Phyllis Willis’ Danish Pork Burgers

Prep: 10 minutes

Cook: 20 minutes

Serves: 10

Phyllis is part of the founding Niman Ranch hog farm family. This recipe was passed down to Phyllis from her Grandma Jacobsen.

Italian Pork Roast Arista

Niman Ranch Arista (Italian Pork Roast)

Prep: 10 minutes

Cook: 1 1/2 hour

Serves: 8

Arista is a traditional dish of Florentine cooking made with pork loin and italian herbs. This simple yet flavorful pork roast is a fool-proof recipe for dinner any night of the week.

Pork Osso Bucco

Prep: 20 minutes

Cook: 2 hours

Serves: 4

Slow-roasted Chipotle Pork

Prep: 30 minutes

Cook: 4 hours

Serves: 6

Michele Anna Jordan has written thirteen widely praised books about food and wine. Her fearless signature restaurant reviews currently appear in the North Bay edition of the San Francisco Chronicle, in addition to a weekly column for the Press Democrat, “Seasonal Pantry”. She hosts two radio shows, Mouthful, about food, wine, and agriculture, and Red … Continue reading Slow-roasted Chipotle Pork

Spice Rubbed Pork Tenderloin

Spice-Rubbed Pork Tenderloin

Prep: 10 minutes

Cook: 1 hour

Serves: 4

This Spice Rubbed Pork Tenderloin recipe is from “Second Helpings From Union Square Café” by Michael Romano. It’s a great fall recipe for the adventurous cook. Michael is the executive chef/owner of Union Square Cafe, voted Number One Most Popular Restaurant for the past five years in a row by the New York City Zagat … Continue reading Spice-Rubbed Pork Tenderloin

West Indian Crispy Pork

Prep: 30 minutes

Cook: 1 1/2 hour

Serves: 4

This recipe is from Mark Bittman’s award-winning cookbook How to Cook Everything. Mark says the recipe works best with fattier cuts of pork, so we’re suggesting the Niman Ranch pork shoulder roast. The extra fat helps keep the meat moist and absorb the spices. The oven or the grill both work fine for this recipe, … Continue reading West Indian Crispy Pork

Mini BLT Crostini

Prep: 10 minutes

Cook: 20 minutes

Serves: 10

This recipe is from Lucques (named for a rare and extraordinary French olive), one of LA’s finest. Nation’s Restaurant News called Chef Suzanne Goin “one of America’s new tastemakers,” and she was named as one of Food and Wine’s best new chefs of 1999. Goin works closely with local farmers providing a menu featuring primarily … Continue reading Mini BLT Crostini

Braised Pork Confit with Quince Mustard

Prep: 15 minutes

Cook: 6 hours

Serves: 10

Braised pork confit with quince mustard hors d’oeuvres This recipe is from Lucques (named for a rare and extraordinary French olive), one of LA‚s finest. Nation’s Restaurant News called Chef Suzanne Goin “one of America’s new tastemakers,” and she was named as one of Food and Wine’s best new chefs of 1999. Goin works closely with … Continue reading Braised Pork Confit with Quince Mustard

Stuffed Pork Loin

Roasted Stuffed Pork Loin with Black Mission Figs and Blue Cheese

Prep: 30 minutes

Cook: 1 1/2 hours

Serves: 4-5

This stuffed pork loin is made slightly sweet with figs and lavender, then balanced with savory blue cheese and sage. It’s the perfect gourmet holiday entree. Chef Leslie Remer lives in the San Francisco Bay Area. When she’s not catering for her own business, Salute Fine Catering, or teaching cooking classes to children, she works … Continue reading Roasted Stuffed Pork Loin with Black Mission Figs and Blue Cheese

Pork Chops with Sweet Corn Bacon Relish and Potato Puree

Prep: 30 minutes

Cook: 4 hours

Serves: 4

This recipe is served by Chef Lance Dean Velasquez at John Frank Restaurant located in San Francisco’s popular Castro District. Velasquez was named “Rising Star Chef” by Michael Bauer of the San Francisco Chronicle in 1995, and in their August 1996 issue, Food and Wine Magazine listed him as one of “America’s Ten Best New … Continue reading Pork Chops with Sweet Corn Bacon Relish and Potato Puree