12 Pork Recipes for Christmas Dinner Full of Comfort and Flavor

As Christmas approaches, I’m feeling the cozy vibes of serving up some delicious pork dishes that are sure to please. Picture a juicy Herb-Crusted Pork Loin Roast or a Honey Glazed Ham with Pineapple on your holiday table. Each recipe, like the savory Apple Cider Braised Pork and the tangy Ginger Soy Glazed Pork Tenderloin, brings warmth and a festive spirit. I can’t wait to share these comforting and flavorful ideas for your Christmas menu. Let’s make this holiday meal one to remember!

Herb-Crusted Pork Loin Roast

Herb-Crusted Pork Loin Roast is a delightful centerpiece for your Christmas dinner table. This dish combines a juicy, tender pork loin with a fragrant herb crust that enhances the natural flavors of the meat. The roast is seasoned with a blend of fresh herbs and spices, creating a savory outer layer that complements the succulent interior.

Perfectly cooked, this roast will impress your family and guests with its aromatic appeal and mouthwatering taste. This recipe serves 4-6 people and is an excellent choice for your holiday meal. The herb crust adds a touch of elegance and sophistication, while also allowing you to enjoy a relatively easy preparation process.

Whether you’re a seasoned cook or a beginner, this Herb-Crusted Pork Loin Roast is sure to make your Christmas dinner a memorable occasion.

Ingredients:

• 1 (3-4 pound) boneless pork loin roast
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to guarantee it’s hot enough to cook the pork evenly.
2. Prepare the Herb Mixture: In a small bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, salt, pepper, and onion powder. Mix well to form a paste.
3. Season the Pork Loin: Pat the pork loin dry with paper towels to remove any excess moisture. This helps the herb mixture adhere better. Rub the herb paste all over the surface of the pork loin, ensuring it’s evenly coated.
4. Roast the Pork Loin: Place the seasoned pork loin on a roasting rack in a baking dish or roasting pan. This allows air to circulate around the meat for even cooking. Roast in the preheated oven for about 50-70 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness.
5. Rest the Meat: Once cooked, remove the pork loin from the oven and let it rest for 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, guaranteeing a moist and tender roast.
6. Slice and Serve: After resting, slice the pork loin into 1/2-inch thick slices and serve. Pair it with your favorite sides for a complete Christmas dinner.

Extra Tips:

For the best results, use a meat thermometer to check the internal temperature of the pork loin. This guarantees that it’s cooked to perfection without overcooking, which can lead to dryness.

If you prefer a more pronounced herb flavor, consider marinating the pork loin with the herb mixture for a few hours or overnight in the refrigerator before roasting. Additionally, allowing the meat to reach room temperature before cooking can promote even cooking throughout the roast.

Slow-Cooked Apple Cider Braised Pork

Celebrate the festive season with a warm and comforting dish that’s perfect for Christmas dinner: Slow-Cooked Apple Cider Braised Pork. This recipe combines the rich flavors of pork with the sweet, tangy notes of apple cider, creating a harmonious blend that’s sure to impress your guests.

The slow-cooking process guarantees the pork is tender and succulent, while the apple cider and aromatic spices infuse it with a delightful depth of flavor. Ideal for gatherings of 4-6 people, this dish not only pleases the palate but also fills your home with a tantalizing aroma that embodies the spirit of the holidays.

Whether you’re hosting a big Christmas feast or a cozy family dinner, Slow-Cooked Apple Cider Braised Pork is a dish that brings warmth and cheer to your festive table.

