Pork: In a small bowl, combine oil, garlic and salt and rub over pork loin, coating well. Place in a resealable plastic bag; seal and refrigerate 2 to 24 hours. Remove pork loin and discard marinade ...

This succulent pork combines two southern classics, sweet tea and pork chops. Have your butcher remove the chine bone from the roast, make 1/2 -inch-deep incisions through the bone between the ribs ...

From the hills of Italy to the Spanish plains, dry-cured pork has been an essential (and delicious) food source for many cultures. Pancetta is dry-cured pork belly, which is the same cut that bacon is ...

After the great success of the home made Pancetta (Italian Bacon), both stretched and rolled up; today we prepare another kind of Italian cured meat: the Coppiette di Maiale. Let me know what you ...

1. Have on hand a baking dish long enough to hold the tenderloin and a large cast-iron skillet or another skillet with an ovenproof handle. 2. In a small bowl, stir the garlic, vinegar, honey, and the ...

It isn’t especially elegant, but in a cuisine that doesn’t fall victim to culinary fashion, this dish is a mainstay. The pork can be thickly cut, served in thin slices like Canadian bacon or roasted ...