When it comes to weeknight cooking, nothing beats pork tenderloin. The affordable cut usually comes two to a pack meaning it easily feeds a crowd. It also cooks incredibly quickly, faster than a whole chicken, in about 20 minutes. The best thing about pork tenderloin, however, is its versatile adaptability. It can be seasoned with everything from fresh herbs to spicy pastes. This recipe looks to Read more

Of all the crazy chocolates I've seen — among them, wasabi pea chocolate and soy-sauce-flavored Kit Kat — the most intriguing I tried was Xocolatl de David's Chicharrón Chocolate Bar. I loved the concept of crunchy mixed into smooth, savory blended with sweet, and yet I found myself wishing for more pork rind. That's when I dreamt up my perfect chocolate snack: Chicharrónes, or deep-fried Read more

We've always wanted to take a stab at rolling out a few Natchitoches meat pies. Thanks to an easy recipe from Food Orleans, this might be a dream realized sooner rather than later. [Baked or fried? You decide.] Natchitoches meat pies are one of those special little treats with a name as fun to say as they are to scarf down. Nackadish — that's how you say it — is a small town we drive through Read more

Can't wait for the Super Bowl to be here already? Well then you've lucked out, because this year, game day's come early — online, at least. Food Network's brought together some of the country's top food outlets for a virtual Super Bowl spread. From cocktails and appetizers to main dishes and desserts, this meal's got it all — and each recipe is one that you can re-create yourself at home. Read more

What to do with eight pounds of pork? Braise it, grill it, and serve it all sorts of ways. Check out this post from OnSugar blog FreshTart for inspiration. In my excitement to braise something, anything over the past freezing weekend, I got a little carried away and bought an 8-pound boneless pork shoulder... ...for four people, one of whom (Nathan) is hardly ever home and one of whom (my mom) Read more

With the demands of the holidays, these days when I make a weeknight dinner at home, it's got to be fast. An hour won't cut it — I want something on the table within minutes. My first rule of thumb? Choosing a protein that cooks virtually instantly. Shrimp and thin fillets of fish always do the trick, but last night, I was in the mood for something heartier, like pork. The easiest way to make Read more

Red beans and rice is a dish that is native to Louisiana. Traditionally it's enjoyed on Mondays because it's a one-pot meal that makes use of leftovers from Sunday's family dinner. The important thing to remember is that the beans must be soaked overnight, therefore a little planning is involved when making it. It also requires time because the beans simmer with pork, vegetables, and aromatics Read more

Top Chef All-Stars champ Richard Blais was the guest of honor earlier this week at an event in NYC hosted by the National Pork Board called, "Pork: Be Inspired." He concocted a few pork-based recipes for the assembled reporters, including a delicious ham and herb schnitzel with a 6-minute egg — check out that recipe below. He narrated the process of making the dishes, adding some of his Read more

Wings are a game day mainstay, but before you grab that bottle of Frank's RedHot, consider a version or two that journey beyond buffalo. This week, we tread the less-beaten path through wing-dom with a look at five recipes that shed new light on our favorite chicken part. Today, our wings get a south of the border kick with tomatillo-based salsa verde. Taking a page from the popular Mexican dish Read more