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Holiday Pork Loin Recipes
Sage-Roasted Pork Loin with Cornbread Dressing
and Apple Cider Sauce
(Serves 6 to 8)
This pork loin can also be accompanied with scalloped potatoes or mashed potatoes
instead of the cornbread dressing. For more side dish recipes, click here.
Pork Loin:
3 pound boneless pork loin
4 tablespoons chopped fresh sage
Salt and pepper
Olive oil
Cornbread Dressing:
1 tablespoon butter
2 tablespoons olive oil
1 cup fresh cranberries, chopped
2 carrots, peeled and diced
2 celery stalks, diced
1 small onion, chopped
Grated zest of one orange
1 teaspoon dried thyme
1 (16 ounce) bag dried cornbread stuffing
1-1/2 to 2 cups chicken broth
Salt and pepper
Apple Cider Sauce:
4 cups apple cider
2 tablespoons butter, room temperature
2 tablespoons flour
Salt and pepper
Preheat oven to 350 degrees F.
Grease a baking dish large enough to accommodate the pork and dressing; set aside.
To make the dressing:
In a large skillet, melt the butter and olive oil over medium heat.
Add the cranberries, carrots, celery, and onion to the skillet.
Saute for 8-10 minutes, or until the vegetables are tender.
Remove from heat.
Add the orange zest, thyme, and cornbread stuffing; stir to combine.
Add enough chicken broth to moisten the mixture without being too wet.
Season with salt and pepper.
Spread the dressing evenly in the prepared baking dish.
To cook the pork loin:
Pat the chopped sage all over the surface of the pork.
Season with salt and pepper.
Heat a couple of tablespoons of olive oil in a large skillet over medium heat.
Saute the pork loin until golden on all sides, about 10 minutes.
Place the pork loin on top of the cornbread mixture in the baking dish.
Set the skillet aside to make the sauce later.
Bake for 45 to 50 minutes or until the internal temperature of the pork is 145 degrees F.
Allow the meat to rest for 10 minutes before serving.
To make the sauce:
Pour the apple cider into the skillet from the pork loin.
Scrape the bottom of the skillet to free up any browned bits.
Bring the liquid to a simmer and reduce by half.
With your fingers, mash together the butter and flour.
Stir the butter mixture into the sauce; the sauce will thicken.
Season with salt and pepper.
If the sauce is lumpy, strain it through a sieve before serving
and Apple Cider Sauce
(Serves 6 to 8)
This pork loin can also be accompanied with scalloped potatoes or mashed potatoes
instead of the cornbread dressing. For more side dish recipes, click here.
Pork Loin:
3 pound boneless pork loin
4 tablespoons chopped fresh sage
Salt and pepper
Olive oil
Cornbread Dressing:
1 tablespoon butter
2 tablespoons olive oil
1 cup fresh cranberries, chopped
2 carrots, peeled and diced
2 celery stalks, diced
1 small onion, chopped
Grated zest of one orange
1 teaspoon dried thyme
1 (16 ounce) bag dried cornbread stuffing
1-1/2 to 2 cups chicken broth
Salt and pepper
Apple Cider Sauce:
4 cups apple cider
2 tablespoons butter, room temperature
2 tablespoons flour
Salt and pepper
Preheat oven to 350 degrees F.
Grease a baking dish large enough to accommodate the pork and dressing; set aside.
To make the dressing:
In a large skillet, melt the butter and olive oil over medium heat.
Add the cranberries, carrots, celery, and onion to the skillet.
Saute for 8-10 minutes, or until the vegetables are tender.
Remove from heat.
Add the orange zest, thyme, and cornbread stuffing; stir to combine.
Add enough chicken broth to moisten the mixture without being too wet.
Season with salt and pepper.
Spread the dressing evenly in the prepared baking dish.
To cook the pork loin:
Pat the chopped sage all over the surface of the pork.
Season with salt and pepper.
Heat a couple of tablespoons of olive oil in a large skillet over medium heat.
Saute the pork loin until golden on all sides, about 10 minutes.
Place the pork loin on top of the cornbread mixture in the baking dish.
Set the skillet aside to make the sauce later.
Bake for 45 to 50 minutes or until the internal temperature of the pork is 145 degrees F.
Allow the meat to rest for 10 minutes before serving.
To make the sauce:
Pour the apple cider into the skillet from the pork loin.
Scrape the bottom of the skillet to free up any browned bits.
Bring the liquid to a simmer and reduce by half.
With your fingers, mash together the butter and flour.
Stir the butter mixture into the sauce; the sauce will thicken.
Season with salt and pepper.
If the sauce is lumpy, strain it through a sieve before serving
| Sage-Roasted Pork Loin with Cornbread Dressing |
Pork Tenderloin with Cranberry Sauce
(Serves 4)
(Serves 4)
What's the difference between pork loin and pork tenderloin?
