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
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: Home at Six
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
Preheat oven to 475 F
Mix bread crumbs, Parmesan, oil, mustard and herbs and spices in a bowl
Mixture should hold together when pinched (add additional oil if necessary)
Roll pork tenderloin in mixture until fully coated and place in roasting pan
Roast at 475 F for 15 minutes
Reduce heat to 400 F and roast for an additional 35-45 minutes, until internal temperature reaches 155 F
Remove from oven, tent, and allow to rest for 10 minutes before carving
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.
It isn’t Thanksgiving without pumpkin pie, but when I hosted my Sugar-Free Thanksgiving, the pumpkin pie was the thing that had me a little stumped. I had plenty of ideas for other sugar-free desserts, but I really wanted to serve my guests a delicious healthy Thanksgiving pumpkin pie.
Fortunately, this sugar-free pumpkin pie does not disappoint! So how does one sweeten a pumpkin pie without the use of added sweeteners? In addition to sugar, I was also avoiding maple syrup, which is my fav sweetener and so delicious in a pumpkin pie.
Since pumpkin is naturally quite bitter, I needed a good way to cut out all of the sugar, while maintaining the characteristic pumpkin pie creaminess and sweetness. The sweetener used here is 2 very ripe bananas. The key is to use very ripe bananas, because otherwise the banana flavour is too prominent.
I served this pie with Pumpkin Spice “nice” cream, but if you’re not avoiding sugar then you can feel good about enjoying that scoop of french vanilla ice cream and fresh whipped cream with this healthy Thanksgiving pumpkin pie.
Last week I was posting about the Glowing Lean Meal Plan, but this week, the blog is being taken over by delicious Thanksgiving recipes.
To celebrate the holiday, Meghan from Cake ‘n’ Knife and Susannah from Feast + West have invited me to join their Blogsgiving Dinner. All week, 20 bloggers will be sharing 52 recipes to inspire your own Thanksgiving meals. The idea is based on the old-fashioned progressive dinner party, in which you’d eat each course at a different guest’s home. Each blogger is bringing one or more dishes to the party on Monday, Wednesday and Friday of this week. Today’s courses include cocktails, hors d’oeuvres and soup.
For the first course, I’m serving up Shrimp & Sweet Potato Mousseline.
Sweet potato and shrimp combine with onion and garlic in this savory Thanksgiving hors d’oeuvre served in layers of flaky phyllo dough, freshly chopped parsley and grated Parmesan. These delectable shrimp sweet potato mousseline cups can be prepared well ahead of time, making them perfect for the busy holiday meal. These hors d’oeuvres aren’t overly sea food-y, and can be enjoyed either warm or cold. The shrimp mellows out the natural sweetness of the potatoes for a bite-sized snack that looks impressive, but couldn’t be easier to make.
Check out these great recipes and follow us on social media with the hashtag #blogsgivingdinner. Entrees, salads and side dishes will be served up on Wednesday with desserts and after dinner drinks on Friday. As you try some of these great recipes, remember to use nonstick cookware so your dishes turn out beautifully!