Pork tenderloin is a versatile cut that pairs well with pretty much anything, and it doesn't get much better or easier than this salsa recipe from the recent issue of Bon Appetit. Plump red cherries marinated in olive oil, lime juice, cilantro, and fresh red chiles make for a sweet, spicy, just-barely-acidic salsa which I was literally licking off the plate. If you come across some fresh cherries this summer, you know what to do. More

The three P's...pork, peaches and pecans combine to make this perfectly flavored, skillet tenderloin that's ready to serve in just 40 minutes! More

"The pork tenderloin sandwich, while no masterpiece, deserves the spotlight every once in a while." I'm getting a little tired of all these comparisons between the Indianapolis and New Orleans food scenes. I'm from Indiana, so I feel it's perfectly... More

Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! [Photograph: Joshua Bousel ] I've noticed a very strong "glazed" theme with my recipe choices over the... More

Note: You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays with ideas on preparing fruits and vegetables. [Photograph: Carolyn Cope] I recently discovered this killer method of preparing pork tenderloin. Ironically, it's killer largely because it's... More

I picked this guy from Bon Appétit mostly because it involves yogurt sauce slathered on pork. It reminded me of the Baked Chicken with Yogurt and Chile Paste I made last year. And as it turns out, they're not just... More

Pork tenderloin is beloved by chefs all over North America with good reason. It's extremely lean, very tasty, and easy to cook with. You can grill or roast it whole or sauté sliced medallions to make a quick and... More