I made this pork loin last week while staying with my fiancee’s family in cold, western Colorado. I wanted to cook something that would feel special, so I bought a six-pound pork loin that still had a ...

BEFORE there was the stove, there was the rotisserie. And although there’s no denying that progress has its advantages -- can you imagine spending a summer afternoon tending a live fire in your ...

The drippings from this roast are far too salty to make a gravy or sauce, says Marianne Anderson, who suggests using a reduction of beef broth, shallots and butter if you want to serve the meat with a ...

The holiday season is here and it's time to select a showstopping Christmas roast to make for the big day. From prime rib ...

One of the best ways to stretch a tight food budget is to think big. Buying in bulk, especially when it comes to meat, can save a substantial amount of money. For example, small center-cut pork loin ...

In a blender, combine water, salt, brown sugar, orange juice concentrate, cumin and oregano. Blend until smooth, about 30 seconds. Transfer mixture to a large bowl. Add ice and stir until water ...

Combine all ingredients for the seawater brine. Add the pork roast to the brine and let sit for 24 hours. Drain and pat dry before grilling. Place pork on medium to high temperature grill flipping and ...

Mix salt and sugar with fennel seed and cover pork chop for 15 minutes. Rinse the chop and pat dry. In a medium skillet heat oil till smoking and add chop. Brown on one side and then flip. Add butter ...

Contrary to popular opinion, pork tenderloin actually has about the same amount of fat as chicken breasts, and less cholesterol, making it an excellent alternative to serving chicken at your next ...