While these popular cuts are often confused, they have distinct differences. Whether you're planning a special entrée for ...

Looking to start the new year with a bit of extra luck and a lot of flavor? This oven-baked pork and sauerkraut recipe i ...

Shape the filling into a thin log that runs along the center of each loin. Roll up the pork loins and tie them with kitchen twine at 1 1/2-inch intervals. Season the pork loins generously with ...

Preheat oven to 350 degrees Fahrenheit. In a wide-bottom Dutch oven, heat the oil on medium-high. Season the pork all over ...

If you like your roast boneless, try the large center-cut loin roast or the smaller tenderloin roast—both are lean and juicy. F&W's guide to pork roasts covers all the bases with great recipes ...

Chops vary in size from smaller foreloin chops (or cutlets), through to the middle loin chops, both of which have the bone in. Chump chops are boneless and the biggest of the three. They all come ...

The technique involves slicing a boneless cut into a uniformly thick ... Uong recommends butterflying a pork loin: It’s a uniform shape, cooks quickly, and the meat works well with other ingredi ...

Pork chops: Both pork rib and loin chops work for this recipe, but remember that the timing is based on 1-inch thick, bone-in pork chops. Thinner and boneless chops will cook more quickly ...

Pork loin is a large cut of meat that comes from the back of the pig—specifically the area between the shoulder and back legs. It's sold bone-in or boneless and has a mild flavor with a light ...