This stuffed pork loin looks and sounds so darn fancy, but it's a dream to prepare. The herb mixture and apricot-fig stuffing add a sweet and savory flavor to the pork. Once roasted, the meat is ...

Sauté the onions, celery, mushrooms in the butter. When cooked down, or caramelized, add the wine, add the chicken broth or water. Combine with stuffing mix. Add the dried cranberries and stir until ...

Looking for a delicious and easy weeknight meal? Look no further than this recipe for stuffed pork loin chops! This recipe is perfect for families and can be on the table in under an hour. The pork ...

I believe that the philosopher Aristotle once said that “the whole is better than the sum of their parts”. This quote sprang to mind after I tasted this stuffed pork loin. Bacon, mushrooms, baby ...

I made this stuffed pork loin for my Christmas dinner, though it’s great for any cold-weather meal. The stuffing is made with my favorite mixture of pancetta, onions, greens, dried fruit and cheese.

Lidia Bastianich knows a thing or two about holiday entertaining, and she's stopping by the TODAY kitchen to share two great dinner party recipes: roast pork loin with cherry sauce and cabbage, plus ...

No matter the time of year, fruit makes a wonderful stuffing when you’re looking for something light and sweet as opposed to heavy and savory. I’ve had fruit as a sauce over chops and as a side for ...

1. To prepare the stuffing: In a large oven-proof skillet, heat 1 tablespoon of oil over medium heat. Add the garlic and saute 1 minute. Add the onion and mushrooms and saute until soft, about 5 ...

In a typical year, it’s not Easter without ham, cascarones and plastic eggs filled with chocolate, but this year, we’re all improvising. With social distancing in place, spring celebrations are ...

Welcome to a Thanksgiving feast like no other! Chef Bryan Woolley brings you a show-stopping Harvest Delight: Stuffed Pork Loin with Cranberry-Apple Stuffing that will be the star of your holiday ...

With a sharp knife, remove silverskin from each tenderloin, then slice each tenderloin lengthwise to butterfly it, being careful not to cut completely through the meat. You don’t want to cut the ...