METHOD: clean the pork of any fat and silver skin. Cut into 8 oz portions. Make the brine by combining all ingredients together and bring to a simmer. Chill immediately. Once the brine and cold, add ...

For most parts of the country, grilling season is fleeting, so it's important to make every burger and brat count. There's no time for disappointing results as the days get shorter, and nobody likes ...

For many home cooks, firing up the grill to create a meal can feel intimidating, especially when cooking a piece of meat seldom used in their kitchen. But Chef Dale Talde, a Top Chef alum and the host ...

• In a container large enough to hold your meat and brine, dissolve the salt in water. Add pork loins. Allow to sit in the brine for at least 2 hours. • In a small saucepan over medium heat melt ...

To make the brine combine sugar, salt and wine together. Trim the pork tenderloins and butterfly place in a deep roasting pan pour brine over the pork roast and bay leaves and refrigerate for 30 ...

The lovely za'atar crust adds depth to the pork and complements the earthy mushrooms. Pinot Noir's rich fruit brightens mushrooms and perks up the pork, providing a pairing of contrasts. Earthiness - ...

Chefs Deb Paquette and Jess Lambert from Etch shared a recipe for Pork Tenderloin that will be part of the menu at Generous Helpings event on May 10. (see recipe below) Place all ingredients in a ...

1 12 oz. Beer-any favorite ½ Cup soy sauce ¼ Cup brown sugar 2 Pork tenderloins - cleaned of any silverskin and fat 2 Tbsp. vegetable oil Prepare brine for the pork by whisking together the beer, soy ...

Chef Ash Fulk is gearing up for one of the biggest grilling days of the summer. To make a truly spectacular, star-spangled, extra special July Fourth cookout, he's visiting the TODAY kitchen to ...

During hunting season, this is a great way to prepare deer at the camp. Although if you have some in the freezer, it is good any time of year, too. If preferred, pork loin can be used in place of ...