An ancho chile rub serves double-duty in this dinner: it's the sweet and zesty rub for the tenderloin, and the seasoning for the roasted veg.
Author: Anna Stockwell
Author: Chris Lilly
Author: Cheryl Alters Jamison
Author: Su Mei Yu
Author: Joe Gannon
Author: Douglas Rodriguez
Author: Bon Appétit Test Kitchen
Sometimes it's okay to cut corners: Here we make the classic Italian dish with bacon and skip the multiday air-drying process. It's not traditional, but...
Author: Alison Roman
Author: Gabrielle Hamilton
Tender and juicy pork tenderloin, with a decadent and well-balanced mustard sauce. I often serve this at a holiday buffet dinner with small rolls - double...
Author: Karen Schroeder Rankin
Author: Gina Marie Miraglia Eriquez
Thinly sliced tenderloin marinates in almost no time: After just ten minutes in the chili sauce, it's packed with flavor all the way through.
Author: Chris Morocco
Author: Judith Fertig
Author: Harley Pasternak, M.Sc.
Author: James Peterson
Author: Melissa Roberts
Sweet apricot preserves and funky-salty miso provide a glaze for this succulent pork tenderloin.
Author: Ivy Manning
Author: Molly Stevens
Author: Jill Silverman Hough
Author: Bon Appétit Test Kitchen
Author: Lou Lambert
Author: Bon Appétit Test Kitchen