A Cuban sandwich gets a breakfast makeover with mojo marinated pork, crispy, skillet-caramelized pork roll, and an oozy fried ...

Interestingly, pork chops, probably the most recognizable pork cut there is, come from the bone-in loin (it's sliced into individual chops).

The stuffed pork can be served with roasted potatoes, rice pilaf or a fresh crisp salad. Reheat leftover sliced pork loin in a 300 F oven until heated through.

Pork tenderloin - I always get the marinated ones, they range from garlic herb, teriyaki, and mesquite bb White or yellow onion, sliced into rings Vegetable oil Salt and pepper to taste ...

Since the 1950s, this small lunch counter has served monstrous sandwiches that prove the best things come in threes.

Broil the pork until it registers 145 degrees on an instant-read thermometer, 15 to 20 minutes. Remove from the broiler (let rest 10 minutes before slicing- the temperature will rise to 150 ...

2. Butterfly the pork: Lay the meat on a cutting board fat-side up. Holding a knife parallel to the board, slice the loin almost entirely in half, but not quite through.

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.

Once cooled, slice each tenderloin crosswise into 18 to 20 slices about 1/4 inch thick. Use as desired. Recipe courtesy of Emeril Lagasse, Emeril's Food of Love Productions, 2008.