Showing posts with label donation dinner. Show all posts
Showing posts with label donation dinner. Show all posts
We all love to get together, share a meal and perhaps a drink, so why not do so but also do something good at the same time? This Saturday Soiree is a Donation Dinner. The plan is simple, make one of your favorite crowd pleasing recipes and ask that, in lieu of a hostess gift your guests bring a small donation to a charity of your choice. Two charities that I support are the ASPCA and Save the Children, just pick a cause that is important to you. Be sure to place a basket close to your door for your guests to put their donations in, along with blank envelopes and a sign that says, " Thank You". 
Island Pork Tenderloin Salad
Recipe from Gourmet Magazine- 2003Serves 6-8 main course offerings, but easy to double if necessary
Pork:
2 teaspoon salt
1/2 teaspoon fresh black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
2 pork loins
2 tablespoons olive oil
Glaze:
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco
Vinaigrette:
3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon Dijon mustard
1 teaspoon curry powder, toasted
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup olive oil
Salad:
3 navel oranges
6 cups baby spinach, trimmed
4 cups thinly sliced napa cabbage
1 red bell pepper, sliced into strips
1/2 cup golden raisins
2 firm and ripe avocados
Preheat oven to 350.
For the pork- mix together all spices and massage into pork loin. Heat oil in an ovenproof skillet, and brown pork, about 2 minutes on each side. Keep pork in the skillet.
For the glaze- stir together brown sugar, salt, Tabasco and pat onto top of loin. Roast in the middle of the oven for 20 minutes. Let pork stand in skillet at room temp. for 10 minutes.
Whisk together juices, mustard, curry powder, salt and pepper, and add oil in a slow stream, whisking until emulsified.
While the pork stands, prepare the salad by cutting peel and white bits from oranges then cut crosswise into 1/4 inch slices. Toss spinach, cabbage, bell peppers and raisins in a large bowl and 1/4 cup vinaigrette. Halve, pit and peel avocados and cut into 1/4 inch slices.
Cut pork at a 45 degree angle into 1/2 inch slices. Line a large platter with dressed salad and arrange sliced pork and avocados on top. Drizzle remaining dressing over dish and pour any juice in skillet over the salad. Bon Appetit!
Appetizer: Pimiento Cheese from earlier in the week with vegetable crudites.
Music: A fun Motown mix with classic oldies.
Decor: Yellow checked tablecloth with pink napkins, rattan chargers and bouquets of sunflowers. Of course, I always like to scatter tea lights for some extra twinkle.
Drink: Pinot Noir- I recommend Cloudline and Thousand Foot. Both are inexpensive and delightful in the summer heat. Also, serve sparkling lemonade.
Dessert: Roast Figs with Greek yogurt and honey. Slice and roast fresh figs for 12 minutes. Arrange on dessert plates with a dab of Greek yogurt, a drizzle of honey and chopped pistachios.
* Images from theknot.com, adventuroustastes.com, recipecompendium.com
Subscribe to:
Posts (Atom)
Posts
