more about: pork

Day 11: A Delicious Pork Loin Recipe

Today’s recipe, Pork Loin with Sautéed Cauliflower and Capers, was prepared by Didi Gluck, Real Simple’s beauty and health director. Like several of my fellow bloggers, I’m a second-year participant in Month of Dinners. It’s entirely possible, in fact, that the last time I actually cooked a nice totally homemade dinner for my family was last year for this very […]

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Slow Roasted Pork Weekend

A couple of weekends ago we slow roasted a pork shoulder, a riff on this recipe (minus the fire pit). We put it in a 250°F oven at around 1am, went to bed, and around 8am we awoke to a tender, delicious and truly addictive hunk of meat. We ran over to the farmers’ market to pick up some jersey […]

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A Sauce from the Garden

Last weekend I did a little foraging around a friends garden and yard for some dinner provisions In the yard I found a few raspberries, gooseberries, and currants. Fresh thyme grows all over the yard. And the garden is full of fresh chives. I stated by sauteing some shallots. I then added the berries, currants,  thyme, a little honey, and […]

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Day 16: Roasted Pork Chops with Polenta

To kick off week four—the home stretch—we have Stephanie Sisco, editorial assistant in our home department. Stephanie works on a lot of our product stories and road tests, and also worked on our upcoming holiday gift guide.

This Roasted Pork Chops with Polenta recipe proves that even the simplest list of ingredients has the power to create an incredibly delicious meal.

 

Roastedpork-ingredients

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Day 15: Balsamic-Glazed Pork with Lentils

Closing out week 3 is Ashley Tate, staff editor of Real Simple and Money Rant blogger on Simply Stated. For the print magazine, Ashley edits the Moneywise section and the Discounts & Deals page in the back of the magazine.

 

I grew up in a small town in southwest Kansas. (Please don’t ask how many Wizard of Oz references I’ve endured through the years.) Some years during the county fair, my dad’s business would buy a pig from a child who raised the animal as a 4-H project. Then all that following winter, the freezer would be stuffed with locally-grown pork. As a result, I love eating pork in just about every form—loin, chop, belly, shoulder, and of course, bacon. So making the Balsamic-glazed Pork with Lentils recipe was right up my alley.

 

Balsamicpork-ingredients

 

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