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Some Kinda Good with Rebekah Faulk - A Thanksgiving feast, thanks to the Georgia farmer

Some Kinda Good with Rebekah Faulk - A Thanksgiving feast, thanks to the Georgia farmer

Some Kinda Good with Rebekah Faulk - A Thanksgiving feast, thanks to the Georgia farmer

Rebekah Faulk


Thanksgiving is upon us. Whether you’re planning to host the event at your home, travel to a relative’s house or opt to dine out and let someone else do the dishes, I’ve got a holiday menu that won’t disappoint and some downhome local restaurant recommendations that are sure to satisfy.

Featuring a classic combination of flavors like pork and rosemary, along with some of my family’s traditional recipes that are impressive on the table but simple to execute, my holiday-inspired menu is special enough for Thanksgiving or Christmas dinner, but delicious year around. Here’s what’s cooking: Herb-Roasted Pork Tenderloin, Sautéed Cinnamon Apples, Mama’s Sweet Potato Casserole, Farm-Raised Green Beans and Grandma’s Made-from-Scratch Buttermilk Biscuits. We couldn’t celebrate the holidays without incorporating pumpkin, so for dessert, I’ve put together a Pumpkin Spice Trifle with fresh whipped cream.

Turkey is never more popular than on Thanksgiving Day, and you can bet there’ll be a few good slices on my plate, alongside some homemade cranberry sauce come November 28. If you’re not a fan of turkey though, or simply want to provide another meat option for guests, my Herb-Roasted Pork Tenderloin is an elegant showstopper. This time of year, it’s easy to get ham and turkey’d out. So, now is a great time to surprise guests with an unexpected main dish.

Meat and vegetables from the grocery store will do, but anytime I can support Georgia farmers, that’s always a good thing. Plus when you buy local, chances are the food will taste better and be healthier to consume. Using pastured pork tenderloin from my friends at Hunter Cattle Company, I like to season the meat with kosher salt and black pepper, and a combination of dried and fresh herbs and Georgia olive oil. Drizzle the meat with about two tablespoons of oil, then massage in a healthy amount of fresh basil, fresh rosemary and about two teaspoons of dried oregano. Here’s a tip: Cook the tenderloin in a 9 x 13 dish, and just before putting it in the oven, add about an inch of water to the pan. Roast the meat at 425 degrees for 25 minutes per pound. The smell coming from your oven will have all your guests hovering in the kitchen.

Nothing compliments pork like a side of delicious cinnamon apples sautéed in butter. This is as simple as it gets. Slice 5 to 6 medium apples about a 1/4 inch thick and sauté in four tablespoons of unsalted butter. Allow them to cook down, then season with cinnamon and keep them warm. For a touch of extra sweetness, you can add in some brown sugar. You don’t even have to peel them!

Green beans may be a popular side item, but served this way you can’t go wrong. My Farm-raised Green Beans also feature Hunter Cattle’s smoked bacon and the Statesboro Main Street Farmers’ Market’s sweet Vidalia onions and homegrown tomatoes. Cook the bacon and set aside to drain on paper towels. Sauté diced onion and tomato in the remaining bacon fat, season with salt and pepper and add to cooked green beans with a pat or two of butter. Top with crumbled bacon.

For the complete recipes to my Mama’s Sweet Potato Casserole, Grandma’s Made-From-Scratch Buttermilk Biscuits and my Pumpkin Spice Trifle, tune in to my next episode of Statesboro Cooks, now airing on local cable Channel 99 at 7:30 p.m. every evening until Thanksgiving. Be sure to watch the show to discover my secret to the best buttermilk biscuits you ever tasted! The episode is also available by visiting my food blog at SomeKindaGood.org.

I wish you and your family a very Happy Thanksgiving, filled with football, lots of leftovers and a table full of delicious food.
   
    Rebekah Faulk is a local food writer and blogger at Some Kinda Good, a Southern, coastal food blog highlighting East coast restaurant reviews and Lowcountry-inspired recipes. Email her at SKGFoodBlog@gmail.com.

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