A pork loin is a full cut of meat along the back of a pig. It can be purchased bone-in or
boneless. The texture of pork loin is similar to a pork chop because, in fact, pork chops are
cut from the loin. It will usually have a thin layer of fat over one side of the meat. Don't
remove this fat because it helps to keep the meat moist during roasting. Pork tenderloin
is always purchased boneless. It is much thinner than a pork loin, so it cooks much
faster. It’s usually found in the market wrapped in plastic with 2 tenderloins packaged
together. One piece weighs about 1-1/4 pounds and will make about 2 servings. Pork
tenderloin is more tender than pork loin. Use a fillet knife to remove the silvery membrane
that covers the thick end of the tenderloin as it is tough and chewy.
A pork loin is a full cut of meat along the back of a pig. It can be purchased bone-in or
boneless. The texture of pork loin is similar to a pork chop because, in fact, pork chops are
cut from the loin. It will usually have a thin layer of fat over one side of the meat. Don't
remove this fat because it helps to keep the meat moist during roasting. Pork tenderloin
is always purchased boneless. It is much thinner than a pork loin, so it cooks much
faster. It’s usually found in the market wrapped in plastic with 2 tenderloins packaged
together. One piece weighs about 1-1/4 pounds and will make about 2 servings. Pork
tenderloin is more tender than pork loin. Use a fillet knife to remove the silvery membrane
that covers the thick end of the tenderloin as it is tough and chewy.
Pork loin or pork tenderloin is a nice substitute for turkey at Thanksgiving. It also makes a
wonderful main course for Christmas Day or on a holiday buffet table. All of the side
dishes that go well with turkey go equally as well with pork. Try the easy, 10 minute recipe
for cranberry sauce ... it is delicious.
wonderful main course for Christmas Day or on a holiday buffet table. All of the side
dishes that go well with turkey go equally as well with pork. Try the easy, 10 minute recipe
for cranberry sauce ... it is delicious.
I prefer to serve pork with a slightly pink center, so I roast the meat to 140 degrees.
If you like your pork with no pink remaining, roast to 155 degrees F. This is nice served with
Chicken Sausage, Fennel, and Apple Stuffing made without the sausage, and a simple
vegetable side dish, such as green beans or Brussels sprouts.
Pork:
2 pieces pork tenderloin
1 tablespoon dried rubbed sage
2 teaspoons garlic powder
Salt and pepper
Olive oil
Cranberry Sauce:
12 ounces fresh cranberries
1 cup orange juice
1 cup brown sugar
1 teaspoon ground cinnamon
Pinch of salt
1/4 cup orange liqueur (optional)
Preheat oven to 425 degrees F.
Rub both pieces of pork with some of the dried sage.
Season with the garlic powder, salt, and pepper.
Heat several tablespoons of olive oil in a large oven-proof skillet over medium-high heat.
Add the pork tenderloins to the skillet.
Saute, turning to brown all sides, about 5 minutes.
Place the skillet in the oven.
Bake for 12 to 15 minutes, or until the internal temperature is 140 degrees F.
Remove from the oven and allow to rest for 10 minutes before serving.
To make the cranberry sauce:
Put all of the ingredients, except the liqueur, in a medium saucepan.
Bring the mixture to a boil.
Reduce to a simmer and cook for 10 minutes, stirring occasionally.
The mixture should reduce and thicken.
Remove from the heat and stir in the optional orange liqueur.
Serve this sauce warm or at room temperature.
If you like your pork with no pink remaining, roast to 155 degrees F. This is nice served with
Chicken Sausage, Fennel, and Apple Stuffing made without the sausage, and a simple
vegetable side dish, such as green beans or Brussels sprouts.
Pork:
2 pieces pork tenderloin
1 tablespoon dried rubbed sage
2 teaspoons garlic powder
Salt and pepper
Olive oil
Cranberry Sauce:
12 ounces fresh cranberries
1 cup orange juice
1 cup brown sugar
1 teaspoon ground cinnamon
Pinch of salt
1/4 cup orange liqueur (optional)
Preheat oven to 425 degrees F.
Rub both pieces of pork with some of the dried sage.
Season with the garlic powder, salt, and pepper.
Heat several tablespoons of olive oil in a large oven-proof skillet over medium-high heat.
Add the pork tenderloins to the skillet.
Saute, turning to brown all sides, about 5 minutes.
Place the skillet in the oven.
Bake for 12 to 15 minutes, or until the internal temperature is 140 degrees F.
Remove from the oven and allow to rest for 10 minutes before serving.
To make the cranberry sauce:
Put all of the ingredients, except the liqueur, in a medium saucepan.
Bring the mixture to a boil.
Reduce to a simmer and cook for 10 minutes, stirring occasionally.
The mixture should reduce and thicken.
Remove from the heat and stir in the optional orange liqueur.
Serve this sauce warm or at room temperature.
| This pork tenderloin roast is excellent when grilled or roasted. Cut from the heart of the tenderloin for extra tenderness. Each convenient 9 ounce piece makes it the perfect meal for two. So with 8 pieces you can serve up to 16 people. |
