Enjoy a hearty and flavorful Japanese-style pork steak with this quick and easy Tonteki recipe! Juicy pork loin is pan-seared ...

Tender pork stir-fried with broccoli makes for a delicious, quick meal that comes together in just minutes. The key to ...

Dishes range from stir-fry to curry to noodles. The menu also includes a selection of fried rice entrees such as pineapple, ...

Get ready for the ultimate backyard roast—succulent pork loin, slow-roasted over charcoal on a rotisserie, finished with impossibly crispy pork crackling. This is a masterclass in combining ...

Pan-Seared Pork Tenderloin With Tarragon. Total time: 40 mins. 4 servings. This tarragon-scented pork tenderloin makes a surprisingly elegant option for a weeknight meal. You might want to stash it in ...

4 stems fresh tarragon, leaves picked and finely chopped, plus more for garnish. DIRECTIONS. Place each piece of meat between two sheets of plastic wrap and pound to a thickness of 1/4-inch.

Pork tenderloin should be cooked to an internal temperature of 145 degrees followed by a three-minute rest. (Scott Suchman / For The Washington Post) Pan-Seared Pork Tenderloin With Tarragon.

395g thin-cut beef steaks or 480g pork loin steaks, cut into 3mm slices. Vegetable oil spray. 100g frozen chopped onion or ½ medium leek, finely chopped.

Pork tenderloin is an underrated weeknight warrior. It is as lean as boneless, skinless chicken breasts and fairly affordable, too, especially when you consider how versatile and delicious it can be.

Pork tenderloin cooks fairly fast, and even faster when you whack it into thin cutlets. Serve with steamed broccolini and/or roasted potatoes. Storage: Refrigerate for up to 4 days.

Pan-Seared Pork Tenderloin With Tarragon. One (1-pound) pork tenderloin, trimmed of any visible fat and quartered. Fine salt. Freshly ground black pepper ...

About 1 pound each, a single tenderloin will typically serve three to four people, give or take given the appetites of your diners and what else is served at the meal.