Best Christmas Pork Roast Recipes

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CHRISTMAS PORK ROAST



Christmas Pork Roast image

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

1 (4 pound) boneless pork loin roast
1 teaspoon whole cloves
1 apple, sliced
2 (16 ounce) cans whole berry cranberry sauce
1 (16 ounce) can chicken broth
2 tablespoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 orange, zested

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

MEXICAN CHRISTMAS ROAST PORK



Mexican Christmas Roast Pork image

This traditional Mexican recipe for roast leg of pork is a festive Christmas centerpiece that's a beautiful alternative to ham or turkey. Enjoy at Christmas or for any special occasion!

Provided by Anamaria

Categories     World Cuisine Recipes     Latin American     Mexican

Time 12h10m

Yield 24

Number Of Ingredients 9

12 pounds boneless pork leg
2 cups hard apple cider, divided
1 onion, quartered
6 cloves garlic, peeled
salt and ground black pepper to taste
½ cup blanched almonds
15 pitted prunes, sliced
1 ½ (20 ounce) cans pineapple rings, juice drained and reserved
2 tablespoons lard

Steps:

  • Pierce pork with a sharp knife, making several slits all over the top of the leg; place into a large bowl.
  • Combine 1 cup cider, onion, garlic, salt, and pepper in a blender; blend until smooth. Pour over pork. Cover with plastic wrap and marinate in the refrigerator, 6 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Remove pork leg from the refrigerator and bring to room temperature.
  • Transfer pork leg to a roasting pan, reserving juices that have collected in the bowl. Mix pineapple juice into the bowl; pour over the pork. Insert almonds and prunes into the slits on top and in the center of the pork. Inject some of the remaining cider into the pork using a baster. Pour any remaining cider on top. Rub lard over the top of the pork and cover with pineapple slices. Cover the roasting pan with aluminum foil.
  • Bake in the preheated oven, basting every 30 minutes with pan juices, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 5 to 6 hours. Remove foil and bake until browned, about 30 minutes more. Remove from oven, cover with foil, and let sit for 10 minutes before carving.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 13.2 g, Cholesterol 124.8 mg, Fat 9.1 g, Fiber 1.2 g, Protein 47.8 g, SaturatedFat 2.5 g, Sodium 1477.2 mg, Sugar 11.6 g

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