Pork tenderloin, one of the leanest sources of protein, is a smart, low-fat choice for an entrée. Our Test Kitchen gave it an herb rub to keep flavor high and sodium low, then paired it with a dried-cherry relish, rich in antioxidants, for a fabulous, heart-healthy meal as good for you as it is good!
This is our favorite cookout dish, and it's very good served with a salad. This recipe originated here in my hometown in the 1930's. Our meat preference for speidis is venison, but we use others when it's not available.
"This recipe has long been a favorite of my family. I found it many years ago in a recipe book and altered it to please our tastebuds. Every time I make it, I alter the salsa. You can add papaya, green pepper or any other healthy ingredients you prefer. " —Jennifer Eilts, Lincoln, Nebraska
With just a few minutes of hands-on work, this tender beef brisket simmers into a delectable entree. “The meat and gravy are great for sandwiches and leftovers the next day,” Noelle LaBrecque relates from Round Rock, Texas.
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
This recipe originally called for chicken; in addition to pork, I've tried it with grouse for a change of pace.
The area I live in is very rural, and so many of my visitors stay overnight. Some of those friends send me fresh raspberries before they arrive as a hint they'd like me to serve this dish!
I love thyme and cracked black peppercorns on beef, so I combined them in this recipe. Some family and friends have commented that this is the best beef they've ever tasted.—Kathyrn Heft, Bullhead City, Arizona