Best Festive Pork Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FESTIVE CRANBERRY-GLAZED PORK ROAST



Festive Cranberry-Glazed Pork Roast image

My family loves pork prepared in this festive way. You'll find that this succulent roast, with its tangy ruby glaze, is an entree that you, too, will be proud to serve at the holidays year after year.

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 12-14 servings.

Number Of Ingredients 8

1 boneless pork shoulder butt roast (3-1/2 to 4 pounds)
12 small whole onions
1 can (14 ounces) whole-berry cranberry sauce
1/4 cup orange juice
2 teaspoons cornstarch
1/2 to 1 teaspoon grated orange zest
1/4 teaspoon ground cinnamon
1/8 teaspoon salt

Steps:

  • Place roast, fat side up, in a greased roasting pan. Bake, uncovered, at 325° for 45 minutes. Place onions around roast, cover and bake for 30 minutes. , Meanwhile, in a saucepan, combine cranberry sauce, orange juice, cornstarch, orange zest, cinnamon and salt; mix well. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Spoon 3/4 cup over roast and onions; set remaining sauce aside. , Bake, basting occasionally, 30-45 minutes longer or until a thermometer reads 160°-170° and onions are tender. Let stand 15 minutes before slicing. Heat reserved sauce; serve with roast and onions.

Nutrition Facts : Calories 192 calories, Fat 7g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 69mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 2g fiber), Protein 14g protein.

FESTIVE ROAST PORK



Festive Roast Pork image

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

1/2 cup dry sherry or chicken broth
1/2 cup soy sauce
2 garlic cloves, minced
2 tablespoons ground mustard
2 teaspoons dried thyme
1 teaspoon ground ginger
1 boneless rolled pork loin roast (4 to 5 pounds)
APRICOT SAUCE:
1 jar (10 to 12 ounces) apricot preserves
2 tablespoons dry cooking sherry or chicken broth
1 tablespoon soy sauce

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 ROAST



Festive Pork Roast image

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

1 1/2 cups dry red wine
2/3 cup firmly packed brown sugar
1/2 cup water
1/2 cup ketchup
1/4 cup vegetable oil
4 garlic cloves, minced
3 tablespoons soy sauce
2 teaspoons curry powder
1 teaspoon ground ginger
1/2 teaspoon pepper
2 (2 1/2-3 lb) boneless pork roast (boneless rolled pork roasts)
4 teaspoons cornstarch
1 1/2 cups water

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 PORK ROAST



Festive Pork Roast image

Found this one in my mom's recipe files. It's great.

Provided by Lynnda Cloutier

Categories     Roasts

Number Of Ingredients 14

5 lbs. boneless rolled pork loin roast
1/2 cup dry red wine
1/4 cup packed brown sugar
3 tbsp. water
3 tbsp. vinegar
3 tbsp. catsup
1 tbsp. cooking oil
1 tbsp. soy sauce
1 clove garlic, minced
1 tsp. curry powder
1/4 tsp. ground ginger
1/4 tsp. pepper
1/4 cup cold water
2 tsp. cornstarch

Steps:

  • 1. Marinade: mix wine, sugar, 3 Tbsp. water, vinegar, catsup, oil, soy sauce, garlic, curry powder, ginger, pepper.
  • 2. Untie rolled roast and trim fat. Reroll roast. Place meat in plastic bag. Set in shallow dish. Pour marinade into bag and close
  • 3. Marinate in refrigerator 6 to 8 hours or overnight, turning bag several times.
  • 4. Drain meat. Reserve 1 cup marinade. Place meat in a 325 oven about 2 hours or til meat thermometer reads 160. In a small pan, mix 1/4 cup water an cornstarch. Add marinade. Cook 1 or 2 minutes. Brush roast with marinade. Roast 1 hour more. Brush frequently.

FESTIVE PORK ROAST



Festive Pork Roast image

Number Of Ingredients 11

1/2 cup dry cooking sherry or chicken broth
1/2 cup soy sauce
2 cloves garlic, minced
2 tablespoons dry mustard
2 teaspoons dried thyme
1 teaspoon ground ginger
1 boneless pork loin roast (4 to 5 pounds)
APRICOT SAUCE:
1 (10-ounce) jar apricot preserves
2 tablespoons dry cooking sherry or chicken broth
1 tablespoon soy sauce

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

FESTIVE PORK



Festive Pork image

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

1 pork tenderloin (3/4 pound)
1 tablespoon olive oil
1/2 cup reduced-sodium beef broth, divided
2 tablespoons dried cranberries
1-1/2 teaspoons Dijon mustard
1 tablespoon thawed orange juice concentrate
1 teaspoon cornstarch

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

Related Topics