Pork Loin Recipes: 40 Ideas for Your Holiday Dinner

The humble pork loin is a gift to holiday hosts everywhere. It cooks evenly, welcomes a huge range of flavors, and slices into elegant portions that look far fancier than their price tag. Below you’ll find forty ways to turn this versatile cut into a centerpiece worthy of any gathering. Pick one or mix and match—leftovers make terrific sandwiches, tacos, and fried-rice add-ins.

1. Classic Garlic-Rosemary Roast

Sometimes the simplest route delivers the most unforgettable results. Rub the loin with minced garlic, chopped rosemary, kosher salt, and cracked black pepper, then roast until the internal temperature reaches 145°F. Resting for ten minutes keeps every slice juicy, while pan drippings whisk into a quick jus. Pair with buttery mashed potatoes and sautéed green beans for a time-honored spread.

2. Maple-Dijon Glazed Pork Loin

This sweet-savory number leans on pantry staples. Brush the loin with a mixture of pure maple syrup, Dijon mustard, apple cider vinegar, and a pinch of smoked paprika, then bake, basting every fifteen minutes. The sugars caramelize into a sticky shell that crackles under the knife. Spoon extra glaze over slices right before serving for a polished finish.

3. Herb-Crusted Pork Loin with Pan Gravy

Panko breadcrumbs blend with thyme, parsley, and a whisper of lemon zest to form a crunchy coat around the meat. After roasting, transfer the loin to rest and deglaze the pan with chicken broth and a splash of white wine for an herby gravy. A tablespoon of butter whisked in at the end turns the sauce velvety. Serve with roasted root vegetables to soak up every drop.

4. Bacon-Wrapped Spinach & Feta Stuffed Loin

Butterfly the pork loin, spread a layer of garlicky sautéed spinach and crumbled feta, then roll it back up. A lattice of bacon on the outside bastes the roast as it cooks, adding smoky depth. The salty cheese balances the greens while keeping the interior moist. Tie with kitchen twine and roast until the bacon is crisp and the filling hits 145°F.

5. Slow-Cooker Apple Cider Pork Loin

Busy holiday mornings call for low-effort dishes like this one. Nestle the seasoned loin into a slow cooker with apple cider, sliced onions, and a cinnamon stick, then let it simmer on low for six hours. The meat absorbs gentle sweetness while staying remarkably tender. Reduce the cooking liquid on the stovetop for a glossy, apple-forward sauce.

6. Coffee-Rubbed Pork Loin

Ground espresso, brown sugar, smoked paprika, and cayenne create a deep bark that mimics barbecue without a smoker. Sear the seasoned loin in a cast-iron skillet, then finish in the oven. The coffee amplifies savory notes and forms a subtle bittersweet crust. A splash of bourbon in the resting juices makes an easy pan sauce.

7. Orange-Ginger Glazed Pork Loin

Fresh orange juice, grated ginger, soy sauce, and a touch of honey simmer into a fragrant glaze that’s equal parts citrusy and savory. Brush it on during the final fifteen minutes so it thickens without burning. Serve the roast over jasmine rice to catch every tangy-sweet drop. Leftover glaze works wonders on roasted carrots.

8. Porchetta-Style Pork Loin

Inspired by Italian porchetta, this version rolls pork loin around a filling of garlic, fennel seeds, lemon zest, and fresh sage. Wrap the bundle in pork belly or leave it as is for a leaner take. A day of air-drying in the fridge helps the exterior brown beautifully. Thin slices tucked into crusty rolls with salsa verde make unforgettable sandwiches.

9. Cranberry-Studded Holiday Loin

Dried cranberries plump in a mixture of port wine and orange juice, then get rolled inside the meat for a jewel-like center. The fruit infuses gentle tartness that balances pork’s richness. Reserve the soaking liquid and reduce it into a glossy sauce. It’s a colorful showstopper that requires surprisingly little effort.

10. Pecan-Crusted Pork Loin

Finely chopped pecans blend with whole-grain mustard and breadcrumbs to form a nutty shell that stays crisp even after resting. Roast until the crust is golden and the interior reads 145°F. A quick drizzle of warmed maple syrup ties the nutty flavors together. Serve with roasted Brussels sprouts for a Southern-leaning feast.

11. Caribbean Jerk Pork Loin

Allspice, Scotch bonnet pepper, thyme, and dark brown sugar create a fiery marinade that perks up any winter table. Let the loin marinate overnight, then roast or grill indoors on a grill pan. The sugars caramelize, forming a spicy crust with hints of molasses. Cool it down with a side of coconut rice.

12. Mushroom Marsala Pork Medallions

Slicing the loin into medallions speeds up cooking and maximizes the surface area for browning. After searing, sauté cremini mushrooms, deglaze with Marsala wine, and swirl in cream for an earthy sauce. The whole dish comes together in under thirty minutes. It’s comfort food elegance without fuss.

