To make the brine combine sugar, salt and wine together. Trim the pork tenderloins and butterfly place in a deep roasting pan pour brine over the pork roast and bay leaves and refrigerate for 30 ...

Note: This Fatted Calf Charcuterie cookbook includes a recipe for making your own pancetta. 1 trimmed pork tenderloin, about 1 pound Fine sea salt and freshly ground pepper 1/4 cup Dijon mustard 2 ...

Wilt the spinach in a sauté pan over high heat for 5 minutes. Remove from the pan, chop, and squeeze dry. Melt 2 tablespoons of the butter in the same pan over medium heat and add the spinach and 1/3 ...

From a succulent roast to a full English brunch, save time – and washing up – with these stunning traybake meals... Serves 4 Preheat the oven to 200°C/fan 180°C/gas 6. Spread the mustard all over the ...

Preheat oven to 200ºC. For the filling, mix together all ingredients except quail’s eggs in a large bowl, seasoning well to taste. Roll out pastry on a lightly floured surface and cut out 12 rounds ...

Q: What is the difference between pancetta and prosciutto? A: Pancetta (pan-CHEH-tuh) is the Italian counterpart of our bacon. David Joachim, author of "Brilliant Food Tips and Cooking Tricks," says ...

Oliver Hagen of Hagen's Organics shared this simple and flavourful recipe for roast pork on Drive's Foodie Tuesday segment. Perfect for a Sunday roast, alongside seasonal vegies. Oliver says of the ...