One of my favorites was an old Junior League cookbook that had a recipe for a center cut pork roast. I made that boneless pork roast on repeat, to the point where that page in the book was worn out.

1. Prepare the roast: Mix the miso, sugar, minced rosemary and black pepper until well combined. Unfurl the pork if it’s boneless and cut along its natural breaks to butterfly the meat without ...

Want to impress with a glistening, delicious centerpiece this holiday season? This miso-marinated pork will stay juicy no ...

Looking to start the new year with a bit of extra luck and a lot of flavor? This oven-baked pork and sauerkraut recipe i ...

If you like your roast boneless, try the large center-cut loin roast or the smaller tenderloin roast—both are lean and juicy. F&W's guide to pork roasts covers all the bases with great recipes ...

Preheat oven to 350 degrees Fahrenheit. In a wide-bottom Dutch oven, heat the oil on medium-high. Season the pork all over ...

Transfer pan to oven and roast until each chop’s internal temperature reaches 145 degrees, about 3-5 minutes more. Transfer chops to a plate and set aside. Meanwhile, add shallot to the same pan ...

Return the pork loins to the skillet and roast them in the oven for 40 to 45 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 145°. Transfer the ...

2. Whisk apple cider, 1/2 cup apple butter, and flour together in slow cooker. Add onion, garlic and thyme sprigs. Place pork fat side down in slow cooker. Cover and cook until fork slips easily into ...

An average of 4.8 out of 5 stars from 4 ratings Pork loin is a prime roasting joint with plenty of crackling – perfect with roast potatoes fluffy on the inside and crisp on the outside.

Use a roast with the skin-on and it will crisp up into an incredible savory-salty pork cracklin’. Instead of using one larger bone-in pork loin roast, this recipe calls for two smaller ones.

A pork shoulder roast rivals a standing rib roast or beef ... The cut labeled shoulder usually comes in boneless triangles or trapezoids and has slightly less fat. If it’s sold already tied ...