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    You are in: Home / Cookbooks / This Little pig........
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    This Little pig........

    The loin roast comes from the area of the pig between the shoulder and the beginning of the leg. You can buy it either bone-in or deboned. Loin roast can be rolled and tied with string. Loin roasts with a bone tend to be juicier and more flavorful, but craving with the bone can be tricky. Roast loins are confused with tenderloin, they are not one in the same. A loin roast is typically sold in pieces weighing between 2 to 4 pounds (the tenderloin is a smaller, long cut that usually weighs about a pound). Loin roasts are delicious when brined or rubbed with a spice mixture and barbecued over indirect heat. Pork loin roasts should not be braised or stewed as they have a tendency to lose tenderness and fall apart when cooked using moist heat. Loin Roast, Bone-in or Boneless 2-5 pounds 20 per pound Crown Roast 6-10 pounds 20 per pound Leg 3 1/2 pounds 20 per pound Shoulder Roast (Butt) 3-6 pounds 30 per pound Tenderloin (roast at 425-450° F)  -- 20 - 30 Ribs — 1 1/2 - 2 hours  BROILING - 4 inches from heat OR GRILLING - over direct heat Chops, Bone-in or Boneless  3/4 inch 8-10 Thick Chop 1 1/2 inches 12-16 Kabobs 1-inch cubes 10-15 Tenderloin 1 - 1 1/2 lbs. 15-25 Ground Pork Patties 1/2 inch 8-10 SAUTÉING - with a small amount of oil over medium-high heat in an uncovered pan Cutlets, Bone-in or Boneless  1/4 inch 3-4 Chops, Bone-in or Boneless 3/4 inch 7-8 Tenderloin Medallions 1/4 - 1/2 inch 4-8 Ground Pork Patties  1/2 inch 8-10 BRAISING -  with a small amount of liquid over low heat in a tightly covered pan Chops or Cutlets 1/4 - 1 inch 8-15 Cubes 1 inches 8-10 Tenderloin Medallions 1/2 - 3/4 inch 8-10 Shoulder Roast (Butt) 3 - 6 lbs 2 - 2 1/2 hours STEWING -  in liquid at slow simmer in a covered pot Cubes 1 inch 45 - 1 hour  Pork today is very lean and should not be overcooked. Use a thermometer to test for doneness. Pork should be cooked to 160° F, a temperature at which it will be slightly pink on the inside and that is just fine.  Larger cuts of pork, such as roasts, cook to 150° F; remove from the oven or grill and allow to set for 10 minutes before slicing. The temperature of the roast will continue to rise to 160° and the pork juices will redistribute before slicing. 
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    22 Reviews |  By Rita~

    The eggplant just melts away just like the meat!!!!!!!!! You can use beef,veal and or chicken! You can also make this on the stove top or in a crock pot. Top it with Grated Cheese!!!!!

    Recipe #50610

    4 Reviews |  By Rita~

    I guess the Polish is coming out in me again! My mom's not so favorite (It's not hers) but I like it!! I've also cooked this slow cooker and stove top. Your choice. And many times cooked for three hours. Makes great left overs! Better the next day!

    Recipe #51719

    22 Reviews |  By Rita~

    This is a hearty traditional Polish dish consisting of boiled cabbage leaves stuffed with ground beef, chopped onions, and rice or barley, baked in a spicy tomato sauce with sliced carrots for sweetness and mushrooms for heartiness. I remember eating only the stuffing when I was young. Now I eat it all and my kids cabbage they don't want. It's worth all the work! You can cook stove top very low heat, I use a rack on the bottom of the pot then layer the rolls, to prevent burning! Off the top of my head I'd say it makes about 20 rolls (give or take). Smacznego!

    Recipe #51782

    7 Reviews |  By Rita~

    This interesting Vietnamese grilled dish combines pork with the sweet spice of anise and cinnamon. The longer the pork is marinated, the more flavorful the dish. To serve according to Vietnamese tradition, wrap in lettuce leaves, with noodles and fresh mint and cilantro leaves inside. I found this recipe at the EthnicGrocer sight. How good and easy does it sound! I think I'll make it with chicken!