Ingredients (Serves 4-6):

• 3-4 lbs pork shoulder or pork butt
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups apple cider
• 1 cup chicken broth
• 1/4 cup apple cider vinegar
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 apples, cored and sliced
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• 2 bay leaves

Cooking Instructions:

1. Prepare the Pork: Start by seasoning the pork shoulder generously with salt and pepper on all sides. This will help to enhance the flavor as it cooks.
2. Sear the Pork: Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork and sear on all sides until browned, about 3-4 minutes per side. This step is essential for locking in the juices and adding a depth of flavor.
3. Prepare the Slow Cooker: In the slow cooker, combine apple cider, chicken broth, apple cider vinegar, Dijon mustard, minced garlic, sliced onion, and apple slices. Stir well to mix the ingredients.
4. Add the Pork: Place the seared pork into the slow cooker, nestling it among the apple and onion mixture. Add the fresh thyme, rosemary, and bay leaves on top.
5. Slow Cook: Cover and cook on low for 8-10 hours or on high for 4-5 hours. The pork should be tender enough to pull apart easily with a fork.
6. Finish and Serve: Once cooked, remove the pork from the slow cooker and let it rest for a few minutes before slicing or shredding. Serve with the apple and onion mixture spooned over the top, garnished with a few sprigs of fresh rosemary or thyme for an extra touch of flavor.

Extra Tips:

For the best results, choose a well-marbled piece of pork shoulder or pork butt, as the fat content will keep the meat moist and flavorful during the long cooking time.

If you prefer a thicker sauce, you can remove the pork once cooked and reduce the liquid in a saucepan over medium-high heat until it reaches the desired consistency.

Additionally, feel free to adjust the seasoning to your taste, adding more mustard or vinegar for extra tanginess. This dish pairs beautifully with mashed potatoes or roasted vegetables, making it a versatile centerpiece for your holiday meal.

Honey Glazed Ham With Pineapple

Honey Glazed Ham With Pineapple is a classic dish that brings a delightful blend of sweet and savory flavors to your holiday table. This recipe is perfect for Christmas dinner, combining the rich, succulent taste of ham with a sweet glaze made from honey and pineapple. The glaze not only enhances the flavor of the ham but also gives it a beautiful, glossy finish that’s sure to impress your guests.

Whether you’re hosting a large family gathering or a more intimate dinner, this dish is a crowd-pleaser that offers a festive touch to your meal.

The key to a perfect Honey Glazed Ham With Pineapple lies in the balance of flavors and the right cooking technique. The ham is first baked to guarantee it’s cooked through, then basted with the honey-pineapple glaze to infuse it with sweetness and moisture. Pineapple rings and cherries add a decorative touch and a burst of fruity flavor to each slice.

This dish serves 4-6 people, making it a versatile choice for Christmas gatherings of various sizes. It’s a straightforward recipe that even novice cooks can master with ease, guaranteeing a stress-free holiday cooking experience.

Ingredients for 4-6 servings:

• 1 fully cooked bone-in ham (about 5 pounds)
• 1 cup honey
• 1 cup brown sugar
• 1 can (20 ounces) pineapple slices in juice
• 1/4 cup Dijon mustard
• 1/4 cup apple cider vinegar
• Whole cloves
• Maraschino cherries (optional)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (165°C). This temperature guarantees that the ham cooks evenly without drying out.
2. Prepare the Ham: Place the ham in a large roasting pan. Score the surface of the ham in a crisscross pattern with a sharp knife, making shallow cuts about an inch apart. Insert whole cloves into the intersections of the scoring.
3. Make the Glaze: In a medium saucepan, combine the honey, brown sugar, Dijon mustard, and apple cider vinegar. Drain the pineapple, reserving the juice, and add the juice to the saucepan. Bring the mixture to a simmer over medium heat, stirring until the sugar is dissolved.
4. Bake the Ham: Pour half of the glaze over the ham, spreading it evenly. Cover the ham loosely with aluminum foil and bake for about 1 1/2 to 2 hours, basting with the remaining glaze every 30 minutes.
5. Add Pineapple and Cherries: In the last 30 minutes of baking, remove the foil and arrange the pineapple slices on top of the ham, securing them with toothpicks. Place a maraschino cherry in the center of each pineapple ring, if desired.
6. Finish Baking: Continue to bake the ham uncovered for the remaining time, allowing the glaze to caramelize and the pineapples to brown slightly.
7. Rest and Serve: Once the ham is done, remove it from the oven and let it rest for about 10 minutes before slicing. This helps the juices redistribute, making the ham more tender and flavorful.

