FESTIVE PORK ROAST
Make and share this Festive Pork Roast recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Combine the first 10 ingredients in a large shallow dish or a heavy-duty plastic zip-lock freezer bag; add pork.
- Cover or seal and refrigerate 8 hours, turning occasionally.
- Note: you may need to divided the marinade between two zip-lock freezer bags and put one roast in each bag.
- Remove pork from marinade (reserve marinade and add water, if necessary to equal 2 1/2 cups).
- Place pork on a rack in a roasting pan lined with foil.
- In a small saucepan, whisk reserved marinade and cornstarch; place pan over med-high heat.
- Bring to a boil, whisking constantly.
- Cook, whisking constantly, 2-3 minutes or until thickened.
- Remove and reserve 1/4 sauce; set remaining sauce in saucepan aside.
- Broil pork 6 inches from heat for 5 minutes.
- Pour 1 1/2 cups water into pan.
- Lower oven temperature to 325°; bake 1 hour and 30 minutes or until meat thermometer reads 155°, basting with reserved 1/4 cup sauce during the last 15 minutes.
- Remove roast and let stand 10 minutes or until meat thermometer reads 160°.
- Serve with remaining warm sauce.
Nutrition Facts : Calories 782, Fat 33.7, SaturatedFat 10.6, Cholesterol 243.7, Sodium 713.7, Carbohydrate 25.4, Fiber 0.4, Sugar 21.5, Protein 82
FESTIVE ROAST PORK
This main dish is easy to prepare and always gets rave reviews at the dinner table. See if your family likes it as much as mine does. I'm sure they will.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a large plastic bag or glass dish, combine the first six ingredients; mix well. Add pork roast, turning to coat all sides. Cover and refrigerate for 3-4 hours, turning occasionally. , Drain and discard marinade. Place roast with fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour 20 minutes or until a thermometer reads 145°. Let stand for 10 minutes before slicing. , Meanwhile, in a small saucepan, combine apricot sauce ingredients. Cook and stir until well mixed and heated through. Serve with roast.
Nutrition Facts :
FESTIVE PORK
Slices of tender pork are dressed up in a tangy sauce in this quick recipe shared by Marilyn Paradis, a field editor from Woodburn, Oregon. "The pretty sauce gives the pork a mouthwatering yuletide touch."-Marilyn Paradis, Woodburn, Oregon
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut tenderloin into 12 slices; flatten to 1/4-in. thickness. In a large skillet, brown pork on both sides over medium heat in oil. Add 1/4 cup of beef broth; reduce heat. Cover and simmer for 4-6 minutes or until tender. Remove meat to a serving dish and keep warm., In the same skillet, add the cranberries, mustard and remaining broth. Combine orange juice concentrate and cornstarch until smooth; gradually add to broth mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork.
Nutrition Facts : Calories 162 calories, Fat 7g fat (0 saturated fat), Cholesterol 50mg cholesterol, Sodium 92mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
CHRISTMAS PORK ROAST
This is a recipe I made up when my husband requested a 'roast that tastes like Christmas.' It's a savory-sweet pork roast with cranberries, apples, and cloves. You can add ground cloves to the glaze instead of using whole cloves.
Provided by Steffamie
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place pork roast into a roasting pan; push whole cloves into the meat. Cover the roast with apple slices.
- Mash cranberry sauce in a bowl with a potato masher; stir chicken broth, cinnamon, nutmeg, and ginger into cranberries. Pour about half the cranberry mixture over the pork roast. Cover with a lid or a sheet of aluminum foil.
- Bake in the preheated oven for 30 minutes. Pour remaining cranberry mixture over roast. Sprinkle orange zest over the cranberry sauce.
- Return to oven and roast until cranberry mixture forms a glaze and an instant-read meat thermometer inserted into the center of the meat reads at least 145 degrees F (65 degrees C), about 30 more minutes.
Nutrition Facts : Calories 675.9 calories, Carbohydrate 61.8 g, Cholesterol 145.2 mg, Fat 25.4 g, Fiber 4.3 g, Protein 49.6 g, SaturatedFat 9.5 g, Sodium 511.8 mg, Sugar 39.2 g
CHRISTMAS PORK TENDERLOIN
Rubbed with garlic, rosemary, and allspice, this bacon-wrapped roast is rich with holiday flavor. The impressive but quick-cooking recipe can easily be halved to serve a smaller crowd.
