Instead of using one larger bone-in pork loin roast, this recipe calls for two smaller ones. This allows for more exposed surface areas, which decreases cooking time and develops a delicious ...

If you’re looking for a hearty dinner that’s sure to impress, ribs are the way to go. Whether slow-cooked, grilled, or baked, ...

Put the pork back into the oven without the foil, making sure that it’s still perched, one end higher than the other, on the slices of onion. Roast for ... sides of each rib, down to where ...

These two popular cuts are often confused for each other, but they're easy to tell apart. We'll explain the difference ...

Place the pork and any trimmings into a roasting tin. Peel the shallots, cut them in half lengthways and add them to the tin. Pour 250ml/9fl oz dry cider into the tin. Roast the pork for 45 ...

Even though pork ... bone and connective tissue throughout the meat, so it's best to braise them. Rib and loin chops are lean, so you should cook them both quickly. Food & Wine has plenty of ...

If you want a showstopper, opt for a rib ... 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 ...