The salt-and-pepper treatment is a Cantonese technique that can be applied to give almost any meat, seafood or tofu a crunchy exterior and tongue-tingling flavor. The protein typically is deep-fried, ...

1 tablespoon balsamic vinegarDirections: Season both sides of sliced tenderloin with salt and pepper. Heat your large pan (I love my braising pan for this recipe) over medium-high heat. Add in oil and ...

The salt-and-pepper treatment is a Cantonese technique applied to meat, seafood and tofu. The protein typically is deep-fried. But the cooks at Christopher Kimball’s Milk Street instead opt to pan-fry ...

Position rack in center of oven and preheat to 250°F. Sprinkle pork roast all over with 1 teaspoon coarse salt, 1 teaspoon pepper, and fennel seeds, patting to adhere. Heat olive oil in heavy large ...

Pork tenderloin wrapped with agretti is like a peek into how folks in Northern and Central Italy cook when they're after ...

1. Preheat oven to 375 degrees. Line a pan with foil. Lay the pork tenderloin on the foil. Drizzle with olive oil, then generously season with salt and pepper. Roast for 30 minutes, or until juices ...

Lemon-pepper seasoning is a good match for pork tenderloin. Pork turns out outrageously good, tangy and savory with a nice bite from pepper. This is the pork tenderloin that was supposed to be a ...

The salt-and-pepper treatment is a Cantonese technique applied to meat, seafood and tofu. The protein typically is deep-fried. But the cooks at Christopher Kimball’s Milk Street instead opt to pan-fry ...