Cubes of pork tenderloin and green pepper chunks get a spicy treatment from a combination of peanut butter, brown sugar, ginger and red pepper flakes. Reserving half of this mixture to use as a basting sauce adds an extra boost of flavor.
-Ellen Koch, St. Martinville, Louisiana
It's hard to find recipes that have enough flavor to satisfy my husband without overwhelming our kids. This Southwestern take on pork tenderloin earned a thumbs-up from them all!
Margaret Steele of North Vancouver, British Columbia
Treat your family to a meal filled with Mediterranean flair when you serve up these succulent slices of pork. Our home economists created a garden-fresh cucumber sauce to go with the herb-seasoned entree.
Since the country sausage gravy that Angela Hart called for isn't widely available, we changed her recipe to use leftover cooked pork sausage and cream gravy. “This brunch recipe is unbelievably quick and easy, but also very delicious,” reports the Cool Ridge, West Virginia cook. TIP: “It goes well with a bowl of fruit salad,” Angela recommends.
I love the sweet flavor of red, yellow and orange peppers. I always go for these in the summer when they are inexpensive and plentiful, plus I think they taste a whole lot better than green peppers. —Liv Vors, Peterborough, Ontario
A friend shared this recipe for marvelously flavorful pork years ago. It really sparks up a barbecue and has been popular whenever I've served it. I guarantee you'll get many requests for the recipe.
Diana Steger, Prospect, Kentucky
Looking for an elegant but easy dinner you can put together in a twinkling for guests or unexpected visitors? These lightly breaded medallions from the Light & Tasty Test Kitchen are truly something special!