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.

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

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.

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.