If you think impressing a crowd with a delicious roast requires complex cooking techniques and hours of hands-on work, I invite you to let me change your mind. This pork roast is the ultimate ...

Your kitchen will start smelling like a festive fall feast once this elegant roast hits the oven. Look for Hill Country honey produced in the spring by bees that have harvested wildflower nectar for ...

Maple-Mustard Glazed Pork Tenderloin with Roasted Root Vegetables. This recipe balances savory and sweet flavors with an easy maple-Dijon glaze that caramelizes beautifully in the oven. Colorful ...

A simple glaze of port wine and red currant jelly makes this already elegant roast a real showstopper. Combine the wine and currant jelly in a small saucepan. Heat to a simmer. Reduce to 1/2 cup; this ...

The honey gets brushed across each bone-in chop before the pan goes into the oven, thinning as the heat builds until it sets into a caramelized crust along the edges and around the bone. Baby red ...

Indulge in the spirit of the season with our mouthwatering Roasted Pork Tenderloin, expertly seasoned and glazed with a luscious cranberry sauce. This festive dish is not only a feast for your taste ...

Dianne Esposite, New Middletown, Ohio  Nutrition Facts: 1 pork chop: 154 calories, 6g fat (2g saturated fat), 55mg ...

Makes 12 deviled eggs. Recipe is by Teresa B. Day. 6 boiled eggs, peeled ¼ cup mayonnaise ¼ teaspoon dry mustard ¼ teaspoon smoked sweet or hot paprika ⅛ teaspoon turmeric (optional) ¼ teaspoon kosher ...

A perfect balance of savory and sweet, the pork loin in this recipe is coated with bacon fat, fennel seeds, salt, and pepper before being roasted, and then brushed with fig preserves before serving.

Wilted Greens with Cane Syrup Balsamic Glaze and Caramelized Figs Makes 4 servings. Recipe is by Teresa B. Day. 1 small onion, sliced into strips ¼ cup pure cane syrup 1 tablespoon balsamic vinegar 1 ...

Here's a recipe for pork tenderloin with a cranberry hot pepper jelly glaze. It serves 4 to 6 people. Preheat oven to 400 degrees F. To prepare the tenderloin, remove the "silverskin", if necessary.