During Christmas my thoughts I love the smell of pork cooking in the kitchen. And indeed, I love to experiment with new flavors and ways of cooking at Christmas, and pork is the meat for all occasions.
Boiled, roasted or coated with a sticky and sweet and sour sauce, it’s the king of the table. Here come some of my favorite pork recipes for Christmas, with a twist!
Merry Christmas everyone!
The 13 Best Christmas pork recipes
1. Honey-Glazed Ham
I’m fond of pork at Christmas and one my favorite show-stopping centrepiece for a festive meal is a succulent honey-glazed ham. This is a harmonious medley of sweet honey leavened with spicy Dijon mustard and finished with a touch of oil.
Its fragrance makes it irresistible.
Ingredients
1 fully cooked bone-in ham (about 8-10 pounds)
1 cup honey
1/2 cup brown sugar
1/4 cup Dijon mustard
1/4 cup apple cider vinegar
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
Whole cloves (optional, for studding)
Instructions
1. Preheat your oven to 325°F (165°C). Put the ham in a roasting pan on a rack.
2. In a saucepan, bring the honey, brown sugar, Dijon mustard, apple cider vinegar, ground cloves and cinnamon to a very gentle simmer, stirring occasionally.
3. Scoring: Score surface of ham into a diamond shape, stud with whole cloves. Opt.
4. Brush the glaze generously over the ham, covering all scored surfaces.
5. Roast in the oven for 1½ to 2 hours, glazing with the liquid every 20-30 minutes, until the ham is 140°F (60°C) to the centre.
6. Remove from oven, let rest for 15 minutes before carving, and serve warm.
2. Roast Pork Loin with Apples
Cooking a nice pork roast is always a nommable thing, but when you add the flavors of fresh rosemary and garlic combined with black pepper, you’ve made something special.
Great for those colder days!
Ingredients
1 (2-3 pound) pork loin
Salt and black pepper to taste
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2-3 apples, cored and sliced
1 onion, sliced
1 cup apple cider or apple juice
1 tablespoon Dijon mustard
Instructions
1. Preheat your oven to 375°F (190°C).
2. Salt and pepper the pork loin. Heat olive oil in a large ovenproof pan over a medium-high heat and sear the pork on all sides until browned, about 5-7 minutes total.
3. Remove the pork from the skillet. Add in minced garlic, rosemary, and thyme in the same pan. Cook for 1 minute, then add in the sliced apples and onion, sautéing until just softened.
4. Surround the pork loin with the apples and onions. Whisk together the apple cider and Dijon mustard, then pour the mixture over the pork and apples.
5. Cover the pan with foil and transfer to the preheated oven and roast for 45-60 minutes, or until the pork registers 145°F (63°C) on an instant-read thermometer.
6. Set the pork aside to rest for at least 10 minutes before slicing. Serve with Roasted Apples and Onions.
3. Pork Tenderloin with Cranberry Sauce
I can’t resist a juicy pork tenderloin roasted in a tangy cranberry sauce. Again rich and tangy, it’s pork at its best.
Combine fresh cranberries, the aroma of orange and maple syrup (optional), and the subtle aroma of thyme, and you’ve got it!
Ingredients
- 1 to 1.5 pounds pork tenderloin
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup fresh or frozen cranberries
- 1/3 cup orange juice
- 1/3 cup brown sugar
- 1 teaspoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons fresh rosemary, chopped
- 1/4 teaspoon ground cinnamon
Instructions
1. Heat the oven to 375°F (190°C). Sprinkle the pork tenderloin with salt and pepper.
2. Heat olive oil in a large oven-safe skillet over medium-high heat; brown pork on all sides, 3-4 minutes per side.
3. Take out the pork and set aside. In the same skillet combine the cranberries, orange juice, the brown sugar, the balsamic vinegar, the Dijon mustard, the rosemary and the cinnamon. Stir and simmer until the cranberries start to burst.
4. Put the pork back into the skillet, ladle some of the sauce over it and jiggle everything into one skillet, which should go into the oven. Cook for 15-20 minutes until the internal temperature of the pork reaches 145°F (63°C).
5. Take the pork out of the oven. Let it stand for 5 minutes. Slice the pork and serve with the cranberry sauce on top.
4. Christmas Eve Pork Roast
There’s something magical about a Christmas Eve pork roast. Not to mention that it smells heavenly and sets the mood for the party. I typically add a bit of sage and thyme, which deepens the flavor profile.
Add in apple cider for a subtle sweetness.
