Pork Recipes

Flavorful Christmas Stuffed Pork Tenderloin

I made this dish for a party, and people wouldn't stop chatting about it.

Best-Ever Pork Tenderloin with Dijon Cream Sauce

Sous Vide Pork Tenderloin

865K views · 11K reactions | How To Make Ina Garten's Slow-Roasted Spiced Pork 🍋‍🟩🍖 | Barefoot Contessa: Back To Basics | Ina Garten's Slow-Roasted Spiced Pork is the ultimate holiday centrepiece - serve it with lime wedges to help cut through the richness!🍋‍🟩🍖... | By Food Network UK | So I'm going to transform this pork that I got at the Berkshires into my slow roasted spiced pork. It's great for the holidays because it's really festive. It's a big thing. It's so easy to make and you can make it ahead. In fact, I made the rub ahead of time. Let me show you how I made it. All I did was put six garlic cloves into the food processor with a large chopped yellow onion, a seeded chopped jalapeno, quarter of a cup of chopped fresh oregano leaves, and then processed it until everything was finely chopped. Next, I added one and a half tablespoons of cumin, one and a half teaspoons of chili powder. This is spiced pork after all. A tablespoon of kosher salt, one and a half teaspoons of pepper, and processed it for 30 seconds until it became a paste. Then I poured in one and a half tablespoons of apple cider vinegar, quarter of cup of good olive oil, and processed it all until everything was incorporated. Then all that was left to do is rub it all over the pork. To make sure the rub permeated the meat. I had scored the fat diagonally in a cross hatch pattern about a half an inch deep and that's all there was to it. So I'm going to take this huge thing. Put it in a roasting pan. It's good and messy but it's been marinating with this rub on it so it's going to be really good and the next thing I do is I put in two cups of white wine and the white wine is really going to keep it moist while it roasts. It's going to cook for a really long time so you want to make sure it's really moist. It's most of a bottle of wine. I'm going to cover the whole thing with aluminum foil. Cover the whole pan and what that's going to do is it's going to roast at 300 degrees for two and a half hours with the foil so it really steams and starts to cook, stays really moist, and then I'm going to uncover it and cook it for another four hours until it's really tender and juicy. Okay, into the oven and the best part is the house is going to smell great. So, the pork has been roasting for two and a half hours and now, it smells incredible. Whoa. I want to take the foil off and put it back in the oven and let it roast for another four hours and about halfway through, I'm going to add another half cup of white wine to make sure it sticks really really moist. For the main course, we have slow roasted spiced pork. Such a great dish. It's been cooking for six and a half hours. I'm just going to cover it and let the juices get back into it. Let it rest for about half an hour. My friend Barbara's bringing a kale salad with a lemon vinaigrette that's so perfect for this dish. I'm just going to put it on a big white platter and carve it in thick slices I like to leave half of it intact looks better that way on the platter the garnish is wedges of lime they're great squeeze over the meat just to cut the richness and the last thing is a sprinkling of kosher salt and that is one perfect dish for the holidays I think everything's ready for lunch did I hear lunch I can count on you for showing up when it's lunch time hello Merry Christmas. Merry Christmas. Mwah. Very impressive. There he is. So, lunch is already. Everybody can just sit down. How's that? And Jeffrey did a fabulous job pouring wine. So, can I help you too? Please. On the first wine bar first. I don't know. Two for Barbara, none for Jeffrey. It's beautiful. We have a tradition. Whoa. Thank you. May I take a lime? And yes, definitely take a lime. Bobby, can I have your plate? Yes. Don't give Bobby too much because I want. Toronto, Bobby. It looks delicious. Oh, it's huge. Please start while it's hot. Uh from here on in, there's going to be total silence as we gorge ourselves. So, what was your favorite part in the Berkshires? I love being in the cabin with the boys and the hot chocolate. Chocolate. Talking about.

173K views · 14K reactions | COMMENT ‘RECIPE’ to receive a direct link to this recipe in your DMs inbox 🍋🥔🍗 This GREEK LEMON CHICKEN + POTATOES recipe is a Greek family staple and is bursting with flavor! You will fall in love 🥰 Full recipe is on my website: https://hungryhappens.net/greek-lemon-chicken-and-potatoes/ 💙Stella | Stella Drivas 🇬🇷🇺🇸

Pork Schnitzel with Dijon Gravy

13 Pork and Rice Recipes for an Easy Dinner

47K views · 807 reactions | My Stuffed Pork Tenderloin recipe is so juicy and delicious every time! RECIPE: https://natashaskitchen.com/stuffed-pork-tenderloin/ #stuffedporktenderloin #porktenderloin #pork | NatashasKitchen.com

