Escarole is less bitter than other members of the endive family, with hearty leaves similar to kale or chard, which you can sub here. Use just the leaves for this soup. Ingredients 1 (1-pound) pork tenderloin, trimmed and cut into bite-sized pieces 1 tablespoon minced fresh rosemary 1/2 teaspoon black pepper 1/4 teaspoon kosher salt […]
Ingredients 1 (1-pound) pork tenderloin, trimmed and cut into 1-inch-thick slices 2 teaspoons minced fresh garlic 2 teaspoons minced fresh rosemary 3/4 teaspoon kosher salt, divided 1 1/2 tablespoons extra-virgin olive oil, divided 1/2 cup dry white wine 1/2 cup unsalted chicken stock (such as Swanson) 1 tablespoon unsalted butter 1 cup halved and thinly […]
Think of this refreshing salad as a deconstructed spring roll: cool rice noodles, crisp vegetables, and a sweet-and-spicy vinaigrette instead of a dipping sauce. Top it all off with savory stir-fried pork. Ingredients 4 ounces thin brown rice noodles (such as Annie Chun’s) 1 cup sliced red onion 5 tablespoons fresh lime juice, divided 2 […]
Ingredients 2 tablespoons canola oil 1 (1-lb.) pork tenderloin, trimmed 1 teaspoon kosher salt, divided 3/4 teaspoon black pepper, divided 12 ounces sliced shiitake mushroom caps 3 cups frozen pearl onions, thawed 2 tablespoons chopped fresh thyme How to Make It Step 1 Heat oil in a large high-sided skillet over medium. Sprinkle pork with […]
Ingredients 3 tablespoons olive oil, divided 1 pound pork tenderloin, trimmed 1 teaspoon kosher salt, divided 1 teaspoon black pepper, divided 2 cups sliced peeled fresh peaches 2 tablespoons (1 oz.) bourbon 3 tablespoons apple cider vinegar, divided 2 tablespoons honey, divided 1 tablespoon unsalted butter 1 tablespoon Dijon mustard 3 cups shredded green cabbage […]
Sake, or rice wine, is fragrant and slightly sweet, a perfect addition to this simple spring stir-fry. You can also use dry sherry wine or a small splash of sherry vinegar. If using larger asparagus, cut lengthwise into slices. Ingredients 2 tablespoons lower-sodium soy sauce, divided 2 1/2 teaspoons cornstarch, divided 2 teaspoons sake (rice […]
A sweet-and-savory peach glaze caramelizes on the pork as it cooks to perfection in a grill pan. We tent the pork loosely with foil during the cooking process to hold in more heat so that the meat gets done in a flash; cutting the tenderloin in half crosswise also helps it cook faster and makes […]
Crushed whole spices create a beautiful crust on a seared and roasted pork tenderloin. You don’t need a spice grinder or mortar and pestle; place the peppercorns and coriander seeds in a ziplock bag and crush gently with a small, heavy skillet until very coarsely ground. Refrigerated potatoes are parcooked, saving you oven time. Coat […]
Sliced pan-seared pork tenderloin teams up with a crisp apple-fennel slaw in this comforting weeknight dinner that’s perfect for fall. The simple pan sauce, which features apple cider and two types of mustard, adds brightness and balance to this cozy meal. Ingredients 1 (6-oz.) sweet potato, halved lengthwise and thinly sliced 1/4 cup olive oil, […]
Kale and spinach provide a hearty salad base for herb-seasoned pork tenderloin, tangy feta, sweet grapes, and a bright olive oil dressing. If packing your lunch for the office, assemble greens, cheese, and grapes in a large plastic container. When ready to heat, add warmed pork and dressing, and shake salad with top on to […]