Pork tenderloin is as lean as skinless chicken breast — and sometimes just as bland. The trick is to gussy it up. This recipe for spinach- and basil-stuffed pork tenderloin rolls up fresh spinach and ...

1. In a large skillet, heat oil over medium heat. Add garlic, salt, and pepper, and saute 1 to 2 minutes. Add pork chops, and saute 8 to 10 minutes per side, until brown on both sides and cooked ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

It’s hard to beat a pork loin roast. Brine it overnight so it will be more juicy, and baste it with onion juice. If you were roasting it in the oven, you’d have juices for making gravy, but on the ...

Trim the pork tenderloin, then cut the meat on the diagonal into 1-inch slices; you should get about 10 slices. Place the slices on a board and flatten them with the base of a saucepan or a meat ...

While pork is often paired with plum sauce, blueberries are just as delicious as an accompaniment! The loin is extremely tender and juicy, marinated overnight with lots of basil. You won't be able to ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

Frankie Gaw shares a dish from his new cookbook. Seattle-based food writer, photographer, and designer Frankie Gaw joined "Good Morning America" to make a dish that marries classic and traditional ...