Butterflying is a simple yet foolproof technique for guaranteeing an even, tender cook on your roasted protein -- you'll ...

Porchetta-style roast pork is all about big flavors and taking it slow—just like they do on Sundays in Umbria and Lazio. You ...

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Pork is the most commonly consumed meat in the world and has been a staple in the human diet going all the way back to 5000 B.C. In the past, we've featured pork with spicier dishes like Indonesian ...

It’s hard to beat a pork loin roast. Brine it overnight so it will be more juicy, and baste it with onion juice. If you were roasting it in the oven, you’d have juices for making gravy, but on the ...

Juicy pork is at its best and brightest when it comes with bold flavors. Our Coca-Cola glazed pork loin will leave you weak ...

Heat the oven to 350°F. Season the pork loin with salt and pepper. Melt the butter in a large Dutch oven (or other oven-safe pot with lid), then brown the seasoned pork on either side over medium-high ...

THIS IS NOT the pork roast you remember. Gone are the days, thankfully, when we cooked pork to 160 degrees. Done right, a pork roast is tender and tasty, moist inside, with a nice crisp exterior. For ...

I don’t know about any of you, but I have reached my breaking point with Mother Nature and her apparently favorite season — at least here in New England and in California (12 feet of snow!). And it ...

Holiday roasts — as delicious as they are — often suffer from slab-of-meat syndrome. Which is to say, you plop down a honking hunk of meat and … that’s about it. Not the prettiest or most festive item ...

Pork crown roast is a popular cut with an inferiority complex. It wants to be taken as seriously as prime rib, thought it would probably settle for the respect of rack of lamb. Alas, a bone-in loin of ...