Help! Dinner party dilemma: cannot decide what to make.

A

amanda_pennsylvania

Well-known member
Some long-time family friends are moving away, and I offered to make a going-away dinner next Friday at my Dad's house. I'm torn between doing a pumpkin lasagna (the one I posted about earlier) or roasted pork tenderloin with carmelized onions and apples.

Dessert will be gingerbread and the pear and walnut cake posted earlier (would LOVE to make that roasted apples and pears trifle Maria posted earlier, but won't have time). One guest is bringing a salad--I really dislike making salads and foist that off on someone else whenever possible.

The guests of honor will have spent the day packing up their house and will be leaving the next day. They tend to be light eaters, which makes me lean to the pumpkin lasagna. But each time I see roasted pork tenderloin recipes, I start drooling.

Help!

 
ARGG! Ok, again. I've known this couple almost all my life.

They were high school sweethearts who've been married for over 60 years. If my mother was still alive, she would have done dinner for them, so I felt I had to do something!

I'm doing a trial run of the pork tonight.

 
I like the idea of the pork tenderloin and tend to serve it myself for light eaters

because that is the nice thing about the tenderloins, small rounds of meat. A person can eat two or three slices and stay within the acceptable ounces for protein.

 
I made the pear and walnut cake yesterday, and it is heavenly. It is even BETTER today,

so I'd recommend making it the day before! YUM

 
Oh, and I made a rum cake for a friend's birthday yesterday, the kind you soak with the rum-butter

glaze, and I had some glaze left over, so I put it on the pear cake (just a piece, to try it out) and it is sooo good!!!

 
TEST panel report: Made this for dinner tonight. This is a GOOD pork tenderloin recipe!

All others I've ever made have been dry and tasteless. The tenderloin I bought was one big piece (1 3/4 lbs) and had been enhanced with some sort of brine solution. I had been used to two smaller tenderloins in one package before. (Don't know why I got one piece instead of two.) The marinade was THE SECRET. I used it for the tenderloin, but I also had some pork country ribs, that I threw into the marinade and roasted at 375 degrees until they got crispy brown. They were yummy too. The tenderloin was moist, tender, and very flavorful. The ribs were chewey and crispy. I repeat, this marinade is very, very good. I hesitated when I saw the amount of Worcestershire, but this was not a mistake. Enjoy!

 
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