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National Pork Board

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Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Provided by: National Pork Board

Prepare the dry rub in advance and store in a cool dry place in an airtight container. The apricot glaze can also be made ahead of time and refrigerated until you are ready to use it.

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Chris Lily from Big Bob Gibson Bar-B-Q in Decatur, Alabama creates an easy grilled roast. Great to serve for your summer parties. Serve with traditional side dishes like potato salad, coleslaw and cold watermelon.

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Hoot-n Holler Baby Back Pork Ribs

Provided by: National Pork Board

These mesquite-and bay-flavored baby-back ribs are brushed with your favorite barbecue sauce and grilled to perfection.

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Kansas City Style Pork Back Ribs

Provided by: National Pork Board

This recipe was developed by Chef Paul Kirk, author of Paul Kirk's Barbecue Sauces Cookbook.

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BBQ Pork Salad with Summer Fruits and Honey Balsamic Vinaigrette

Provided by: National Pork Board

A festive, colorful salad with the fresh flavors of summer fruits and sliced BBQ pork dressed with a spicy honey balsamic vinaigrette. A tasty one-dish meal for summer!

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Game Day Pork and Chili Wraps

Provided by: National Pork Board

Serve up loads of great flavor with slices of tender, browned pork, avocado, red onions slices, green chiles and salad greens wrapped in warmed tortillas.

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Pork Loin with Prosciutto, Fontina, and Sage

Provided by: National Pork Board

Stuffed with panko, fontina, and fresh sage, this pork loin roast is wrapped in prosciutto and roasted--an elegant dish for any special occasion.

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Pork Loin with Prosciutto, Fontina and Sage

Provided by: National Pork Board

The stuffing of panko, fontina cheese and fresh sage in the core of this top pork loin makes an elegant presentation for dinner guests.

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Bacon Wrapped Pork Medallions

Submitted by: Eve Marie

Living In: Mesquite, Texas, USA

Tempting morsels of pork are wrapped in smoky bacon in this elegant dish.

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Pork Tenderloin Diane

Provided by: National Pork Board

Nothing could be easier--or more elegant--than this French preparation for sauteed steak, borrowed here for pork tenderloin. Quickly sauteed filet medallions are finished with a Worcestershire sauce and mustard pan sauce. If it's a special occasion, pair with truffled mashed potatoes and steamed asparagus. If it's Wednesday night, mashed potatoes and green peas with fit the bill. Add a green salad with vinaigrette and warm dinner rolls.

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Pork Roast With The World's Best Pork Loin Rub

Provided by: National Pork Board

Rubs are mixtures of spices that act like a dry marinade. The can be applied 10 to 20 minutes before cooking or longer to intensify the flavor. This rub also works well on chops or tenderloin. Serve with roasted potatoes and steamed vegetable medley.

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Garlic-Herb Roast Pork

Provided by: National Pork Board

This recipe was developed by Chef Bruce Aidells, author of The Complete Meat Cookbook.

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Honey-Glazed Pork Chops

Provided by: National Pork Board

A basic glaze for an easy dinner. Serve with favorite pasta and steamed vegetables.

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Apple and Spice Pork Roast

Provided by: National Pork Board

A dish that invokes Sunday dinner in late fall, this roast uses applesauce as part of the glaze and sauce. Serve with buttered Brussels sprouts, mashed potatoes and Fall Apple Slaw (side dish category).

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Grilled Pork Tenderloin with Balsamic Vinegar

Provided by: National Pork Board

Serve these flavorful tenderloins with Peanut-Sauced Noodles and grilled corn on the cob.

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Simple Caramel Apple Pork Chops

Provided by: National Pork Board

The flavor of the classic apple treat is a perfect fall taste for this meal. Serve with mashed potatoes and green beans.

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Grilled Pork Chops with Fresh Nectarine Salsa

Submitted by: MICHELLE0011

A summertime salsa livens up spicy, grilled pork chops with sweet-tangy flavors from nectarines and tomatoes sparked by onions, cilantro, chile pepper flakes, and lime juice.

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Breaded Pork Chops

Provided by: National Pork Board

Play with the flavor of these breaded chops by adding other herbs and seasonings to the coating. Serve as a meal with flavored noodles and steamed peas or serve on a toasted bun with roasted potato spears and corn on the cob.

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Chili Colorado

Submitted by: Ron Shepherd

Home Town: Clinton, Missouri, USA

Living In: Garden City, Missouri, USA

Rich and hearty, this chunky pork stew gets its sizzle from chili powder, cumin, and garlic powder, and simmers on the stovetop for two hours to intensify its flavor.

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Grilled Ginger-Peanut Pork Tenderloin

Submitted by: DIANA F

A sweet-savory marinade of soy sauce, sugar, peanut butter, garlic, curry powder, and ginger gives grilled boneless pork tenderloin tantalizing flavor.

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