If your stuffed tenderloin isn’t quite at 145 degrees (some cuts are slightly thicker than others) you can cook pork tenderloin a little longer by putting it back in the oven for a few more minutes.

Lay the pork, flesh-side up, on a chopping board with the belly flap away from you. With a sharp knife, make an incision in the eye of the loin half way down running parallel to the board ...

Quick-cooking pork tenderloin takes on a summery vibe with this cardamom-brown sugar blueberry sauce that features a touch of ...

So, have you eaten any pork chops lately? If you are like me, I buy them, try different preparations, and then promise myself ...

For this recipe, I butterfly a pork tenderloin and stuff it with baby spinach and cheddar cheese. I roast it, slice, and serve on top of sautéed grape tomatoes. The stuffing can be prepared a few ...

Cover with the other tenderloin to sandwich the stuffing. Bring the bacon up over the top of the pork to enclose it completely, using the cling film to help you. Wrap tightly in more cling film to ...

A vibrant and nutritious dish featuring bell peppers stuffed with a Mediterranean-inspired ... a baking dish with parchment paper. 2) Prepare pork/quinoa mixture - In a pan, heat olive oil over ...