Extra Tips:

When preparing Honey Glazed Ham With Pineapple, verify your ham is fully thawed if it was previously frozen, as this affects cooking time and evenness.

For a more intense flavor, consider marinating the ham in the glaze overnight in the refrigerator. If you prefer a spicier kick, add a pinch of cayenne pepper to the glaze.

Mustard and Herb Grilled Pork Chops

Mustard and Herb Grilled Pork Chops are a delicious and flavorful option for your Christmas dinner that are sure to impress your guests. This dish combines tangy mustard with a blend of aromatic herbs, infusing the pork chops with a wonderful depth of flavor. Grilling the chops gives them a delightful char and smoky taste that pairs beautifully with the mustard marinade.

Perfect for an outdoor barbecue or grilled indoors on a grill pan, these pork chops will add a touch of elegance and a burst of flavor to your holiday meal.

The marinade for these pork chops is a simple yet effective blend of Dijon mustard, olive oil, garlic, thyme, rosemary, and a hint of lemon zest. This mixture not only tenderizes the meat but also guarantees that each bite is juicy and flavorful. Serve these chops with roasted vegetables or a fresh salad for a complete and satisfying meal.

With a preparation time of just a few minutes and a quick grilling time, this dish is both time-efficient and impressive, making it ideal for a busy holiday schedule.

Ingredients for 4-6 servings:

• 4-6 bone-in pork chops, about 1 inch thick
• 1/4 cup Dijon mustard
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• Zest of 1 lemon
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Marinade: In a small bowl, combine the Dijon mustard, olive oil, minced garlic, thyme, rosemary, and lemon zest. Mix thoroughly until well combined.
2. Marinate the Pork Chops: Place the pork chops in a large resealable plastic bag or a shallow dish. Pour the mustard and herb mixture over the chops, making sure they’re evenly coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour, or overnight for a more intense flavor.
3. Preheat the Grill: About 30 minutes before cooking, remove the pork chops from the refrigerator to allow them to come to room temperature. Preheat your grill or grill pan to medium-high heat.
4. Season and Grill the Pork Chops: Remove the pork chops from the marinade, shaking off any excess. Season both sides with salt and pepper. Place the chops on the preheated grill and cook for about 4-5 minutes per side, or until the internal temperature reaches 145°F (63°C) for medium, or longer for well-done.
5. Rest and Serve: Once cooked, remove the pork chops from the grill and let them rest for about 5 minutes to allow the juices to redistribute. Serve immediately with your choice of sides.

Extra Tips:

For the best results, use bone-in pork chops as they tend to be juicier and more flavorful than boneless. Be mindful not to overcook the pork chops, as they can quickly become dry; a meat thermometer is a helpful tool to guarantee precise cooking.

If you prefer a stronger herb flavor, feel free to increase the amount of thyme and rosemary, or experiment with other herbs like sage or oregano. Finally, consider adding a splash of white wine or apple cider vinegar to the marinade for added depth of flavor.

Classic Stuffed Pork Tenderloin

This Classic Stuffed Pork Tenderloin is a perfect centerpiece for your Christmas dinner. The tenderloin is butterflied and filled with a savory stuffing made of breadcrumbs, herbs, and aromatic vegetables, making it a flavorful and impressive dish. The pork is then roasted to perfection, resulting in a juicy and tender meal that will certainly leave a lasting impression on your guests.

The stuffing in this recipe is versatile, allowing you to tailor it to your taste or what you have on hand. While the recipe below includes a traditional mix of breadcrumbs, garlic, onions, and fresh herbs, feel free to add in other ingredients such as dried cranberries or nuts for a unique twist. The key is to confirm the pork is cooked to the right temperature to maintain its tenderness. Serve this dish alongside your favorite holiday sides for a complete festive meal.

