(Family Features) If you’re wondering what to serve for a delightful holiday meal, look no further than pork—a perfect match for festive menus as it’s easy to prepare, versatile, budget-friendly and pairs well with seasonal ingredients.
With flavorful, mouthwatering recipes like Apple Cider Balsamic Glazed Pork Loin and Stuffing-Filled Pork Chops, Coleman All Natural Meats offers trusted premium pork sourced from American farmers who humanely raise livestock with no antibiotics ever and no added hormones. All its pork is made of Heritage Breed Duroc, which is known for its tenderness, superior marbling, juiciness and flavor.
These elevated, seasonal pork recipes offer a delicious and unexpected twist your friends and family will love at your next holiday gathering.
For more recipe inspiration, visit ColemanNatural.com
Apple Cider Balsamic Glazed Pork Loin
Equipment
- 1 Sheet pan
- Parchment paper
- Paper towels
- 1 Whisk
- 1 Mixing bowl
- 1 Skillet large
Ingredients
Pork Loin
- 4 Lbs Pork loin
- Pepper to taste
- Salt to taste
- 1 Tbsp Olive oil
- 4-6 Apples sliced
Glaze
- 1 C Apple cider vinegar glaze
- 6 Tbsp Whole grain mustard
- 4 Tsp Balsamic vinegar
- 1 Tsp Sage minced
- 1 Tsp Rosemary minced
- 1 Tsp Thyme minced
- 2 Tsp Garlic minced
- Salt to taste
- Pepper to taste
- 2 Tbsp Olive oil
Instructions
Glaze
- In bowl, whisk apple cider vinegar glaze, mustard, balsamic vinegar, rosemary, sage, thyme, and garlic.
- Add salt and pepper, to taste.
- In steady stream, slowly add olive oil to emulsify while whisking.
Pork Loin
- Preheat oven to 350°F
- Line sheet pan with parchment paper. Set aside
- Remove pork from packaging and pat dry with paper towel. Season on all sides with salt and pepper, to taste.
- In large skillet, heat oil over medium-high heat. Sear pork loin 2-3 minutes on each side.
- Move pork to lined baking sheet and brush on about half the glaze.
- Roast for 30 minutes.
- Remove pork from oven and spread sliced apples around pork loin.
- Brush remaining glaze over pork and apples.
- Bake another 20-30 minutes, or until internal temperature reaches 150 F.
- Let pork loin rest at least 10 minutes before slicing.
Stuffing-Filled Pork Chops
Equipment
- 1 Mixing bowl
- 1 Skillet large
- Toothpicks
- Baking sheet or biscuit tray
Ingredients
Stuffing
- 1 Box biscuit mix
- 1 Stick butter
- 2-3 Stalks celery finely diced
- 1 onion finely diced
- 1 Tsp poultry seasoning
- 1-2 C chicken broth no sodium added
- 1 Bag cornbread stuffing mix
- 2 eggs beaten
- salt to taste
- pepper to taste
Pork Chops
- 6 pork chops bone-in or boneless (alter cook time to compensate)
- oil
- 1 Tsp garlic minced
- 1 Tsp sage minced
- 1 Tsp rosemary minced
- 1 Tsp thyme minced
Instructions
Stuffing
- To make stuffing: Bake biscuits according to package directions 1 day ahead. Dry biscuits will absorb more broth.
- Preheat oven to 350 F.
- In skillet, melt butter then add celery and onions. Sauté until onions are translucent then add poultry seasoning and half the broth. Set aside to cool.
- In bowl, combine stuffing mix, crumbled biscuits and eggs.
- Add onion mix to bowl and mix well. Add leftover broth if mixture is too dry. Set aside.
Pork Chops
- Slit each chop on rounded side, cutting almost through to bone, to create deep pockets for stuffing.
- Season chops with garlic, sage, thyme and rosemary. Fill each chop with stuffing mixture. Use toothpicks to keep chops closed.
- Preheat skillet with oil over medium-high heat and sear each chop 2-3 minutes on each side.
- Once chops are seared, add remaining stuffing to pan, cover with foil and bake 30-45 minutes until chops reach 140 F in center. Remove foil for last 10 minutes to brown top of stuffing, if desired.
