Herb Crusted Pork Tenderloin with Orange-Cranberry Reduction

herb crusted pork tenderloin | Thanksgiving recipes On Monday, I shared my Shrimp and Sweet Potato Mousseline Thanksgiving appetizer. So continuing on with our Blogsgiving Dinner menu, on today’s menu we have an amazing assortment of recipes for delicious entrees, salads and side dishes! I generally like to keep things traditional for the holidays. For Thanksgiving, I like to stick to turkey and stuffing, yams and pumpkin pie. But when you get the opportunity to celebrate Thanksgiving more than once, that’s a great opportunity to pull out some twists for the holiday feast. This year, I roasted up a turkey for Sugar-Free Thanksgiving, so having gotten my fill of fowl, for #blogsgivingdinner I went with an Herb Crusted Pork Tenderloin topped with orange-cranberry sauce, and served over buttery Parmesan polenta with oven-roasted vegetables. Check out some other Thanksgiving meal ideas below!

Herb Crusted Pork Tenderloin with Orange-Cranberry Reduction
 
Prep time
Cook time
Total time
 
Instead of turkey, serve your Thanksgiving guests this Herb Crusted Pork Tenderloin topped with orange-cranberry sauce, and served over buttery Parmesan polenta with oven-roasted vegetables.
Author:
Serves: 6-8
Ingredients
  • 2 1-1.5 lb pork tenderloin
  • ¼ cup bread crumbs
  • ¼ cup grated Parmesan
  • 2 tbs olive oil
  • 1 tbs Dijon mustard
  • 2 tsp salt
  • 2.5 tsp thyme
  • 2 tsp basil
  • 2 tsp rosemary
  • ½ tsp black pepper
  • Orange-Cranberry Sauce: 1 large orange (juiced), orange zest, ½ cup sugar
Instructions
  1. Preheat oven to 475 F
  2. Mix bread crumbs, Parmesan, oil, mustard and herbs and spices in a bowl
  3. Mixture should hold together when pinched (add additional oil if necessary)
  4. Roll pork tenderloin in mixture until fully coated and place in roasting pan
  5. Roast at 475 F for 15 minutes
  6. Reduce heat to 400 F and roast for an additional 35-45 minutes, until internal temperature reaches 155 F
  7. Remove from oven, tent, and allow to rest for 10 minutes before carving
  8. Orange-Cranberry Sauce
  9. In a saucepan, combine zest, orange juice, sugar and ½ cup water and cook over medium heat until sugar is dissolved. Add cranberries, increase heat and bring to a boil. Reduce heat to low and simmer until cranberries are soft and sauce it thickened. Refrigerate until ready to serve.

blogsgiving dinner

Salads

Pomegranate & Goat Cheese Salad from Feast + West

Persimmon & Pear Salad from Wit Wisdom and Food

Roasted Butternut Squash & Gorgonzola Salad from Hello Little Home

Entrees

The Perfect Thanksgiving Turkey from My Cooking Spot

Roasted Turducken from The Speckled Palate

Herb Crusted Pork Tenderloin with Orange-Cranberry Reduction from Home at Six

Beer Brined Turkey with Bacon Gravy from Cake ‘n’ Knife

Smoked Mushroom Steaks with Herbed Bread Crumbs (Vegan) from Betty Becca

Side Dish

Turkey, Apple & Sweet Potato Pot Pies from Love & Flour

Creamy Pumpkin Apple Pasta from My Cooking Spot

Mushroom Spinach Farro from Think Fruitful

Bacon and Cornbread Stuffing from Chez CateyLou

Sweet Potato Crunch from I Cook. I Eat. It’s Life.