Ingredients (serves 4-6 people):

• 2 pork tenderloins (about 1 pound each)
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1/4 cup olive oil
• 1/2 cup chicken broth
• Salt and pepper to taste
• Kitchen twine

Cooking Instructions:

1. Prepare the Pork: Begin by preheating your oven to 375°F (190°C). Butterfly each pork tenderloin by slicing lengthwise down the middle, being careful not to cut all the way through. Open them like a book and flatten them gently.
2. Make the Stuffing: In a medium-sized bowl, combine the breadcrumbs, Parmesan cheese, parsley, rosemary, thyme, garlic, and onion. Drizzle the mixture with olive oil and chicken broth, then season with salt and pepper. Mix until all ingredients are well combined and the stuffing is moist but not soggy.
3. Stuff the Tenderloin: Spread the stuffing evenly over the inside of each butterflied tenderloin. Roll each tenderloin up tightly and secure with kitchen twine, tying at 2-inch intervals.
4. Season and Sear: Season the outside of the tenderloins with salt and pepper. Heat a large ovenproof skillet over medium-high heat with a bit of olive oil. Sear the pork on all sides until golden brown, about 3-4 minutes per side.
5. Roast: Transfer the skillet to the preheated oven. Roast the pork for 20-25 minutes, or until an internal thermometer reads 145°F (63°C).
6. Rest and Serve: Remove the pork from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, confirming a juicy and tender result.

Extra Tips:

When preparing this Classic Stuffed Pork Tenderloin, be sure not to overstuff the pork to avoid leakage while cooking.

Also, using an instant-read thermometer verifies that the pork is cooked to perfection without being overdone.

For added flavor, consider marinating the tenderloin in a mixture of olive oil, garlic, and herbs for a few hours before stuffing.

This dish pairs beautifully with roasted vegetables or a fresh green salad to balance the richness of the stuffing.

Spiced Cranberry Pork Ribs

The holiday season is the perfect time to indulge in rich, flavorful dishes that bring warmth and joy to your table. Spiced Cranberry Pork Ribs are a festive twist on traditional pork recipes, combining succulent, tender meat with a sweet and tangy cranberry glaze that’s infused with aromatic spices.

This dish isn’t only a feast for the palate but also a beautiful centerpiece for your Christmas dinner, guaranteeing that your gathering is both memorable and delicious.

The key to achieving perfectly cooked Spiced Cranberry Pork Ribs lies in balancing the flavors of the marinade and glaze with the natural richness of the pork. By slow-cooking the ribs, you allow the meat to absorb the bold, festive flavors of cranberries, cinnamon, and cloves, while maintaining its juicy and tender texture.

This recipe is designed to serve 4-6 people, making it ideal for family gatherings or intimate holiday celebrations.

Ingredients for 4-6 servings:

• 3 pounds pork ribs
• 1 cup fresh cranberries
• 1 cup cranberry juice
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Marinade: In a medium saucepan, combine fresh cranberries, cranberry juice, brown sugar, apple cider vinegar, honey, soy sauce, ground cinnamon, and ground cloves. Heat the mixture over medium heat, stirring until the sugar dissolves and the cranberries begin to soften and burst. This should take about 10 minutes.

Once done, set aside a portion of the glaze for basting and serving.

2. Season the Ribs: Pat the pork ribs dry with a paper towel. In a small bowl, mix together garlic powder, onion powder, salt, and pepper. Evenly rub this seasoning mixture all over the ribs, making sure all sides are covered.

3. Marinate the Ribs: Place the seasoned ribs in a large resealable plastic bag or a shallow dish. Pour the majority of the cranberry glaze over the ribs, making sure they’re well-coated.

Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 2 hours, or overnight for maximum flavor infusion.

4. Preheat the Oven: Preheat your oven to 300°F (150°C). Remove the ribs from the marinade and place them on a baking sheet lined with aluminum foil. Reserve the remaining marinade in a saucepan.

5. Cook the Ribs: Cover the ribs with another piece of foil to keep them moist. Bake in the preheated oven for 2.5 to 3 hours, or until the meat is tender and pulls away easily from the bones.

6. Glaze and Broil: Increase the oven temperature to 425°F (220°C). Remove the top layer of foil and brush the ribs with the reserved cranberry glaze. Broil for an additional 5-10 minutes, keeping a close eye to avoid burning, until the glaze is caramelized and slightly sticky.

