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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Thin-sliced pork tenderloin coated in fajita seasoning and seared with bell peppers and purple onion. Everything is served sizzling in warm flour tortillas.
Sliced pork fillet flambéed in Armagnac and finished in a cream and stock sauce with sliced prunes. Mashed potato and wilted spinach are served with it.
Pork loin cutlets tenderized, seasoned, dredged in flour, egg and panko, and fried at 350°F until they reach 145°F, served with cabbage, rice and tonkatsu sauce.
Shallots fried slowly in pork lard and olive oil until golden; a spoonful of the shallot lard and a soy-oyster sauce mixture are stirred through hot rice and topped with a fried egg.
Salt-cured pork loin roasted hot for shattering crackling, then low until juicy, served over celeriac roasted beneath it and blended into a purée. Quick-pickled fennel with chilli cuts through the richness.
Main course14 hrServes 41170 kcalGluten-freeDairy-freeEgg-free
Rice cooked in a pot with sesame oil and soy sauce, crowned with seared pork neck and oyster mushrooms glossed in garlic and oyster sauce. A short covered rest lets the topping's juices settle into the grains.
Flour-dusted pork neck steaks seared gently, then simmered in a tangy ketchup and soy sauce with mushroom, pineapple, and cherry tomatoes. The buttered vegetables cook in the same pan so nothing of the steak's flavor is lost.
Thin strips of pork and bell pepper flash-fried with plenty of garlic in oyster sauce and chili oil, sharp and glossy. The soft steamed flower buns alongside are made for scooping up every last strip.
A hearty and aromatic one-pot rice dish inspired by Uzbek plov and beloved in Lithuanian kitchens. Made with tender pork, carrots, onions, and warm spices, this comforting pilaf is perfect for family gatherings, cozy dinners, or meal prep. Simple, budget-friendly, and packed with flavor.
A boneless pork shoulder slow-roasted on garlic and onions, then blasted at high heat so its salted skin turns to bubbly crackling. Pan juices become a flour-thickened gravy.
Ginger, chilli and soy-seasoned pork pressed thin over small tortillas and fried meat-side down until crisp at the edges, in the smash taco style. Cucumber, spring onions, chilli oil, crispy onions and sesame seeds are passed round for topping.
Thin strips of pork fillet stir-fried and finished with mushrooms, paprika and soured cream sharpened with lemon juice. Mashed potato is served alongside.
East EuropeanMain course1 hrServes 480 kcalGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
A homemade pork tenderloin sandwich is the perfect hearty lunch! Juicy grilled pork slathered in a tasty mix of spices, nestled between soft buns, and topped off with fresh tomato slices, sizzling grilled onions, crunchy lettuce, and zesty pickles. You'll be hooked after the first bite!
Pork Tenderloin Stuffed With Herbs and Capers is a American main course centred on pork, prepared in a straightforward home style. Serve it as directed in the method.
Quick-seared pork tenderloin slices with sage, bacon-crisped cavolo nero and a cider sauce built on apple, shallot and thyme. A sophisticated supper for two, ready in about half an hour.
Main course1 hrServes 2382 kcalGluten-freeEgg-freeLow-SodiumRenal
Seared pork tenderloin roasted, then returned to a creamy Marsala sauce with browned mushrooms, shallots and tarragon. The sauce reduces to a thin, glossy gravy in the same skillet.
Pork tenderloins seared, oven-roasted and rested, then sliced and served with a pan sauce of cream, two mustards, tarragon and parsley. The sauce is loosened with a little water if needed.
Pork tenderloins rubbed with garlic powder and paprika, seared and roasted in a honey garlic sauce with cider vinegar and soy. The sauce reduces after roasting to a sticky syrup that coats every slice.
Pork tenderloins braised in a jam, Dijon mustard and soy glaze until it turns thick and dark, served with a radicchio and pickled red onion salad. Mint and the pickling liquid dress the salad.
Main course35 min4–6 servings141 kcalDairy-freeEgg-freeLow Fat / Low Cholesterol
Portobello mushrooms bake in a blended adobo of guajillo chillies, tomato, onion, garlic, cumin and coriander until tender and deeply flavoured. Spooned into warm corn tortillas with coriander, onion, lime and salsa, they make a full vegan taco filling.
Penne pasta and sauteed portobello mushrooms are combined with spinach in a garlic and basil milk sauce with mozzarella, then baked in a single casserole dish.
A brothy Portuguese seafood rice with prawns, mussels and clams, tomato and coriander, the shellfish stock enriched with the prawn shells. A separate pan of garlicky clams and mussels in white wine goes alongside.
Fillet steaks basted in garlic and herb butter, served on parsley mash with a puff pastry disc and a red wine jus deepened with port, balsamic and a little dark chocolate. A dressed-up pie and mash for two.
A whole chicken rubbed under the skin with chilli, ginger, garlic and coriander, pot-roasted in chicken broth with lemongrass and kaffir lime leaves. Coconut milk and baby potatoes join for the last half hour, and lime, coconut sugar and fish sauce finish the broth.
Modern AsianDinner1 hr 30 minServes 5828 kcalGluten-freeEgg-freeDiabetic
A butter-rich potato and onion pie in cheddar pastry is served with a mushroom bourguignon of shallots, carrots and mixed mushrooms in red wine, grilled under a crisp and Lancashire cheese topping. Parsley over the bourguignon finishes the serving.
A simple weeknight curry of potatoes with protein-packed edamame. This dry-style curry is similar to Bombay potatoes with the usual ginger, chilli, mustard seeds and turmeric. Enjoy with roti, plain yoghurt and salad.
An Indian curry of turmeric-fried potatoes simmered in a tomato passata sauce with bay leaves, asafoetida, amchur and green chillies. Peas and garam masala go in at the end with coriander.
Potatoes, pollack roe, onion and tofu simmered down in a spicy gochujang and doenjang seasoning until the broth turns thick. Perilla oil and green onion start the pot with fragrance.
A Spanish-style omelet made with potato chips folded into beaten eggs, with optional ham, piquillo peppers and thyme. Finished under the broiler and served in wedges.
SpanishMain15 minServes 6 to 8260 kcalGluten-freeDairy-freeDiabetic