Grilled Pork Ribs with Fennel and Rosemary by Nate Appleman

Can be served as an appetizer, part of a small-plate meal, or as a main. Make sure to marinate ribs for 24 hours - but don't overcook so that the meat falls off the bone.

Roasted Asian-Style Lean Pork Tenderloin Dinner by Skinny Kitchen with Nancy Fox

Pork tenderloin is one of the leanest cuts of pork that’s both tender and easy to cook. The secret to making it tender is marinating for a couple of hours and then cooking on a very high heat for just 5 minutes. It sounds a bit strange but after it cooks for 5 minutes, you turn off the heat and don’t open the oven for 1 hour. The…

Pork Tenderloin in Pastry by Windle Grissett

We all like the mixture of sweet and savory. And who doesn't like cranberries and pork, unless you don't like pork or cranberries. Well this is one of my favorite pork creations. For all of you that live in the Southwest try Jalapeno mint jelly instead of apple jelly.

Tropic Sun Spareribs by Brett Ede

Asian Pork Cutlets by Brett Ede

Pork Fillets With Dried Fruit by Brett Ede

Baked Ham with Coca-Cola and Orange Gravy by B Innes

A sweet gravy to go with ham

Pomegranate Honey Glazed Ham by Patti Fisher

There is so much to love about the holidays. Everyone has their own special way to celebrate. We cook and feed people, especially friends and neighbors. We made a delicious ham made extra easy with our Pacific Living Outdoor Oven. Plus, having our outdoor oven gives us extra room to cook a big ham and lots of sides. Our special thanks…