7. Serve: Once done, remove the ribs from the oven and let them rest for a few minutes before cutting into individual portions. Serve with the remaining glaze on the side.

Extra Tips:

For enhanced flavor, consider marinating the ribs overnight. This allows the spices and cranberry glaze to deeply penetrate the meat, resulting in a more robust taste.

If you prefer a smokier flavor, you can finish the ribs on a grill instead of broiling them. Additionally, be mindful of the broiling step, as the sugar in the glaze can quickly turn from caramelized to burnt. Always keep a close watch during this final stage to guarantee perfectly glazed ribs.

Garlic and Rosemary Pork Belly

Garlic and Rosemary Pork Belly is a delightful dish that combines the rich, savory flavor of pork with the aromatic notes of garlic and rosemary. This dish is perfect for a Christmas dinner, offering a hearty and flavorful main course that’s sure to impress your guests. The pork belly is slow-cooked to perfection, resulting in tender, juicy meat with a beautifully crispy skin. The infusion of garlic and rosemary adds a fragrant and earthy taste that complements the natural flavors of the pork.

This recipe serves 4-6 people, making it an ideal choice for a family gathering or small holiday party. The preparation is straightforward, yet the result is a stunning and mouthwatering dish. By following this simple recipe, you can create a festive centerpiece for your Christmas dinner that will have everyone asking for seconds.

Ingredients:

• 2-3 pounds pork belly, skin-on
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon olive oil
• Salt, to taste
• Black pepper, to taste
• 1 cup chicken stock
• 1 tablespoon apple cider vinegar

Cooking Instructions:

1. Prepare the Pork Belly: Preheat your oven to 325°F (160°C). Pat the pork belly dry with paper towels and score the skin in a criss-cross pattern, being careful not to cut into the meat.
2. Season the Pork: In a small bowl, combine the minced garlic, chopped rosemary, olive oil, salt, and black pepper. Rub this mixture all over the pork belly, making sure to get it into the scored skin and the underside of the meat.
3. Roast the Pork: Place the pork belly on a roasting rack in a roasting pan. Pour the chicken stock and apple cider vinegar into the bottom of the pan to prevent the drippings from burning. Roast the pork belly in the preheated oven for about 2 to 2.5 hours, or until the meat is tender and the skin is crisp and golden brown.
4. Rest and Serve: Once cooked, remove the pork belly from the oven and let it rest for 10-15 minutes before slicing. This will allow the juices to redistribute, ensuring moist and flavorful meat. Slice the pork belly into portions and serve with your favorite sides.

Extra Tips: For the crispiest skin, make sure the pork belly is as dry as possible before seasoning. You can achieve this by patting it thoroughly with paper towels and even leaving it uncovered in the fridge for a few hours or overnight to dry out the skin.

When roasting, keep an eye on the liquid level in the pan and add more stock or water if necessary to prevent the drippings from burning. If you prefer extra-crispy skin, you can finish the pork belly under the broiler for a few minutes, but watch closely to avoid burning.

Sweet and Savory Pork Shoulder

The Sweet and Savory Pork Shoulder is a delectable centerpiece for your Christmas dinner spread. This dish combines the tender, melt-in-your-mouth texture of slow-cooked pork shoulder with a delightful blend of sweet and savory flavors. The pork is marinated in a mixture of spices, brown sugar, and apple cider, which infuses the meat with a rich, aromatic taste.

Perfectly roasted, this pork shoulder becomes a succulent, flavorful masterpiece that will impress your family and guests alike. Ideal for a festive gathering, this recipe is designed to serve 4-6 people and pairs beautifully with a variety of side dishes, from roasted vegetables to creamy mashed potatoes.

The preparation is simple, requiring a few key ingredients and a bit of patience as the pork slowly roasts to perfection. The result is a holiday dish that’s both comforting and indulgent, embodying the spirit of Christmas feasting.

