To honor the late Dianne Byers, we will continue to run previous editions of her “Cooking with Dianne” column as part of our bi-weekly Food page. This one ...

1. Using paring knife, quarter brussles sprouts. In a medium pot with a steamer basket, steam brussels sprouts for 8 minutes. 2. Butterfly-cut the pork tenderloin (see tips). Sprinkle with salt and ...

Peach Mustard Sauce: Puree 2 peaches with 1/4C Catsup, 3 TB Dijon Mustard, 1 tsp Brown Sugar, /2 tsp black pepper until smooth. Adjust salt and pepper. Rub salt and pepper over the tenderloins and let ...

In a small food processor, combine the garlic, anchovies, rosemary, salt and pepper. Add the olive oil and process until it forms a paste, scraping down the sides. (If you don't have a mini food ...

This elegant pork preparation takes just a few minutes of active time to prepare. In a bowl, combine the garlic, mustard, honey, brown sugar and thyme and pour the mixture over the pork. Turn the pork ...

Add Yahoo as a preferred source to see more of our stories on Google. Pork tenderloin is synonymous with dry, boring dinners, but it doesn’t have to be. Alexis Deboschnek is giving it new life with ...

Sometimes a recipe is so darn easy it's almost embarrassing to write about it. You could say this recipe qualifies. But I will do my best to make this an interesting column with delicious food ...

I was talking with a friend about perfect meals for entertaining, and we went through the usual suspects: lasagnas, chili, tenderloins. And then he mentioned that his favorite go-to entertaining dish ...