Search Results 1-10 of 6778 for Pork
Herbes de Provence is a combination of dried herbs, including thyme, marjoram, rosemary, basil, fennel, sage and lavender. This blend works well with pork.
To serve, place the pork on a large platter. Slice on the diagonal and put onto 4 warmed plates. Scoop the onion-apple sauce over the top and serve immediately.
Slice pork, spoon apples over top and sprinkle with blue cheese. Serve. Nutritional analysis per serving. Serving size: About 4 ounces. Total carbohydrate 17 g ...
Pre-seasoned pork tenderloin tends to be high in sodium. Try this salt-free, Asian-inspired rub instead.
Rub the spice mixture over the pork and let stand for 15 minutes. In another small bowl, combine the vinegar, honey, tomato paste and the remaining 1/4 teaspoon ...
To make the marinade, combine the soy sauce, green onion, garlic, olive oil and five-spice powder in a shallow baking dish. Whisk to blend. Add the pork and ...
Eating raw or undercooked pork infected with the parasitic worms, Trichinella spiralis, can lead to trichinosis. The good news is that the risks of ...
16 ounces pork tenderloin, cut into 4 pieces · 1 1/2 tablespoons curry powder · 1 tablespoon extra-virgin olive oil · 2 medium yellow onions, chopped (about 2 cups) ...
Pour the vinegar sauce over each pork chop. Sprinkle with pepper and garnish with orange slices. Serve immediately. Nutritional analysis per serving. Serving ...
Using grilled pork tenderloin makes these fajitas lower in fat in than those made with beef flank steak.
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