Among the many unique meals you can find in the Midwest are ultra-thin, ultra-wide fried pork tenderloins. Here's why they're ...

One of the wonderful things about kebabs is that you can make them any time of year. You can cook them in the winter, and all ...

A simple step also goes a long way for ensuring a juicy and succulent pork tenderloin ... let rest 5 minutes before serving (temperature will climb to 145°F). Meanwhile, stir spinach and ...

Cut pork tenderloin crosswise into 1/4 ... Divide in half and place on 2 dinner plates with the pork. Yield 2 servings. Per serving: 231 calories (30 percent from fat), 7.6 g fat (1.2 g saturated ...

You may have noticed that I said the pork loin should be de-rinded ... or just sit them on a warm plate and pour over them a little gravy or any extra juices the meat has made.

Cover with the other tenderloin to sandwich the stuffing ... Remove the tray from the oven and transfer the pork to a board or warmed serving platter. Cover with foil and leave to rest.

Rib roast gets the José Andrés treatment with this impressive, Catalan-inflected sausage-stuffed pork ... loin. Preheat the oven to 350°F. Spread the pine nuts and walnuts in a pie plate ...

insert a skewer into the thickest part of the loin, the juices should run clear. Remove pork from the oven, place on a warmed plate and keep warm. Leave to rest while you make the gravy.