Christmas Pork Roast Recipes

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.

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.

Steps:

• Place pork roast on a rack in a shallow roasting pan. Combine the ginger, garlic, sage and salt; rub over meat. Bake, uncovered, at 350° for 1 hour., Combine jelly and pepper sauce; brush over roast. Arrange carrots and onions around roast. Pour 1/2 cup water into pan. Bake 40-50 minutes longer or until a thermometer reads 145°. Remove roast to a serving platter; let stand for 10 minutes before slicing., Skim fat from pan drippings. Transfer drippings and vegetables to a food processor; cover and process until smooth. Pour into a small saucepan. Add browning sauce if desired and remaining water; heat through. Slice roast; serve with gravy.