Food
Jeff Mauro’s Sheet Pan Pork Tenderloin with Caramelized Fennel & Apple | The Kitchen | Food Network
No joke, Sunny said this was the best thing Jeff has ever made! This pork tenderloin is a super easy one-pan pan recipe that you can customize with whatever vegetables you are feeling!
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
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Sheet Pan Pork Tenderloin with Caramelized Fennel and Apple
Recipe courtesy of Jeff Mauro
Level: Easy
Total: 3 hr 15 min
Active: 30 min
Yield: 6 to 8 servings
Ingredients
BBQ Chip Dust:
2 teaspoons light brown sugar
2 teaspoons kosher salt
2 teaspoons dry ancho chile powder
1 teaspoon garlic powder
1 teaspoon coarsely ground black pepper
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
Pork Tenderloin:
2 pork tenderloins, trimmed and silver skin removed
3 tablespoons BBQ Chip Dust
3 fennel bulbs, sliced thin
2 Granny Smith apples, cored and sliced thin
1/2 red cabbage, sliced thin
1 red onion, sliced thin
2 tablespoons olive oil
1 teaspoon caraway seeds
1 tablespoon kosher salt
1 tablespoon fresh cracked black pepper
Cooking spray, for greasing
Golden Mustard Sauce:
1/2 cup white wine vinegar
1/4 cup golden raisins
1 clove garlic, grated
1 tablespoon honey
2 tablespoons yellow mustard
1 tablespoon whole-grain mustard
1 tablespoon chopped fresh parsley
2 tablespoons cold unsalted butter
Kosher salt and black pepper to taste
Directions
For the bbq chip dust: Combine in a small bowl the brown sugar, salt, chile powder, garlic powder, black pepper, onion powder and cayenne pepper. Set aside.
For the pork tenderloin: Line a sheet pan with a wire rack. Sprinkle the bbq chip dust (about 3 tablespoons) all over both tenderloins. Place on the sheet pan in the refrigerator for at least 2 hours or up to 5 hours. Once ready to start cooking, take them out of the fridge for 30 minutes to 1 hour to take the chill off.
Preheat the oven to 425 degrees F. Mix the fennel, apples, cabbage, onion, oil, caraway seeds, salt and pepper. Spray a nonstick baking sheet with cooking spray. Place the fennel and apple mixture in an even layer on the pan. Place the pork tenderloins right on top of the mixture about 6 inches apart.
Roast for about 15 to 20 minutes, flipping the pork halfway through and stirring the vegetables and apple to ensure even browning. Cook until the pork registers 150 to 155 degrees F internal temperature. Take the pork out of the oven and let it rest. If necessary, place the veggies and apple back in the oven to finish crisping and caramelizing until deep golden brown, another 15 to 20 minutes.
Meanwhile, for the golden mustard sauce: Place the vinegar, raisins and garlic in a small saucepan. Bring to a simmer and then remove from the heat and cool slightly.
While warm, whisk in the honey, yellow mustard, whole-grain mustard, parsley and cold butter. Whisk until smooth and season with salt and pepper.
Once the pork has rested at least 10 minutes, slice it into medallions. Serve on a bed of the fennel, apple and onion mixture. Top with golden mustard sauce.
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Jeff Mauro’s Sheet Pan Pork Tenderloin with Caramelized Fennel & Apple | The Kitchen | Food Network
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Baked until tender and bubbling, the apples are wrapped in soft, golden dough and drenched in a rich syrup that caramelizes beautifully in the oven. This cherished family recipe delivers warm spices, buttery flavor, and homemade goodness in every bite — an irresistible finish to a hearty cowboy-style meal.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Apple Dumplings
Recipe courtesy of Ree Drummond
Level: Easy
Total: 55 min
Active: 15 min
Yield: 4 to 6 servings
Ingredients
2 sticks (1 cup) salted butter, plus more for greasing the pan
2 Granny Smith apples
Two 8-ounce cans refrigerated crescent roll dough
1 1/2 cups sugar
1 teaspoon vanilla extract
8 ounces citrus-flavored soda, such as Mountain Dew (two-thirds of a 12-ounce can)
Cinnamon, for sprinkling
Directions
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch pan.
Peel and core the apples, then cut each into 8 slices. Roll each apple slice in a crescent roll piece, then transfer to the prepared pan.
