3 Elegant Christmas Roasts

These incredible entrées are so impressive and delicious they can serve as the centerpiece of your table this holiday season.

Spicy Fruit-Stuffed Pork LoinSpicy Fruit-Stuffed Pork Loin
Spicy Fruit-Stuffed Pork Loin with Roasted Pears and Onions
Ingredients

2 (7-oz.) packages mixed dried fruit bits
2 Tbsp. dark brown sugar
1 Tbsp. chopped fresh sage
1/4 tsp. dried crushed red pepper
1 (4-lb.) boneless pork loing
1 1/2 tsp. kosher salt, divided
1 1/2 tsp. coarsely ground pepper, divided
Kitchen string
2 Tbsp. olive oil
6 firm, ripe Seckel pears (3 firm, ripe Bartlett pears may be substituted. Core each pear, and cut into wedges)
2 Tbsp. butter, melted
2 tsp. fresh lemon juice
2 tsp. honey
1/4 tsp finely chopped fresh rosemary
1/4 tsp. kosher salt
1/4 tsp. freshly ground pepper
2 (10-oz.) packages cipollini onions, peeled
1/2 cup pear preserves
Garnish: fresh sage leaves

Preparation
Bring first 4 ingredients and 1 cup water to a boil in a small saucepan over medium-high heat. Cook 2 minutes, stirring once. Remove from heat, and cool completely (about 40 minutes).

Meanwhile, butterfly pork by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of other side. (Do not cut all the way through pork.) open pork, forming a rectangle, and place between 2 sheets of heavy-duty plastic wrap. Flatten to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle with 1/2 tsp. each salt and pepper.

Spoon fruit mixture over pork, leaving a 1/2-inch border around edges. Roll up pork, jelly-roll fashion, starting at 1 long side. Tie with string at 1 1/2-inch intervals. Sprinkle with remaining 1 tsp. salt and 1 tsp. pepper.

Preheat oven to 375°. Brown pork in hot oil in a large roasting pan over medium-high heat until browned on all sides (about 2 to 3 minutes per side). Place seam side down in pan.

Cut pears in half lengthwise, and remove core. Stir together butter and next 5 ingredients. Stir in onions; gently stir in pear halves. Spoon mixture around roast in pan.

Bake at 375° for 1 hour to 1 hour and 5 minutes or until a meat thermometer inserted into thickest portion of stuffing registers 135°, stirring pear mixture halfway through. Cover with aluminum foil, and let stand 15 minutes.

Microwave preserves in a microwave-safe bowl at high 1 minute or until thoroughly heated. Pour warm preserves over pork. Slice pork, and serve with Roasted Pears and Onions and pan juices. Garnish, if desired.

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Honey-Curry Glazed LambHoney-Curry Glazed Lamb
Honey-Curry Glazed Lamb with Roasted Grapes and Cranberries
Ingredients

2 (8-rib) lamb rib roasts (2 1/2 lb. each), trimmed
1 Tbsp. red curry powder
1 1/2 tsp. kosher salt
1 1/2 tsp. freshly ground pepper
Roasted Grapes and Cranberries
5 Tbsp. olive oil
2 Tbsp. honey
Garnish: fresh sorrel sprigs

Roasted Grapes and Cranberries
Preheat oven to 400°. Place 6 to 8 seedless red grape clusters (about 1 lb.) on a 15- x 10-inch jelly-roll pan. Stir together 1 cup fresh cranberries, 1 Tbsp. olive oil, and 1 tsp. chopped fresh rosemary in a small bowl. Spoon mixture over grape clusters. Bake at 400° for 15 to 18 minutes or until grapes begin to blister and cranberries start to pop, shaking pan occasionally. Serve immediately, or let stand up to 4 hours.

Preparation
Preheat oven to 425°. Sprinkle lamb on all sides with curry powder, salt, and pepper. Let stand 30 minutes.

Cook lamb in 1 Tbsp. hot oil in a 12-inch cast iron skillet over medium heat 6 to 7 minutes, turning often to brown tops and side. Place lamb, meat sides up, in skillet. Stir together honey and remaining 4 Tbsp. olive oil; brush mixture on tops and sides of lamb.

Bake at 425° for 15 to 18 minutes or until a meat thermometer inserted into thickest portion registers 130°. Remove lamb from oven; let stand 10 minutes. Cut into chops, and serve with Roasted Grapes and Cranberries. Garnish, if desired.

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Herb-and-Potato Chip- Crusted Beef TenderloinHerb-and-Potato Chip- Crusted Beef Tenderloin
Herb-and-Potato Chip-Crusted Beef Tenderloin
Ingredients

1 (4- to 5-lb.) beef tenderloin, trimmed
3 tsp. kosher salt, divided
3/4 cup panko (Japanese breadcrumbs)
3 garlic cloves, pressed
2 tsp. coarsely ground pepper, divided
3 Tbsp. olive oil, divided
1 1/4 cups crushed, plain kettle-cooked potato chips
1/4 cup finely chopped fresh parsley
1 Tbsp. finely chopped fresh thyme
1 bay leaf, crushed
1 egg white, lightly beaten
1 Tbsp. Dijon mustard
Garnish: fresh sage

Preparation
Preheat oven to 400°. Sprinkle tenderloin with 2 tsp. salt. Let stand 30 to 45 minutes.

Meanwhile, sauté panko, garlic, 1 tsp. pepper, and remaining 1 tsp. salt in 1 Tbsp. hot oil in a skillet over medium heat 2 to 3 minutes or until deep golden brown. Let cool completely (about 10 minutes). Stir in potato chips and next 4 ingredients.

Pat tenderloin dry with paper towels, and sprinkle with remaining 1 tsp. pepper. Brown beef in remaining 2 Tbsp. hot oil in a roasting pan over medium-high heat until browned on all sides (about 2 to 3 minutes) per side.) Transfer tenderloin to a wire rack in an aluminum foil-lined jelly-roll pan. Let stand 10 minutes.

Spread mustard over tenderloin. Press mixture onto tops and sides.

Bake at 400° for 40 to 45 minutes or until coating is crisp and a meat thermometer inserted into thickest portion registers 130° (rare). Let stand 10 minutes. Garnish, if desired.

Note: For medium-rare, cook tenderloin to 135°; for medium, cook to 150°.

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