One route for cooking a whole tenderloin is to briefly sear it in a hot skillet on the stove before finishing it in the oven.

A sweet and crispy flavour bomb - Slow-braised in a fragrant milk and honey broth, Omar Foster’s pork belly is tender, full ...

Here's a simple dinner that provides a warm charm, with tender medallions of pork covered by a silky, lemon-wine sauce. Each ...

Traditional Cuban sandwiches are made of pork, ham, cheese, pickles, and mustard. But which cut of pork is best for a ...

Keep the stalks. Lay the pieces of ham horizontally over the pork loin, this way it will roll up more easily as the roll will follow the long length of the ham slices. Sprinkle the chilli flakes ...

Pork medallions are simply crosswise slices from the tenderloin, typically about 1 to 2 inches thick. Can pork medallions be a little pink in the center? Unlike with many other cuts of meat ...

Cooking pork belly slices in an air fryer guarantees a crispy outside and succulent meat inside. Once you've made this sticky, sweet and spicy marinade you'll be making it every week! In November ...

When the pan is hot, place the pork slices in one layer in the skillet (you will need to brown them in batches). Sear the meat on one side, then flip the pieces over and brown the other side.

This deeply flavourful Korean-inspired dish traditionally features super-thin slices of tender, sticky beef that are bursting ...

120 grams pork belly slices (buta-baraniku), 100 grams onion, 40 grams nira green, Seasoning A (1 and 1/2 tsp doubanjiang, 1/2 tsp tianmian sauce, little more than 1 tsp “douchi” (fermented ...

Thin slices are easier to cook than thicker ones that are sold under the label “For ‘shogayaki’ (ginger pork).” The sauce is seasoned in such a way that it tastes just right when the pork ...

Cut pork tenderloin crosswise into 1/4-inch slices. Place flour on a plate and add salt and pepper to taste. Add the pork slices to the flour making sure both sides are coated. Heat oil in a large ...