This pulled pork loin in slow cooker recipe is a tender, flavorful dish that creates a delicious Carolina pork BBQ. Made ...

Chef Bud joined us in the kitchen and really outdid himself! He showed us how to make his delicious Bacon Wrapped Pork Loin ...

A rich, warming stew packed with flavor and comfort When cold weather rolls in and cozy dinners become the highlight of the ...

Season the pork tenderloin with salt, pepper, garlic powder, onion powder, or a favorite seasoning blend. Rub the seasonings in on all sides of the tenderloin. Set aside on a plate. Heat oven to 400 ...

Scraping and whisking any bits from the bottom of my pan, I use the sauce to drizzle the tenderloin to finish it off. No longer do I fear preparing pork at home, and with this recipe neither will you.

Let simmer 25-30 minutes, turning occasionally until internal temp reaches 160 Degrees. Remove pork from pan. Let sauce simmer 5 mins. while pork rests. Slice thinly and serve with sauce.

Microwave on high for about 30 seconds or until it is warm. If your pork tenderloin is much larger at one end than the other, fold the thinner end under like you would do with beef tenderloin.

While pork is cooking, prepare peach sauce. In a small saucepan, combine apricot preserves, lemon juice, soy sauce, and brandy. Bring to a boil and simmer for 2 – 4 minutes. Add honey to taste.

1. Marinate the pork: In a medium bowl, whisk the fish sauce with the hoisin, orange juice, ginger, honey, black bean sauce, and sesame oil; transfer to a shallow baking dish.

The Pork Tenderloin with Mustard Cream Sauce comes from the December 1992 Sugar and Spice column, a regular column using favorite reader recipes. It serves 4.