Classic Pork Roast with a Fresh Twist

This pork roast is rubbed with a home-ground spice blend of coriander, cloves, and bay leaf and served with roasted corn and green beans.

Give everyday pork loin a fresh makeover by brushing it with honey-lime glaze and serving it with roasted peppers.

Depending on the shape of the roast you buy, pounding it to a 15-x-9-inch rectangle may be difficult. Just make sure the pork is 1/2 inch thick so the stuffed roll will cook evenly.

This dish is pretty to look at and pretty hot-tasting, too. Pickapeppa sauce and a fruit salsa give this meat and potatoes roast a Caribbean kick.

Maple syrup, orange peel, and mustard add captivating flavor to the glaze for this succulent roast. The sides -- potatoes and carrots -- roast right alongside the pork.

A flavorful combination of raisins, pork, and citrus peel adds pizazz to pork roast.

This savory blend of aniseed, fennel, caraway, dillseed, and celery seed creates a crustlike coating for pork roast that's sweetened by apple juice and prepared in a slow cooker.

Smoking this pork loin infuses it with the flavors in the rub: garlic, basil, and oregano.

This harvest meal features tender pork shoulder and sausage seasoned with tarragon and fennel, plus a generous helping of fluffy mashed sweet potatoes.

Juicy pears, tart cherries, and maple syrup scented with rosemary and thyme give this appealing roast a distinctive flavor.

This recipe relies on apple wood chips or chunks to give the herb-rubbed pork roast a sweet, smoky flavor. Look for a variety of wood chips or chunks -- including orange, cherry, hickory, maple, mesquite, and pecan -- where grilling supplies are sold.

Canned pears help get this delicious meal on the table fast.

Enjoy this elegant pork roast. It's served beneath a small pool of white wine and shallot sauce.

Rub pork loin with rosemary and oil before grilling. Then drizzle with lemon or lime juice before serving.

Pour white wine over the pork roast and veggies and put it in the oven. In two hours, you'll have a full meal, complete with a tasty sauce for drizzling over the meat.

Chunky wedges of apple tumbled in a mixture of brown sugar-sweetened apple juice and mustard surround this rosemary- and pepper-crusted pork roast.

When this recipe first appeared in Better Homes and Gardens in the '60s, most center-cut pork rib roasts would have included bone. Today, boneless roasts are becoming more popular because the roasts are easier to serve and have less waste.

This present-day grilled roast has more fiery flavors than recipes of years past. It's marinated in a sesame oil and soy sauce mixture that gets its heat from both jalapeno chili peppers and crushed red pepper.

Covered with walnuts and topped with lingonberry sauce, this roast is perfect for sharing with your family during the holidays.

Fresh mint and pepper jelly blend for just the right balance of "cool" and "hot" in this chock-full-of-fruit salsa. It's a tongue-tingling accent to the jerk-seasoned pork.

When you want to pull out the stops to impress dinner guests, this Tuscan-style roast pork -- infused with the appealing flavor combination of fennel, rosemary, and garlic --is just the thing. Leftover slices make terrific sandwiches.

These juicy tenderloins can be grilled the day before, chilled, then reheated for an amazing make-ahead meal.