Ingredients
1 (6-8 lb) pork shoulder roast
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 teaspoons salt
1 teaspoon black pepper
1 cup apple cider
1 cup chicken broth
2 onions, quartered
Instructions
1. You’ll want to preheat your oven to 450°F (232°C). Pat the pork shoulder dry of any moisture and place in a roasting pan.
2. Place the garlic, olive oil, rosemary, thyme, salt and black pepper in a small bowl; mash with a fork and then rub all over the roast (put some of the herb mixture inside the roast, too).
3: Put the pork in the roasting pan on the rack. Surround it with the quartered onions. Fill the pan with the apple cider and the chicken broth.
4. Roast the pork at 375°F (191°C) in the preheated oven for 20 minutes. Then reduce the temperature of the oven to 325°F (163°C) and roast for 2.5 to 3 hours, or to an internal temperature of 145°F (63°C).
5. Baste the pork with the pan juices a couple of times while it’s in the oven. Once finished, let it rest for 15 minutes or so, then slice.
6. Carve the pork roast and serve it with the onions and pan juices spooned on top. Buon appetito! It’s Christmas Eve!
5. Pork Belly with Crackling
When it comes to this marvellous dish, the key is to make that crackling hard, and the meat succulent and melt-in-the-mouth. My chosen ingredients are salt, black pepper and olive oil for the rub.
Ingredients
Pork belly (approximately 2 kg, skin-on)
1 tablespoon sea salt
Olive oil
1 teaspoon freshly ground black pepper
2 teaspoons fennel seeds (optional)
2 tablespoons white wine vinegar
Instructions
Step 1: Preheat the oven to 220°C (430°F). Pat the pork belly dry with some paper towels to get any moisture out. The more moisture that is out of the skin, the crispier it’ll be.
2. Now to do something a little intimidating but very rewarding: using a very sharp knife, score the skin of the pork belly in a criss-cross pattern about 1 cm apart. Don’t cut through the meat; just the skin.
3. Rub the skin with olive oil; then sprinkle the sea salt, pepper and (if using) fennel seeds over it, getting them into all the cuts.
4. Put pork belly into roasting pan on a wire rack, pour over white wine vinegar (not on the skin) and add some water to the bottom of the pan so that it doesn’t burn off the fat.
5. Place the pork into the preheated oven for 30 minutes, then turn the heat down to 180°C (350°F) and roast for a further 1½ to 2 hours or until the meat is tender and the crackling golden brown and crisp. Set aside for 10 minutes before slicing to serve.
6. Stuffed Pork Chops
Stuffed pork chops are one of my very favorite things in the world. I am particularly fond of walnuts and tangy cranberries, which adds a very nice contrast.
A few cloves of fresh rosemary and garlic finish it off!
I really like the versatility of this mixture for my roast.
Ingredients
4 thick-cut pork chops
Salt and freshly ground black pepper
2 tablespoons olive oil
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup dried cranberries
1/4 cup chopped walnuts
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1/2 teaspoon thyme
1/4 cup chicken broth
1 tablespoon Dijon mustard
Instructions
1. Preheat the oven to 375°F (190°C). Season the pork chops with salt and pepper.
2. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion and garlic. Cook until translucent.
3. In a bowl, mix the breadcrumbs, Parmesan, cranberries, walnuts, rosemary, thyme, chicken stock and sautéed onions and garlic.
4. Slit a pocket in each pork chop and fill generously with the breadcrumb mixture.
5 Use the rest of the olive oil to set the pan over medium-high heat and sear the chops, one by one, on all sides until they are golden.
6. Transfer seared pork chops to a shallow baking dish, brush with Dijon mustard, and bake in a 350° oven for 25-30 minutes until pork is cooked through. Allow to rest before serving.
7. Maple-Mustard Glazed Pork
I’d probably say this is ‘One of the Great Pork Recipes of All Time.’ Okay, that’s not really a food name — or any other kind of name — but I do love pork dishes. If you were to ask me to name recipes that have the best supporting cast, taking them from very good to great, I’d name sauces.
It’s hard to think of a better topping than maple-mustard glaze. The blend of the maple’s sweetness with the mustard’s tart punch is almost guaranteed to please — and it’s elegant as well.
You’ll also find garlic and a touch of rosemary here.
Ingredients
1 boneless pork loin (about 3 pounds)
Salt and freshly ground black pepper to taste
1/2 cup pure maple syrup
1/4 cup Dijon mustard
2 tablespoons apple cider vinegar
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
Olive oil, for searing
Instructions
1. Heat your oven to 350°F (175°C). Pat the pork loin dry with a paper towel and rub it on all sides with a good amount of salt and pepper.
