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Pork Tenderloin with Bourbon-Cider Cream Sauce or Roast Chicken with White Beans & Garlic

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Pork Tenderloin with Bourbon-Cider Cream Sauce Servings: 8 (by Katie Grauke)

Pork: 2 whole pork tenderloins 1 tablespoon neutral oil Salt & pepper, to taste Cream Sauce: ¼ cup butter 2 large shallots, peeled & minced (You want somewhere around a ¼-½ cup minced.) 2 sprigs of fresh thyme ½ cup whiskey ½ cup hard apple cider (Fresh pressed apple cider is even better! Store bought apple juice is the least flavorful option, but it can work in a pinch.) ⅔ cup heavy cream ¼ cup cold butter, cubed

Serve with: Mashed potatoes Caesar salad Vanilla bean ice cream drizzled with fragrant olive oil and sprinkled with crunchy salt OR bread pudding

Directions for pork:

Preheat oven to 350°. In an oven-proof skillet, sear seasoned pork tenderloins until browned on all sides. Roast until internal temperature reaches 115°. Let rest for at least 15 minutes (or longer, tented with foil) before slicing.

Directions for sauce:

Sauté ¼ cup butter with shallots and thyme until softened. Add whiskey and reduce until almost evaporated. Add cider and reduce by half. Add heavy cream and simmer until thickened enough to coat the back of a spoon. Whisk in remaining ¼ cup of cold butter, a piece at a time.

Mashed Potatoes for a Crowd Yields 1 hotel pan or 2-9x13 pans (serves 30 people) (by Katie Grauke)

Ingredients: 10 pounds russet potatoes 1 cup butter 6 cups (or more) half & half Kosher salt & pepper, to taste


1. Cut potatoes into even-sized pieces and boil in salted water until fork-tender. (You can peel too, but I usually don’t bother.)

TIP: If you have time while the potatoes are cooking, combine butter with half & half in a saucepan and bring to a gentle simmer. You can throw in a few peeled garlic cloves into the cream/butter pot for amazing garlic mashed potatoes. If you don’t have time, you can add the cream & butter to the potatoes straight from the fridge.

2. In your largest bowl, combine cooked/salted potatoes with butter & cream and whisk with hand mixer until smooth. Add more half and half as needed until desired consistency. Add salt/pepper as needed (this will depend on how heavily you salted the potato water).

NOTE: You can make these potatoes earlier in the day, then pop them in the oven at 350° for about 30 minutes before serving. You can also make them days ahead and reheat them–this will take longer (more like 1-1 ½ hours in the oven).

Caesar Salad Servings: 12 (by Katie Grauke)

Dressing: 1 clove chopped garlic 1 teaspoon anchovy paste 2 tablespoons lemon juice (fresh is best, about 1 whole lemon) 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 1 cup mayonnaise ½ cup shredded Parmesan cheese Salt & pepper to taste Salad: 3 hearts of romaine, chopped (or use one large bag of pre-chopped romaine) 1 cup shredded Parmesan cheese 1 cup Caesar salad dressing, or more, to taste Croutons, to taste

Directions for dressing:

Whisk all ingredients together. Keeps in fridge for one week.

Roast Chicken with White Beans & Garlic Servings: 8 (by Katie Grauke)

Chicken: 8-9 bone-in, skin-on chicken thighs 3-14 ounce cans white beans, drained 8 large garlic cloves (skin on) 1 pint cherry tomatoes Kosher salt & pepper Serve with: Caesar Salad


1. Preheat oven to 350°.

2. In 9x13 dish, combine drained beans with garlic & cherry tomatoes. Layer chicken thighs over the top, taking care to season BOTH sides of the chicken with salt and pepper.

Note: the key to this dish is making sure the chicken is packed into the casserole. You want the meat pieces touching each other. I have found that one Winco pack of the Sanderson Farms chicken thighs seems to do the trick for a 9x13.

3. Roast for 2 hours, or until chicken is fork tender and skin is browned and crispy.

Pork Tenderloin with Bourbon-Cider Cream Sauce
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Mashed Potatoes
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Caesar Salad
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Bread Pudding
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Roast Chicken with White Beans and Garlic
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