Holiday Host

Holiday Host
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The songs on the radio may use cute terms like “hustle & bustle” to minimize the issue, but the Christmas season can be absolutely crazy. Normally pleasant shops are now filled with aggressively motivated customers, overworked employees, and ameteur Santas adorned in fake beards and a powerful brand of body odor. This insanity, however, is completely eclipsed by the incredible wonder of a warm crackling fire, a decorated tree, and a classic Christmas movie night starring Bing Crosby and a family-size tub of buttery popcorn.

In this season, friends are more like family and we jump at every opportunity to simply be together. Our goal this month is that every seat at the table would be filled as often as possible and that love & laughter would fill our homes. Sure, it takes a little bit of effort to entertain others, but we would much rather slave over a stove than sit in a waiting area at a “hustling & bustling” restaurant, only to be crammed into a tiny booth with wiggling toddlers.


In this season, friends are more like family and we jump at every opportunity to simply be together.

This Christmas season, we challenge you to simply open up your home. There is no greater gift you can give to those you love than a warm place to relax and enjoy one another—a place where the pressures of life can fade away and time almost ceases to exist. If you really want to bless your guests, don’t even let them help with the dishes. Yes, you may be making breakfast the next morning surrounded by empty wine glasses and meat platters, but resist the temptation and give generously. If your guests absolutely insist on helping, you can always crank the Christmas jams and have a dishes dance party as a plan B.

We present this recipe with the season of Christmas in mind, hoping that it is the perfect centerpiece for your table during this wonderful time of year.

Holiday Host

Herb Crusted Pork Roast with Port Wine Sauce

Serves 4

Pork Roast

2 lbs pork tenderloin
4 garlic cloves
2 tbsp whole peppercorns
2 tbsp fresh rosemary
2 tbsp fresh thyme
kosher salt
2 tbsp olive oil

Port Wine Sauce

1 tbsp olive oil
1 medium shallot, finely chopped
1 cup port wine
4-5 whole peppercorns
1 rosemary sprig
4 tbsp cold butter

Method

  1. Heat oven to 375°.
  2. With a mortar and pestle create paste out of garlic, rosemary, thyme and pepper corns. If you do not have a mortar and pestle use a food processor. Remove excess fat from the pork and pat dry. Rub the herb paste on all sides of the roast then generously salt.
  3. In an oven proof skillet heat the olive oil on high until smoking. Put the pork in the pan and sear until browned on all sides, about 3 minutes per side. Transfer the skillet to the center rack in the oven and cook until temperature reads 140° with meat thermometer, about 15-20 minutes. Move the pork from the skillet to a cutting board and tent loosely with foil.
  4. In the skillet, over medium high heat, add olive oil and sauté shallots until just tender. Pour the port wine into skillet and peppercorns and rosemary. Bring the liquid to a boil and allow to reduce to about half while scrapping up brown bits with a wooden spoon. Once the liquid has reduced, turn off the heat and whisk in the butter.
  5. Strain the sauce and allow to cool. The port wine sauce can be kept for up to 36 hours and is fantastic as a gravy on mashed potatoes.
  6. Thinly slice the pork roast and serve with port wine sauce on the side. This roast goes great with a green salad, mashed potatoes or any roasted vegetable.