Author: Fredéric Morin
To round out this menu, serve roasted squash, corn muffins and boiled green beans with orange zest. End with vanilla ice cream topped with warm chestnuts in syrup.
The chutney also works well as an accompaniment to chicken, duck or lamb.
Maple syrup brings sweetness and warm color to the pork. Wild rice pilaf, brussels sprouts and a Gewürztraminer would be nice accompaniments.
Frozen cherries are the star in a vibrant, herby pan sauce that is made while the lightly spiced pork tenderloin rests.
Author: Mindy Fox
This simple sweet-and-tangy grilled pork roast is a perfect dinner for any season.
Author: Jan Esterly
Author: Ian Knauer
Rubbed with garlic, rosemary, and allspice, this bacon-wrapped roast is rich with holiday flavor. The impressive but quick-cooking recipe can easily be halved to serve a smaller crowd.
Author: Rhoda Boone
Author: Susan Spungen
Author: Ruth Cousineau
The key with tenderloin is making sure it's not overcooked, which is when it gets dry. The riper the peaches, the more delicious and nuanced the sauce will be.
Author: Bryan Furman
Author: Bon Appétit Test Kitchen
This recipe for bacon-wrapped pork tenderloin is tasty and extremely easy and fast.
Author: MEKANIOD
This easy, satisfying dinner offers three levels of flavor-building seasoning for quick-cooking pork tenderloin and your choice of farro, rice, or quinoa. Feel free to mix and match options 1-3 to make...
Author: Rhoda Boone
A simple mix of aromatic spices is rubbed on this pork loin before it's cooked and drizzled with a slightly tart sauce.
Author: Gina Marie Miraglia Eriquez
Author: Beth Janes
Author: Kelsey Bunker
Author: Chris Lilly
Prepared curry paste is a great shortcut ingredient for this pork tenderloin recipe; it carries a ton of flavor and has a very long shelf life.
Author: James Beard
Author: Jim Gallivan
Author: Joe Gannon
Author: Douglas Rodriguez
Author: Bon Appétit Test Kitchen
Sometimes it's okay to cut corners: Here we make the classic Italian dish with bacon and skip the multiday air-drying process. It's not traditional, but it sure is delicious
Author: Alison Roman
Author: Bon Appétit Test Kitchen