13. Honey-Garlic Sheet-Pan Pork Loin & Veggies

A single pan means holiday cooking minus the dish pileup. Coat pork and vegetables in a mix of honey, soy sauce, and minced garlic, then roast until the meat caramelizes and veggies soften. The marinade thickens into a sticky coating that clings to everything. Sprinkle chopped parsley right before serving for a fresh note.

14. Parmesan-Crusted Pork Loin Cutlets

Slice the loin crosswise, pound each piece thin, then dredge in Parmesan-breadcrumb coating. A quick pan fry yields a crisp exterior while keeping the interior tender. Finish with a squeeze of lemon for brightness. These cutlets pair nicely with simple arugula salad or buttered noodles.

15. BBQ Spice-Rubbed Pork Loin with Peach Chutney

Smoked paprika, brown sugar, chili powder, and garlic powder give classic barbecue vibes without a smoker. Roast until lightly charred, then let the meat rest while simmering canned or frozen peaches with ginger, vinegar, and a pinch of red pepper flakes. The tangy-sweet chutney cuts through the spice rub’s warmth. Serve with cornbread for a Southern-style feast.

16. Thai Coconut Curry Pork Loin

Braise pork loin cubes in coconut milk seasoned with yellow curry paste, fish sauce, and palm sugar. The result is velvety, aromatic, and gently spicy. Add snap peas and bell peppers during the last ten minutes for color and crunch. Ladle over jasmine rice to soak up the sauce.

17. Pistachio-Crusted Pork Loin

Ground pistachios mixed with olive oil and minced parsley create an eye-catching, flavor-packed crust. Roast until the nuts toast and the meat reaches 145°F. A scattering of pomegranate arils provides tart contrast and holiday sparkle. It’s a dish that looks luxurious while remaining budget-friendly.

18. Balsamic Fig Stuffed Pork Loin

Dried figs rehydrated in balsamic vinegar and fresh thyme become a sweet-savory filling. Butterfly, stuff, roll, and tie the loin, then roast until perfectly pink inside. Reduce leftover balsamic soaking liquid with a dab of butter for a lush glaze. The combination feels gourmet yet straightforward to assemble.

19. Pineapple Teriyaki Pork Loin

Soy sauce, brown sugar, ginger, and pineapple juice turn into a sticky teriyaki glaze that clings beautifully to pork. Roast the loin over pineapple rings so fruit juices baste the meat from below. Broil for two minutes at the end to caramelize the glaze further. Serve with steamed broccoli for a vibrant plate.

20. Cider-Brined Smoked Pork Loin

Soak the loin overnight in a mixture of apple cider, salt, peppercorns, and bay leaves. Smoke at 225°F over apple wood until 145°F internal temp, then rest and glaze with reduced cider. The subtle smokiness and hint of apple make it holiday-ready. If you lack a smoker, bake low and slow, adding liquid smoke to the brine.

21. Chipotle-Orange Pork Loin

Blend chipotle peppers in adobo with fresh orange juice, garlic, and cumin for a punchy marinade. Roast and baste, letting the sugars thicken into a fiery glaze. The citrus brightens the smoky heat, creating layers of flavor in every bite. Cilantro rice makes a refreshing side.

22. Sage & Brown Butter Pork Loin

Sear medallions, then bathe them in nutty brown butter infused with fresh sage. The herb crisps, adding texture and aroma. A squeeze of lemon balances the richness. Serve over roasted squash for a deeply autumnal plate.

23. Mediterranean Olive & Sun-Dried Tomato Stuffed Loin

Chopped Kalamata olives, sun-dried tomatoes, garlic, and oregano pack a salty punch that complements mild pork. Roll, tie, and roast until the filling perfumes the kitchen. A drizzle of extra-virgin olive oil and sprinkle of fresh parsley bring it all together. Couscous studded with herbs completes the Mediterranean theme.

24. Herbes de Provence Pork Loin with Ratatouille

Dust the loin generously with herbes de Provence, salt, and pepper, then roast until tender. Meanwhile, simmer zucchini, eggplant, tomatoes, and peppers into a rustic ratatouille. Serve the pork over the vegetable medley so juices mingle. It’s a Provençal feast with minimal labor.

25. Spiced Plum Glazed Pork Loin

Simmer fresh or frozen plums with star anise, ginger, and a touch of brown sugar until jammy, then purée and strain for a silky glaze. Brush onto the roast during the final 20 minutes so it sets into a lacquered coat. The spice-laden fruit flavor feels festive and unexpected. Garnish with thin scallion curls for color.

