When your kids get older and need to sleep late, it’s time to transfer the Father’s Day meal over from breakfast to a late lunch or even dinner. Today’s recipe for Barbecued Pork Tenderloin with ...

Heat the oven to 450 degrees. In a small saucepan combine whiskey, soy sauce, ketchup, brown sugar and garlic powder. Bring to a boil and simmer until slightly thickened, about 5 minutes. Place the ...

OVEN-BARBECUED PORK TENDERLOIN WITH CORN AND BLACK BEAN SALAD Yield: 6 servings 3 tablespoons canola oil, divided 1 1/2 pounds pork tenderloin, trimmed About 2 tablespoons barbecue rub 1/3 cup ...

To start the week, pork tenderloin, a lean choice that is easy to cook, is roasted along with some sweet potatoes. Steamed green beans round out the meal. instead of fatty sauces and butter, barbecue ...

Heat the oven to 425 degrees. In a 12-inch skillet, heat the oil over medium-high heat. Salt and pepper the tenderloin, and sear on all sides, about 5 minutes. Remove the meat to a roasting pan lined ...

I have a confession to make. I don't like making dinner at dinner time. I want my dinner waiting for me instead of rushing around the kitchen to get supper on the table during the generally hectic 5-7 ...

The technique for cooking the tenderloin is nothing new: sear, and finish in the oven. But the sauce might surprise you. It’s wine-dark and intensely fruity, with depth from the bourbon. And I don’t ...

These mini sandwiches are perfect for entertaining. Serve them at your next spring get-together. Set pork tenderloins on a cutting board. Combine Head Country seasoning, red pepper flakes, black ...

If you've ever wanted to make some smoky barbecue but don't have a grill (or don't want to go to the trouble of firing yours up), this is for you! Myron Mixon, the judge of Destination America's "BBQ ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. OVEN-BARBECUED PORK TENDERLOIN WITH CORN AND BLACK BEAN SALAD Yield: 6 servings 3 tablespoons canola oil, divided 1 1/2 pounds ...

The technique for cooking the tenderloin is nothing new: sear, and finish in the oven. But the sauce might surprise you. It's wine-dark and intensely fruity, with depth from the bourbon. And I don't ...