Sometimes it's okay to cut corners: Here we make the classic Italian dish with bacon and skip the multiday air-drying process. It's not traditional, but it sure is delicious
Author: Alison Roman
Author: Sheryl Hurd-House
Author: Gina Marie Miraglia Eriquez
An ancho chile rub serves double-duty in this dinner: it's the sweet and zesty rub for the tenderloin, and the seasoning for the roasted veg.
Author: Anna Stockwell
Author: Douglas Rodriguez
Author: Karen Adler
Butterflying the pork loin isn't difficult, but many butchers will do it for you.
Author: Federica Cucinelli
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
Author: James Peterson
Author: Molly Stevens
Author: Judith Fertig
Author: Ian Knauer
Author: Su Mei Yu
Author: Cheryl Alters Jamison
Sweet apricot preserves and funky-salty miso provide a glaze for this succulent pork tenderloin.
Author: Ivy Manning
Author: Gabrielle Hamilton
We took the classic, beloved Chicken Marbella recipe from The Silver Palate Cookbook and made it weeknight-friendly by using quick-cooking pork tenderloin instead.
Author: Adam Rapoport
Author: Helen Willinsky
Author: Bon Appétit Test Kitchen
This Vietnamese-inspired dish incorporates two essential condiments: hot chile paste and fish sauce. The chile paste gives the pork a great kick, while the fish sauce brings out the umami in the Brussels...
Author: Rhoda Boone
Island Pork Tenderloin Salad