Juicy and versatile, it's one of our favorite cuts. Pork tenderloin is one of our favorite cuts; it's tasty, tender, and affordable. We love it roasted, stuffed and roasted, or grilled—and that's just ...

Fresh currants have a bright astringency that works well with savory fare. The tartness of the berries is a great foil for this pork roast -- and the gorgeous color provides lovely juxtaposition with ...

This easy oven-roasted pork loin comes from my cookbook Romancing the Stove: The Unabridged Guide to Aphrodisiac Foods. It’s ...

Instructions: Prepare the grill to 350 degrees. For the rub, thoroughly mix together the coffee, paprika, brown sugar, salt, cumin, garlic powder, thyme and pepper. Drizzle olive oil over the roast.

In a food processor, combine salt and garlic cloves and pulse to a rough paste, about 15 times. Add water, a little at a time, pulsing to form a thick but smooth paste. Rub paste onto pork, coating ...

Instructions: In medium bowl, with fingers, rub together sugar, lemon peel, nutmeg, 1 tablespoon salt, 2 teaspoons pepper, 2 tablespoons rosemary, and 1 tablespoon thyme until well combined and ...

Arista with pears, walnuts, and pecorino is a classic dish straight out of the heart of Tuscany. Perfect for special ...

Several generations will gather at my home to celebrate Christmas. The midweek holiday precludes many from attending. Instead, we’ll celebrate the weekend before. Loved ones (and their additions to ...

Coat tenderloin with oil. Apply rub to the meat. Cook on a grill until the internal temperature is 145. Let rest for 10 minutes. Carve and enjoy.

It isn’t especially elegant, but in a cuisine that doesn’t fall victim to culinary fashion, this dish is a mainstay. The pork can be thickly cut, served in thin slices like Canadian bacon or roasted ...