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 ...

Pork loin is one of the most elegant cuts in the meat case. It might seem too fancy for a weeknight dinner, but if you slice a pork loin thickly it becomes boneless pork loin chops, and they're a ...

While many people are familiar with the best cuts of beef, their understanding of pork cuts may be a bit hazy. Probably the most common confusion about pork is the difference between the tenderloin ...

1. Preheat oven to 400 degrees. 2. Spread baguette evenly on 2 large baking sheets. Bake until golden, flip occasionally. Transfer to large bowl. 3. In a large saute pan, place the diced bacon. Render ...

My choice for an elegant dinner? It’s hard to beat a roast, and more often than not my pick is a lean and moist pork tenderloin. But let’s face it, as much as we want to be healthy, there is such a ...

Foods said to bring good luck are served for the New Year throughout the world. And if ever there was a time when luck was needed, now is a good candidate. The superstitious traditions behind lucky ...

December is a month for feasting -- which is not necessarily to say gorging, though it sometimes seems like it. Eating well is not the same thing as stuffing yourself and eating sensibly is not the ...

Pork and fat often seem to go hand in hand, perhaps because bacon, sausage and barbecue are so popular. But don’t let this keep you from considering pork as a healthy choice. Pork tenderloin mostly ...

1. Set the oven at 375 degrees. Have on hand a roasting pan, a pastry brush, and eight 24-inch lengths of kitchen twine. 2. In a small bowl, stir together the Dijon and grainy mustards, 3 tablespoons ...

Although the USDA recommends pork be cooked to 160 degrees, today’s lean pork dries out when cooked to higher temperatures. In “The Yellow Farmhouse Cookbook,” Christopher Kimball says he finds “150 ...

Frenching and trimming the bone-in pork loin at home gives you fatty, flavorful scraps to season the aromatics and renders luscious pan juices. Finishing the pork on a slow roast gives it time to cook ...