Holiday feasts with the family call for large, important roasts — that's something I learned long ago from the late cookbook author Sheila Lukins. Make it something succulent and impressively large, like a beef Wellington or a rack of lamb, which can be shared and passed around the table.
If you're not an expert at roasts, don't dish out valuable dollars on a piece of beef tenderloin that you'll risk overcooking. Instead, stick to a more basic (and affordable) cut like pork loin. This Latin-inflected citrus, cumin, and cilantro recipe serves up to eight and will leave guests reaching for seconds — but it won't set you back more than $25. For the recipe, read more.
One 3-pound boneless pork loin Serves 8.
2 tablespoons olive oil
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons ground cumin
1/2 cup freshly squeezed orange juice, from 1 orange
1/4 cup white wine vinegar
2 tablespoons orange marmalade
2 tablespoons chopped fresh cilantro
side down, in the skillet and cook, turning occasionally, until well-browned on all sides, 10 to 12 minutes. Remove the pork from the skillet and place it in a small roasting pan or baking dish that holds it snugly.
One 3-pound boneless pork loin