A pork roast is sometimes called a pork loin, making things even more confusing. A pork tenderloin, while it sounds the same as a pork loin, is different. It’s thinner in diameter smaller ...

Turn a boneless leg of pork into a sumptuous centerpiece for Easter Mike Davis/The Oregonian By RYAN SMITH Special to The Oregonian Holiday meals are wonderful in every way, almost. I love cooking ...

One market had fresh pork leg roast in an ad recently for 99 cents a pound. Unfortunately, many people-even those who love lean, low-cost pork-pass up a good buy on a fresh leg because it`s too large.

Although the USDA recommends pork be cooked to 160 degrees, today’s lean pork dries out when cooked to higher temperatures. In “The Yellow Farmhouse Cookbook,” Christopher Kimball says he ...

2 tablespoons Kosher Salt. ¼ cup Baking Soda. Preparation. Brine. 1. A heavy-duty plastic tube, a bucket, or a cooler can work as a brining container, as long as the pork is fully submerged.

Easter dinner can be as simple as you want it to be. Precooked options abound, with stores and restaurants offering everything from ham that's ready to go onto your spring table to complete meals ...

AUSTIN, Texas -- Just when you think there are no new recipes or cooking techniques, America's Test Kitchen comes in with a surprise, like blooming spices for this harissa-rubbed lamb in the ...

Directions. In a food processor, combine salt and garlic cloves and pulse to a rough paste, about 15 times. Add water, a little at a time, pulsing to form a thick but smooth paste.

One 4- to 5-pound bone-in or boneless pork shoulder roast. 1 large onion, cut into wedges. For the sauce (optional): 24 ounces fresh or frozen cranberries (6 cups) 1 1/3 cups light brown sugar.

Preheat the oven to 400°F. In a mini processor, combine the garlic, rosemary, fennel seeds, ground fennel, crushed red pepper, black pepper, and olive oil; process to a paste.