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
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
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. Yum!!
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.
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
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
Peel of 1 orange (we used a grater)
2 pounds trimmed fresh green beans
2 tablespoons butter
3 tablespoons fresh chives, snipped
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
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
We purchased the roasted garlic bread from Costco and served it too.