Pork Recipes and Menus from Saveur Magazine

26 results
Narrow Results You've Selected: Pork Winter Main Course Roast Remove all Source Saveur (25) Bucky McOinkum's Barbecue (1) Difficulty Medium (13) Easy (11) Hard (2) Cuisine American (12) French (5) Italian (2) Caribbean (1) Chinese (1) Show all... Cuban (1) Eastern European/Russian (1) English/Scottish (1) Mexican (1) Southern/Soul Food (1) Occasion Christmas (11) Easter (4) Topic Recipe (26) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Roast"; var omni_prop8 = "Main Ingredient:Pork,Season:Winter,Course:Main Course,Technique:Roast"; var omni_pageName="saveur:"+omni_prop12; 11/10/2010 Pernil Asado Con Mojo (Mojo-Marinated Pork Shoulder Roast) The pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe. Issue #134 12/15/2009 Fresh Ham with Honey and Cloves This feast-worthy dish, based on a recipe in Pork & Sons by Stéphane Reynaud (Phaidon, 2007), calls for fresh ham, a succulent cut from the pig's hind leg that yields crisp skin and juicy meat. If cooking for a larger crowd, roast a whole fresh ham instead of just the shank end, and double the ingredient quantities for the glaze. Issue #125 01/11/2010 Crisp Roast Pork This luscious, Caribbean-inspired preparation for garlicky roast pork works especially well with the cut known as picnic shoulder. Continue... Issue #107 10/02/2007 Coca-Cola-Glazed Country Ham Cured country hams can be cooked with sweet beverages, like ginger ale, champagne, or, in this case, Coca-Cola, to counteract their salty character. Issue #106 08/23/2007 Plum-Stuffed Pork Loin In this dish, pork loin, a lean cut, is wrapped in bacon to moisten and flavor the meat while roasting. Issue #105 08/23/2007 Soft-Boiled Eggs with Bacon-Infused Sweet Potatoes and Parsley Coulis This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way. Issue #105 01/28/2008 Roasted Herb-Stuffed Pork Loin We enjoyed this succulent roast while dining in one of the many trattorias found in Florence. Issue #92 09/13/2005 Pork Roast with Corn Bread-Apple Dressing This is our adaptation of an autumn dish that chef Eric Mann, of the Bear Cafe in New York's Hudson River valley, made for us. Issue #62 04/06/2007 Fresh Ham with Red Chile Marinade A flavorful but underappreciated cut of meat, fresh ham—an un-cured leg of pork—is great for roasting and braising. This recipe is a version of a Mexican adobado, a preparation that calls for slathering meat with chile paste and then grilling, frying, or roasting it. Issue #55 09/03/2002 Terrine Connaught This opulent terrine is a five-day project. Issue #50 10/29/2007 Fennel- and Garlic-Crusted Pork Roast with Warm Quince and Apple Compote The recipe for this roasted pork is flavored with a delicious, pungent combination of herbs. Issue #47 06/14/2007 Roasted Fresh Ham with Orange Glaze Fresh, unsmoked ham makes a delicious roast. Issue #42 10/25/2007 Salted Pork with Potatoes A French bistro favorite, this dish is the perfect pairing with beaujolais nouveau. Issue #41 01/29/2010 Stuffed Pork Chops with Roasted Apples and Calvados This is not your ordinary pork chops and applesauce. Continue... Issue #40 12/12/2007 Crown Roast of Pork with Corn and Apple Stuffing A crown roast of pork with stuffing mounded in the middle is a dramatic presentation piece—and very easy to carve. Issue #31 03/13/2002 Roasted Pork Chops with Prune-Stuffed Apples Pork is a versatile meat, but we prefer to cook it simply—as in this recipe. Issue #21 03/18/2002 Roasted Stuffed Guinea Hens Originally the guinea hens were stuffed with coarsely chopped Toulouse pork sausage when prepared in France. But in the U.S., we recommend using fresh, unseasoned pork sausage. Issue #19 06/18/2007 Roast Loin of Pork This succulent Sicilian pork roast has a delicious coating of onions and cracked peppercorns. Issue #18 03/19/2002 Monte's Ham This simple recipe makes a tasty ham. Issue #18 03/20/2002 Beggar's Chicken The preparation of this masterpiece of Chinese haute cuisine is as important to the appreciation of the dish as the finished product. Issue #17 « Previous 1 2 Next »