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Pork Recipes, How to Cook Pork, How to Grill Pork, How to Oven Roast Pork

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Roasted Pork Loin

In this recipe video, I show you how to make how to make an herb roasted pork loin, which is one of my favorite “Sunday” roasts. For this version, I show you how to butterfly the pork loin, opening it up, and stuff it full of a delicious garlic and herb mixture.Continue Reading...

Italian Porchetta

In this recipe video, I show you how to make an Italian Porchetta. Traditionally it’s made with a whole roasted pig, but frankly, whole pigs are beyond my expertise.Continue Reading...

White Bolognese Sauce

In this recipe video, I show you a new spin on traditional Italian classic – a white Bolognese. Still a meat sauce for pasta, this bolognese uses beef and pork, but unlike the more standard version, which is tomato based, white Bolognese uses just a few tablespoons of tomato paste.Continue Reading...

How to Brine

Brining is an important technique for the home cooks looking to make the perfect Thanksgiving Turkey. Of course, the uses go well behind the November feast. I do roast chickens throughout the year, and whenever I have the time to brine, I take advantage.Continue Reading...

How to Cook Pork Tenderloin

Pork tenderloin is one of my favorite things to cook. It is tremendously versatile, works great with all kinds of other ingredients, and is one of the leaner healthier meats available.Continue Reading...

10 Steps for the Perfect Pork Chop

In this cooking video, I show you how to cook a pork chop. Now in reality, there’s a lot of ways to cook a pork chop, but the most common I use, is Pan Roasting. I start by searing the pork chop off in pan on top of the stove and then finish it in a hot oven.Continue Reading...

Carnitas Tacos

In this recipe video, I show you how to make Carnitas...a pretty traditional pork recipe that's most commonly used in Taco. I've loved tacos since I was a kid, and have grown to here I make some version a couple times a month.Continue Reading...

Mushroom Stuffed Pork Tenderloin

In this recipe video, I show you how to make a mushroom stuffed pork tenderloin. This is one of my goto "elegant" dinner dishes for a party. It is not hard to make, and you can do so much ahead of time, that when it comes time to cook, you can get everything done in about 30 minutes.Continue Reading...

Pork

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  1. 1

    Cuban Sandwich

    The sandwich maybe one of the most under-rated meals in existence.  There are endless combinations of flavors, ingredients, condiments, garnishes…and what else goes so naturally well with a tiny bag of potato chips.  The perfect sandwich has the right combination of flavors...and...the right balance of bread (good bread), meat, cheese, garnish and condimen

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  2. 2

    Meat Lasagna

    One of the great “family” meals of all time is Lasagna.  As a kid, I loved lasagna night, and being able to dig into that baked pile of tomato-y, cheesy, & pasta, along a tasty slice of garlic bread was great.  Lasagna is pretty easy to make, and in this recipe video I show you how to make one step by step.  Now when I say make one…I mean it, how to make one.  This is one v

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  3. 3

    Spaghetti Bolognese

    Of my favorite Italian classic is Spaghetti Bolognese (Spaghetti with meat sauce).  This is the spaghetti of my childhood, with the ground meat, tomato sauce over spaghetti noodles with some garlic bread on the side.  While I haven’t taken my mom’s recipe line by line (sorry mom) it’s reasonable close and I think it’s absolutely delicious.   The sauce does take some time to make, but it’s not h

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  4. 4

    Spicy Meatloaf

    It pains me to say it, but the meatloaf I had growing up…was not the best.  Too often meatloaf is dry and kinda flavorless; but there’s no reason it needs to be.  With a few tricks of the trade and a bit of technique, your meatloaf can be tender, moist and flavorful.  And it can be unique.  One of my favorite things about cooking meatloaf is that you can add different ingredients to make unique

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    Bolognese Sauce

    There are thousand ways to make pasta, and you can be really creative.  Take just about any vegetable, toss it with some pasta, add a bit of parmesan cheese, salt and pepper, and you’ve got a great meal.  But…there is something about the classics.  Bolognese sauce is a traditional meat sauce, and while there are some standard techniques used, there are as many different versions as there are co

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    Pappardelle with Pork Sugo

    As kid, I didn’t know Pappardelle pasta even existed.  But a few years ago, I started to see it more often in the “upscale” restaurants I visited…and now I see pappardelle all the time.  Usually, these broadly cut pasta noodles are served with a rich meat sauce…and usually they are very very tasty.  Unfortunately, now that I have not only discovered, but also acquired a deep affection for pappa

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    Spaghetti and Meatballs

    Spaghetti and Meatballs is an Italian American classic, and I probably don't need to extol its virtues - but I will just a bit. When it comes to comfort food, spaghetti and meatballs has got to be near the top of the list. For me, it brings me simultaneously to my mother’s kitchen table, to the tiny little Italian restaurant I used to go to in college, and even to some of the fine dining restaurants I’ve been too over the years.

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    Bacon Lardons

    I’m not sure there’s a dish around that isn’t made better with a bit of bacon.  I’m even seeing bacon ice cream pop-up in restaurants every now and then.  And while I personally am not ready to throw a few slices of bacon on my breakfast cereal, I do find myself cooking with bacon a fair amount.  Bacon lardons, are essentially homemade bacon bits that taste a whole lot better than anything you

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    Italian Meatballs

    There must be as many Italian meatball recipes as there are Italians.  So by no means am I going to say my meatballs are “the best” – especially since I don’t have any Italian in my blood.  However, I do think that I’ve got a great tasting version that is pretty simple to make.  Feel free to add your own ingredients and techniques, but this recipe should give you a great place to start.  FYI –

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    Fettucini Pasta with Pork Sugo

    Fettucini and Pork Sugo is one of my favorite pasta dishes.  I tend to make large batches of the pork sugo and store it in the freezer.  In this video, I’ll pulled some out and use it to dress some Fettucini.  I think this sauce goes awesome with long strand wide pastas like this.  You can either make your own, or obviously buy some

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Pages

Ah pork…one of the greatest gifts to the carnivore world, there is just so many great ways to prepare it.   Here is a collection of all of my pork recipes, as well as my posts on the best ways to cook pork.  Whether you’re looking for a lean piece of pork tenderloin, a giant pork chop, some smoky bacon, and super tender pulled pork shoulder, we’ve got you covered.  Below is my quick guide to how I like to cook the most common cuts of pork, but make sure to explore around, as I’m sure you’ll find something you love.

Pork Tenderloin

I love simple pan roasting the tenderloin and finishing it with a simple pan sauce.  It takes about 20 – 30 minute to do & is really easy.  But there’s a ton of options, explore pork tenderloin here.

Pork Chops

Make sure to buy them thick, and brine them over time.  Seared off in the pan & finished on the oven, or cooked the whole way on a hot grill is my favorite way to cook them.  Apples, and other fruit, go really well with pork chops. And you check out my pork chop recipes here.

Pork Shoulder aka Boston Butt

A tougher cut, but packed with flavor, I like to slow roast at low temp (250 degrees) for 10 – 15 hours.  Adding a rub (and brining) brings out more flavor, and the meat becomes so tender and flavorful. My pork shoulder recipes.

Pork Belly

Bacon is made from pork belly, so you know you’re working with great raw material (pun intended).  It’s a fatty cut, but packed with flavor.  I braise my pork belly for a few hours, and once tender, sear it quickly to get the outside crusty and flavorful.

Ham

Ham’s a pretty easy one, as I almost never buy a completely raw ham.  Instead I like pre-cooked, and reheat it by baking in the oven.