2. Combine the maple syrup, Dijon mustard, cider vinegar, garlic and chopped rosemary in a small bowl and whisk until well combined. This is the glaze.
3. Preheat oven to 400°F and heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork loin on all sides until nicely browned, about 2-3 minutes per side.
4. Brush the pork with half the maple-mustard glaze, and stick the skillet into the oven.
5. Roast for 45-60 minutes or until internal temperature reaches 145°F (63°C). Brush with remaining glaze halfway through cooking.
6. Let the pork rest for 10 minutes before slicing and cutting into thick pieces to serve. Enjoy your Happy Hanukkah Maple-Mustard Glazed Pork!
8. Herb-Crusted Pork Rib Roast
If you want to create an unforgettable dish, I think a roasted pork rib roast with an herbed crust is it. My blend of fresh rosemary, thyme and sage, mixed with garlic and a touch of mustard, creates one of the tastiest pork roast I’ve ever encountered.
The flavors are incomparable together.
Ingredients
1 pork rib roast (about 4-5 pounds), frenched
2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons Dijon mustard
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
Zest of 1 lemon
1 cup breadcrumbs
Instructions
1. Preheat the oven to 425°F (220°C). Blot the pork rib roast dry with paper towels, rub it with olive oil and season it all over with kosher salt and freshly ground black pepper.
2. Mince the garlic and mix with the Dijon mustard, chopped rosemary, thyme, sage, and lemon zest to make a paste.
3. Rub herb paste all over pork rib roast, covering evenly on all sides.
4. Press the breadcrumbs evenly into the top of the roast so they adhere to the surface.
5. Put the roast on a rack in the roasting pan with the fat side up. Transfer to the preheated oven and brown the crust by roasting for 25 minutes. Reduce the oven temperature to 350°F (175°C) and roast for about 90 more minutes, or until the thickest part of the meat measures 145°F (63°C) with a meat thermometer.
6.Remove the roast from the oven and allow it to rest for 15 minutes, or until it reaches an internal temperature of 135 degrees if you would like it pink inside. Carve and serve warm.
9. Bourbon-Glazed Holiday Ham
I love to prepare it for holiday meals – glazed ham with bourbon. It is a wonderful holiday feast entrée.
Bourbon, brown sugar, Dijon mustard, maple – the glaze has it all going on. The ham is bathed in bourbon, with the fragrance of the brown sugar and syrup accented by the mustard filling my kitchen!
Ingredients
- 1 fully cooked bone-in ham (about 8-10 pounds)
- 1 cup bourbon
- 1 cup brown sugar, packed
- 1/2 cup maple syrup
- 1/4 cup Dijon mustard
- 1/4 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- Orange slices and whole cloves for garnish (optional)
Instructions
1. Preheat oven to 325°F (165°C). Score the fat or exterior layer of ham in a diamond pattern. Arrange the ham in a roasting pan.
2. In a saucepan, add the bourbon, brown sugar, maple syrup, Dijon mustard, apple cider vinegar, Worcestershire sauce, and ground cloves, ground ginger, and ground cinnamon. Heat over medium low until it just begins to simmer, stirring occasionally until sugar has dissolved.
3. Coat a good glaze of ham. Cover ham with foil.
4. Bake at 325° for about 1.5 to 2 hours. Baste with additional glaze every 30 minutes.
5. During the final 20-30 minutes of cooking time, remove the foil to let the glaze caramelize. The ham will have an internal temperature of 140°F (60°C) at the thickest part of the meat.
6. Rest for 15 minutes before slicing. Serve with orange slices and whole cloves, if desired.
10. Apple Cider Braised Pork
I like to slowly braise pork with apple cider, fresh herbs and garlic for rich, aromatic pork.
I don’t skimp on the sauce either: a dash of apple cider vinegar and a splash or two of broth. I could eat this for dinner every day.
Ingredients
- 2-3 pounds pork shoulder or pork butt
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2-3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 cups apple cider
- 1 cup chicken or vegetable broth
- 2 tablespoons apple cider vinegar
- 2 apples, peeled, cored, and sliced
Instructions
1. Preheat the oven to 325°F (160°C). Season the pork shoulder with salt and pepper.
2. Heat the olive oil in a large Dutch oven or ovenproof pot over medium-high heat. Brown the pork on all sides until crisp, about 3 to 4 minutes per side, then remove and set aside.
3. Cook the onions in the same pot with the olive oil, until clear. Add the garlic, thyme and rosemary and cook for a further 1-2 minutes.