Blue Cheese & Bacon Mashed Potatoes from A Savory Feast

Sausage Stuffing from the Wetherills Say I Do

Butternut Squash Grits from Homespun Seasonal Living

Wine

Thanksgiving Wine Pairings from Twin Stripe


herb crusted pork tenderloin | Thanksgiving


HEALTHY THANKSGIVING THAT WON’T BLOW YOUR DIET:

free-menu-download-thanksgiving

  • Roasted Thanksgiving Turkey
  • Turkey Stock and Gravy
  • Roasted Butternut Squash Sweet Potato Soup
  • Thanksgiving Stuffing (Dressing)
  • Turnip Sweet Potato Mash
  • ……….and Sugar-Free Pumpkin Pie


Cranberry Rice Pilaf with Roasted Butternut Squash

Wild rice, cranberries, rosemary, and cubes of roasted garlic butternut squash combine in this seasonal, sweet and savory rice pilaf. Serve in mini pumpkins for a festive Thanksgiving side dish. Find more Thanksgiving dishes: http://homeatsix.com/2014/09/thanksgiving-menu/

I’m out in Saskatoon this week for a conference, where the land is flat and the weather is surprisingly fall perfection. I gave my presentation on Day 1, so now I can sit back and relax a little, take in the other sessions and sneak out for a few minutes here and there to walk down to the Saskatchewan River, where the sun is warm and the trails are littered with crunchy leaves.

In between presentations I wanted to share this recipe that I made last weekend. In this dish, a simple rice pilaf is jazzed up with sweet dried cranberries and tender cubes of roasted butternut squash.

After getting home from France, I noticed we had a single butternut squash hiding in the cupboard, leftover from the butternut squash soup that we served for our Sugar-Free Thanksgiving. I also spotted the dried cranberries that I’d hidden away last month, so together they went into this Cranberry Rice Pilaf with Roasted Garlic Butternut Squash.

I roasted the garlic right inside the cavity of the overturned halved squash, which infused the squash with a subtle garlic flavour and resulted in buttery soft garlic that I then mashed into the rice. Cubed butternut squash is mixed with wild rice, cranberries, onion and pepper, and served in mini pumpkins just for extra seasonal cuteness. How great would this look on a Thanksgiving table though, right?

butternut squash recipe

Cranberry Rice Pilaf with Roasted Garlic Butternut Squash
 
Prep time
Cook time
Total time
 
Wild rice, cranberries, rosemary, and cubes of roasted garlic butternut squash combine in this seasonal, sweet and savory rice pilaf. Serve in mini pumpkins for a festive Thanksgiving side dish. Find more Thanksgiving dishes: http://homeatsix.com/2014/09/thanksgiving-menu/
Author:
Serves: 4-6
Ingredients
  • 1 butternut squash
  • 2-4 cloves garlic
  • 1 cup wild rice
  • 3 cups turkey stock (recipe: http://homeatsix.com/2014/09/thanksgiving-menu/)
  • ½ cup chopped green pepper
  • ¼ cup chopped onion
  • ¼ cup dried cranberries
  • 1 sprig fresh rosemary (~2-3 tsp dried), finely chopped
  • 1 tbs olive oil
  • coarse sea salt and ground pepper
Instructions
  1. Pre-heat oven to 400F
  2. Heat oil over medium heat in a medium sauce pan, add pepper and onion and cook until tender, stirring occasionally (3-5 minutes)
  3. Add rice and cook for 2 minutes
  4. Add stock, and bring to a boil
  5. Reduce heat and simmer, covered, for 40-45 minutes, until most of the water is absorbed and rice is tender
  6. Meanwhile, cut butternut squash in half lengthwise, remove seeds, brush with oil and sprinkle with 1 tsp rosemary
  7. Place squash flesh side down on a parchment paper-lined baking sheet
  8. Tuck peeled garlic cloves underneath squash in cavities
  9. Roast at 400F for 25-30 minutes, until fork tender
  10. Remove from oven and allow to cool until skin can be safely peeled
  11. Chop squash into 1 inch cubes, stir into rice along with cranberries, mashed garlic and remaining rosemary
  12. Season with salt and pepper, to taste

Wild rice, cranberries, rosemary, and cubes of roasted garlic butternut squash combine in this seasonal, sweet and savory rice pilaf. Serve in mini pumpkins for a festive Thanksgiving side dish. Pin for this and more Thanksgiving dishes.

Sugar-Free Healthy Thanksgiving (free Thanksgiving Menu download! 6 Healthy Recipes)

Sugar-Free Thanksgiving MenuThank you all for your amazing response to my recent post. It means the world to me to have wonderful friends and readers like you! I am so thankful for the outpouring of support, and it means so much to me that my story touched and informed so many.