Provided by Rhoda Boone
Categories Pork Tenderloin Christmas Garlic Dinner Spice Cranberry Cranberry Sauce Rosemary Bacon
Yield 8 servings
Number Of Ingredients 10
Steps:
- Pulse garlic, pepper, allspice, salt, brown sugar, 3 Tbsp. rosemary leaves, and 2 Tbsp. oil in a food processor until a paste forms. Alternatively, finely chop garlic and 3 Tbsp. rosemary leaves and transfer to a small bowl; stir in pepper, allspice, salt, brown sugar, and 2 Tbsp. oil.
- Rub garlic paste all over pork. Let sit at least 30 minutes, or cover and chill up to overnight.
- Arrange a rack in top third of oven; preheat to 425°F. Wrap each tenderloin in bacon, working in a spiral from top to bottom and letting each layer overlap slightly, until completely covered (about 5 bacon slices per tenderloin). Secure any exposed bacon slice ends with toothpicks.
- Arrange 6 rosemary sprigs on a rimmed baking sheet. Arrange pork over. Brush tops of tenderloins with oil. Roast pork until an instant-read thermometer inserted into thickest part registers 140°F for medium-rare (about 20 minutes) or 145° for medium, (about 25 minutes). Transfer to a cutting board and let rest 10 minutes before slicing. Serve with cranberry sauce alongside, if using.
- Do Ahead
- Pork can be rubbed 1 day ahead. Cover and chill.
FESTIVE PORK ROAST
Number Of Ingredients 11
Steps:
- In a large plastic bag or glass dish, combine first six ingredients mix well. Add pork roast, turning to coat all sides. Cover and refrigerate 3-4 hours, turning occasionally. Remove meat and discard marinade. Place roast with fat side up on a rack in a shallow roasting pan. Insert meat thermometer. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until the thermometer reads 160°. Cover and let stand 15 minutes before carving. Meanwhile, in a small saucepan, combine apricot sauce ingredients. Heat and stir until well mixed and heated through. Serve with roast.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
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FESTIVE PORK ROAST RECIPE | MYRECIPES
From myrecipes.com
4/5 (2)Total Time 10 hrsServings 8-10
- Combine first 10 ingredients in a large shallow dish or zip-top plastic freezer bag; add pork. Cover or seal, and chill 8 hours, turning occasionally.
- Remove pork from marinade, reserving marinade to equal 2 1/2 cups, adding water if necessary. Place pork on a rack in a shallow roasting pan lined with aluminum foil.
- Whisk reserved marinade into cornstarch in a small saucepan. Place pan over medium-high heat, and bring sauce to a boil, whisking constantly. Cook, whisking constantly, 2 to 3 minutes or until thickened. Remove and reserve 1/4 cup sauce. Set remaining sauce in saucepan aside.
- Broil pork 6 inches from heat 5 minutes. Pour 1 1/2 cups water into bottom of pan. Reduce oven temperature to 325°, and bak 1 hour and 15 minutes to 1 hour and 30 minutes or until a meat thermometer inserted into thickest portion registers 155°, basting with reserved 1/4 cup sauce during the last 15 minutes. Remove roast, and let stand at least 10 minutes or until meat thermometer inserted into thickest portion registers 160° before slicing. Serve with remaining warm sauce.
FESTIVE PORK ROAST | BETTER HOMES & GARDENS - BHG.COM
From bhg.com
4.5/5 (25)Calories 327 per servingTotal Time 7 hrs 45 mins
- Place roast in a large plastic bag set in a large, deep bowl. For marinade, in a small bowl combine wine, sugar, vinegar, ketchup, water, oil, soy sauce, garlic, curry powder, ginger, and pepper. Pour marinade over meat; seal bag. Marinate in the refrigerator for 6 hours or overnight, turning bag several times. Drain meat, reserving 1-1/4 cups marinade; cover marinade and chill. Pat meat dry with paper towels.
- Place the meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 325 degree F oven for 1-1/4 to 1-1/2 hours or until meat thermometer registers 150 degrees F.
- Meanwhile, prepare the sauce. In a small saucepan stir reserved marinade into the cornstarch. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Brush roast frequently with sauce after 1 hour of roasting.
- Cover meat with foil and let stand 15 minutes. The temperature of the meat after standing should be 160 degrees F. Bring remaining sauce to boiling and pass with meat.
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