My plan for today is to finish my Christmas shopping, Yay me! My husband is leaving the store early so that we can head out of town to where the larger stores are. I’m hoping to finish up both of my kids and the grandparents. Everyone else is getting gift cards! Then I will be able to turn my attention to our Christmas menu. I’ve decided to change it up a bit. I felt we went a little over-the-top with Thanksgiving, I wanted to curve away from the traditional menu a bit. I can’t curve away too much, though. My husband’s family is very old-fashioned. It’s one of many things that I love about them. They have taught me so much about our hobby farm and the ways things were done “back then”. I made a beautiful pork tenderloin the other night with a cranberry chutney, so good. It was so good that it got me thinking, “why not have something like this for Christmas”. Then the wheels started turning! My husband, son, and I love mushrooms. Daughter can’t stand them and the rest of the family haven’t really had them. Why not make stuffed mushrooms? To include a favorite of my daughter and some other family members I also plan to make cheese stuffed, bacon-wrapped jalapenos. Are you as excited as we are? I’m looking forward to changing it up a bit. We plan to keep some of the more “traditional” menu items such as the baked ham, macaroni and cheese, and deviled eggs. Those are a must for the brother-in-law. I have a busy weekend ahead for wrapping presents and getting ready for the classroom holiday parties. I’m lucky this year because both kids are having pizza parties. Thanks to Udi’s frozen pizza crusts, It’s a snap! All I have to do then is make sure she has a few sweet treats to match her friends. Thanks to Enjoy Life candy bars it is much easier. I’ve decided to include my recipe for the pork tenderloin with cranberry chutney. Enjoy!
Pork Tenderloin with Cranberry Chutney
Preheated oven to 350 degrees
1 can whole cranberry sauce
¼ cup maple syrup
Dash of cinnamon
Over low heat to reduce and thicken.
Place pork tenderloin in baking dish. Cover top with ½ cranberry chutney. Pour 1-1/2 cups apple cider around tenderloin. Bake uncovered for 40 minutes. Take out and leave alone for at least 10 minutes to allow meat to rest. Serve other ½ of cranberry chutney alongside pork tenderloin.