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 Chinese BBQ Pork was the winner.
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.
Chinese BBQ Pork
Chinese BBQ Pork
- 2 pork tenderloins
- 1/2 cup soy sauce
- 1/3 cup honey
- 1/3 cup ketchup
- 1/3 cup brown sugar
- 1/4 cup rice vinegar
- 2 Tbsp hoisin sauce
- 2 Tbsp red food coloring, optional
- 1 tsp Chinese five spice powder
- Combine all ingredients except pork into a saucepan over medium heat. Stir until sauce is warmed through.
- Place pork in a zippered plastic bag and pour in sauce. Seal and turn bag to coat pork in marinade.
- Marinade in refrigerator for 2 hours or overnight.
- Place pork and marinade into a 9 x 13 pan and bake until internal temperature is 145 degrees F.
- Slice and serve over rice pilaf. Use any leftover juices as a gravy.
For the dinner I had the women pull it out of the oven when the temperature reached between 145 degrees F. 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.
- 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
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