This take-off on my popular bacon-wrapped pork tenderloin is beautiful with crisp burnished Prosciutto on the outside and ...

Boost the flavor of your roasted pork with one easy hack. The best part? It doubles as a sauce after it comes out of the oven ...

Though the pork loin and pork tenderloin hail from similar parts of the pig, they couldn't be more different in terms of ...

Most people picture large racks of ribs or a massive brisket when they picture smoked meats, but don't overlook a juicy pork ...

Step 1: Microwave 1 cup of the broth until it’s steaming hot. Crumble the saffron into the broth and set aside.

Titled Martha: The Cookbook, it is a charmingly personal compendium of Stewart’s 100 favorite recipes ... calls for two kinds of pork in addition to the chicken — tenderloin and fresh Spanish ...

Cooking beef tenderloin to the right temperature is crucial for achieving perfect doneness. For a rare roast, aim for an internal temperature of 120 to 125 F; for medium-rare, 130 to 135 F is ideal.

I think it’s less bitter than curly kale, so I prefer it in both raw and cooked recipes. I happened to have a pork tenderloin in the fridge, so I started there. If you eat meat and haven’t ...