    Recipe #53348

    27 Reviews |  By Rita~

    A spicy moist twist on the boring burgers! You can also make meatballs or meatloaf with this recipe. Grill or broiling them makes clean up a snap!

    Recipe #53840

    10 Reviews |  By Rita~

    I found this recipe in Southern Living! Yummy! I've prepared this the night before on low to have done for an early dinner! I did tweak it. The optional ingredients were added to the original recipe from Southern Living.

    Recipe #53846

    2 Reviews |  By Rita~

    Sauteed mushrooms, ham and cheese are rolled inside the seasoned meat mixture. Be sure to have the ham sliced thin it just there to lend a touch of smokiness. Makes great leftover sandwiches with a touch of ketchup.

    Recipe #61274

    Recipe #64062

    4 Reviews |  By Rita~

    An Exquisite Dish. Nice way to use those fresh picked figs.Great on a bed of white rice or mashed potatoes and a fresh green green salad. Fresh figs contain ficin, a proteolytic (protein-breaking) enzyme similar to papain in papayas and bromelin in fresh pineapple. Proteolytic enzymes split long-chain protein molecules into smaller units, which is why they help tenderize meat. Ficin is most effective at about 140-160°F, the temperature at which stews simmer, and it will continue to work after you take the stew off the stove until the food cools down. Making this a good leftover meal. Temperatures higher than 160°F inactivate ficin; canned figs—which have been exposed to very high heat in processing—will not tenderize meat. Both fresh and dried figs contain pectin, which dissolves when you cook the figs, making them softer.

    Recipe #68916

    7 Reviews |  By Rita~

    The dry rub makes 2 cups worth so jar the rest for any other meat you want to grill this summer. And yes you cook it wrapped in the plastic wrap then wrapped in foil. This is a great time saving recipe so you can be at the party your hosting. I also used it on salmon which was yummy! This has a slight Asian taste to it! recipe #66477

    Recipe #66475

    8 Reviews |  By Rita~

    This healthy low carb and low fat pork loin with rosemary and garlic is so easy is this and good.

    Recipe #120372

    2 Reviews |  By Rita~

    This recipe makes enough brine for a 4- to 6-pound boneless pork loin, or six 1 3/8- to 1 1/2-inch-thick center-cut pork loin chops, or 4 pork tenderloins, 1 to 1 1/4 pounds each. Directions shows optional cooking styles for different cuts of pork. Depending on method and cut of meat the brining and cooking times vary.

    Recipe #120506

    7 Reviews |  By Rita~

    This Is a great way to take that left over dried up pork and make it into a creamy, crunchy sandwich. Made with celery, onions, peppers and maple dressing! If your left over pork was well seasoned taste before adding salt and pepper.Use store bought maple dressing or Maple Dijon dressing recipe #121271.

    Recipe #121161

    2 Reviews |  By Rita~

    I made this Fruited Chili Sauce #122774 with grilled pork which was leftover so I made them into wraps to take on the run. 3 ingredients and you have the most delicous wrap!

    Recipe #124261

    1 Reviews |  By Rita~

    Asian inspired tender pork ribs loaded with fresh ginger, scallions, water chestnuts, garlic, and black beans. For extra crunch & color you can add pea pods, broccoli, red peppers.

    Recipe #127609

    3 Reviews |  By Rita~

    Posted for Mary the Disturbed Stick Woman

    Recipe #129116

    2 Reviews |  By Rita~

    This is thick, hearty, sweet, and spicy comfort food feeds a crowd. Great for those outdoor parties.

    Recipe #134493

    2 Reviews |  By Rita~

    This is an easy and very quick recipe having 2 ingredients Pork & Flavored Salt recipe #8217 which I adopted and tweeked. Beef or chicken can be used in place of the pork just be sure cook times are watched.

    Recipe #135515

    9 Reviews |  By Rita~

    Apricot-Ginger Pork Tenderloin

    Recipe #116505

    A mexican recipe with lots of flavour!

    Recipe #108213

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