Place pork in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl, whisk together balsamic vinegar, oil, rosemary, garlic, pepper and salt; pour over meat. Seal bag; ...

When you discover foods that have a natural affinity for one another, it’s easy to find numerous excuses to enjoy them together. One of my favorites is strawberries and balsamic vinegar. Both sport ...

Heat the oven to 450 F. Lightly coat a baking pan with cooking spray. In a large skillet, heat the olive oil over high heat. Add the pork and sprinkle with black pepper. Cook until the tenderloin is ...

In a blender, combine the strawberries, oil, vinegar, honey, garlic, salt and pepper. Puree until smooth. Pour about a third of the mixture into a small saucepan and set aside. Pour another third of ...

To be perfectly honest, this recipe for Balsamic-Cherry Pork Tenderloin produces a flavor profile I’m not as used to; I use allspice in granola and some cookies but not usually on meat. Plus, cherries ...

Pork tenderloin is the one cut of meat that every member of my family will eat most of the time. So when it goes on sale at the grocery store, I stock up and stick the extra in the freezer. I usually ...

A delicious dinner that is easy to prepare, and even better to share, is the perfect way to start off a new week! I recommend a pork tenderloin with balsamic fig glaze and an arugula salad with goat ...

When it comes to pork, many people tend to overcook it, following the old recommendation of cooking it to an internal temperature of 160 degrees or more. In 2011, the USDA changed its recommendation, ...

Preheat the oven to 450˚F. Combine the garlic, rosemary, lemon zest, one tablespoon oil, salt and pepper. Press this mixture onto the tenderloins. In a large skillet with an oven proof handle, heat 1 ...