’d obviously never left her hotel when she visited Florence), it was the cowboy reference that got me the most worked up. Granted, Americans might think of cowboys as beef - not pork - eaters. But we not only have cowboys in the Maremma - the famous butteri - when Buffalo Bill competed against them in a traveling rodeo show, he lost. Of course, you won’t find a recipe for ribs this way in any Italian cookbook. They are, however, quintessentially Tuscan for me, braised alla cacciatora, or hunter’s style, in a spicy tomato sauce. You also won’t find broccoli rabe in Tuscany, but that’s what I serve with my "inauthentic" ribs, because I like the way it compliments the smoky spiciness of the meat. This is definitely a plan-ahead dish. The spareribs need to marinate with the dry rub overnight. Plus I think they taste better if you cook them a day or two in advance and keep them in the refrigerator until the time you want to serve them."

Recipe #259138

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