You’ll find this simple, spicy-sweet and undeniably moist tenderloin recipe in Stan Hays’ new cookbook, “Operation BBQ: 200+ Smokin’ Recipes from Grand Champions” (Page Street Publishing Co., $30).

You’ve heard the metaphor “Every cloud has a silver lining.” I was checking my potted herbs wintering over in the garage. Herbs like rose geranium, bay, lemon verbena and rosemary. Three out of four ...

Serves 4 (serving size: 3 1/2 oz. pork and 1 tbsp. apricot mixture) 1 1/2 tablespoons canola oil, divided 2 tablespoons minced shallots 1/2 teaspoon finely chopped rosemary 1/3 cup light brown sugar 2 ...

SIOUX CITY (KTIV) - This segment of Grillin’ with News 4 has German Molina teaching us a recipe for Apricot Glazed Pork Tenderloin Sandwich with Brie and Rosemary Aioli.

Pork chops should be perfect in a slow cooker: tough cut of meat, slow, low heat to tenderize - a match made in kitchen heaven, right? Actually, no. The problem is that pork-loin chops typically found ...

1. Set the oven at 400 degrees. Set a rack in a rimmed baking sheet. 2. Sprinkle the pork tenderloins with oil, salt, and pepper. Set the pork on the rack and sprinkle it with basil, thyme, and sugar.

The sweet, fruity taste of apricot preserves goes perfectly with spicy adobo sauce. This dish is sure to become a family favorite. Looking for a super quick weeknight dinner? This tasty apricot ...

Enjoy our latest Publix recipe and watch 'First Coast Living' with Casey DeSantis and Curtis Dvorak weekdays at 11:00 and 2:00 on NBC 12. Squeeze lime for juice (1 tablespoon); peel and grate ginger.

Thin%2C boneless pork loin chops cook quickly. Apricot preserves makes a sweet and tasty glaze. One skillet meals make for easy clean-up. When stumped for a dinnertime solution for two, think thin ...

* In small bowl, combine 1/4 cup apricot preserves and curry powder. Brush over both side of pork chops. Place on pre-heated medium-hot grill. Cook on both sides for 8 to 10 minutes or until internal ...

You’ll find this simple, spicy-sweet and undeniably moist tenderloin recipe in Stan Hays’ new cookbook, “Operation BBQ: 200+ Smokin’ Recipes from Grand Champions” (Page Street Publishing Co., $30).