This simple Salt Cured Pork Tenderloin recipe is a great entry to salt curing meat. Use it to spice up your charcuterie board or grate over pasta or eggs. Because I am the only person in my ...

Season with salt and pepper. (This can be made in advance. If it thickens on standing, reheat with a little extra water.) Serve the split pea purée and sauerkraut with rashers of pork belly.

Bacon is also thin and crispy, whereas salt pork is typically cut into thicker pieces for a toothy, chewy bite. Read more: ...

In a medium bowl, whisk the apple cider with the light brown sugar and 1/4 cup of kosher salt until the salt and sugar are dissolved. Pour the brine into a large plastic bag. Add the pork chops ...

Here, Calabrian chiles combine with bright orange juice, honey, and salt for a sweet and ... Season to taste. Nestle pork chops in skillet, spooning orange slices and sauce over pork chops.

Pork tenderloin is a long, slender cut of meat that is not to be confused ... Pat each piece with towels, then season lightly on both sides with salt and pepper. In a large (12-inch) skillet ...

Open the loin up and season with salt and pepper ... Gently unwrap the pork and cut into slices. Serve with the polenta. The pancetta can be substituted with streaky bacon or cured ham.