This simple roast often saves the day. I always prepare it when I'm out of ideas for dinner. It pairs well with a variety of ...

If you've ever struggled with cooking pork tenderloin, you're not alone. Luckily, reverse searing could help you improve ...

Look for those with a subtle touch of oak that rounds out the fruit and adds structure — ideal for this sausage-stuffed pork loin. Preheat the oven to 350 ... rib bones up. Rub the roasts ...

Mulled spices go into the apple sauce for this wintry pork recipe – ideal to be served over the Christmas period with a glass of mulled cider. For the pork, preheat the oven to 230C/475F/Gas 8.

The paste then is rubbed all over the roast ... In a large (at least 7-quart) Dutch oven or caldero over medium-high, heat the remaining 1 tablespoon olive oil until barely smoking. Add the pork skin ...

Nothing says comfort food like juicy, smoky, fall-apart-tender pulled pork. The only problem? Traditional recipes often ...

Rub the scored skin with a splash ... insert a skewer into the thickest part of the loin, the juices should run clear. Remove pork from the oven, place on a warmed plate and keep warm.

Secure with cook's string at 5-6 points along the loin then transfer to a roasting tin. Rub the rest of the butter over the top of the pork and season with plenty of sea salt. Put into the oven ...

Remove from oven, cover and let stand 5 minutes. Slice 1 tenderloin and serve. To accompany the pork, add roasted red ... skin side up. Rub skin with olive oil and sprinkle evenly with salt ...