Pork Loin

Everything works so well together, it’s no surprise the katsu sando is becoming hugely popular outside of Japan.

This is the juiciest pork loin ever. The secret lies in the acid from the tamarind and the slow braise.

Cooking congee in a slow cooker takes patience, but you can cook it overnight if you want it for breakfast. 

While the pork braises away in the slow cooker, use the oven to make creamy scalloped potatoes and the microwave to make lightening-fast steamed broccoli.

The crunchiness and juiciness of flowering chives combined with tender, lightly seasoned pork is an unbeatable combination—and this dish is super quick to make.

Pressure-cooked carnitas take a lesser cut of meat and turns it into the most delicious savory shredded pork, perfect for rolling up in a homemade, grain-free tortilla!

Of course, you can just roast a chunk of pork loin and spoon tapenade over it, but when you stuff the tapenade inside the roast, it will look all swirled and magical when sliced. It’s not that hard to do, really—two strategic cuts, a smear, a row of knotted strings—more basic butchery than brain surgery.

Perfect with a couple of Coronas with lime wedges, these tacos make for the ultimate summer communal dining experience. The combination of hot, tangy and sweet flavors is amazing. Share them with your mates and they’ll be your friends for life.

Tart kiwi and sweet blueberries make a unique salsa to dress your basic pork loin. This is a leaner cut of pork, so be sure not to overcook it; you can test the meat by slicing it with a paring knife or using an instant-read thermometer, which should register 145ºF.

With an apple cider brine and maple-mustard glaze, this pork loin has all the flavors of a classic ham, wrapped in a more tender and juicy package.

When it comes to a special-occasion main course, it doesn't get more timeless or show-stopping than porchetta.

Pork loin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply make a small channel in the center of the loin with a knife, then poke the stuffing in. The meat will be flavored and basted from within while it roasts.

If you want to add great flavor to a pork loin, brine it. If you want to add super flavor to your pork loin, stuff it with your favorite Cajun-country sausage. This recipe is worth all the effort.