December is a month for feasting -- which is not necessarily to say gorging, though it sometimes seems like it. Eating well is not the same thing as stuffing yourself and eating sensibly is not the ...

Open the pork like a book. Season the pork with 1 teaspoon of the salt, and the sage, rosemary, and pepper, rubbing it all over, on the inside and the outside. Preheat the oven to 425°F. In a small ...

In a large container with lid or large bowl, mix together water, kosher salt, honey, brown sugar, bay leaves and black peppercorns and whisk together to dissolve the salt. Add the pork sirloin roast, ...

Juicy and versatile, it's one of our favorite cuts. Pork tenderloin is one of our favorite cuts; it's tasty, tender, and affordable. We love it roasted, stuffed and roasted, or grilled—and that's just ...

Have the butcher leave about ¼ inch of fat on the roast. Also, ask them to butterfly the roast so that it opens out like an unfolded letter. Mix sausage, nuts, breadcrumbs, chives, parsley, sage, 1 ...

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 ...

In a food processor, combine salt and garlic cloves and pulse to a rough paste, about 15 times. Add water, a little at a time, pulsing to form a thick but smooth paste. Rub paste onto pork, coating ...