Heat oil in a large skillet over high heat. Season pork with salt and pepper; transfer to skillet and cook, turning, until browned all over, 5 to 10 minutes.

ENTREE Pork Tenderloin With Mustard-Horseradish Sauce Test kitchen tip: If you don’t have time or don’t want to marinate the meat, you don’t have to. The Mustard-Horseradish Sauce is so ...

To make sauce: Combine all ingredients. Refrigerate 8 hours or longer. To make pork: Combine soy sauce, onions, garlic, vinegar, cayenne pepper and water in a large zip-seal plastic bag. Add the ...

salt and 1/8 teaspoon pepper. Add pork; seal bag, and turn to coat pork. Marinate at room temperature 15 minutes. Preheat the broiler. Remove pork; discard marinade. Place pork on a rack on a ...

With the machine running, add the oils in a thin, steady stream through the feed tube until the sauce is thickened. 2 Transfer into a large bowl and fold in the whipped cream and capers.

Sprinkle pork with salt and pepper; spread with 2 tablespoons mustard-dill sauce. Grill until thermometer inserted into thickest part registers 145°F, turning often, about 25 minutes. Transfer to ...

Preparation. Step 1. Mix wine, garlic, oil, rosemary, thyme, and allspice in large resealable plastic bag. Add pork and turn to coat. Marinate at least 30 minutes and up to 1 hour, turning bag ...

For more information on Sure-Dry Basement and how they can help you, click here. Ingredients:1 Pork Tenderloin (about 1 pound)2 Tablespoons Extra-Virgin Olive Oil1 1/2 cups Heavy Cream1/4 cup ...