Feeding a Crowd – Holiday Dinner, Part Two

This post contains the remaining recipes for the dishes served at our church’s women’s holiday dinner.

One of my favorite meats to use for a large group dinner is pork tenderloin.  It is easy to prepare and can be kept nice and moist.  It doesn’t dry out like chicken does and it is not as boring as ham!

Several weeks prior to the church holiday dinner I  tried out three different pork recipes.  Although they were all good the Pork Cha Shu was the winner.

This recipe was sent to me by one of my blog readers , April.  Her family serves it every year at Thanksgiving along with the turkey.  It is easy to prepare and the flavor is wonderful!  Thanks April for sharing – all the women at church loved it!!

I used the pork tenderloin at Costco that comes in the twin pack.  I found that a twin pack (4 tenderloins)  can feed 20 women – I sliced each tenderloin into 15 pieces and a serving had 3 slices.

Pork Cha Shu

Feeding a Crowd – Holiday Dinner, Part Two

Ingredients

  • 5-6 cloves of garlic, minced or sliced
  • 1 C soy sauce
  • 1 C sugar
  • 1/2 tsp MSG (I did not use the MSG)
  • 1 tsp powdered ginger
  • few drops of red food coloring

Instructions

  • Pierce the tenderloin with fork
  • Marinade in large Ziploc baggie overnight
  • Bake at 325 for about 40 minutes or until meat thermometer reads 155-160

For the dinner I had the women pull it out of the oven when the temperature reached between 150-155. They covered it in foil and brought it to church. It continued to cook a bit after being removed from the oven. We kept it warm in the ovens at church and then sliced it right before serving
I poured the juice that was left in the pan over the meat to help keep it warm and moist
Along with the pork I served a rice pilaf. This recipe came from my good friend Deb in Michigan. The flavor of this rice is wonderful thanks to the thyme and the color is pretty too – the craisinets, parsley and pine-nuts make for a nice presentation.

Rice Pilaf

Feeding a Crowd – Holiday Dinner, Part Two

Ingredients

  • 1 small onion, finely chopped
  • 1 Tbsp. butter
  • 1 C rice (basmati or jasmine)
  • 1 1/2 C chicken stock
  • 1 bay leaf
  • 1 tsp thyme
  • 1 Tbsp fresh parsley, chopped
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 C craisinets
  • 1/4 C roasted pine nuts

Instructions

  • In a heavy saucepan with tight fitting lid, heat the butter and saute onion until soft but not brown
  • Add the rice and saute for 1 minute until all the grains are evenly coated
  • Add the stock and seasonings
  • Bring to a boil
  • Cover and reduce the heat to a simmer and cook for 20 minutes or until all the liquids are absorbed
  • Remove from heat and add craisinets and pine nuts
  • Fluff with a fork and blend in ingredients
  • Serves 4

Orange Scented Green Beans

Recipe from Donna Pearson

Feeding a Crowd – Holiday Dinner, Part Two

Ingredients

  • Peel of 1 orange (we used a grater)
  • 2 pounds trimmed fresh green beans
  • 2 tablespoons butter
  • Salt
  • 3 tablespoons fresh chives, snipped

Instructions

  • Fill a pan with 2 inches water and bring to a boil
  • Add orange peel and beans
  • Cook 5 to 6 minutes, beans should remain bright green with a snap to them
  • Drain beans and return to pan
  • Remove peel
  • Toss with butter, salt and chives then transfer to a serving dish
  • We also served a spinach salad with toasted almonds, craisinets and mandarin oranges

Spinach Salad Dressing

Recipe from Marsha Jensen

Feeding a Crowd – Holiday Dinner, Part Two

Ingredients

  • 1/2 C oil
  • 1/4 C vinegar (I used red wine vinegar)
  • 1/4 C sugar
  • 1 1/2 Tbsp grated onion or 3/4 Tbsp dried onion
  • 3/4 tsp dry mustard
  • 1/2 tsp celery seed

Instructions

  • We purchased the roasted garlic bread from Costco and served it too.

Comments

  1. 1

    I’m just sorry you were not catering the dinner I attended last night. The pork would actually have been more appropriate as the entree (tri-tip steaks, chicken or vegetarian) was served following the traditional Boar’s Head processional, toast, and English carol, The Boar’s Head Carol, sung at the 40th annual Madrigal Dinner of our local high school.

    I’ve been going to this dinner for 36 of those years and this is the first time I’ve been disappointed in the food. The music was wonderful though…and only the two teen-aged boys sitting at our table went hungry!

    The parents of the Madrigal Singers served the food, but it was catered by a local market.

    Your food sounds wonderful! I’ve copied into my MasterCook recipe file each of the recipes. Thank you.

    Joan

  2. 2
    Leigh Anne says:

    Joan, At least it sounds like your entertainment was worthwhile. They are lucky to have such a faithful supporter as you!!

  3. 3

    The music was great! This is an award winning choir. We went with them to Wales for the Eistedfod two years ago when my grandson and granddaughter were both singing with the choir. They were named chamber choir of the world, making them eligible to compete for Choir of the World.

  4. 4
    Patti says:

    Leigh Anne, I’m going to assume that your blog informs you when you have a new comment, as this was posted almost a year ago!
    First of all, I have to give a talk in Sac. Mtg. this Sunday. Ugh. The Bishopric is having the whole RS Presidency speak so that means I’ll be going last…maybe my counselors will take all the time! Anyway, after church I’ll be serving dinner to 12! Yikes. I know that’s no biggie for you, but for me, it’s stress.
    I marked this post back when it was new, and think I want to try it for dinner. How much of this can I make before church, and how much will I need to do last minute? Can the tenderloin survive the 3-hour block if it’s cooked more slowly?
    What do you suggest? I’ll be looking for your email, as usual.
    Thanks,
    One of your many fans,
    Patti

  5. 5
    Ann says:

    I love this menu. Do you think it’s too heavy for lunch for 100 in May?

  6. 6
    Stephanie says:

    Hi! I am in the beaverton stake and I am putting on a ward relief society dinner and we are planning on using this menu- is the recipe above for one individual pork tenderloin or for the Costco twin pack? Thanks so much!!!
    Stephanie

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