A pan sauce is a deceptively simple way to make even a quick weeknight meal feel special. Use a liquid like broth and/or wine to pull up the browned bits in the skillet left over from searing your protein-in this case, pork loin (those bits are called the "fond"), and you're most of the way there. The fond is loaded with flavor, so it doesn't take much more to make a really beautiful sauce happen.

This is a kid-approved, quick, and easy recipe for a busy family. This dish combines your traditional Tex Mex flavors with the additional nutritional kick from Pluck. 

Roasting brings out the natural sweetness of carrots. Adding Pluck brings the deliciousness.

Pluck and butter are the perfect pair. The flavors marry so well and already having PLuck compounded with the butter saves you sprinkle time later.

Stuffing is holiday comfort food. The buttery, salty crunch compliments most animal proteins. Adding Pluck seasoning just takes it to a whole other level!