Use pork tenderloin, not pork loin. Pork tenderloin and pork loin are two different cuts of meat. The tenderloin is a slender cut that’s about 10 inches long and 2 inches in diameter.

Breaded and fried pork tenderloin, seasoned with my Citrus Herb Mediterranean-Style spice blend, layered on the perfect hoagie with harissa, tomatoes, remoulade sauce and an olive, onion and cabbage ...

#2. Get a medium bowl and combine orange juice, mustard, brown sugar, and rosemary. Set aside. #3. Heat oil on a large cast-iron skillet over medium-high heat.

A few years ago Kirk published a book on barbecue sauces, and there are about 120 pages of sauces, rubs and the like here, even before you get to the 280 pages of recipes.

2 Butterfly the tenderloins: Make an incision halfway through each tenderloin, along the entire length, so they open like a book. Be careful not to cut all the way, through. Season the inside with ...

Discover 12 mouth-watering pork tenderloin marinades perfect for any season. From sweet and spicy to herb-infused, these recipes offer versatile and delicious ways to elevate your pork dishes.

Salt and freshly ground black pepper. 1. Fill a large saucepan with 3 to 4 quarts of water and bring to a boil. Add the pasta and boil 5 minutes.

Directions. Trim any obvious fat away from the exterior of the tenderloin. Cut off the tapering ends, forming a uniform thickness. To calculate the correct amount of salt, weigh the trimmed ...