4. Add the apple cider, broth and apple cider vinegar, scraping the bottom of the pot to incorporate any brown bits. Add the apple slices.
5. Place the pork back into the pot, cover and transfer to the preheated oven. Braise for 2½ to 3 hours, or until the meat is tender and starts to fall apart when held on a fork.
6. When the pork is done, just shred it in the sauce, taste and correct the seasonings, and serve with whatever side dishes you like.
11. Prosciutto-Wrapped Pork Tenderloin
Prosciutto-wrapped pork tenderloin is such a delicious, savory dish. I love the combination of tender pork and salty prosciutto.
Rosemary and thyme are a great, fragrant added touch. Garlic is always an optional bonus, I add a bit and I also drizzle a little olive oil over the top for extra flavor.
Ingredients
1 pork tenderloin (about 1 to1.5 pounds)
8 to 10 slices of prosciutto
2 tablespoons Dijon mustard
1 tablespoon olive oil
Salt and freshly ground black pepper
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme leaves
Instructions
1. Preheat your oven to 400°F (200°C).
2. Season the pork tenderloin with salt, pepper, rosemary, and thyme.
3. Brush the Dijon mustard evenly over the surface of the pork tenderloin.
4. On a work surface, lay the slices of prosciutto overlapping each other and then place the tenderloin at one end. Wrap the pork in the prosciutto and roll it up tightly until all of the meat is covered.
5. Heat olive oil in an ovenproof skillet over medium-high heat. Sear the wrapped tenderloin for 2-3 minutes on each side until prosciutto is crisp.
6. Put the skillet into the oven and roast for 15 to 20 minutes until the meat reaches an internal temperature of 145oF (63oC). Remove from the oven and rest for 5 minutes before slicing and serving.
12. Slow-Cooked Pulled Pork
There’s nothing quite like putting together a hearty meal and filling your house with a spicy, homey aroma. There’s a spice mix I love to use: a smoky paprika and sharp, chilli powder.
Add a little brown sugar and you have a sweet, smoky, savoury meal. Tart apple cider vinegar does wonders here.
Ingredients
- 3-4 lbs pork shoulder (also known as pork butt), trimmed of excess fat
- 1 tablespoon olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup barbecue sauce
- 1/2 cup chicken broth
- 1/4 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
Instructions
1. Rub the shoulder with oil, then mix the paprika, cumin, chili powder, salt and pepper in a small bowl and rub it into the pork shoulder.
2. Put the sliced onions and minced garlic in the bottom of a slow cooker. Put the seasoned pork on top.
3. Combine the barbecue sauce with the chicken broth, apple cider vinegar, Worcestershire sauce and brown sugar in a separate bowl. Pour the mixture over the pork and onions in the slow cooker.
4. Cover and cook on low for 8-10 hours, or until the pork is very tender and pulls apart easily with a fork.
5. Shred the pork with two forks and return the shredded pork to the slow cooker to soak up the juices before serving.
6. Serve the pulled pork with your favorite sides or topped on buns along with more barbecue sauce if desired.
13. Spiced Christmas Pork Ribs
It looks magical but it smells even better. Holiday magic is working in my favour – my spices include cinnamon, nutmeg and cloves.
Garlic and ginger join the ribs, as does a little smoked paprika.
Now that’s some Christmas smells I can get behind.
Ingredients
2 racks of pork ribs (about 4-5 pounds total)
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
4 cloves garlic, minced
Juice of 1 orange
Zest of 1 lemon
1 cup apple cider
Instructions
Place the sheet pan in a 300˚F (150˚C) preheated oven. Line the sheet pan so cleanup is easy.
2. Sprinkle a couple of tablespoons of panko on the sheet pan, and let it sit for a couple of minutes. The moisture from the sweet potato will cause the breadcrumbs to stick to the pan, which will lift up and hold the gnocchi to the pan when you flip it.
2. Mix the salt, black pepper, brown sugar, smoked paprika, cinnamon, allspice, cloves, ginger and nutmeg together in a small bowl to create the spice rub.
3. Pat the ribs dry with paper towels. Rub the olive oil over the ribs, then add the rub, making sure to coat on both sides.
4. Lay the ribs on the prepared baking sheet. Cover the top with minced garlic, then drizzle the orange juice over the top. Sprinkle the lemon zest.
5. Cover with foil; bake in the oven for
2.5 to 3 hours, checking every so often to see if they are cooking evenly.
6. Remove the foil, brush the ribs with the apple cider, and increase the oven temperature to 425°F (220°C). Bake another 15-20 minutes, until caramelized and tender. Rest 5-10 minutes before serving.
