Rena Ware

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Christmas Pork Roast

Recipes 3 December, 2019

The holiday season is definitely one of our favorite times of year. Families gather together, people renew old friendships and there is no lack of reasons for celebrating. Another great thing about the holidays is the food! Roasts never go out of style, so we decided to share with you one of our secrets for making any holiday celebration extra special; our Christmas Pork Roast.

You will be surprised how easy this recipe is to make. You do need to start a day early, but the results will be well worth it. Citrus fruits give the roast a delicious and intense flavor that you will love. Once you try this recipe, it will become a mainstay dish for the holidays.

Christmas Pork Roast

To start our succulent roast, we will use a blender, but you could also use a food processor. Add orange juice,  lemon juice, olive oil, chopped onion, onion powder, cumin, pepper, orange zest, thyme, oregano, and salt, and blend until smooth.

Place the roast in a large bowl, pour the blended mixture over it, and then let it marinate in the refrigerator for 8 hours or overnight. When ready to cook, remove the roast from the refrigerator and let it rest for at least an hour prior to roasting.

Christmas Pork Roast

Preheat the oven to 425 °F (218 °C). In the Contessa, place the diced onions, heads of garlic, thyme and the pork. Spread the minced garlic on top of the meat and sprinkle with salt and pepper. Place the Contessa in the oven, and cook the roast for 30 minutes until it is lightly browned. Lower the temperature to 375 °F (190 °C) and cook for an hour and a half more or until a meat thermometer inserted into thickest part of the meat registers 160 °F (72 °C).

When it is done, place the roast on a cutting board and use the Chef’s Knife to slice it into serving pieces. We served our roast pork with rice and the combination is delightful.

We hope you enjoy our Christmas Pork Roast, and we wish you a very Merry Christmas!

Christmas Pork Roast

Servings

8

servings
Prep time

45

minutes
Cooking time

2

hours 

Ingredients

  • ¾ cup orange juice

  • ¼ cup lemon juice

  • ¼ cup olive oil

  • ½ cup chopped onion

  • 1 teaspoon onion powder

  • 1 teaspoon cumin

  • 1 tablespoon pepper

  • 1 tablespoon orange zest

  • 1 teaspoon thyme

  • 1 tablespoon oregano

  • 2 teaspoons salt

  • Pork leg 1.5 kg (approximately 3.5 lbs)

  • 2 onions diced

  • 2 heads garlic

  • 8 garlic cloves, minced

Directions

  • To start our succulent roast, we will use a blender, but you could also use a food processor. Add orange juice, lemon juice, olive oil, chopped onion, onion powder, cumin, pepper, orange zest, thyme, oregano, and salt, and blend until smooth.
  • Place the roast in a large bowl, pour the blended mixture over it, and then let it marinate in the refrigerator for 8 hours or overnight. When ready to cook, remove the roast from the refrigerator and let it rest for at least an hour prior to roasting.
  • Preheat the oven to 425 °F (218 °C). In the Contessa, place the diced onions, heads of garlic, thyme and the pork. Spread the minced garlic on top of the meat and sprinkle with salt and pepper.
  • Place the Contessa in the oven, and cook the roast for 30 minutes until it is lightly browned. Lower the temperature to 375 °F (190 °C) and cook for an hour and a half more or until a meat thermometer inserted into thickest part of the meat registers 160 °F (72 °C).
  • When it is done, place the roast on a cutting board and use the Chef’s Knife to slice it into serving pieces. We served our roast pork with rice and the combination is delightful.

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