Roast pork is a favourite for Sunday lunch whether you prefer a traditional roast with crackling or something more modern.
This is a succulent pork roast seasoned with caraway seeds and sage and the drippings used to make a delicious gravy.
A rich marinade is created with Asian influences such as black bean sauce, soy sauce, ginger and garlic then added to a pork tenderloin, sometimes also known as a pork fillet.
This recipe came from my mum. Pork cooked with apple juice, red wine, prunes and apricots. It takes little time since it requires basting, but the end result is worth it. Makes a truly delicious meal served with mashed potatoes and green vegetables.
This is a German technique of cooking pork fillet, baked with sauerkraut, apple, onion and a little soft brown sugar. Use more sage if you like it.
Stuffed with a mixture of pork mince, pork sausage, breadcrumbs and diced granny smith apples, this pork crown roast makes an elegant and delicious centrepiece.
An easy chicken recipe. The roasted garlic cloves taste delicious spread on crusty bread, which makes a great starter to this meal.
Pork belly is the most delicious cut of the pig - after all, it's what they make bacon from! You can eat it on its own, with gravy or sliced in sandwiches.
This roast pork hock leg or shank is a common Austrian dish that is eaten throughout the year. The knuckle is boiled for a short time before being placed in the oven and roasted.
I came up with this sandwich on my own after I decided to experiment with some ingredients from the fridge. My husband absolutely loved it! Sprinkling the outside of the sandwich before frying really makes it.
A succulent roast of pork and potatoes makes a magnificent treat for a family celebration or a winter dinner party. The sage and allspice in the apple sauce combine perfectly with the flavour of the pork to make it both aromatic and appetising.