This delectable bone-in pork loin boasts big flavor with little effort. Simply make the garlicky spice rub in the food ... Roast the pork, fat side up, for 1 hour. Reduce the oven temperature ...

Dress up the pork with a crust and a sear-roast ... the meat and the sauce make great sandwiches the next day! Spice-Crusted Pork Tenderloin with Chimichurri Serves 8 Brine: 2 quarts water ...

Spice-Rubbed Pork Loin With Corn Salad and Lemon-Lime Vinaigrette ... Place the two halves, skin side up, on a piece of aluminum foil under the broiler, about 4 inches from the heating element.

To buy: 1 package microwaveable brown rice (to make 1 1/2 cups cooked), 1 bottle rice vinegar; 1 bottle Chinese five-spice powder; 1 bottle low-sodium soy sauce, 3/4 pound pork tenderloin ...

If they are unavailable, buy boneless loin chops about 1 inch thick and slice them nearly in half horizontally, leaving one edge intact. Open the chops like a book and flatten. The meat will be ...

The flavor-packed brine for this pork loin features shichimi togarashi, the seven-spice Japanese seasoning ... Transfer the roast to the oven, meaty side up, and roast for about 1 hour and ...

One at a time, coat tenderloins lightly with cornstarch, dip in egg whites and transfer to baking sheet to coat with spice mixture. Gently press spices onto the pork ... Pull up a seat at the ...

Probably the most common confusion about pork is the difference between the tenderloin and loin ... If you're using a spice rub, cover the entire piece of meat for maximum visual effect and ...