Make this succulent bone-in pork roast with a garlicky spice rub once and you'll be reaching for the recipe over and over again. It takes only 20 minutes of active time to prepare.

Roast 1 (8-rib) bone-in pork loin, bones frenched (about 4 pounds) 16 dried apricots 16 fresh sage leaves 3 cloves garlic, 2 cut into slivers, 1 minced, divided ...

While the pork cooks, heat a large pot of salted water to the boil. Add the broccoli and cook, uncovered, stirring once or twice, until bright green and crisp-tender, 3 to 4 minutes.

2 garlic cloves, smashed and peeled 1/4 tsp. crushed red pepper flakes 1 (4- to 5-lb.) center-cut, bone-in pork rib roast (6 to 8 ribs) with the chine bone removed or cracked ...

Colby’s method for pan-roasting pork loin chops: Preheat the oven to 375ºF. To slice the pork loin into chops, cut against the grain to about 1-inch thickness. Season with salt and pepper, then ...

Unwrap pork and scrape off any excess paprika paste to keep it from burning. Place pork in a baking dish or roasting pan with a rack. Place in oven and immediately reduce heat to 300 degrees.

Transfer to the oven and roast for 1 hour to 1 hour 20 minutes, or until it reaches a 145 F at the thickest part. Turn the roast after the first 30 minutes of cooking.

The center-cut pork loin costs $2.99 a pound, and we bought a 2-1/2 pound roast for $4.93. Our intent was to divide the roast into three 8-ounce portions and use the meat in a Chinese stir-fry, a ...

Pork rib roast is also referred to as rack of pork (it also may be labeled center-cut pork loin). The cut originates in the rib area of the loin, so it contains a bit more fat, which makes it ...