Indulge in the 25 best pork recipes for New Year’s Day that will elevate your celebration—discover flavors that will impress your guests! The post 25 Best Pork Recipes for New Year’s Day appeared ...

Preheat your oven to 425°F. Slice the baby potatoes in half, core and slice the apple into eighths, and peel and halve each ...

There’s no question that pork is one of the most beloved proteins (hello, bacon!). Thanks to its fat content, pork has a particularly juicy, succulent taste that sets it above other cuts of meat.

You gotta love any kitchen tool that you can get at Home Depot. At the top of my list of must-have hardware-store cooking gear -- along with an inexpensive Microplane and a blowtorch -- is a simple ...

I believe that the philosopher Aristotle once said that “the whole is better than the sum of their parts”. This quote sprang to mind after I tasted this stuffed pork loin. Bacon, mushrooms, baby ...

Preheat the oven to 400° and line a baking sheet with foil. In a large bowl, mix the salt with 3 tablespoons of water until it resembles wet sand. Spread half of the salt in the center of the baking ...

Nestle the tenderloins onto the sheet pan with the vegetables and place it back into the oven for an additional 15 to 20 ...

SAN DIEGO — My Mother-in-Law, Marion Bowman loved this meal on our Sunday family dinners! It is simple, easy, full of flavor, and best served with Buttermilk Mashed Potatoes. Preheat oven to 425°, ...

This is my favorite fall meal for gathering with friends--roasted loin of pork with caramelized onions and dried cranberries. Simple enough, but so satisfying. The roast benefits from overnight ...

In this quick and easy recipe, whole Pork Tenderloins are seasoned, blanketed in a sweet cherry glaze, and then grilled. The glaze caramelizes on the outside, and the pork inside is tender and juicy.

I had to travel to Iowa unexpectedly last week to attend the funeral of a dear uncle who left this earth far too soon. Thankfully, my two Italian men volunteered to help me out with this week’s column ...