A dish that is savory, earthy and sweet calls for a wine that can also hit those notes, or at least most of them. These three wines — all reds, from France, Italy and Spain — will cover the bases nicely, each offering ripe fruit plus balancing savory and herbal notes. MAKE THIS Pork tenderloin...
Make some middle-school tacos, and watch “Stranger Things.” Or, for a more grown-up affair, try a pork tenderloin stuffed with herbs and capers.
When a dish has sweet and zesty elements, as this one does, you need a wine that can bring it all together — by complementing some of those flavors and taming others. Here are three wines you can count on to do just that: a white from France, and reds from Oregon and Italy. MAKE THIS Apricot pork...
Prepare for October’s National Pork Month by perusing these porky pins now. Pass the Pork routs out big name specialties like The Pioneer Woman’s pulled pork, Ina Garten’s cider-roasted pork tenderloins with roasted plum chutney, Anthony...Show More Summary
As its name implies, the tenderloin is one of the most tender cuts of pork, and comes from the full loin. It's mild in flavor and takes well to rubs, marinades and sauces. Tenderloins range in weight from 10 ounces to 1 1/2 pounds. I prefer the smaller 10-12 ounce tenderloins and look for those when I am shopping for meat.
We all struggle to add flavor and intrigue to lean meats, such as chicken breasts and pork tenderloin. The grill helps. Heck, the grill adds interest to most everything we cook. Season the food highly, and dinner doldrums disappear. To get crispy edges, moist interiors and super-fast cooking, I...
not comics: Noah Van Sciver went to this East Indy drive-in on the way home from CAKE. Dining room A+, clientele A-, French Fries D+, Reuben C-, Pork Tenderloin Sandwich A-. $17.88. An easy-to-find, right off of I-70, non-corporate place...Show More Summary
What’s the 500 without some flattened pork on a bun?
This recipe is brought to you in partnership with The California Olive Committee. Looking for ideas for a special dinner? Consider pork tenderloin! It’s terrific for entertaining. The challenge is that because tenderloin is such a lean, tender cut of meat, it can easily be over-cooked and dry. You can address this in a couple of ways. Show More Summary
Stuffing a butterflied tenderloin with shallots, herbs and capers keeps the dryness-prone meat juicy and giving.
Pork tenderloin is one of my favorite cuts of pork. It doesn’t take long to cook, making it a superb choice for easy weeknight dinners, it’s lean but with just enough fat to remain moist and tender (hence the name), and is deliciousShow More Summary
Pork tenderloin cooks quickly and can be an easy weeknight meal, but the fear of ending up with a dry and flavorless dinner is real. Pork tenderloin is a lean cut, and the lack of fat makes it an unforgiving cut of meat. But when pork...Show More Summary
The beef between Conor McGregor and Floyd Mayweather Jr. started out as a manager's special pork tenderloin sitting all alone in the meat section. It has since marinated into a succulent slab of Kobe beef cooking over a roaring fire....Show More Summary
Making stuffed pork tenderloin is easier than you may think and it’s a terrific party dish, especially around the holidays. Here’s my trick: Instead of tying the stuffed tenderloin together with twine, just wrap it in bacon instead. It’s less demanding, and the bacon makes this an especially rich and flavorful meal. Show More Summary
Daniel shows us how to combine pork tenderloin and bacon into a mouthwatering dish called "Pigs in a Garden," as well as make a simple combination of herbs, lemon, and sugar into a super-refreshing granita.
Yes, I have AT&T service! Many Days Of RAGBRAI I’ve completed five days of RAGBRAI! I’ve: ridden many miles (haven’t added them up) drank many, many beers have eaten five brats (so far) one pork chop three pork tenderloin sandwiches as well as many other things The weather has been mostly hot, dry, with some […]
Fried rice is like the hash of dinnertime. It's the easiest and tastiest way to cleanse your fridge of leftovers. A couple of weeks back, my fridge happened to be full of leftover sous vide pork tenderloin. It's also summer, which means...Show More Summary
Small enough to cook relatively quickly, but large and elegant enough to make a centerpiece roast, pork tenderloin is the kind of dish to pull out when you're feeling extra fancy on a weeknight. Sous vide is the most foolproof way to get it on the table with consistently great flavor and a buttery, ultra-tender texture.
Pork tenderloin is one of our favorite things to throw on the grill, but for this holiday we’ve taken it up a notch by wrapping it in bacon first.