Christmas Pork Loin Food

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.

HOLIDAY PORK LOIN ROAST

Steps:

• In a bowl, combine the soy sauce, sherry or broth, mustard, ginger, thyme and garlic; mix well. Pour 1 cup marinade into a large resealable plastic bag; add the roast. Seal bag and turn to coat. Refrigerate for 3 hours or overnight, turning occasionally. Cover and refrigerate the remaining marinade for basting., Drain and discard marinade. Place the roast on a rack in a roasting pan. Bake at 325° for 1-3/4 to 2-1/4 hours or until a thermometer reads 160°, pouring the reserved marinade over meat during the last hour of baking. Baste occasionally. Let stand for 10 minutes before slicing. , Meanwhile, in a small saucepan, combine the sauce ingredients. Cook and stir for 4-5 minutes or until the jelly is melted. Serve with pork.

CHRISTMAS PORK LOIN

Steps:

• Rub the porkloin with just enough mustard to cover pork.
• Mix together the ½ cup each of soy sauce and sherry, garlic and ginger.
• Pour mixture over porkloin and marinate for at least 2 hours turning occasionally.
• Reserve marinade.
• Place the porkloin on a rack in a roasting pan and roast at 350 degrees for 2-2 ½ hours or until meat is cooked.
• Baste porkloin with the marinade while roasting.
• In a separate pan, combine the last 5 ingredients and stir in the remaining 2 tbsp each of sherry and soy sauce.
• Heat mixture for 1 minute.
• Cool slightly and spoon over porkloin.
• Serve at room temperature.
• Garnish with pineapple slices and parsley, if desired.

HOLIDAY CROWN PORK ROAST

Steps:

• Preheat oven to 350°. Mix the first 6 ingredients; rub over roast. Place on a rack in a large shallow roasting pan. Cover rib ends with foil. Roast 2 to 2-1/2 hours or until a thermometer reads at least 145°., Remove roast from oven; tent with foil. Let stand 15 minutes. Remove foil; carve between ribs to serve. If desired, serve with rosemary sprigs and sage leaves.