Ingredients:

• 4-5 pounds pork shoulder, bone-in
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/2 cup apple cider
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 2 onions, quartered
• 4 cloves garlic, smashed
• Fresh rosemary sprigs

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (163°C) to guarantee it’s ready for the slow roasting process.
2. Prepare the Pork Shoulder: Pat the pork shoulder dry with paper towels to remove any excess moisture. This helps the seasoning adhere better.
3. Create the Marinade: In a small bowl, mix together the brown sugar, apple cider vinegar, apple cider, olive oil, kosher salt, black pepper, smoked paprika, garlic powder, ground cinnamon, and cayenne pepper to form a paste.
4. Season the Pork: Rub the marinade all over the pork shoulder, making sure it’s evenly coated. Place the pork in a roasting pan.
5. Add Aromatics: Scatter the quartered onions, smashed garlic cloves, and rosemary sprigs around the pork in the pan. These will infuse additional flavors into the meat as it roasts.
6. Roast the Pork: Cover the roasting pan with aluminum foil and place it in the preheated oven. Roast for approximately 4-5 hours, or until the pork is tender and easily pulls apart with a fork. Baste the pork with the pan juices every hour to keep it moist and flavorful.
7. Finish and Serve: Once cooked, remove the foil and increase the oven temperature to 425°F (218°C). Roast for an additional 15-20 minutes to develop a golden, caramelized crust. Let the pork rest for at least 15 minutes before slicing and serving.

Extra Tips:

For the best results, plan to marinate the pork shoulder overnight, allowing the flavors to deeply penetrate the meat. If you like a bit of tang, consider adding a splash of balsamic vinegar to the marinade for an extra layer of flavor.

To guarantee even cooking, rotate the roasting pan halfway through the cooking process. If you have any leftovers, they make excellent sandwiches or can be added to a hearty stew. Remember, patience is key; the longer the pork roasts, the more tender and flavorful it will become.

Maple Bacon Wrapped Pork Medallions

Maple Bacon Wrapped Pork Medallions are a delightful addition to your Christmas dinner menu, combining the rich flavors of pork with the sweetness of maple syrup and the smoky, savory taste of bacon. This dish isn’t only visually appealing but also bursts with a harmonious blend of flavors that are sure to impress your family and guests.

The combination of tender pork medallions wrapped in crispy bacon, glazed with a luscious maple syrup, creates an unforgettable taste experience perfect for the holiday season.

Preparing this dish for a serving size of 4-6 people requires fresh, quality ingredients and some simple kitchen techniques that make the cooking process enjoyable and straightforward. The key to success lies in confirming the pork is succulent and that the bacon crisps up perfectly.

The maple syrup glaze adds the finishing touch, enhancing the natural flavors of the pork and bacon. Whether you’re hosting an intimate family gathering or a festive holiday feast, these Maple Bacon Wrapped Pork Medallions will be a hit at your Christmas table.

Ingredients:

• 2 pounds pork tenderloin
• 12-18 slices of bacon
• 1/2 cup pure maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh thyme sprigs (optional, for garnish)

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Prepare the Pork Medallions: Slice the pork tenderloin into 1-inch thick medallions. Season each medallion with salt, pepper, and garlic powder on both sides.
3. Wrap with Bacon: Take each pork medallion and wrap it with a slice of bacon, securing it with a toothpick. Confirm the bacon is wrapped snugly around the pork.
4. Prepare the Maple Glaze: In a small bowl, mix together the maple syrup, Dijon mustard, and soy sauce until well combined.
5. Glaze the Medallions: Place the bacon-wrapped medallions on the prepared baking sheet. Brush each medallion generously with the maple glaze, confirming they’re well coated.
6. Bake the Medallions: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the bacon is crispy and the pork is cooked through (internal temperature should reach 145°F or 63°C). Halfway through baking, reapply glaze to confirm a rich flavor.
7. Serve: Once done, remove the medallions from the oven and let them rest for a few minutes. Garnish with fresh thyme sprigs if desired, and serve warm.

Extra Tips:

For the best results, use high-quality bacon that isn’t too thick, as this will confirm it cooks evenly and crisps up nicely. If you prefer a smokier flavor, consider using smoked bacon.

