2 Show-stopping Recipes For Holiday Dinner

Between non-stop seasonal decorating and shopping, you might’ve had little time to think about a Christmas dinner menu. Everyone loves tried-and-true dishes like baked ham or roast turkey, but a new option or a twist on the usual can be a holiday treat.

BERGEN has a couple of options. The beef tenderloin entrée below includes a sweet and fruity relish that’ll add zest to dinner. “The combination of fruits and aromatics adds depth of flavor while providing a boost of antioxidants, fiber and vitamins,” says Anna Khesin, a registered dietitian/nutritionist at Oradell’s Riverfront Nutrition Associates.

Another great option, bottom, is pork roast with chestnuts, figs and dates. The meat is packed with a flavor that will be the talk of the holidays. Pro tip: If you don’t have dark rum, try swapping it for rum extract or apple cider, says registered dietitian/nutritionist Janet Brancato of Nutopia in Glen Rock.

Beef Tenderloin with Cranberry and Shallot Relish    

Yields 6 to 8 servings

Ingredients

For the Beef:

• 2¼ lbs. beef tenderloin center cut roast
• 2 Tbs. Chinese five spice powder
• 5 Tbs. olive oil
• 2 Tbs. kosher salt
• 4 cloves garlic, minced

For the Relish:

• 1 shallot, peeled and chopped
• 1½ cups whole fresh or frozen cranberries
• 1½ cups sweet apple, like Gala, chopped
• ¼ tsp. kosher salt
• 1 Tbs. sugar
• 2 tsp. orange zest
• 1/3 cup orange juice
• 1/3 cup flat-leaf parsley, chopped

Directions

For the beef: Remove tenderloin from the fridge 30 minutes before cooking. Heat oven to 450°F.

Make a paste with the Chinese five spice powder, garlic and 3 tablespoons of olive oil and set aside.

Rub salt all over tenderloin. Heat a large, oven-proof sauté pan on medium-high heat, add the remaining 2 tablespoons of olive oil. Cook the tenderloin, turning until each side is a rich brown, 1 to 2 minutes per side.

Transfer the entire pan to the oven and roast for 15 minutes for medium-rare; internal temperature should be 120°F to 125°F on a meat thermometer. When tenderloin is done, remove it to a cutting board and tent with foil. Let it rest for 15 minutes.

For the cranberry relish: In a food processor, chop the shallot and cranberries for 5 to 6 pulses. Remove to a bowl and stir in remaining ingredients. Serve with the sliced tenderloin.

Pork Roast with Chestnuts, Figs and Dates

Yields 6 to 8 servings

Ingredients

• 3 lbs. pork shoulder roast, boneless
• 1 cup onions diced
• 2 Tbs. extra virgin olive oil
• ¾ cup dark rum
• 2 bay leaves
• 1 tsp. ground cardamom
• 1 tsp. ground nutmeg
• 3-4 cloves
• 1 tsp. chili pepper flakes
• 2 garlic cloves
• 1 cup Medjool dates, pitted and halved
• 1 cup chestnuts cooked, whole
• 1 cup dried figs
• 1 cup chicken broth
• sea salt
• freshly ground pepper

Directions

Season the pork shoulder with sea salt and freshly ground pepper all over. Leave it out on the counter to reach room temperature and dry brine a little for about 1 hour.

Using a thick bottom pot (like a Dutch oven) sear the meat in medium-high heat with 2 tablespoons of olive oil for 6-7 minutes, until it is golden brown on all sides.

Add the rum and let the alcohol evaporate for 1 minute. Then, add the spices, cloves, bay leaves, garlic cloves and diced onions.

Add the broth and bring to a boil. Lower the heat, cover the pot and cook for about 1.5 hours until the meat is tender.

Add the dried fruits and chestnuts to the pot and cook on very low heat for another 30 minutes.

Remove the meat and fruit with a slotted spoon and arrange them on a serving platter. Pour the sauce in a gravy boat and serve.

What’s your go-to dish for the holidays? Share your favorite foods with us on Instagram @bergenmagnj.