| The National Pork Board's "Holiday Table Trends 2010" survey shows eight out of 10 people describe 2009's holiday meals as "predictable" and agree that having new flavors would make the season more festive. But the good news for your next holiday gathering is that by experimenting with pork and some favorite seasonal flavors, comfortable family staples instantly become new again. Check out these recipes, tips and more survey results to make your get-togethers the talk of the town this holiday season. |
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| | Top 5 Holiday Flavors that Pair Well with Pork*
Sage
Cranberry
Spiced Cider
Pumpkin pie
Cinnamon | | Top 5
Holiday Flavors*
Pumpkin Pie
Chocolate
Cinnamon
Cranberry
Eggnog | |
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 | One way to spice up the holiday table is Chef Symon’s “Roasted Rack of Pork with Five Spice Pumpkin Puree” recipe. Coriander and cumin reinvigorate the classic combination of tender pork and robust pumpkin. | | Chef Symon Tip: “Put seasoning and rub on the meat the night before to allow the flavors to penetrate the meat and make your pork even more flavorful and juicy.” |
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 | Bringing together two of holiday’s favorite, yet often separate, flavors, Symon’s “Cider-and-Beer-Braised Pork in Chocolate Mole” will have your guests buzzing about the unique and delicious combination of chocolate and pork. | | Chef Symon Tip: “When browning meat, use the bacon drippings from breakfast instead of oil. It gives the meat a tasty, crunchy exterior (while still being tender on the inside) and creates even deeper ‘porky’ flavors.” |
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*About The "Holiday Table Trends 2010" Survey
The "Holiday Table Trends 2010" survey was conducted by independent research firm Wakefield Research among 1,000 nationally representative adults ages 18 and older. The study was conducted using an email invitation and an online survey between June 28th and July 2nd, 2010. |