This delicious chili-rubbed pork with apricot glaze is elegant enough to entertain with and simple enough to make life easy if you want it on a weeknight.
Brown the pork tenderloin on all sides before baking–this gives the meat a nice sear and seals in the rich flavor. Top with apricot chutney, made from store-bought jam, rice vinegar, mustard seed, and fresh ginger.
A fresh, healthy, and low calorie dinner is just 30 minutes away! Try this easy Grilled Garlic and Herb Boneless Pork Tenderloin with Zucchini and Corn.
I've had this glorious pork loin recipe bookmarked via Pinterest for a long while. It's all over the Pinterest realm. Pinned and pinned and pinned again. Could something that has been pinned at least a hundred million times live up
Pork tenderloin may be one of my favorite cuts of meat. It is tender and succulent and if cooked well, it can nearly melt in your mouth. This recipe that my brother and sister-in-law sent me is far and away
Prepare the dry rub in advance and store in a cool dry place in an airtight container. The apricot glaze can also be made ahead of time and refrigerated until you are ready to use it.
Juicy beer braised corned beef, glazed with brown sugar, whole grain mustard and whiskey, will take your St. Patrick's Day celebration to the next level!
