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serves 6–8

Apricot-Mustard Glazed Pork Loin

Simple, homey, and, oh, so good, this pork loin is sweet and tangy, and the fruity mustard pan sauce is delicious over rice or noodles. Try to find apricot preserves that aren’t sweetened—the jar should read “pure fruit.” If the preserves have a lot of sugar in them, omit the brown sugar in the recipe.

2 cups apricot preserves

½ cup Dijon mustard

2 tablespoons fresh lemon juice

¼ cup fresh orange juice

¼ cup beef broth

1 teaspoon dried thyme

One 4-pound pork loin roast, rolled and tied

1 teaspoon salt

½ teaspoon freshly ground black pepper

½ teaspoon ground ginger

combine the preserves, mustard, lemon and orange juices, broth, and thyme in the insert of a 5- to 7-quart slow cooker. Sprinkle the roast evenly with the salt, pepper, and ginger.

place the roast in the slow-cooker insert and spoon some of the sauce over the roast. Cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours, until the meat is tender. (The roast should register 175°F on an instant-read thermometer.)

transfer the roast to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes before carving. Skim off any fat from the surface of the sauce and taste and adjust the seasoning.

cut the roast into ½-inch-thick slices and arrange on a platter. Serve the sauce on the side.

serves 6–8

Braised Pork Loin with Riesling and Red Cabbage

The ruby red color of this dish makes it a stand out any night of the week. Sweet, crisp Riesling wine flavors red cabbage and sauerkraut and helps flavor the pork loin as it braises low and slow. The finished dish has a lovely sweet-and-sour quality that pairs well with root vegetable gratins, applesauce, or mashed potatoes on the side.

2 tablespoons olive oil

1½ teaspoons salt

½ teaspoon freshly ground black pepper

One 4-pound pork loin roast, rolled and tied

4 tablespoons (½ stick) unsalted butter

2 medium onions, cut into half rounds

1 small head red cabbage, cored and thinly sliced (3 to 4 cups)

2 cups Riesling wine

½ cup firmly packed light brown sugar

One 1-pound bag sauerkraut, rinsed and drained

heat the oil in a large skillet over medium-high heat. Sprinkle the salt and pepper evenly over the roast. Add the roast to the skillet and brown on all sides.

transfer to the insert of a 5- to 7-quart slow cooker. Melt the butter in the same skillet over medium-high heat. Add the onions and cabbage and sauté until the onions are sof tened and begins to turn translucent.

add the wine, brown sugar, and sauerkraut to the skillet, and stir to scrape up any browned bits from the bottom of the pan. Bring to a boil.

transfer the contents of the skillet to the slow-cooker insert. Lift the pork and spoon some of the vegetables under the pork. Cover and cook on high for 4 to 5 hours or low for 8 to 10 hours. Transfer the roast to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes.

cut the roast into ½-inch-thick slices and serve with the sauerkraut.

serves 6–8

Tenderloin

The tenderloin is the filet mignon of pork. Because it has no fat, it needs a marinade or brine to keep it juicy and tender during cooking. Most pork tenderloins weigh about one pound. The tenderloin has what is called silver skin, which is a sheath that runs the length of the meat; you will need to trim and discard that. Simply run a thin, sharp knife underneath it, separating it from the meat. If you don’t trim the silver skin, it will cause the meat to buckle when it cooks and it won’t cook evenly.

Pork Tenderloin Osso Bucco–Style

The traditional veal dish is made here with pork tenderloin instead, and the results are deeply flavored and delicious. Serve with risotto, polenta, or pasta.

2 tablespoons unsalted butter

1 tablespoon olive oil

4 pounds pork tenderloin, silver skin removed, cut into 1-inch cubes

1½ teaspoons salt

1 teaspoon freshly ground black pepper