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Pork loin

Explore 61 recipes, 24 videos, and more

Choucroute Garni

Ingredients
  • 3 tablespoons unsalted butter
  • 3 onions, finely chopped
  • 3 cloves garlic, crushed
  • 8 pounds sauerkraut, rinsed and dried
  • 1 (4-pound) smoked pork loin, halved
  • 3 pounds fresh pork belly
  • 1 (2 1/2-to-3-pound) smoked pork butt, halved
  • 2 pounds double-smoked slab bacon
  • 2 pounds apple-smoked slab bacon
  • 8 whole cloves
  • 3 dried bay leaves
  • 12 juniper berries
  • 1 teaspoon whole cumin seeds
  • 1 1/2 (750 milliliters) bottles dry Riesling wine
  • 8 weisswurst sausage
  • 8 saucisses de Strasbourg
  • 8 large saucisses de Toulouse or Anduille sausage
  • 15 medium Yukon gold potatoes, peeled and cut into 1 1/2-inch pieces
  • Coarsely chopped fresh flat-leaf parsley, for serving
  • Dijon mustard, for serving
  • Whole-grain mustard, for serving
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Molasses- and Chile-Glazed Pork Medallions with Smoky Corn-Red Pepper Relish

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Fennel-Stuffed Pork Loin with Miso-Marmalade Glaze

Other Ideas:
Fennel, Main course, Miso paste
Ingredients
  • 3/4 cup light miso
  • 1/2 cup freshly squeezed lemon juice, plus juice of 1 lemon
  • 1 cup orange marmalade
  • Coarse salt and freshly ground pepper
  • 1 3-pound boneless pork loin, shoulder end, trimmed and butterflied
  • 1 tablespoon olive oil, plus more for rubbing
  • 1/4 pound slab bacon, rind removed, cut into 1/2-inch pieces
  • 1 medium bulb fennel, trimmed and cut into 1/4-inch pieces
  • 1 medium yellow onion, cut into 1/4-inch pieces
  • 2 sprigs fresh tarragon
  • 1 clove garlic, finely chopped
  • 3 tablespoons sugar
  • 3 tablespoons sweet vermouth
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon fennel seed, crushed into small pieces
  • Zest of 1 orange
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Pressed Pork Sandwiches

Time:25 mins
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Pork Chile Verde

Ingredients
  • 8 fresh tomatillos
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 2 jalapeno peppers, seeded and finely chopped
  • 4 to 5 cloves of garlic, crushed
  • 4 pounds pork country style loin ribs, trimmed of fat and cut into cubes
  • Coarse salt and ground pepper
  • 2 cans of diced green chilies
  • 1 tablespoon dried oregano
  • Cilantro, freshly chopped (for garnish)
  • Sharp cheddar cheese, shredded (for garnish)
  • Sour cream (for garnish)
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Roast Pork Loin

Other Ideas:
Cider, Main course, Sage
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Pork Loin with Figs and Port Sauce

Time:50 mins
Other Ideas:
Easy recipes, Figs, Main course, Port
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Grandma Barbe's Roast Pork

Ingredients
  • 6 tablespoons olive oil
  • 2 1/2 pounds boneless pork loin, cut from the tip
  • 2 1/4 cups dry white wine
  • 12 pearl onions, peeled
  • 1 pound 2 ounces carrots, cut crosswise on the diagonal, into 1-inch pieces
  • 2 1/4 pounds waxy potatoes, such as Yukon gold, halved
  • 1 dried bay leaf
  • 2 sprigs thyme
  • 1 bunch fresh flat-leaf parsley, chopped, plus 2 sprigs
  • 10 whole black peppercorns
  • 1/4 cup unsalted butter, cut into pieces
  • 3 cloves garlic, chopped
  • Fine sea salt
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Plantain-Stuffed Pork Loin

Ingredients
  • 1 1/2 to 2 quarts vegetable oil
  • 2 cups ripe plantains, peeled and deveined, finely chopped
  • 2 cups longaniza, sliced crosswise into 1-inch pieces, then halved lengthwise
  • 2 1/2 pounds pork loin
  • Brine Solution
  • 1/4 cup fresh chopped cilantro
  • 1 cup thinly sliced scallions
  • 2/3 cup Sweet Plantain Mash
  • Coarse salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 4 tablespoons unsalted butter
  • 1 clove garlic, smashed
  • 2 sprigs fresh oregano
  • Sour Orange Gastrique
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Coriander-and-Oregano-Brined Pork Loin

Time:55 mins
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