26. Lemon-Garlic Pork Loin Skewers

Cube the loin, marinate in lemon juice, olive oil, grated garlic, and oregano, then thread onto metal skewers. A quick stovetop grill pan or broiler session yields smoky edges and a tender center. Finish with a sprinkle of flaky salt. Serve over a bed of herbed couscous or tucked into pita with tzatziki.

27. Piri Piri Pork Loin

Blend bird’s-eye chilies, roasted red peppers, garlic, and vinegar into a fiery Portuguese marinade. Coat the loin and let it rest for at least four hours before roasting. Reserve some sauce for drizzling at the table. A side of garlic-lemon potatoes cools the heat just enough.

28. Gochujang-Glazed Pork Loin

Mix gochujang, honey, soy sauce, and rice vinegar for a sweet-spicy glaze. Roast the loin, basting frequently to build layers of flavor. Toasted sesame seeds and sliced scallions add crunch and freshness. Serve with sticky rice and kimchi for a Korean-inspired dinner.

29. Beer-Braised Pork Loin with Onions

Start by searing the loin, then nestle it into a Dutch oven with sliced onions and a malty lager. Low, slow braising breaks down connective tissue, yielding fork-tender meat. The beer reduces into a sweet, savory gravy that begs for crusty bread. It’s hearty, comforting, and crowd-pleasing.

30. Almond-Crusted Pork Loin

Pulse almonds with fresh herbs and a splash of olive oil to create a chunky paste. Pat it onto the seasoned loin, then bake until the nuts toast and the pork is juicy. A quick lemon-butter drizzle keeps flavors bright. Roasted asparagus makes a refined side.

31. Peach-Bourbon Pork Loin

Combine peach preserves, bourbon, Dijon mustard, and a pinch of cayenne for a Southern-inspired glaze. The alcohol cooks off, leaving mellow depth that plays nicely with the sweet fruit. Add fresh peach slices during the final roast minutes so they soften and caramelize. Serve with creamy grits for full effect.

32. Cilantro-Lime Pork Loin Tacos

Slow-roast the loin in a bath of lime juice, garlic, cumin, and chicken broth until it pulls apart easily. Shred the meat, toss with pan juices, and pile into warm tortillas. Toppings like pickled red onion and queso fresco keep flavors bright. A platter of these disappears fast at any party.

33. Maple-Bacon Wrapped Pork Loin Bites

Cube the loin, wrap each piece in a half-strip of bacon, and secure with toothpicks. Roast until the bacon crisps, brushing with maple syrup during the final minutes. These two-bite wonders hit sweet, salty, and savory notes all at once. Ideal for cocktail hour before the main feast.

34. Garlic-Parmesan Pork Loin Sheet-Pan Dinner

An herbed garlic-Parmesan butter melts over pork medallions and veggies alike, creating a unified flavor profile. Everything cooks in about twenty minutes, so dinner is ready in a flash. Broil for a minute for extra color on the cheese. Cleanup involves one pan and a satisfied grin.

35. Porcini-Rubbed Pork Loin

Dried porcini mushrooms blitzed into powder lend an earthy umami punch. Blend with sea salt, pepper, and a hint of cocoa powder for depth, then coat the loin generously. Roast and rest before slicing into fragrant medallions. A splash of cream in the pan drippings transforms them into a silky sauce.

36. Apricot-Dijon Pork Loin

Apricot jam melts with Dijon mustard, white wine, and thyme to create a tangy-sweet glaze. Brush the mixture onto the loin at intervals, building up a lacquer that shines on the holiday table. Leftover sauce doubles as a delightful spread for next-day sandwiches. Pair with wild rice pilaf for a balanced plate.

37. Cuban Mojo Pork Loin

Blend sour orange juice (or a mix of orange and lime), garlic, oregano, and cumin for a zesty Cuban mojo. Marinate the loin overnight, then roast or grill. The citrus tenderizes the meat while infusing vivid flavor. Black beans and plantains round out a tropical spread.

38. Spiced Cranberry-Orange Pork Loin

Cranberries simmer with orange zest, cinnamon, and cloves until they burst into a thick relish. Half the mixture becomes a roasting glaze; the rest is served on the side. The interplay of tart berries and warm spices screams holidays. Garnish with extra zest for aroma.

39. Miso-Glazed Pork Loin

White miso paste, mirin, and brown sugar form a savory-sweet coating that turns golden under high heat. Marinate for at least two hours so flavors penetrate the meat. Roast and finish with a quick broil for caramelized edges. Steamed bok choy makes a crisp companion.

40. Lemon-Thyme Grilled Pork Loin

Whisk lemon juice, zest, olive oil, minced thyme, and cracked pepper into a bright marinade. After a short soak, grill the loin on a ridged pan, rotating for attractive marks. Rest, slice, and squeeze a charred lemon half over the top for zing. Light, aromatic, and perfect for those who prefer subtler flavors.