Making your holiday buffet indulgent and healthy
10/23/2009
By JIM ROMANOFF For The Associated Press
 |
This photo taken Oct. 12, 2009 that this holiday season you can bypass the typical fat and calorie laden fare and tempt your guests with this Pork Tenderloin with Roasted Red Grapes and Thyme. The pork can be served hot or warm from a chaffing dish, making it perfect for a buffet. (AP Photo/Larry Crowe)
The Associated Press
|
Keeping your holiday buffet healthy doesn't doom you to celery stalks and carrot sticks. There are plenty of options that are indulgent without leaving your guests feeling buffet-grazing remorse.
RELATED CONTENT
Shrimp are always popular and a healthy choice (unless you wrap them in bacon, of course). They are inexpensive, come ready to serve, and are low in both fat and calories.
Healthy dips such as hummus are great, but even sinful choices like a creamy blue cheese dip can be made better by avoiding the chips and serving them with veggie sticks.
Fresh fruit is also filling and appealing, especially when you pair it with a little bit of something that's rich or salty (or both). The classics are generous wedges of melon wrapped in prosciutto and slices of fresh pear topped with a sliver of stilton cheese.
If you're looking for something sweet you can offer dark chocolate strawberries or dried fruits dipped in dark chocolate.
Another option is to consider small portions of a favorite entree. For instance, a slice of lean, pepper-crusted beef tenderloin served with a dab of horseradish sauce or a drizzle of au jus is both tasteful and satisfying.
If you don't have a lot of seating and want to spare your guests from needing a knife, cut the meat into bite-sized pieces ahead of time.
This pork tenderloin with roasted red grapes and thyme will add an elegant touch to your buffet. Slices of pork tenderloin are small and usually tender enough to cut with the side of a fork.
The dish can be served hot or warm from a chaffing dish. If you prepare it ahead of time be sure not to overcook the pork or it will dry out when reheated.
___
PORK TENDERLOIN WITH ROASTED RED GRAPES AND THYME
Start to finish: 1 1/2 hours (20 minutes active)
Servings: 16
4 cups red seedless grapes
3 tablespoons chopped fresh thyme or 1 tablespoon dried
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 pork tenderloins, about 1 pound each, trimmed of fat