Feeling thankful for things, this weekend we hosted an early Thanksgiving dinner. We’re going to be out of the country during (Canadian) Thanksgiving, but since it’s my favourite holiday, I really wanted to celebrate it early. Of course, that meant Early Thanksgiving fell within Sugar-Free September, so well, that was a challenge!

The only thing stressing me out all week was dessert. For me, Thanksgiving isn’t really Thanksgiving without pumpkin pie, so I really wanted to find a way to enjoy pumpkin pie while avoiding any sugars and sweeteners including stevia, and even maple syrup and dates. I found a way!

I’ll be sharing some of my healthy Thanksgiving recipes here on the blog, but as a thank you for reading, I’m giving you a copy of my totally Sugar-Free Thanksgiving menu to download.

You’ll find 7 easy recipes for a healthy Thanksgiving dinner menu that contains absolutely no added sugars, including my sugar-free pumpkin pie.

Subscribe to receive updates from Home at Six and to download a printable PDF of my Sugar-Free Thanksgiving menu. If you’re already subscribed, just enter your email address to receive your free download.

Sugar-Free Healthy Thanksgiving Menu!

free thanksgiving menu download



Recipes include:

  • Roasted Thanksgiving Turkey
  • Turkey Stock and Gravy
  • Roasted Butternut Squash Sweet Potato Soup
  • Thanksgiving Stuffing (Dressing)
  • Turnip Sweet Potato Mash
  • ……….and Sugar-Free Pumpkin Pie

roasted thanksgiving turkey

healthy thanksgiving dinner

pumpkin pie recipe

Mushroom Kale Spring Rolls | Beauty Detox Challenge

kale mushroom spring rolls

This week’s Beauty Detox assignment was to create a variation of Kimberly Snyder’s Warm Kale and Mushroom Beauty Salad. I made my salad over the weekend and then I used the leftovers in spring rolls for dinner last night. I didn’t photograph my salad on its own, so here I’m sharing my Kale and Mushroom Spring Rolls. I enjoyed them with a bowl of miso soup and a small salad topped with sauerkraut and black sesame seeds. So my entry for this week’s challenge is a salad in a spring roll, ok? Yeah, let’s go with that!

I recently made spring rolls and cooked them with a quick shallow fry. They tasted great but a couple didn’t hold together that well and I thought they might have soaked up a bit too much oil. This time around, I baked them in the oven and it was a lot easier that having to stand over the stove while avoiding getting burned by hot oil.

baked spring rolls

I sautéed my vegetables first since they were originally made for the salad, but another option is to coat the raw veg with a tablespoon of oil before wrapping. That might increase the bake time a bit.

Usually in a stir-fry salad like this, I would add some tamari. But since it’s Sugar-Free September, I’ve been avoiding most sauces. To give this salad flavour, I loaded on the spices, and the flavours worked really well in my spring roll version, too.

Mushroom Kale Spring Rolls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: vegan, vegetarian
Serves: 2-3
Ingredients
  • 6 rice paper wrappers
  • 2 tbs coconut oil
  • 4 cups chopped kale
  • 1 cup sliced mushrooms
  • 2 cloves garlic, minced
  • 1" ginger root, minced
  • ¼ cup thinly sliced carrot
  • ¼ cup chopped zucchini
  • ¼ cup chopped broccoli
  • ¼ onion, chopped
  • ¼ tsp crushed chili pepper flakes
  • ¼ tsp chili powder
  • ¼ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp cumin
  • ¼ tsp salt
Instructions
  1. Preheat oven to 375F
  2. Place a wire baking rack over a parchment lined baking sheet and brush with small amount of oil
  3. Heat 1 tbs oil over medium heat
  4. Add mushrooms, kale and onion and sautee for 3 minutes
  5. Add remaining vegetables, garlic, ginger and spices
  6. Cook for an additional 5 minutes, until kale is softened and onions are translucent
  7. Working one at a time, prepare rice wrappers by placing in a shallow dish with warm water for 30 seconds
  8. Transfer to a clear surface and place ½ cup vegetables in centre
  9. Fold over sides and roll, placing seam side down on baking rack
  10. Brush each roll with remaining oil
  11. Bake on rack over sheet for 20-30 minutes

kale mushroom spring rolls

 

Make sure to check out Kimberly’s warm kale and mushroom salad. And for my other Beauty Detox assignments, click here.