However, it's just as important to let the meat and marinade marry for enough time. But why? When it comes to pork tenderloin in particular, marinades need longer than mere minutes to work their ...

When you’re craving an easy weeknight dinner protein but are tired of old standbys like chicken breast or ground beef, look ...

Mary Berry slowly infuses pork fillet in a spicy marinade and serves it with a fresh herby chimichurri sauce for a flavour-packed dinner with minimal effort. To make the marinade, place all of the ...

Michael Symon heats things up with a grilled pork tenderloin marinated in brown sugar; he whips up a side of mango slaw paired with Liz's fresh pineapple mango mojito.

There is enough marinade here for a sauce, too – make sure you heat it well before pouring over the cooked pork. To make the marinade, place all of the ingredients in a bowl and mix well.

Add water, a little at a time, pulsing to form a thick but smooth paste. Rub paste onto pork, coating evenly, cover with foil and refrigerate 30 minutes. Rinse off paste and pat pork dry.

Aji amarillo marinated grilled pork loin with pisco and mango gastrique and smoked chamomile salt. 1. In a large mixing bowl, whisk together aji amarillo paste, flax seed oil, garlic, orange juice ...

Following the season of rich holiday dinners, it’s refreshing to launch into the new year with bright and steamy Asian soups.