Pork Recipes

Shredded pork with rice and beans

From a weeknight Cajun pork chop to a stuffed tenderloin for company, these pork recipes cover chops, roasts and plenty of ribs. You will find oven-to-grill baby back ribs with homemade barbecue sauce, glazed spareribs, Hawaiian country-style ribs, pressure-cooker ribs with sauerkraut and a sweet and sour pork that skips the fryer.

Modern pork is lean, so it is easy to overcook. The USDA safe minimum for chops, tenderloin and roasts is 145°F followed by a 3-minute rest, which leaves the meat juicy with a faint blush of pink. Ribs are different: they are safe at 145°F but need much longer cooking to become tender.

8 pork recipes

  • Stuffed Pan-Roasted Pork Tenderloin1 hr 15 min total | 6 to 8 servings

    Pork tenderloin butterflied, filled with olive tapenade, blue cheese and thyme, rolled, seared and roasted, then served with a Dijon, honey and white wine pan sauce. Serves 6 to 8.

  • Pork Roast with Apple-Chili Glaze2 hr 10 min total | 8 to 10 servings

    A boneless pork loin roast rubbed with chili powder and garlic, roasted and glazed with a sweet and tangy sauce of apple jelly, ketchup, vinegar and chili powder. Serves 8 to 10.

  • Cajun Grilled Pork25 min total | 4 servings

    Boneless pork chops or tenderloin coated in a quick homemade Cajun rub of paprika, cayenne, sage, black pepper and seasoned salt, then grilled. Serves 4.

  • Spicy Asian Sweet and Sour Pork1 hr total | 4 to 6 servings

    Oven-baked sweet and sour pork with onions and bell peppers in a blender sauce of pineapple, garlic, cayenne, soy sauce and cider vinegar. Serves 4 to 6.

  • Grilled Baby Back Ribs with Homemade Barbecue Sauce3 hr 20 min total | 4 servings

    Baby back ribs baked low and slow in foil until tender, then finished on a hot grill with a homemade whiskey, honey and molasses barbecue sauce. Serves 4.

  • Hawaiian Country-Style Ribs2 hr total | 2 to 3 servings

    Country-style pork ribs baked in a soy, sherry, ginger and pineapple juice marinade, then finished with a sticky brown sugar and pineapple glaze. Serves 2 to 3.

  • Glazed Spareribs1 hr 45 min total | 4 servings

    Pork spareribs oven-roasted and basted with a tangy glaze of tomato sauce, molasses, vinegar, dry mustard and onion dressing mix. Serves 4.

  • Pressure-Cooker Ribs and Sauerkraut1 hr total | 4 to 6 servings

    Pork spareribs layered with sauerkraut, caraway, brown sugar, onion, potatoes and carrots and cooked in a pressure cooker for a complete one-pot dinner. Serves 4 to 6.

Common questions

What temperature should pork be cooked to?
Whole cuts of pork such as chops, tenderloin and roasts are safe at 145°F with a 3-minute rest. Ground pork should reach 160°F.
What is the difference between baby back ribs and spareribs?
Baby back ribs come from the top of the rib cage near the loin and are shorter and leaner. Spareribs come from the belly side and are larger, meatier and fattier.
Is pork tenderloin the same as pork loin?
No. Tenderloin is a long, narrow, very tender muscle that cooks quickly. Pork loin is a wider, larger cut usually sold as a roast or cut into chops.

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