720K views · 1.7K comments | I learned this from my grandma! | I learned this from my grandma! this pork loin roast is so easy and so good y'all! | By Kristin's Friends | Alright, y'all. I'm placing one white onion sliced at the bottom of my crock pot that I lined with some olive oil. I should have put on some glasses y'all because these onions are making me want to cry. Alright, so we just lining em up like that. That looks great. Alright, y'all. Now, what we have here is a pork loin roast. This thing's about four pounds or so. So, what I'm going to do is, let's see. I should have thought about this first. I'm going to put this right here. We're going to season this up. So, I'm doing a real easy recipe. I have this smoky mesquite seasoning. And this is the only seasoning we're going to use. So I'm going to put this on the pork and I'm going to rub it in. On on both sides. Alright y'all. I shoulda got a different plate and I'm like is this plate going to fall in here? Alright y'all. So we're going to do both sides. Yep and I'm I'm getting pork juice everywhere but that's fine. I'm going to wash my hands. Alright? So good amount of seasoning. Alright. This smells real good. I'm excited. So this is a quick easy recipe. Quick easy way to make a delicious pork loin. Um I plan on making one of these for Easter. So I thought I'd show y'all how I like to do it because it's so easy and that's it and everyone always loves it. Alright. So once we have a good amount of seasoning we put this right on top of our onions, alright? And then we're going to put more seasoning. We're going to put the rest of the seasoning on top but we just want to make sure we rubbed it everywhere and got it got it totally covered, alright? So, there we go. What was that noise? I was like, that sounds like a cat toy. Alright, y'all. We also going to put in here some potatoes. I have about two pounds of red potatoes. So, we're going to put these around our pork loin roast, alright? Like so. So, it's a quick, easy dinner like I said y'all. Um I love making this for Easter because you just put it in here and it is literally the best, easiest, most moist pork y'all have ever had, alright? So we're doing that. We also putting some carrots in. So we're going to put these around. Yum yum yum. Carrots and potatoes. And pork. If y'all want to put other veggies in you can. Alright we're just going to dump the rest. There we go. Alright. And now what else am I doing? Oh we need some liquid. So I'm putting about two cups of chicken broth. Um y'all can use whatever kind of broth you want. If you have vegetable stock you can but we definitely need some liquid because we want this pork to stay nice and moist. Alright so about two cups. And then we're going to simply finish it with some chives. I have some freeze dried chives right on top. And that's it y'all. So the key to this. We going to cover this and cook this on low for like nine hours. It for a long time. But y'all are going to love this easy, delicious pork dinner. Have a little Frankie foo foo here. He's not as cranky as he is during the day. But maybe that's because during the day I bother him while he's sleeping. At night he's always out. And it's night time. Cuz we've been making this crock pot pork for like 9 hours. Right baby? Oh my little baby. I just love you so much. You're my little baby. My little dream cat. I love you so much. Foofy Lulu. Foofy Lou. That's one of his nicknames. Fred's trying to get his eyeball right now. Okay, baby. You good boy. Alright, y'all. So, here we have that Crock Pot pork tenderloin. I literally just unplugged it. Uh It's been cooking for after like eight and a half hours. I did it on high for the first three or four and then switched it to low. It's going to be done. Alright. So obviously y'all know like crock pot's very this is the I I love this crock pot. I'll I'll link it so you guys can see but I have a few of these and it always works great. So let's see. I'm going to plate some of this up. So what y'all can do is like shred it up in here and just make a big plate but I'm not going to do that right now because I'm tired y'all. It's it's night time. And usually I finish during the day but this one had to cook all day. So we just going to plate some up. And then I'm going to plate some up for Fred? And then we going to have some dinner. Right Fred? Mhm. Mhm. Alright y'all. So here we go. Let's see. Let's get in here. Alright. Maybe we should get this one down here. Let's see how this is. It should just pull apart right Fred? Oh there we go. Yep. That is part. Look at that y'all. Oh my goodness. That looks so good. Alright. This is what we want. The pork just kind of like shreds apart. So I'm just going to take some of this and put it on my plate. I'm going to get a little bit more because that's not enough for me. I'm hungry. I'm hungry. Alright. Y'all. Oh yeah this is perfect. Fred's really excited. He told me he was excited about this. So I'm going to move this to the side. I got my little plate here. I'm going to get some of this juice. Alright y'all. We going to try it. Um here we go. I should just put the camera down and put it at my dinner table because me and Fred about to eat dinner but I gotta show y'all this first. Uh I'm not going to try the potatoes or carrots because they're going to be good. We just going to try the meat. So happy happy what Fred what day is today? Wednesday but who knows what day I'll post this? So that's it. Y'all alright. Y'all This meat is so good. It's so moist. That's it. Y'all should try it. This is so easy, so simple, and it's delicious. Y'all should try it.

Das berühmte Schweinefiletgericht! In 15 Minuten! Das zarteste Fleisch!

