Pork Loin

This easy bulgogi recipe with its sweet-salty marinade works well with beef, pork, or chicken—and delivers dinner in under an hour.

Everything you love about katsu (the crispy breading, the juicy meat) with a molten, cheesy center.

This showstopping centerpiece combines the flavors of very Cantonese sticky-sweet char siu pork with those of very British beef Wellington.

Sweet potato flour makes the crispiest crust for these pork cutlets, while a soy marinade gives them extra depth.

Juicy pork, squishy milk bread, and sweet-tangy Tonkatsu sauce. This sandwich from Konbi in Los Angeles couldn’t be more perfect.

This party-friendly pork with potatoes, leeks, and kale is an entire holiday feast in a pan.

Our step-by-step guide to making a three-course meal that might get you off Tinder for good.

Brining makes all the difference when making tonkatsu, even if it’s just for a few hours.

This genius method for encases several thin slices of pork in an especially crunchy tonkatsu coating. The meat stays super juicy during the quick frying time.

The surface scoring used here helps to create a cutlet that will be evenly thin when pounded out. Try it on beef or veal, too.

A peppy cherry dressing is a natural pairing for pork.

The spice rub builds a nice flavorful crust around the pork as it cooks, but the sugar can cause the meat to brown quickly. Keep a close watch.

As the pork cooks, the fat will gradually render, basting the roast.

Butterflying the meat in this roast pork loin recipe isn't difficult, but many butchers will do it for you.

Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandolin, use a vegetable peeler.

This pork loin is a quintessential fall dish. Plus, you get a triple dose of all things pig thanks to the ground pork and prosciutto.

Keep in mind that you should really enjoy lemony flavors before making this stuffed pork loin recipe.