I served this gorgeous roast for Christmas dinner last year and it was a huge hit. You can make the fig-rosemary butter several days in advance to save time. Preheat the oven to 375°F. In a food ...

My choice for an elegant dinner? It’s hard to beat a roast, and more often than not my pick is a lean and moist pork tenderloin. But let’s face it, as much as we want to be healthy, there is such a ...

Wrapping prosciutto, which is cured ham, around a stuffed, rolled pork loin, which is uncured, will give you the feeling that you're dining on a traditional Easter ham but with a fun twist for a ...

When browned on the stovetop, the prosciutto gets nice and crispy. A sweet and spicy glaze adds the crowning touch. When seasoning the pork, keep in mind that the prosciutto is fairly salty, so avoid ...

1. Prepare an outdoor grill for direct cooking over medium-high heat. 2. Season the pork tenderloins with the grill seasoning. Lay 3 prosciutto slices on the work surface with the long sides running ...

Stuffing a butterflied pork loin with herbs and wrapping it with prosciutto keeps the meat juicy and flavorful. We have step-by-step instructions to make sure your loin is as beautiful as it is ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Place the sage, rosemary and garlic on a ...

The same natural chemistry that makes asparagus so notoriously hard to pair with wines also gives it a fresh grassy flavor that makes it an excellent match for so many foods. Sweet foods, such as ...

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Lean, slender pork tenderloins, about 2½ inches in diameter — not to be confused with the larger pork loin — are famous for their fine texture and ease of preparation. But they benefit from a boost in ...

Cut each pork tenderloin in half crosswise to make four pieces, each about 8 ounces. For each portion, lay out four overlapping slices of prosciutto. Place pork in center and wrap prosciutto around ...

Clean basil and take off stems and pat dry, peel the garlic and slice in quarters. Place all ingredients - except olive oil - in food processor and chop. Slowly add olive oil to the mix. Add salt and ...