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Bring joy to the table this holiday with these festive main dishes.

Entrées.

Ingredients

Steps

Nutritional information

Herb-Crusted Pork Rib Roast

Preheat oven to 375°F. Season roast on all sides with salt and pepper. Chop parsley; combine with bread crumbs, garlic, and rosemary. Coat roast with mustard, then bread crumb mixture; place on rack in roasting pan (wash hands).

Roast 55–65 minutes until pork is 145°F. Transfer to cutting board and let stand 10 minutes before slicing; temperature will rise 5–10°F during this time. Remove twine; slice and serve.

Pernil al Horno (Dominican-Style Pork Roast)

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Juice limes (1/4 cup) and oranges (2/3 cup). Combine juices with oregano, onion powder, pepper, paprika, bouillon powder, salt, and garlic paste. Place pork skin-side up in roasting pan and cover with marinade, turning to coat all sides evenly (wash hands). Cover with foil and refrigerate 3 hours (or overnight) to marinate.

Remove pan from refrigerator 30 minutes before placing in oven. Preheat oven to 350°F. Leave pork covered and bake skin-side up 4–5 hours until 180°F.

Increase oven to 375°F. Remove foil and bake 45–60 more minutes until skin is crispy. Transfer pork to cutting board and let rest 10 minutes before shredding and serving.

Garlic-Citrus Roast Pork

Chop cilantro (1 cup) and garlic finely. Juice oranges (3/4 cup) and limes (1/2 cup). Combine in bag: cilantro, garlic, orange and lime juices, oil, cumin, oregano, red pepper, salt, black pepper, and bay leaves. Add pork (wash hands), seal bag, and knead gently to coat. Chill 3 hours (or overnight), turning occasionally.

Preheat oven to 350°F. Place pork and marinade in 13- x 9-inch baking dish and cover with foil. Place dish on lowest oven rack. Bake 3 1/2–4 hours until pork is 180°F (for sliceable) or 195°F (for shreddable). Increase heat to broil on LOW and remove foil. Broil pork 10–15 minutes until top browns, then let stand 5 minutes before slicing or shredding. Serve with pan sauce.

Pomegranate Glazed Ham

Zest orange (2 teaspoons). Combine zest, contents of ham glaze packet, and pomegranate juice in small saucepan on medium-low; cook 20–30 minutes until sauce thickens.

Brush glaze on ham during last 15 minutes of bake time. Serve with remaining glaze on side.

Pork Roast with Sweet Balsamic Glaze

Preheat oven to 450°F. Line roasting pan with foil. Combine salt, pepper, oil, and 5 tablespoons dry mustard; rub mixture evenly over pork and place in roasting pan (wash hands). Roast pork 30 minutes or until browned. Reduce oven to 375°F; roast 40 more minutes.

Prepare glaze while pork cooks. Combine in small saucepan on low: brown sugar, Dijon, vinegar, cloves, and remaining 2 tablespoons dry mustard; simmer 7–8 minutes until sauce thickens. Remove pan from heat.

Brush pork with ½ cup sauce; roast 20–25 more minutes until pork is 145°F. Transfer pork to cutting board and let stand 10–15 minutes before slicing; temperature will rise 5–10°F during this time. 4. Stir cider into remaining ⅔ cup sauce. Slice pork and serve with sauce.