Ham with Rosemary, Oranges, and Olives

Enjoy this recipe with a simple green vegetable—snap
peas or asparagus, for example—and soft rolls. If you’d prefer not to make the pan
sauce, reduce the orange juice and wine to 3/4 cup each, and add all of both to…

Pastel de Cerdo y Limon

This comes together easily if you make the Pork with Chiles and Lime the day ahead.
A fresh green salad topped with vinaigrette, red onions and roasted beets is a good side dish for this hearty one-dish

Autumn Brined Pork Tenderloin

To assemble
plate:Assemble the plate by
laying a few spoons of the mostarda then top with sliced pork tenderloin.Garnish with mustard seeds and red ribbon
sorrel (optional).

Serve with Smoked Acorn Squash
and Barley Risotto.…

Blackened Pork Tenderloin

Serve this slightly spicy meat with a cooling slaw, green salad, or grain salad. Any leftovers make great sandwiches, especially slathered with chipolte mayo.
Inspired by the dish Chef Jeff Mauro prepared for Food Network In Concert.…

Pork Char Siu

Complement the Chinese barbecue flavor in this recipe with an Asian-inspired slaw, or bowl of rice and a tangle of grilled scallions. To make this recipe your own, try the char siu marinade on all your favorite cuts of pork—ribs, …

Basque Pork Pintxos

Serve these pintxos as a snack or appetizer, perhaps paired with other skewered snacks or Spanish-style tapas. Try olives, toasted bread with different toppings, grilled prawns or Spanish chorizo.

Inspired by the dish Chef Dan Pancake and Beth Autridge prepared