Melt the butter in a saucepan, then add the sugar and barely stir. Add the vanilla and stir slightly, then pour the entire mixture over the apples. Pour the citrus soda around the edges of the pan. Sprinkle with cinnamon and bake until golden brown and crispy on top, about 40 minutes.
Serve, spooning some of the sweet sauces from the pan over the top.
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Ree Drummond’s 100+ 5-Star Reviewed Apple Dumplings | The Pioneer Woman | Food Network
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Alex Guarnaschelli and Daphne Oz are ready to bring the heat as they pit Chef Hal Holden-Bache against Chef Derek Orrell in a high-stakes culinary showdown. In the first round, both chefs must showcase merguez sausage. Derek serves merguez ragù on crostini with radish while Hal counters with merguez bolognese and bucatini. Only one chef will move on for the chance to prove they have what it takes to outcook the competition. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch new episodes of #BeatBobbyFlay on Thursdays at 9|8c!
To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Beat Bobby Flay: How the Sausage Is Made | Full Episode Recap | S13 E3 | Food Network
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Before Season 7 kicks off, follow pitmaster and restaurant owner Kyle Bryner’s journey on the last season of BBQ Brawl, as he brings his Appalachian ingenuity to conquer the competition.
#FoodNetwork
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A brand-new season of #BBQBrawl starts Monday, May 11 at 9|8c!
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Bobby Flay and his chef friends mentor and coach the country’s most-respected barbecue challengers in an intense competition. The coaches go head-to-head to inspire and nurture teams of specialty pitmasters from all over America. At stake is the title of Master of ‘Cue and the opportunity to be featured in a new series on Food Network digital.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Kyle Bryner’s Winning Journey from Season 6 🔥 BBQ Brawl | Food Network
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These aren’t your usual French fries 😏 Scott Conant adds fresh herbs, cherry peppers and garlic to his homemade Tuscan-style fries!
Get the recipe 👇
Tuscan Fries
Recipe courtesy of Scott Conant
Level: Intermediate
Total: 1 hr
Active: 45 min
Yield: 4 servings
Ingredients
4 russet potatoes, skin on, sliced into 1/2-inch slices and then into 1/2-inch batons
Neutral oil, for frying
1 head of garlic
15 to 20 fresh sage leaves
8 sprigs fresh thyme, leaves stripped (about 1 tablespoon)
3 sprigs fresh rosemary, leaves stripped (about 1 tablespoon)
2 pinches red pepper flakes
3 Italian hot cherry peppers, stems and some seeds removed, roughly chopped
Fine sea salt
1/4 cup fresh flat-leaf parsley, roughly chopped
Directions
Special equipment: a deep-fryer
Soak the potatoes in a bowl of water for a couple of minutes to remove starch, then remove to a paper towel-lined baking sheet and pat dry.
Heat a deep fryer or heavy-bottomed pot filled about halfway with neutral oil to 350 degrees F. Re-line the baking sheet with dry paper towels.
Par-fry the potatoes in batches in the hot oil until cooked through but not yet browned, 6 to 12 minutes per batch. Remove to cool on the lined baking sheet.
Heat the oil to 375 degrees F.
Meanwhile, roll the head of garlic gently to remove the cloves. leaving the skin intact on the cloves, then crush each clove (if a little skin comes undone, that’s fine). Reserve.
Fry about half of the potatoes, garlic, sage, thyme and rosemary for about 1 minute in the hot oil, then add half of the red pepper flakes and cherry peppers and continue frying until the potatoes are golden brown and crispy, 2 to 4 minutes more. Remove to the towel-lined baking sheet and sprinkle with sea salt and half of the parsley. Return the oil to 375 degrees F and repeat with the remaining potatoes, garlic, sage, thyme and rosemary, adding the remaining red pepper flakes and cherry peppers after the first minute of frying. Sprinkle with sea salt and the remaining parsley.
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Food
Guy CRUNCHES into a Dynamite BBQ Burger with Chicharrón | Diners, Drive-Ins and Dives | Food Network
Guy visits the Memphis BBQ Company in Mississippi for some award-winning barbecue. He samples an out-of-this-world crunch burger topped with crispy, deep-fried pork belly.
#FoodNetwork #GuyFieri #Mississippi #BBQ
Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Memphis BBQ Co: https://www.memphisbbqco.com
Follow them: https://www.facebook.com/MemphisBarbecueCompany
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Guy CRUNCHES into a Dynamite BBQ Burger with Chicharrón | Diners, Drive-Ins and Dives | Food Network
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