Festive Pork Recipes

FESTIVE ROAST PORK

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.

FESTIVE PORK ROAST

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.

FESTIVE PORK

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.

CHRISTMAS PORK TENDERLOIN

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.

CHRISTMAS PORK ROAST

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.