As a business owner and mom, Kathryn has hosted many events, large and small. She shares a delicious menu perfect for fall and gives lots of fun ideas for creating a memorable outside event. Learn how to use a spreadsheet to size recipes up as well as tips to make your event kid friendly. Kathryn shares an inspirational cookbook idea and lots of great advice. Stay tuned for a funny story and her must-have kitchen items! (Visit comeoverfordinner.com for the recipe, product links, and more!)
Pork Loin with Plum Chutney Servings: 4-6 (adapted from Epicurious)
Pork Loin: 2 pounds pork loin 2 tablespoons fresh rosemary, minced 4 teaspoons herbs de Provence 4 teaspoons olive oil Kosher salt Pepper Plum Chutney: 4 plums or dried prunes (approx. 1-1½ cups) 1 tablespoon olive oil 1 large shallot or ½ red onion, sliced lengthwise ½ cup light brown sugar ¼ cup apple cider vinegar 1 tablespoon chopped garlic 1 tablespoon mustard seeds 1 teaspoon fresh ginger, peeled and grated ½ teaspoon pepper 1 bay leaf ¼ cup water Kosher salt
Serve with: Beef barley (See Nutty Barley Bake recipe below.) Pumpkin salad Rolls Goat cheese garlic butter Lemon herb butter Marinated olives
Plum Chutney Directions:
1. Cut plums in half; remove pits. Cut into ½” wedges. Roughly chop prunes if using.
2. Heat oil in a medium saucepan over medium heat. Add shallot and cook, stirring occasionally, until shallot begins to soften, about 2 minutes. Add brown sugar, next 6 ingredients, and ¼ cup water.
3. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes. Stir in plums or prunes. Cover and simmer over medium heat, stirring occasionally, for 8 minutes.
4. Uncover and continue cooking, stirring occasionally, until fruit is soft and juices have thickened, 20-25 minutes.
5. Season to taste with kosher salt. Let cool slightly. (Chutney can be made 1 week ahead. Cover and chill. Rewarm slightly before serving.)
Pork Loin Directions:
1. Stir rosemary, herbs de Provence, and oil in a small bowl. Rub all over pork loin; season with salt and pepper. (Cover and chill if cooking the next day. Can be made one day ahead.)
2. Charcoal grill instructions - Build a medium-hot fire; push coals over to 1 side of grill. If using a gas grill, heat all but 1 burner to high. Grill pork loin over hot part of grill, turning frequently, until a crisp brown crust forms on all sides, 8-10 minutes. Move pork loin to cooler part of grill to gently cook through. Cover and cook until an instant-read thermometer inserted into the middle of the loin registers 145°F, approximately 15-20 minutes longer.
Oven instructions – Put loin in a roasting pan (if needed cut in half to fit side by side). Cook at 350°F for 25-40 minutes until temperature reaches 145°F. Let meat rest before slicing. (Can cook a bit earlier than needed to ensure pork loin has enough cooking time.)
3. Transfer pork loin to a cutting board. Let rest for 10 minutes. Slice thinly* and serve with plum chutney on the side.
* Electric knives are useful in quickly cutting thinner slices. If serving children, precut bite sized pieces into a large bowl for quick serving.
Pumpkin Salad:
1 box salad greens
1 tablespoon honey
1 teaspoon whole grain Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon olive oil
Kosher salt
Pepper
¾ cup dried cranberries
¼ cup pepitas (unshelled, roasted, and salted pumpkin seeds)
¼ cup Manchego cheese, sliced
1. Mix honey mustard, apple cider vinegar, olive oil, and salt and pepper to taste in a mason jar. This can be prepped a few days ahead of time. Bring to room temperature before serving.
2. Place salad on plate. Top with cranberries, pepitas, cheese, and dressing.
Goat Cheese Garlic Butter:
½ cup butter, softened
4 ounces goat cheese
4 cloves garlic, minced
Pepper
Stir all ingredients together. Put in a ramekin or dish and refrigerate. (Can be made a couple of days ahead.) Be sure to ring to room temperature before serving.
Lemon Herb Butter:
½ cup butter, softened
2 teaspoons lemon zest
2 teaspoons fresh flat Italian parsley, chopped
½ teaspoon fresh thyme (use less if using dried)
Stir all ingredients together. Put in a ramekin or dish and refrigerate. (Can be made a couple of days ahead.) Be sure to ring to room temperature before serving.
Original Recipes:
Pork Tenderloin with Plum Chutney Recipe | Epicurious
Nutty Barley Bake Recipe: How to Make It (tasteofhome.com)
Product Recommendations:
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Sheet Pan Size Guide:
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Restaurant Supply:
WebstaurantStore: Restaurant Supplies & Foodservice Equipment