Also, keep an eye on the medallions as they bake to prevent the bacon from burning; you may need to adjust the oven temperature slightly if needed. Finally, letting the pork rest after baking helps to keep the juices in, resulting in a more tender and flavorful dish.

Fig and Balsamic Pork Loin

Transform your Christmas dinner into a gourmet feast with this delectable Fig and Balsamic Pork Loin. This dish combines the rich, savory flavor of pork with the sweet and tangy notes of figs and balsamic vinegar, resulting in a succulent and aromatic main course that will impress your guests.

Whether you’re hosting an intimate gathering or a larger family celebration, this recipe is designed to serve 4-6 people, making it perfect for a festive occasion.

The preparation involves marinating the pork loin in a luscious blend of figs, balsamic vinegar, and herbs, allowing the flavors to meld beautifully. The pork is then roasted to perfection, creating a caramelized crust that seals in the juices and enhances the overall taste.

Paired with seasonal sides, this dish is sure to be a standout centerpiece on your Christmas table.

Ingredients (serves 4-6):

• 3 to 4-pound pork loin
• 1 cup dried figs, chopped
• 1/2 cup balsamic vinegar
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Marinade: In a medium bowl, combine the chopped figs, balsamic vinegar, minced garlic, olive oil, rosemary, thyme, salt, and pepper. Mix well to create a uniform marinade.
2. Marinate the Pork Loin: Place the pork loin in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, making sure it’s evenly coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to infuse the meat.
3. Preheat the Oven: About 30 minutes before you plan to cook, take the pork loin out of the refrigerator to bring it to room temperature. Preheat your oven to 375°F (190°C).
4. Roast the Pork Loin: Transfer the marinated pork loin to a roasting pan, discarding any excess marinade. Place it in the preheated oven, and roast for approximately 1 to 1.5 hours, or until the internal temperature reaches 145°F (63°C).
5. Rest and Serve: Once cooked, remove the pork loin from the oven and let it rest for 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, guaranteeing a moist and tender result. Slice the pork loin and serve with your choice of sides.

Extra Tips:

For an added depth of flavor, consider adding a splash of red wine to the marinade.

When slicing the pork loin, use a sharp knife to ensure clean cuts and preserve the presentation.

If you prefer a thicker sauce, reduce the leftover marinade on the stovetop until it reaches your desired consistency, and drizzle it over the sliced pork before serving.

Remember to always use a meat thermometer to guarantee the pork is cooked to the correct temperature for safety and peak taste.

Savory Pork and Mushroom Ragout

Savory Pork and Mushroom Ragout is a delightful dish perfect for a festive Christmas dinner. This rich and hearty meal combines tender pork with earthy mushrooms, creating a symphony of flavors that will impress your guests. The ragout is simmered slowly to allow the pork to absorb the deep, savory notes of the sauce, resulting in a dish that’s both comforting and elegant.

Serve it over creamy mashed potatoes or alongside crusty bread to soak up the delicious sauce. This recipe is designed to serve 4-6 people, making it an ideal choice for a family gathering or an intimate dinner party. The combination of succulent pork and mushrooms in a luscious sauce will certainly become a holiday favorite.

Prepare to enjoy the delectable aroma that fills your kitchen as this dish cooks to perfection, and anticipate the compliments from your loved ones as they savor each bite.

Ingredients:

• 2 pounds pork shoulder, cut into 1-inch cubes
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 pound mixed mushrooms (such as cremini, shiitake, or button), sliced
• 1 cup red wine
• 1 cup beef or chicken broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• Fresh parsley, chopped, for garnish

Cooking Instructions:

1. Prepare the Pork: Season the pork cubes generously with salt and pepper. This guarantees that the meat is well-flavored throughout the cooking process.
2. Brown the Pork: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Working in batches, add the pork cubes to the pot in a single layer. Brown them on all sides, about 5-7 minutes per batch. Remove the browned pork and set aside.
3. Sauté the Aromatics: In the same pot, add the chopped onion. Sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
4. Cook the Mushrooms: Add the sliced mushrooms to the pot. Cook, stirring occasionally, until they’re softened and have released their juices, about 8-10 minutes.
5. Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to lift any browned bits. Allow the wine to reduce by half, about 3-4 minutes.
6. Build the Ragout: Return the browned pork to the pot. Stir in the beef or chicken broth, tomato paste, thyme, rosemary, and bay leaf. Bring the mixture to a gentle simmer.
7. Thicken the Sauce: In a small bowl, mix the flour and butter together to form a paste (known as a beurre manié). Stir this into the ragout to thicken the sauce. Cover the pot and let it simmer gently for 1 to 1.5 hours, or until the pork is tender and the flavors have melded beautifully.
8. Finish and Serve: Taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf before serving. Garnish with chopped fresh parsley and serve hot over mashed potatoes or with crusty bread.

Extra Tips:

To enhance the flavor of your Savory Pork and Mushroom Ragout, consider marinating the pork cubes with a bit of the red wine and herbs for an hour before cooking. This will deepen the flavor profile of the dish.

If you prefer a thicker sauce, you can mash a few of the cooked mushrooms into the sauce. Remember to skim off any excess fat from the top of the ragout as it simmers, for a cleaner, more refined dish. Enjoy this comforting meal with a glass of the same red wine used in cooking for a harmonious pairing.

Ginger Soy Glazed Pork Tenderloin

Ginger Soy Glazed Pork Tenderloin is a delightful dish that brings a touch of Asian flair to your Christmas dinner table. The combination of ginger, soy sauce, and honey creates a savory-sweet glaze that perfectly complements the tender pork. This dish isn’t only delicious but also easy to prepare, making it an excellent choice for a holiday gathering where you want to impress your guests without spending all day in the kitchen.

This recipe serves 4-6 people and is an excellent centerpiece for a festive meal. The pork tenderloin is marinated in a flavorful mixture before being roasted to perfection. The result is a juicy and aromatic dish that pairs well with a variety of side dishes, such as steamed vegetables or rice. Here’s how you can make Ginger Soy Glazed Pork Tenderloin for your Christmas dinner.

Ingredients:

• 2 pork tenderloins (about 1 pound each)
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons fresh ginger, grated
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon black pepper
• Chopped green onions for garnish
• Sesame seeds for garnish

Cooking Instructions:

1. Prepare the Marinade: In a medium-sized bowl, mix together the soy sauce, honey, grated ginger, minced garlic, vegetable oil, rice vinegar, sesame oil, and black pepper. Stir until the honey is fully dissolved, and the ingredients are well combined.
2. Marinate the Pork: Place the pork tenderloins in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, making sure that it’s evenly coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or overnight for the best flavor.
3. Preheat the Oven: Preheat your oven to 400°F (200°C). While the oven is heating, remove the pork from the marinade and let it come to room temperature for about 15 minutes.
4. Sear the Pork: Heat a large ovenproof skillet over medium-high heat. Add a little oil and sear the pork tenderloins on all sides until golden brown, about 4 minutes per side. This step helps lock in the juices and gives the pork a nice crust.
5. Roast the Pork: Transfer the skillet to the preheated oven. Roast the pork for 15-20 minutes or until the internal temperature reaches 145°F (63°C). Baste the pork with the leftover marinade once during the roasting process for added flavor.
6. Rest and Serve: Remove the pork from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat. Slice the pork and garnish with chopped green onions and sesame seeds before serving.

Extra Tips:

When making Ginger Soy Glazed Pork Tenderloin, make certain that you don’t overcook the pork, as it can become dry. Using a meat thermometer is a great way to guarantee the perfect doneness.

If you prefer a thicker glaze, you can reduce the leftover marinade in a small saucepan over medium heat until it thickens slightly.

Be cautious when handling hot pans and oil, and remember that the skillet handle will be hot after removing it from the oven.

Enjoy this flavorful dish with sides like steamed jasmine rice or roasted vegetables to complete your holiday meal.