Elegant Holiday Entrées

Center your meal around one of these festive and hearty main dishes.

Spicy Fruit-Stuffed Pork Loin with Roasted Pears and Onions

Photo: Jennifer Davick

Spicy Fruit-Stuffed Pork Loin with Roasted Pears and Onions

A sweet-and-spicy fruit mixture fills this juicy pork loin, and pear preserves make a delectable glaze. You won't even need a centerpiece if this is on the menu.

Honey-Curry Glazed Lamb with Roasted Grapes and Cranberries

Photo: Jennifer Davick

Honey-Curry Glazed Lamb with Roasted Grapes and Cranberries

A honey-curry glaze elevates this lamb to a whole new level. Roasted grapes and cranberries add a festive and tasty touch to this impressive meal.

Herb-and-Potato Chip-Crusted Beef Tenderloin

Photo: Jennifer Davick

Herb-and-Potato Chip-Crusted Beef Tenderloin

Add a little crunch to a juicy beef tenderloin with a flavorful coating of panko breadcrumbs, kettle-cooked potato chips, and fresh herbs. Top each serving with a bit of Cherry Chutney and blue cheese crumbles.

Smoked Paprika Pork Roast with Sticky Stout Barbecue Sauce

Smoked Paprika Pork Roast with Sticky Stout Barbecue Sauce

We "dry-brine" this pork before grilling it with a salt-and-sugar mixture to make it extra flavorful and juicy. The Sticky Stout Barbecue Sauce boosts the flavor and juiciness even more.

Beef Tenderloin with Henry Bain Sauce

Photo: Charles Walton IV

Beef Tenderloin with Henry Bain Sauce

Entrées don’t come any grander than beef tenderloin, and the Henry Bain Sauce served with this one is a Kentucky classic. Surround it with top-rated sides, and you have a meal guaranteed to make memories.

Shrimp and Andouille Sausage With Asiago Grits

Photo: Van Chaplin

Shrimp and Andouille Sausage With Asiago Grits

Full of spicy Louisiana flair, this dish is perfect for a more intimate get-together.

Mustard-and-Wine Pork Tenderloin

Photo: Beth Dreiling Hontzas

Mustard-and-Wine Pork Tenderloin

A mustard-wine marinade keeps this tenderloin juicy and full of flavor. It's surprisingly easy for such an elegant meal.

Fennel-Crusted Rib Roast Recipes

Photo by Beth Dreiling Hontzas

Fennel-Crusted Rib Roast

Test Kitchen Secrets: Ask the grocery store butcher to "french" or trim the meat around the bones. Be sure to roast to an internal temperature of 120º. The roast's temperature continues to rise, ensuring a perfect medium-rare in the center and ends that are more medium to medium-well.

Southern Living Recipe: Honey-Bourbon Glazed Ham

Photo: Beau Gustafson

Honey-Bourbon Glazed Ham

Roasting ham with cloves makes for a showstopping Southern classic. Your family and friends are sure to love the flavorful sweet glaze. For a twist, try Honey-Bourbon Boneless Glazed Ham.

Vanessa's Make-Ahead Beefy Lasagna

Vanessa's Make-Ahead Beefy Lasagna

A container of refrigerated pesto adds distinctive flavor to this basic beef-and-cheese lasagna, and the unbaked lasagna can be frozen for up to three months. 

Pork Loin Roast With Carolina Apple Compote

Photo: William Dickey

Pork Loin Roast With Carolina Apple Compote

Coated with warm spices, this roast tastes perfect on a winter evening.

Hanukkah: Roasted Paprika Chicken

Roasted Paprika Chicken

A five-ingredient paprika rub and lemon slices give Roasted Paprika Chicken its rich flavor.

Grilled Pork Roast

Beth Dreiling Hontzas

Grilled Pork Roast

The robust herb crust of Grilled Pork Roast pairs beautifully with sweet-tart Fruit Compote. Keep leftover compote for up to two weeks and serve with goat cheese or Brie and crusty bread for a wonderful snack or appetizer. 

Italian Sirloin Steaks

Charles Walton IV

Italian Sirloin Steaks

With a little help from the grill, pulling off an enchanting evening in your own backyard has never been easier. These Italian Sirloin Steaks flavored with garlic, oregano, basil and parsley can be marinated the night before and grilled when it's time to eat.

Roasted Pork with Dried Fruit and Port Sauce

Photo: Jim Franco

Roasted Pork with Dried Fruit and Port Sauce

Cinnamon sticks add subtle spice to this dish. Its taste and presentation are sure to more than impress your company.

Cherries Jubilee-Black Pepper Glazed Ham

Photo: Jennifer Davick

Cherries Jubilee-Black Pepper Glazed Ham

Slow heat and a spirited cherry glaze are the secrets to this showstopping holiday ham.

For a holiday open house or Christmas brunch, serve ham in split biscuits with mustard and the chilled cherry sauce.

Pancetta-Wrapped Beef Tenderloin with Whipped Horseradish Cream

Photo: Jim Franco

Pancetta-Wrapped Beef Tenderloin with Whipped Horseradish Cream

Seasonings of rosemary and garlic are sealed under crisp rounds of bacon on this delicious tenderloin.

Cornish Game Hens with Butternut Croutons

Cornish Game Hens with Butternut Croutons

Serve these succulent, single-serving hens on a large platter family style, or plate them individually. Either way, be sure to warm your serving dishes in advance. Generally, 1-pound hens are the perfect size.

Pork Roast with Sweet Onion-Pumpkin Seed Relish

Photo: Jim Franco

Pork Roast with Sweet Onion-Pumpkin Seed Relish

Be sure to ask your butcher to cut out the chine bone and to french the rib rack for easy carving and an elegant presentation.

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