Enrichment: Harvest Dinner

We hosted a Harvest-Themed Dinner for Enrichment meeting last night. It was our first big activity with our new Enrichment "Specialists" and they did great! It was so fabulous to have so much help!

Photo invitation

The theme for the night was "The Bounteous Fruits of the Harvest," based on 2 Corinthians 9:6--"And she which soweth bountifully shall reap also bountifully."

For decorations, we had sisters donate quilts, which we clothespinned to the volleyball net like an old-fashioned "quilt airing." We displayed some of the quilts on easels.

We decorated the tables with plum tablecloths, Martha's Stewart's paper coffee filter roses in autumnal colors, electric tea lights and scattered artificial leaves.

For dinner we had Fruit-Stuffed Pork Tenderloin, baked sweet potatoes (cooked in foil like baked potatoes, served with butter and brown sugar), salad (red leaf lettuce, grapes, apples & balsamic vinaigrette) and rolls. The pork was pretty easy to make and it turned out beautifully. A great way to feed a large group of people!

Following dinner, we had two mini classes (15 min. each):

• "The Field is White Already to Harvest" (D&C 6:3)—Our ward mission leader addressed the bounteous blessings of missionary work.
• "Joy in the Fruit of thy Labors" (D&C 6:31)—One of our sisters talked about finding joy & satisfaction in our everyday labors (motherhood, work, church service)

To wrap it up, we had sisters bring fruit pies & cobbler and vanilla ice cream for dessert. There were lots of yummy, homemade treats.

Fruit Stuffed Pork Loin
Ingredients

1 boneless pork loin, 4 lbs (see note)
1 cup chopped walnuts or other nuts (see note)
2 cups dried fruits, (apricots & cranberries, see note)

Black pepper (sage & rosemary would also be good)

Garlic salt

1 10 oz jar apricot preserves

Directions

Medium chop dried fruits into about 1/4 inch pieces, set aside
Chop or crush nuts, set aside
Trim pork loin of all fat and silverskin.
Place loin on cutting board and using a sharp knife butterfly loin by cutting through middle but not all the way through. Stop about 1/2 inch from bottom. Turn knife to right and cut to about 1/2 inch from right side. Reverse knife and do left side the same way, stopping about 1/2 inch from left wall. With hands, open loin. You will now have a flat piece about 1/2 inch thick.
Sprinkle lightly with garlic salt, black pepper and spices.

Spread evenly dried fruits and nuts leaving about 1/2 inch border all around.
Roll pork jellyroll style and very tight. Tie with butcher twine at one inch intervals.
Place on roasting rack and bake in 325 degree oven until internal temperature reaches 135.
Using pastry brush, glaze with preserves mixed with 3 tbs fruit juice such as apple or orange. Use only enough to glaze. Remainder will be used to nap pork for presentation.
Return to oven and continue cooking until internal temperature reaches 140.
Remove and let sit for 15 minutes.
Remove twine and with sharp knife cut 1/4 inch slices.
Place on platter in fan shape and nap with reserved All Fruit.
Note (1) Center cut pork loins are split, so you will have two pieces. Full loins are longer and larger and will have more connecting tissues, they will work, just as well, but won't have the same attractive presentation. Use whatever size loin (or part of a loin) you need. One pound will produce about 3 servings.
Note (2) Crushed nuts can be walnuts, pecans or whatever.
Note (3) Dried fruits are the ones in the bags at the grocery. Your choice. I use cherries, cranberries, plums and apricot combos.
Note (4) Preserves are optional. You can just use heavy pepper on top or a purchased or made fruit glaze of your choice. Marmalade also works great.
All recipes are just food, but this is pretty and good show-off food!

It takes about 45 minutes to cook before you begin basting. then you cook it about another 15 minutes before pulling it out of the oven to rest. It can be made the day before, and warmed before serving too.