1.4M views · 3.6K reactions | You'll love this trick! This is how I cook pork tenderloin Ingredients: vegetable oil: 15 ml (0.5 fl oz) pork tenderloin: 2 pc salt: 4 g (0.1 oz) black pepper: 3 g (0.1 oz) vegetable oil: 30 ml (1 fl oz) vegetable oil: 20 ml (0.7 fl oz) OVER MEDIUM FIRE: 3 MIN white wine: 60 ml (2 fl oz) onion: 2 pc mushrooms: 150 g (5.3 oz) red bell pepper: 1 pc salt: 2 g (0.1 oz) black pepper: 2 g (0.1 oz) OVER MEDIUM FIRE: 3 MIN cooking cream: 250 g (8.8 oz) OVER MEDIUM FIRE: 7 MIN water: 1 l (34 pt) fettuccine pasta: 300 g (11 oz) | Cookrate

2.8M views · 7.9K reactions | You have never tasted such delicious meat, prepared in this way! Ingredients: pork chop: 1 kg (2 lb) salt: 5 g (0.2 oz) black pepper: 5 g (0.2 oz) black pepper: 5 g (0.2 oz) salt: 5 g (0.2 oz) bacon: 50 g (1.8 oz) garlic: 50 g (1.8 oz) lemon zest: 5 g (0.2 oz) chili flakes: 5 g (0.2 oz) rosemary: 15 g (0.5 oz) vegetable oil: 2 tbsps lemon: 1 pc parsley: 50 g (1.8 oz) black pepper: 5 g (0.2 oz) salt: 8 g (0.3 oz) parsley: 50 g (1.8 oz) parmesan: 100 g (3.5 oz) garlic powder: 10 g (0.4 oz) onion powder: 20 g (0.7 oz) olive oil: 15 ml (0.5 fl oz) potatoes: 400 g (14 oz) water: 500 ml (17 fl oz) olive oil: 100 ml (3.4 fl oz) Sauce: lemon juice: 30 ml (1 fl oz) salt: 3 g (0.1 oz) black pepper: 3 g (0.1 oz) | Cookrate

155K views · 695 reactions | It's simply a culinary BOMB! You've never eaten better meat! Ingredients: pork tenderloin: 1 pc black pepper: 2 g (0.1 oz) salt: 4 g (0.1 oz) butter: 200 g (7.1 oz) OVER MEDIUM FIRE: 4 MIN OVER MEDIUM FIRE: 4 MIN OVER MEDIUM FIRE: 4 MIN red onion: 1 pc mushrooms: 100 g (3.5 oz) red bell pepper: 1 pc salt: 4 g (0.1 oz) black pepper: 2 g (0.1 oz) spinach: 80 g (2.8 oz) cheese cream: 50 g (1.8 oz) cheese: 150 g (5.3 oz) tomato sauce: 40 g (1.4 oz) soy sauce: 30 ml (1 fl oz) garlic powder: 4 g (0.1 oz) honey: 20 g (0.7 oz) cheese: 30 g (1.1 oz) boiled potatoes: 2 pc boiled eggs: 3 pc onion: 1 pc black olives: 40 g (1.4 oz) scallions: 20 g (0.7 oz) water: 20 ml (0.7 fl oz) black pepper: 2 g (0.1 oz) salt: 4 g (0.1 oz) vegetable oil: 20 ml (0.7 fl oz) mustard: 10 g (0.4 oz) vinegar: 10 ml (0.3 fl oz) | Cookrate

570K views · 6.6K reactions | Crockpot Cherry Pork Tenderloin | Crockpot Cherry Pork Tenderloin | By Robyn Q | I have two pork tenderloins that I'm going to place right into my Crockpot. First thing I'm going to put in it is some cherry preserves. Gonna use the whole jar. You definitely can use another kind of preserve if you want to. I have some rosemary and some thyme and some garlic that I minced. Just a couple more ingredients. I'm going to add a little bit of some balsamic vinegar. Just a little bit. Got a little bit of chicken broth Hi We'll move it in and to help thicken this sauce, I've got some cornstarch. I'm doing a heaping tablespoon. You can do as much or as little as you like. Can't forget the pepper and some salt. Stir that together until everything is combined. Lay my spoon to the side. I'm just going to pour that sauce right on top of our pork tenderloins. Just like that. Just going to get that sauce and spread it right on top. Place our lid right on top. I'm going to do this for two hours on high. You can also do four hours on low. Our Crockpot Cherry Pork Tenderloin is done. Oh yeah. Look at that. Oh my gosh. Okay. As gracefully as I can. Pick up those pieces of pork tenderloin and I think we should garnish with some extra thyme. You don't have to do that but I just think it looks really pretty. Oh wow. So tender. Oh yes. You can see how juicy that is. Oh yeah. Perfect. Oh, wow. That is so tender, so delicious. Gotta try this one. Yum.