Simple Winter Go-To Dinner Party Menu

Bacon Wrapped Pork Tenderloin Image 1 ON THE MENU:

Blue Cheese, Beet and Butter Lettuce Salad
Bacon Wrapped Pork Tenderloin with Mashed Potatoes
Simple Apple Tart

BLUEPRINT: This week’s Go To Dinner Party Menu is a super simple supper with few ingredients – perfect for budgeting both your time and money. You can have your salad completely ready just needing to be plated and dressed. Your pork tenderloin can be ready to pop in the oven. You can make your mashed potatoes ahead and keep them warming over a bain marie and pre-bake your apple tarts – simply re-heating right before serving. Don’t forget to use the Kitchen Moxie Worksheet to work out your timing on the pork and heat those plates to make sure you serve your first and last guest a hot meal.

 Grocery List:

  • Fruit: 3 granny smith apples
  • Produce: 7 oz butter lettuce & radicchio, 5 lb bag yukon gold potatoes
  • Fresh Herbs: n/a
  • Meat & Fish: 2 one lb pork tenderloins, 1 lb pack bacon,
  • Dairy: 3 oz blue cheese, 3 tbs unsalted butter, 4 tbs salted butter, 3/4 cup whole milk
  • Frozen: 2 puff pastry sheets (17.3 oz pkg), 1 quart vanilla ice cream
  • Staples: 2 tsp garlic puree
  • Baking: 1/2 cup brown sugar, 1 tbs plain flour
  • Spices: salt, pepper
  • Other: 16 oz baby beets, 1 jar Coleman’s horseradish sauce

 

Blue Cheese, Beet and Butter Lettuce Salad

What you need: measuring spoons/cups, paring knife, chef’s knife, cutting board, plate, salad bowl, spoons to toss with

Serves: 6

  • 1 pack of butter lettuce & radicchio (approx. 7 ozs)
  • 2 packs of baby beets (approx. 16 ozs)
  • crumbled blue cheese (approx. 3 ozs)
  • kitchen moxie vinaigrette
  • salt & pepper to taste

Cut six beets (all of a similar size) in half and then into thin slices. Set aside. Take the remaining beets and dice.

Tip: Slice the beets on a plate rather than cutting board. The juice from the beets can be absorbed by the board and hard to clean, whereas it will rinse right off of the plate.

To Serve:  Place a mound of the butter lettuce and radicchio onto six individual plates. Arrange the sliced beets around the outside of the mound in a circle. Divide the diced beets evenly and spoon on top of the mound of lettuce. Sprinkle about 1 tbs of blue cheese over the salad and using a squeeze bottle dress the salad with the Kitchen Moxie Vinaigrette. Season with salt and pepper

Bacon Wrapped Pork Tenderloin with Mashed Potatoes

What you need: measuring spoons/cups, roasting pan, large heavy bottomed pot, kitchen scissors, kitchen twine (optional), chef’s knife, aluminum foil, kitchen towel, cutting board potato peeler, chef’s knife, cutting board, potato masher

Serves: 6

  • 2 one lb pork tenderloins
  • 2 tsp of garlic puree
  • 8 – 10 slices of bacon
  • 5 lb bag yukon gold potatoes
  • 4 tbs salted butter
  • 3/4 cup whole milk
  • 3 tbs of Coleman’s Horseradish Sauce
  • salt & pepper to taste

For the pork tenderloin: Season the tenderloins generously with salt and pepper. Rub each with garlic puree. Lay the bacon strips down on a cutting board and place the tenderloin on top. Wrap the bacon pieces around the tenderloins (if you are having trouble wrapping it, you can tie the pieces on with kitchen twine). Place the tenderloins in the roasting pan and cook for 20 minutes per pound, plus 20 minutes or until an internal temperature of between 145 – 160˚F. Remove the roast and let it rest covered in foil and a kitchen towel on a carving board for about ten minutes.

For the Horseradish Mashed Potatoes: Fill a large pot with water and add 2 tbs of salt. Cook potatoes until fork tender – about 20 minutes. Drain the potatoes and return the pot back to the burner and shake the pot around a little to “dry out” the potatoes. Turn off the burner and add (4) 1 tbs. pats of butter, about 3/4 of a cup warmed whole milk, 3 tbs of the  horseradish sauce and lots of salt & pepper. Mash with a potato masher until smooth & creamy.

To Serve: Use a chef’s ring to mold the potatoes onto a heated plate. If you used the kitchen twine, cut and discard. Slice into 1” thick pieces and place alongside the potatoes. Serve immediately.

Apple Tarts

This recipe is another one of my People Magazine finds. This recipe is so simple, yet so delicious. Thank you so much Sirio Maccioni – owner of the famous Le Cirque in New York City!

What you need: measuring spoons/cups, large baking sheet, parchment paper, chef’s knife, paring knife, cutting board, fork, pastry brush, non-stick cooking spray

  • 3 tbs unsalted butter (melted and cooled)
  • 1/2 cup brown sugar
  • 3 granny smith apples (peeled, cored & thinly)
  • 2 sheets puff pastry (17.3 oz pkg)
  • 1 tbs plain flour
  • 1 quart good quality vanilla ice cream

Preheat oven to 350˚F. Line the baking sheet with parchment paper (use the non-stick spray to hold it in place). Lightly flour a cutting board and roll out pastry to approximately 1/16-in. thickness. Use a cookie cutter (small bowl or ramekin) to cut 6 rounds out of the pastry. Transfer to baking sheet. Prick all over with a fork and refrigerate for at least 15 minutes. Remove from fridge and place the apple slices on top, completely covering the pastry round. Brush the apples with butter and sprinkle generously with brown sugar. Bake until the apples are cooked and the pastry is golden brown and crisp – approximately 30 minutes.

To Serve: Place on individual plates alongside a little scoop of vanilla ice cream. Heaven!

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